This was an unusual weekend for us but it turned out to be a lot of fun. We had the opportunity to spend time with family we do not see often enough. One of my cousins took the liberty of making dinner reservations. It just so happened that the restaurant was hosting a wine pairing dinner that night. It turned out to be much more than I expected. We had more fun being together and reminiscing that the food and wine played second fiddle.
With all the laughs and distractions I knew I would never remember the details for this blog post. So I took home the menu as my cheat sheet to help me put everything in the right order.
APPETIZER: Grilled BBQ jumbo prawns with coconut Thai rice, and sweet and sour passion fruit chili dipping sauce.
Wine: Naia, Verdejo, Rueda, Spain 2007 — This is a crisp, acidic white wine that is fermented in stainless steel. It is a light to medium body wine that was a bit fruity on the palate and is quite dry on the finish.
ENTRE: Grilled Mahi Mahi with steamed asparagus, and a white peach with habanero salsa.
Wine: Liberty School Chardonnay 2005 from Paso Robles California. This Chardonnay has aromas of green apple and caramel with a little bit of pear and honey. It is has a hint of toasted oak. It was good with the fish and the salsa.
The best part of the meal for me is always dessert.
DESSERT: White Chocolate Cheese Cake was delicious. This particular restaurant makes their desserts rather than getting them from a commercial bakery, and this cheese cake was definitely a fresh, home-made cheese cake.
Wine: Nivole, Moscato D’Asti, Italy 2005 —
This is a dessert wine so it is sweet but it has a light fizziness with some acidity that makes it refreshing. It had fruity aromas and fresh stone fruit flavors. Very good if you like dessert wines.
Don’t stress over the perfect food and wine pairing. Friends and loved ones are the most important ingredients and drink what you like, “it’s just a matter of taste!” Visit Taste Wine and Enjoy for more information on food and wine pairings.