Originally posted by Carolyn Rice:
1st Course: Leeks w/ Eggs in Garlic Vinagrette
Loris Follador, Casa Coste Piane, Prosecco, Valdobiaddene Italy
Vicent’s Natural Sparkling Tavkveri Chinuri, Kartli (Georgia) from Ateni Tsioni Gorge
The Italian wine was excellent. Perfect accompaniment to the Leeks & eggs. Crisp, dry, and medium-gold. Good finish.
The Chinuri was bland and tasted like slightly-flavored water.
2nd Course: Roasted Eggplant & Bell Pepper w/ Tahini — heavily flavored with onions, garlic, and other spices
Chateau Musar, Blanc, Bekaa Valley, White Blend Obaideh, Merwah, 2005
Pheasant’s Tears Tsiska, Imereti
Here the Bekaa Valley wine was too heavy/smooth for the spicy food. The Crisp, acidic Tsiska was an excellent pair. Cleansed the palate and left my mouth feeling refreshed after the oniony food. Enjoyed the combination. The Tsiska is a favorite. (I also love a 2012 Tsiska by Khareba winery — one of my summer favorites!)
34d Course: Pork in White Wine w/ Carmelized Onions
Bernabe Navarro, Or. Benimaquia Tinajas, Alicante, Moscatel, 2012
Pheasant’s Tears Rkatsiteli, Kakheti, Georgia 2010
The spanish wine excellent with the pork. When I first tried it (without food), I didn’t particularly like it, and then was surprised how tasty it was with the pork! I’m not an experienced wine-taster, and didn’t realize how much the food affects the taste of the wine (and vice versa). This wine was off-dry, smooth, but just crisp enough. Somewhat of a fruity taste that went well with the pork.
The Rkatsiteli was too acidic and sharp — even bitter.
4th Course: Dried Bread & Herb Salad w/ Strawberries and fresh cheese.
Alice & Charles Dagand, Trousseau Les Corvees, Trousseau Gris, 2010
Zura Topuridze’s Chkhaveri Red 2013 (Georgia)
This french wine was a delightful pair to the fruit & cheese & herb salad. A light, fruity wine. Delicious!
The Georgian Chkhaveri — well, tasted like a bottle of liquid smoke. Hated it.
5th Course: Veal stew in Saperavi
Francesco Iuli, Barabba Barbera Monferrato Sup, Piemonte, Barbera, 2007
Jackeli Wines Saperavi 2011 (Georgia)
The Jackeli saperavi was the best saperavi I ever tasted. Full-bodied, dry but not bitter, definite taste of dark earthy grapes, and nice long finish. Perfect with the veal stew!
Dessert: flour-less mocha roll served with Chacha An excellent Chacha — but after all the rest, just a sip was all I could take!
Bravo! Well done. Agree with you on the effect of food with wine. Sometimes they clash. Sometimes they just "work." Occasionally, they become more than the sum of their parts. Keep posting.