Showing posts with label Tastings. Show all posts
Showing posts with label Tastings. Show all posts

A Delicious Spring Progressive 

Monday, May 2, 2011 -
Steven has done it again!  Another wonderful meal at Tastings that included not only great dishes, but some great wines as well.  For all those who didn't show up, I have to say thank you because our portions were a bit larger, which left my stomach very happy!

 
Aperitif - Cherry Blossom Cocktail
Pink in color, I sipped and was immediately reminded of cherry 7-up.  The fizz, the flavors, it all was light and refreshing with that slight imitation flavor you sometimes get when using flavored products.  It was made of vodka, sake and Nuvo - a good sipping beverage.





First Course - 2009 Folonari Soave served with Asparagus Crostini
The wine was clean and crisp, perfect for the crostini that we were served.  A lightly toasted baguette had the perfect crunch, and was topped with a homemade ricotta of TPC whole milk and goat cheese.  The creamy cheese was the perfect accompaniment to the thinly shaved asparagus.  The perfect spring vegetable was dressed in lemon-mint vinaigrette.  I loved the sweetness of added honey with the asparagus.  Simple, refreshing, perfect.

Second Course - 2009 Dom. Terlato & Chapoutier Shiraz-Viognier served with Salmon Nicoise
I loved the bottle - it had braille on it which we learned was for a family member of the winery.   Sharp, berry smelling and tasting, it was paired with cured Atlantic salmon.  A dijon mustard-cured salmon was slightly salty, but creamy on the palate.  Served with deeply roasted green beans and gold potatoes.  The earthy potatoes were paired perfectly with a subtly salty olive vinaigrette and shaved manchego cheese.


Third Course - 2009 Renato Ratti 'Ochetti' Nebbiolo d'Alba served with Basil Crusted Duck
What my friend Rachel dubbed as a 'friendly' bottle, this was a sweeter red that both red-wine lovers and non-lovers alike could share.  The duck fat was rendered before being finished in the oven to a perfect medium rare.  Crunchy panko was mixed with basil and covered the duck for a perfect crunch and smooth texture.  This was served on a creamy sunchoke puree.  Sunchokes are similar to the sweet taste of a parsnip, which was great with the chanterelle jus, rich in rosemary flavors.  Even my friend Melinda, who had never eaten duck before, finished her dish wanting more.

Final Course - 2009 Dom. de margui 'Vin De Pays Du Var' Rose served with Rainbow Sorbet
The wine wasn't memorable, but the kumquat sorbet was.  We were served three different sorbets: lime, kumquat and raspberry.  The raspberry was sweet, the lime tart, and the kumquat just right.  Perfectly cleansing, I really enjoyed the flavors.  These were served with shards of an almond-sugar cookie, both crunchy but soft, thick with the almond extract flavor.


A great evening with many flavors.  I loved the variety: some cheese, seafood, protein and a dessert.  Everything was light - exactly how Spring should be in dishes.  Thank you again for a wonderful evening Steven and all the staff at Tastings!

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Eating Organic for Earth Day 

Monday, April 25, 2011 -
Celebrating Earth Day can be done in so many ways.  From shopping with your own bags to cleaning a highway, there are ways for all of us to pitch in and remember that we need to take care of our surroundings.  One celebration I was looking forward to was eating and sipping at Tastings.  Yes, eating and sipping organically counts as well.  We had a variety of organic wines and ate some great courses, 90% that was organic. Here is just a taste of what you missed:

Apertif - 2008 Perlage "Altana' Rosato Frizzante


2nd Course - 2008 Domaine Eugene Meyer Pinot Blanc served with Citrus Ceviche
The ceviche was Ahi tuna, turbot and bay scallops, blood orange & Meyer lemon dressing, honey-chamomile goat cheese served with sesame crisps.

3rd Course - 2006 Frogmore Creek Pinot Noir served with Veal Ragout
The ragout was a free-range veal, crimini mushrooms, striped eggplant, San Marzano tomatoes and sweet yam and sage polenta.  Just a note, this veal ragout was one of the best Italian dishes I've had in a very long time.  Hubs direct quote, "If I had an Italian grandmother, she would make this."  Classic Italian, rich in flavor from the veal and roasted eggplant that was seasoned with thyme and sage.  Subtle back heat finished this dish - delish. 


4th Course - 2009 Caligiore 'Reserve' Malbec served with Muscovado Pork
 Muscovado & chipotle marinated pork tenderloin, served with a pancetta-black eyed pea stew and a crispy onion.  Perfectly cooked pork that was tender and clean tasting, served with a rich stew.  Took me a few bites (I'm not a huge black eyed pea fan), but I really loved all the flavors as they worked together - I was licking my fork by the end of it.


2007 Lange Twins 'Proprietary' Cabernet Sauvignon served with a cheese tasting
Lightly-fried Hungarian Kashkaval and American Pecorino Romano with French plum and cherry chutney.  Salty cheese paired with a sweet chutney.  One word sums this up...nom.

If you haven't had the opportunity to dine with Steven, I think you have to make it a priority. He is extremely talented, always fine tuning his dishes and thinking about the flavors that he is pairing with the wines.  And the wines that Tastings offer, especially with this tasting, were fresh and bold.  Always a great experience, I'm looking forward to this upcoming Wednesday - a Spring Progressive.

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Sun King Sips at Tastings 

Friday, March 18, 2011 -
In celebration of the upcoming St. Paddy's Day, Tastings invited Sun King to participate in their weekly Wednesday tasting event.  A combination of two of my favorites in Indy (Tastings & Sun King), I immediately knew hubs and I had to participate.  Those who attended drank and ate well that evening - here is what you missed (and be sure to look at the great glasses Sun King served their beer in - love them!):

First Course - Sun Light Cream Ale served with Irish Breakfast in One Bite
Sun Light Cream Ale is the first beer I sampled from Sun King Brewing.  And to this day, it is consistently beautiful.  Clean and smooth, it is always great on the palate.  Couldn't have picked a better beer to pair with the treat Steven served up.  A deviled egg, consisting of a creamy center of yolk, goat cheese and mustard, was wrapped in a smokey and spiced Irish Banger sausage.  The taste was perfect - the seasoning of a great breakfast sausage.  To make it even better, it was wrapped in Rasher bacon - slightly fatty but crispy at the same time.  To calm it all down, an heirloom tomato coulis was the bed and perfectly thinned out sauce to cover the egg in.  The half surely wasn't enough - I could have eaten more of these (and of course, sip on the Sun Light as well).  Hubs doesn't even like deviled eggs and he too said that he wanted more.  A little goat cheese always make it a tasty treat, and with perfectly spiced sausage?  You can't go wrong.



Second Course - Osiris Pale Ale served with Corned Beef and Cabbage
If you like hoppy beer, you will love the hop punch from this Pale Ale.  And if you aren't a hop lover, I still say give it a taste.  You will be surprised on the citrus element you taste.   Definitely give it a sample next time you head to Sun King's tasting room - or buy it in a can at a store near you.  The beer carried a back of the mouth taste with the hops which played well with the beef brisket we were served.  A surprise to me, the beef brisket was infused with citrus elements, and that acid was perfect in the dish.  It gave the expected fatty (but full of flavor) corned beef an extra burst of flavor, which subtly lightened the heavy flavor of the meat.  And it give it an even lighter characteristic, the citrus was carried through in the warm cabbage slaw accented with a variety of herbs.  This isn't your run of the mill heavy with mayo cole slaw, but instead, a delightful citrus salad.  And what is corned beef without mustard?  Bringing it together was the Fermenti Osiris mustard sauce (which you can buy at the Indy Farmer's Market downtown - check out Fermenti Artisan).  A slight touch of honey for some sweetness, a dash of heavy cream for some thickness, and you've got yourself the best accompaniment to this dish you could have possibly asked for.  More mustard please!

Third Course - Dominator Dopplebock served with Shepard's Pie
This strong lager was rich and malty, boasting a strong molasses flavor.  Around 8% ABV, you know you are getting a strong beverage with a simple smell of the rich, deep flavors the glass holds.  I loved this matching as the dopplebock was balanced well with the Shepard's pie.  Duck confit was earthy and fatty on the tongue - delicious all on its own (thank you Maple Leaf Farms!)  But what I really loved about the confit was the sweetness of the golden raisin and fig chutney.  I'm not normally a fan of sweet chutney, but the figs were a great addition to the rich meat.  Figs, carrots, onions, malt vinegar and touch of honey brought a sweet element to the dish as it cut the thick taste of the duck.  On top, an Irish cheddar potato fritter: crisp fried goodness on the outside, slightly salty cheddar cheese with a creamy potato filling on the inside.  I personally like the two separate more than together as I didn't want to mask either flavor.  However, those fritters were great finger food that I could have eaten through the evening.

Fourth Course - Ring of Dingle Dry Irish Stout served with Deconstructed Irish Stout Stew
Now, I love my stouts.  And if you haven't had the opportunity to sip and savor this delicious Irish Stout, you better get out and do so because it will not disappoint.  I was stoked with the taste of cocoa in the Ring of Dingle.  It had a dry cocoa taste to it making it extremely drinkable - glass after glass.  Hubs tasted more coffee than cocoa, but either way, we both tasted something pretty amazing in that glass.  The second best pairing of the evening (see below for the best), it was matched with a coffee-crusted buffalo strip loin.  I didn't get the coffee flavor from the crust, and the Though initially a bit tough to cut into, the buffalo burst in flavor and was perfectly cooked throughout.  I didn't get any coffee tones from the crust, but the piece of meat was slathered in a divine sauce.  Creamy, buttery and rich in all the best ways, the stout gravy was amazing on the meat.  Rutabagas, parsnips, potatoes and carrots were part of the root vegetable confit bed, slightly seasoned with thyme and pepper.  Caramelized onions, rich in sweet flavor, also had a subtle rosemary taste, perfect for the homey stick-to-your-ribs meal.

Fin - Buffalo Fest served with Bread Pudding
Now my friends, remember the fantastic Kentucky Bourbon Barrel Ale that I sampled at WinterFest?  Or the equally delicious Buffalo Mac from Sun King at the festival?  Though both were delish, Sun King's Buffalo Fest blew it out of the water.  Why was this beer epic you may ask?  Oktoberfest.  My favorite type of beer was aged in a Bourbon barrel.  Best. Thing. Ever. So not only do you have all those great flavors of an Oktoberfest, but now you have these great elements of a bourbon infused into the drink.  So many flavors were expressed (caramel, vanilla, coconut), everyone was loving this beer.  And it was paired to perfection with the toasted croissant bread pudding.  Rich in buttery, yeasty flavor, these croissants were baked in a pecan-brown sugar custard.  Sweet, it was elevated to perfection with a reduced Bourbon-Devon cream sauce.  Heaven.  Steven: must have more.  Sun King: I'll be by to fill my growlers with this beautiful beverage if you will let me.
 

It was a great evening of fantastic beer and food.  Pairings were great, and all those attending were having a good time.  After two successful tastings together, I look forward to seeing many more in the future.  Congrats for great products to all those involved, especially Dave of Sun King and Steven of Tastings.

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Tastings - Washington State 

Saturday, February 26, 2011 -
This past Wednesday, hubs and I made our way to Tastings for date night.  I was in Boston for work the weekend prior, and am making my way there again on Friday (aka today) so our weekend dining date wasn't happening.  As we love Wednesday wine dinners, Tastings seemed like the perfect place to have a night out as the theme was Washington wines.  During our anniversary trip to Seattle, we sipped our way through several wineries at The Tasting Room in Post Alley and were anxious to see what was being offered.

As the first session was clearing out, hubs and I decided to sip on something while we waited.  I have to admit, this was the first time one of us sipped something I enjoyed to the point of having to read more about the wine.  And that my friends is the beauty about Tastings: you get to try something new without committing to the whole glass.  If you like it, get a full glass.  If you don't, try something else.  I love the concept.  Hubs found a winner - a red blend called Apothic Red.  Immense flavor, and at only $18 a bottle, something I would definitely seek out in the future.  Next time you are at Tastings, head to the kiosk near the back of the bar to give this a taste - it is worth it.

First Course - '09 Snoqualmie 'Naked' Gewurtztraminer served with Apple & Pear Spring Roll
Though initially sweet, the wine had a subtle cinnamon flavor to it, both in smell and taste.  Almost like an apple pie, it was juicy in flavor but ended a little flat.  However, when sipped with the food, it completed the missing elements and was a wine I really enjoyed (and at $15 a bottle, why not!)  A very clean tasting apple and pear spring roll was matched with the wine.  Tart, green apples and Asian pears were julienned and paired with a small serving of subtly bitter arugula.  Sticky rice held it all together in the wonton wrapper.  The spring roll was clean and light in flavor, but I was thankful for the accompaniment of the slightly spiced citrus Thai chili sauce that brought more depth to the dish.

Second Course - '08 Chateau Ste. Michelle 'Indian Wells' Chardonnay served with Mahi-Mahi Tartare
Initial smell of the wine - tropical.  As I sipped, the smell was also the taste.  It still held up the "thickness" of a chardonnay, but I wasn't a huge fan because of the strong tropical, I'd even say coconut, flavor - almost like a Malibu or suntan lotion (yup, I said it.)  Not that it wasn't good, just strong in that flavor palate.  I also have to admit I questioned Mahi-Mahi as a tartare.  Many times, it can be a "fishy" tasting fish.  Steven proved me wrong (or course.)  It was delightfully fresh and light, seasoned with citrus which matched well with the Chardonnay.  A rich, parsley brown butter component covered the palate brilliantly with the first bite.  And the dijon mustard...I had no idea that it would work so well with the Mahi Mahi.  With a slight saltiness and nuttiness of Manchego cheese shaved on top, served with crostini - delicious.


Third Course - '06 Novelty Hill Syrah served with Roasted Mushroom Risotto
No photo of the wine and I blame it on two things: 1.) The dish was heavenly and 2.) I didn't like the wine and simply forgot about it.  It had a very bitter ending for me, and I wasn't expecting it.  I love Syrah's (or Sirah.  You say tomato...) and was simply disappointed with the finish, which ruined the initial black cherry tastes in the beginning.  But, to my happiness, I had heard murmurs from the first seating about the risotto.  They were right to murmur.  Rich in flavor, wild mushrooms (including hedgehog mushrooms - you may know they would probably hold a special place in my heart) were roasted with shallots and piled high on pearl barley risotto.  Creamy, with slight rosemary seasoning, the risotto was cooked perfectly.  A hint of spice from somewhere surprised me as I felt it in the back of my throat.  But the star of this dish?  The very rich sweetness of the garlic puree.  Want. More.  You would have never known there wasn't cheese in this dish because it gave the richness that (I had thought) only a cheese could provide.  Delish - Steven, you need to bottle sweet garlic puree  And I'll take the first case.  Or two.  Yes and thank you.

Fourth Course - '08 Seven Hills Merlot served with Bison Burger and Fries
I love wine.  I love burgers.  Make sense to anyone else but me on why this is delicious?  The wine had a different smell that I just couldn't pinpoint, but it was definitely smoother in taste than I expected out of the Merlot.  It was dry on the tongue, a red wine drinker would approve.  The bison slider was tender and full of flavor despite being a leaner meat.  What I loved about the burger were the tender cedar-roasted Walla-Walla sweet onions (what a great match for a Walla-Walla wine.)  They were subtle in sweetness and a perfect topping for the slider.  A few sweet potato fries were served with a balsamic ketchup.  The ketchup was sweet and rich, almost like a BBQ sauce, that I not only dipped the fries in, but savored with my slider as well.


Fin - '08 NxNW Cabernet Sauvignon served with Maytag Cheesecake
This wine was the best of the evening: sweet but dry all at the same time.  Mature and fully developed in taste, the components of both Merlot and Cabernet shined through with their bold flavors. It was paired with a cheese course, Maytag Cheesecake.  A savory blue cheese was baked in a crust consisting of Baker's chocolate and pretzels.  Once in a while, I would really taste the chocolate and it surprised me every time.  A subtly rich blueberry honey was drizzled over the cheesecake, while flavors of balsamic and roasted red onions topped the 'cake'.  I loved the onions on the cheesecake - I thought it brought each element together with a savory bite.  On top, a thin crisp slice of speck.  There was a lot going on as flavors from every component were strong, but it was a good savory dish to end the night with.


Fortunately, not only were our tummy's full of delicious food, but we also got to see some great friends.  It was what we both needed: a mid-week experience as we continue to work our way to the weekend!

Have you dined somewhere that is familiar lately, but still left with a whole new experience?

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Michael David Winery & Deadly Sins 

Friday, January 28, 2011 -
Wednesday wine dinners at Tastings always provide a great environment to try delicious wine paired with fantastic food.  This past Wednesday was no different.  Not only was Michael David Winery the featured wine for the evening, but the food theme was inspired by the winery's well known (and delicious) 7 Deadly Zins.  Plus, there is quite a story to Michael David winery.  Tom, the regional sales manager, gave a few tidbits about the grapes, history of the brothers and research from UC-Davis that brought this winery to where it is.  Quite interesting - I encourage you to do more research on the varietals as each wine has its own story.

I apologize for photo quality - all I had was my phone as I left my camera at home by accident.  Really, the photos don't do the wine or food justice at all.

First Course - 2008 Symphony served with Spicy Tuna Tartare with Edamame Hummus
This first course blew me away - great pairing due to great components.  The wine was subtly sweet with tropical flavors while producing a clean finish.  The hybrid grape is a flavor that I've never experienced, and this could easily be shared by all wine lovers for any occasion.  Plus, the simplicity of the bottle marketing created enough interest that I couldn't wait to try.  Paired with the wine, a siracha-infused tuna tartare that was freshened with cilantro and lime sat on top of the best hummus I've ever had.  A wasabi-edamame hummus was at a perfect level of spice without the expected horseradish taste.  I can't describe how much I wanted a bowl of this right then and there, not to mention the next morning for breakfast.  Providing a further bite crunch and spice to the tuna were cayenne roasted cashews - I could have eaten these by the handful.  A ginger soy glace brought all these great components together with a salty finish.  Fried rice noodles finished the dish with a perfect crunch.  If this is wrath, I'll take it any day.  A shout out to the new culinary woman in the kitchen - she did a great job and I look forward to seeing more from her in the future.




Second Course - 2009 Seven Heavenly Chardonnay served with Caramelized Pear Tart
This wine was the redemption to the brother's 7 Deadly Zins, and a very pleasant one at that. Full bodied, the wine was creamy in all the right ways of a Chardonnay with tones of oak.  Slight vanilla flavors also played on the tongue, and with the subtle oak, was a perfect combination.  I may have found a new Chardonnay for my collection.  The pear tart really cleaned and balanced the wine, bringing the two together for a great pairing.  Roasted anjou pears were rustic in flavor and lightened with some lemon and sugar.  Subtly sweet caramelized onions were layered on top of a creamy and dominate Taleggio cheese layer of flavor.  The puff pastry, always rich and buttery, was the vehicle for the cheese and layered with a nutty, gruyere heavy arugula-comte' pesto.  Overall, the tart was rich and savory, cut with the sweetness of the pears - perfect for the creamy Chard and perfect for envy.


Third Course - 2008 Incognito Red Blend served with Sausage and Quail Gumbo
I've tasted the Incognitio blend before, and it was as delicious as I remembered. Sharp in taste and fruit forward (blackberries and blueberries on my tongue) with sweet tannins.  Delicious blend of grapes, once again, paired with a spicy Southern dish.  The gumbo was rich in the anticipated creole flavor, subtle in spice and thick with sausage - three varieties to be exact.  Duck, buffalo and turkey flavors mixed perfectly with the basil steamed Basmati rice.  A rue and the holy trinity of cajun cooking (diced onion, celery and carrot) were the basis of this dish and proved great things can happen with the combination of paprika, garlic, thyme and other herbs and spices in this style of cooking.  On top, a beautifully crisped fried piece of quail breast.  Perfectly tender from buttermilk and salty like fried cooking should be - I'd be proud of this dish too.

Fourth Course - 2008 Earthquake Petite Sirah served with Chocolate Braised Pork Belly
Almost purple in color, the Sirah was perfectly dry in the center of the tongue.  A stunning label, this full bodied style of wine had a touch of berry and floral taste.  It couldn't have been matched any better than with pork - especially pork belly.  This fine piece of meat was a slow braised Berkshire Farms pork belly - the best of the best.  Slightly seasoned, the meat spoke entirely for itself.  The fat added some amazing flavor to perfectly cooked meat - it really was divine and didn't need anything.  But of course Steven didn't disappoint by presenting it with an amazing sauce to slather the meat in - a chocolate-blackberry BBQ sauce.  The dish smelled of dark chocolate, so I was very surprised to taste a smokey and sweet BBQ flavor.  A touch of honey, balsamic vinegar and blackberry jam were added to a basic BBQ sauce to give it all that flavor before dark chocolate was melted into the mix.  Oh my, divine.  This was all on a bed of velvety Seahive Cheddar grits.  Best dish ever. Period.  I'd be a sloth in a minute if I had this pork belly.


Fin - 2007 Earthquake Zinfandel served with Stuffed Doughnut Bread Pudding
Another fantastic label, this Zinfandel was a surprise to me.  It was intense in fruit with smokey and spicy notes.  Bold and intense,like a good cup of coffee with a sweet dessert - nothing what I was anticipating but everything that would make me come back for more.  And when you have a bread pudding made out of cinnamon and powdered sugar doughnuts, the wine was everything I needed to cut that sweetness.  Imagine sitting in your favorite donut shop (why hello Dunkin!) and enjoying your favorite donut holes (or munckins) by dipping them in a beautifully warm vanilla-cream cheese glaze.  That is what this dish was, but you were given a bit more flavor with a blueberry and cherry filling.  Glutony at its finest.


Amazing and satisfying, I couldn't have been more happy when we were finished (that is, unless I could repeat it all over again).  As always, service was fantastic, food was epic and the wine was an utter indulgence.  We were able to stay a bit longer and sip some more, and I think I found my favorite Michael David - Petite Petit.  Exploding with black fruit flavor, the purple colored wine was a fantastic ending to my evening.  It was dense with flavor and full bodied - truly a great mix of sirah and verdot.  I've never left Tastings as satisfied as I did on Wednesday, and I'll be checking shelves for the Petite Petit next time I'm in the wine aisle.  Not to mention, I would plan a visit to Lodi, CA just to visit and sip my way through that vineyard. 

Thank you Tastings (Steven - you and that pork belly - nom!) and Michael David for a truly epic evening.

Tastings: A Wine Experience
50 West Washington Street
Indianapolis, IN 46204

Michael David Winery
4580 West Highway 12
Lodi, CA 95242

One last note, I'm shifting restaurant reviews over to my new blog, City Nom Noms!  I hope you join me as I nosh through the city one bite at a time!  One of these days, I'll nosh on Tastings small plates from their menu and City Nom Noms is where that review will be!

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A Sparkling Tasting 

Thursday, December 30, 2010 -
Last week, hubs and I attended a champage tasting from the Moet-Hennessey distributors.  It was full of great bubbly and educational information.  But, it didn't have something our tasting last night had - food.  Great food made by our friend Steven at Tastings: A Wine Experience. 

Aperitif - Poinsettia Champagne Cocktail: a great way to begin the meal as I adore Champagne cocktails.  This was a mix of cranberry juice, triple sec and champagne.  The citrus of the lime was the main smell, but the cocktail itself was delish.

 
First Course - Schramsberg 'Blanc de Blancs' Brut with Caramelized Apple Tart & Gorgonzola Potato Bite: The sparkling wine (made in California) was overwhelming in carbonation, but it did break up the typical "dryness" of a brut disolving like air in the mouth.  The tart consisted of diced caramelized apples with creamy St. Andre brie, all on top of a buttery and savory dough.  The roasted baby yukon gold potato was hollowed out and filled with sharp gorgonzola, savory toasted cashews and a Bleu cheese sauce that worked well with the sparkling wine.  Both were delicious, two of my favorites.
 
Second Course - Poper-Heidsieck Brut Champagne with Spiced Plantain Crostini & Goat Cheese Crostini: I was dissapointed with this champagne, as it was so subtle in flavor, I really expected more out of the wine.  But the crostini's would have overshadowed the champagne either way because they were absolutely fantastic.  Though mild in flavor, a spiced plantain puree burst to life with roasted pineapples and feta to finish it off..  The other was a savory Cypress Grove Truffle Tremor cheese with a rich toasted walnut pesto and white balsamic spring onions.  It smelled amazing and the richness of the cheese with the truffle balanced the nutty pesto. Divine
 
Third Course - Carras Vinas 'Vino Espumoso de Calidad' Brut with Tuna Skewers with Fennel and Spanish Shrimp Cocktail: This was the most interesting wine of the evening, as it had an extremely nutty smell and flavor to it.  Hazelnuts stood out making you want to wrap your head around the flavors (it took us quite a while).  Though intriguing, I don't know if I would order this out, but would sip it again if offered.  It was paired extremely well with both appetizers we were served.  The tuna, though a little fishy, was cooked medium rare and served with a crunchy shaved fennel salad in a bright lemon vinaigrette.  The other was a deep smelling paprika roasted shrimp, boasting sweet hints of honey, with a rich toasted almond romesco. 

 
Fin - Banfi 'Rosa Regale' Sparkling Brachetto with Lemon Tarts & Brownie Bites: I've had the rose colored wine before and thought it was great, but this time around it got sweeter with each taste.  And the two desserts were also too sweet for me this evening (I think I was in a savory mood!)  The lemon curd was tart, but still sweet, as it was paired with a crisp pie crust, light fluffy whipped cream and a tarragon raspberry jam.  The chocolate-Wenselydale brownie was rich in deep chocolate flavor, but the black currant Rosa Regale sauce gave it the sweet factor of a dessert.


After trying all of these sparkling beverages, I've decided to bring back a philosophy of mine that faded about two years ago: a girl should always have a bottle of sparkling wine in the fridge.  You just never know when you might need to entertain the day with a celebration.  Thus, I may bring this back, along with a few other resolutions, this New Years...but moreon that later.

If you are popping some bubbly this New Year's, what will you be drinking?

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25 Days of Christmas - Lights & Delights 

Thursday, December 2, 2010 -
Since our first holiday season together six years ago, I have given my loving hubs 25 delights each holiday season.  His own personalized advent calendar is planned out (I usually start in late October, early November) focused on holiday cheer.  Unfortunately, my travel schedule for work is slightly crazy this holiday season, so I've had to get creative with the planning process, especially incorporating events that are already on the calendar (holiday gathering, etc.)

You see, I over program hubs.  But, he is so amazing that he goes along with it.  This is one time a year where he knows he'll be programmed every day for the month, but looks forward to it (I believe he does, right hubs?!)
With his Movember 'stache, hubs and I at our first Colt's game this past weekend.  Don't be confused, we are both die hard Packer fans being from the state of Wisconsin.  I got that shirt for $5 and it normally stays in my pajama drawer. 
Yesterday was day one, December 1.  The "gift" of the day was a "Lights & Delights" evening.  We were driving downtown to enjoy the Indy lights on the circle and then dinner at Tastings, where Italian was the evening's theme. This review of Tastings will be a bit different from previous review formats - just to showcase the evening delights to give you a taste of our first advent revealing!

Apertif - Cantina Del Taburno Falanghina
A glass of white wine that had a strong apple smell, but was light on the palate.  It was a good thing no food was served with this wine, as I believe it would have been buried by any food flavors.

First Course - Mandra Rossa Fiano with Citrus Tuna
A stronger white wine was served with this dish, which was great as it stood up to the flavors without overwhelming.  Notes of citrus were strong and it brought out the citrus of the Ahi tuna.  Seared rare, the tuna was served on top of a roasted eggplant cous cous (the cous cous was essentially cooked in pureed eggplant), half wheat and half regular, then a tomato-cilantro brodo was poured over.  The dish had a subtle heat and a pleasant addition of cilantro that wasn't overwhelming.  It finished with a pleasant citrus taste on the palate.

Second Course - Colognolo Chianti Ruffina with Red Wine Pasta with Roasted Mushrooms & Greens
The deep smell of a Chianti was apparent, but the wine seemed like a basic Chianti to me.  I loved that the wine was used to half cook the ditalini pasta (it was used to finish them to al dente after being partially cooked in salted hot water first) - brought great flavor to the dish.  The basil roasted crimini mushrooms were fantastic, rich in olive oil and Italian seasonings.  The chili-garlic sauteed swiss chard and Italian kale brought out the rustic element of the dish - and the aroma of the Parmesan was fantastic from the minute it was placed in front of you.

Third Course - Andrea Oberto Nebbiolo with Italian Braised Beef
A great pairing, this deep red wine stood up to the braised beef.  A slow braised chuck roast, the sauce which it was cooked in was pureed and added back in to give it the most flavor.   The highlight of this dish was the creamy roasted garlic polenta topped with shaved asiago.  Oh gosh, highlight to it's finest.  It was creamy, thick, buttery, delicious - from everything that gives those flavors (think butter, mascarpone, etc.) - I was saddened hubby was still recovering from a cold and didn't have his full taste buds to enjoy that polenta.

Fin - Tedeschi San Rocco Ripasso and Italian Cheese Tasting
My favorite dish (shocker - it has cheese) was the tasting of a creamy fontina, a slice of gorgonzola dolce and chunks of parmigiano reggiano.  Two homemade jams, one rosemary-fig and the other cranberry-vanilla, were served so you could mix and match with or without the warm ciabatta toasts.  It was a great tasting wine too, cleansing the palate between each cheese but really bringing the flavors forward.  Fave thing?  The crunch of the parmigiano reggiano in the teeth - you know it is aged well when you get that.  Fave combo?  The cranberry-vanilla jam with the gorgonzola dolce - divine.

Overall - a great first day of Tim's holiday advent calendar.  Tonight is an Ahrens' tradition - any guesses what it may be?

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