Showing posts with label Wine. Show all posts
Showing posts with label Wine. 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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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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The Tasting Room - Post Alley 

Tuesday, November 30, 2010 -
Hubs and I were able to sip many wines while we were in Seattle, and one of our favorite stops was The Tasting Room, located in Post Alley of the Pike Place Market.  I had read about them during some online research and after finding them on twitter, they made my list of "must see's" while in Seattle.  So after a day in the market and some fantastic luncheon fare at Matt's in the Market, we meandered our way through the alley to sip on some wines.
The concept of TTSeattle is great: local wineries all got together and decided to open a spot where their wines could be presented. It is truly a collaborative effort and shows how wine lovers can come together to showcase a great product.  There are two locations in the state of Washington, and I'm happy that they picked such a great location to feature their products.
The location is fantastic as it tucked away from the busy market, but easy to find in the alley.  It is a great spot to relax after shopping in the market and side shops.  Or, if you are going to dinner, a perfect place to stop there for an after (or before!) dinner drink.  Not only can you purchase some great wine, but you can relax in the cozy wine cellar atmosphere over samples and small bites. They have great events planned including a trivia night or even a pie night (they teamed up with a local pizzeria who delivers pizza at low cost, so you don't have to go anywhere and can have a full meal.)  They havelong, wooden tables that makes the perfect venue to share some great conversations (or game, they have board games available for play) with friends or smaller, round tables for intimate conversations.
Hubs and I sat at the bar and immediately were greeted by some great staff.  Not only were the knowledgeable and made some great recommendations, they were so personable.  I immediately knew this was a place where I could relax for hours and feel among friends.  I decided to sample one of there many themed wine flights. I love wine flights - a small taste of many (like my love of small plates) is always great for me.  These flights aren't your basic "Chardonnay flight" or "Red Wine Special" types - they were all creatively named to capture the true experience of each taste.  As I was wearing flip flops in chilly weather, I began with the 'Sandals & Socks' flight which was a variety of both red and white that you could easily sip during warm or chilly weather.  It was a great way to kick off the afternoon.
My next flight was 'White Noise' which was a trio of bold whites.  It went perfect with the cheese plate that hubs and I ordered.  Though we were stuffed after lunch, we had these two Wisco kids couldn't pass up a cheese plate!
It was really one of the best parts of our trip.  We were relaxed, drinking and eating local food in an atmosphere that was conducive to our feeling of the day.  We even pondered on heading back that way the next day, but knew there was still so much more to see in the area that we had to resist the temptation.  If you enjoy wine and are looking for a relaxing time with great nibbles and wine, stop by The Tasting Room.  And pick up the Operation board, you'll be in for a treat.

The Tasting Room Seattle
1924 Post Alley
Seattle, WA 98101
206.770.9463

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A Taste of Thanksgiving 

Monday, November 29, 2010 -
Though Thanksgiving was on Thursday, Tastings was celebrating the holiday with their own pairings the evening before.  I had the pleasure of attending with some friends who had never been before - even I couldn't explain to them the treats they were going to be receiving that evening. 

We arrived a bit late, but as we sat down, Brian began with the aperitif and our tastebuds were awakened.


Aperitif - NV Juve y Camps Brut Rose Cava
'Tis the season for sparkling wines, and I was pleased to see this as our aperitif for the evening.  There is something about the sparkling wine that brings out the celebratory feeling of the holidays, and this beautiful rose was the perfect way to kick off the season.  Both in taste and floral smell, this deep pink wine was bright with berry flavors.  Great on it's own, but I could see this complimenting a brunch mimosa brilliantly.  It wasn't an overly dry brut, but rather had a mild sweetness that everyone at the table enjoyed.


First Course - 2008 Arger Martucci 'iliad' White Blend & 'Green Bean Casserole'
This wine was complex as it was a blend of several whites, including Viogner, Gewurtztraminer and Sauvignon Blanc.  At first taste, it was incredibly rich but cut by the sweetness of a tropical spice on the palate.  It was crisp and the acid was a pleasant contrast to the creaminess of the dish adding a perfect balance.  If you live in Indy, note that you can only try this bottle at Tastings, so make your way over for a sip.

For a green bean casserole, I was expecting a warm and creamy dish.  Instead, I was pleasantly surprised to receive a light, citrus plate full of green beans.  Lightly poached to keep their crispness, the bean were then tossed with a parsley and citrus pesto.  Leaning heavily on the parsley for taste, the pesto had the perfect level of acid to help balance the creme fraiche.  A 'casserole' wouldn't be complete without mushrooms and crisp onions.  I would say my favorite part of this dish was the pan fried mushrooms as they lent an earthy edge to the plate while fried green onions finished the dish.  I really enjoyed the green onions and the crisp sharpness they brought to the citrus plate - they were a fantastic component to the dish.

Second Course - 2007 Patrick Lesec 'Rubis' Chateauneuf du Pape & 'Mashed Potatoes and Gravy'
The wine was the first of the reds, a well balanced peppery blend that sat well on the palate.  The wine had a creamy red fruit taste as well as an earthy edge.  A deep and rich taste, the wine was well balanced to be a great bold red.  Easily enjoyable on its own, it was brought up a level when paired with the well-seasoned dish as they complimented each other well.  And as I've mentioned before, I'm a marketer's dream as I was drawn into the bold colors of the label and embossing on the bottle.  I could see picking this one up on looks along and then being pleased with the bright, bold taste as well.

Yukon gold potato croquettes that were delightfully stuffed with cheese and speck were paired with this meal.  Lightly fried, the speck filling gave off a rich, smokey smell and taste while the Irish chedder was the perfect level of saltiness.  A crisp and sharp contrast to these two flavors were bits of green onion - perfect for the balance of the ingredients.  Basic breadcrumbs allowed these to be fried to perfection, and though I loved my tots, I could enjoy many more of these croquettes.  It was a creamy perfect mashed potato concoction that was seasoned well.  And to top it off, there was a strong mushroom flavor incorporated into the roasted mushroom gravy it was served with.  A touch of cream gave it a rich taste, which is another reason the wine worked so well with this dish. 


Third Course - 2006 Onyx Pinotage & 'Turducken'
A cross between Pinot Noir and Cinsault, the Pinotage is considered a highly revered grape of South Africa.  I had the pleasure to indulge in this smokey and woody tasting wine.  It was rich and mildly fruity (Brian tasted bananas, though I couldn't get my palate up to his!) and noted as a 'Scotch drinkers' wine.  I could see this as it was so rich in the smoke element.  It smelled delightful with the taste of red currants shining through.  Great wine - it couldn't have been matched with a better dish as the two made the best pairing of the evening.

Turducken is a turkey stuffed with duck and chicken.  Delish.  Steven did not disappoint with his dish giving us a trio tasting of a deconstructed meal.  Beginning with a pan seared duck breast (which was my favorite of the dish) it had a subtle spicey outer layer to the medium rare meat.  Perfectly tender, it was not fatty how duck tends to be - just rich in all those flavors.  In the middle was a sage gorgonzola bread pudding under turkey confit.  The dressing smelled rich of the sage flavors and was mild in the creamy gorgonzola unless you had a crumble in the specific bite.  The turkey was rich in flavors with a hint of cajun spice.  Additonally, we were presented with a buttermilk fried chicken 'wing.'  Deep fried, the chicken was incredibly tender as the crispy outer layer locked in the juice and buttermilk.  To tie all the flavors together, they were drizzled with a smokey and perfectly sweet syrup of chipotle-cranberry.  Best dish - the flavors worked incredibly well together as I couldn't resist a bite of all three in one.  This would have been a delight on any Thanksgiving table.

Fin - 2006 Olivares Dulce Monastrell & 'Pie-fecta'
A dessert wine, the Dulce was a bit too much for me.  It smelled thick of spice and raisin aromas which carried through with a thick taste.  I believe I am beginning to really appreciate all the complex flavors of wine, but when I'm presented with something like this, I remember I still have a lot to learn on how deep flavors really can be.  I'm not a huge raisin fan, and the taste was extremely thick on palate.  However, a few of the patrons I was dining with did enjoy it, so they had no complaints of me passing it their way after trying it with the dessert.  As I have learned, flavors can really change with the food, and unfortunately, this wasn't a case for me.

Though I didn't enjoy the wine, I don't know if I would have been able to appreciate it even if I did like it.  This is because in front of me was a layered piece of delicious work.  A cinnamon graham cracker crust was the base of the three layers: a roasted apple layer of Braeburn and green apples lent the earthy taste of an apple pie followed by a crunchy layer of pecan pie filling.  Sweet, crunchy and delectable, this was topped with a creamy layer of pumpkin cheesecake.  Smelling of all things fall, the pumpkin layer was baked perfectly with cinnamon and nutmeg.  Whipped vanilla cream and a warm, salted caramel topped the dish.  I loved the crunch of the pecans and apples as it fused together with the creamy cheesecake and vanilla cream.  Delicious.  I was even lucky enough to walk away with more and share with friends and family the following day (thank you Steven!)  If you are like me and debate between apple, pecan and pumpkin pie on Thanksgiving, this is the pie for you!

A great evening with friends and my Indy 'family,' I was knees deep in thanks for all the great food and drink that we shared together.  I even had the pleasure of meeting the lovely owners of Tastings and promised I would be returning for more sip and dine delights with more patrons in tow.  Cheers to another great evening Steven, Brian, and all the staff of Tastings - I'm thankful to be able to share in these delights with you!
Make your reservations for these upcoming events - they are going fast: 

December 1 - Regional Series: The Wines of Italy
Italy is a country infused with wine culture, come enjoy an evening on why many people say Italian wine is their favorite! 

December 8 - Truly Progressive
Part of the monthly series, a full-course meal is designed with wines to match.  Enjoy from aperitif to dessert and celebrate the food and wine relationship.

December 15 - Stocking Stuffers
To help find the perfect gift for the wine lover, stop by for an evening of great wines that come in small packages.
 
December 22 - White Christmas
Tastings twist on the classic Yuletide tune, an evening of cold weather white wines will be sipped upon.
 
December 29 - Sparkling Tasting
Sparkling wines to discover in celebration of the New Year!

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A Fall Progression 

Thursday, October 21, 2010 -
This past Wednesday evening, hubs & co. were were treated to another 'truly progressive' pairing with a fall theme at Tastings.  I love autumn (or fall, whatever you want to call it) flavors.  After all, two of my favorites (pumpkin and cinnamon) are abundant all over the place.  So I rejoice during this season and all the flavors that I get to nibble one.  The staff at Tastings delivered with some great wine and culinary creations.

Aperitif - Fall Orchard Fizz
The return of the aperitif was a good one - this orange colored drink wasn't bubbling in the glass like I thought it might, but the prosecco definitely had a great fizz to it when sipped.  The smell was intoxicating - like you stepped right into an apple orchard.  This was because of the combination of fresh (and local!) apple cider mixed with some Captain Morgan rum.  In addition to the rum, prosecco, and apple cider, there was Absolute Pears, a smidgen of ginger ale and another local ingredient, W.H. Harrison bourbon.  If the flavors of autumn could explode (or in this case, fizz) in your mouth - this was the drink that did it.

First Course - Apple & Pear Carpaccio with a 2009 Hippolyte Reverdy Sancerre
Don't think meat for this course - it was thinly sliced gala apples and d'anjou pears.  Once again, I'm not a pear lover, but these were so thinly sliced that the "dirty and grainy" textures that I don't like weren't apparent.  A simple herb salad, containing the bitterness of Italian parsley, cut the tartness of the apple and pear while the sweetness of honey in a ginger oil and orange foam complimented the fruit.  I wasn't a huge fan of the first bite, it didn't seem to have huge depth to it as I was looking for thicker slices (thus, there would go the carpaccio, touche) but after I sipped the wine, the two made a great clean and fresh pairing.

By first look, I thought we were being served a chardonnay.  By first smell, it was intense but fresh at the same time.  And after a quick taste, I was brought into the world of crisp and clean Sancerre.  This was a food friendly wine if I have ever had one.  After a sip, the smooth, clean flavors really shined, especially when alternated with the apples and pears.  Will I drink this again?  I sure hope so...

Second Course - Cornish Hen and Squash Polenta with 2006 Wente 'Reliz Creek' Pinot Noir
You had me at polenta - I love the stuff.  And when it is made with roasted acorn squash and blended to an almost porridge consistency with the creaminess of heavy cream and mascarpone? Delicious.  Served on top was a tempting confit of Cornish hen.  Confit is a slow cooking style which locks in so much moisture and the perfect level of salt - my hen was absolutely fantastic.  I scooped up the polenta with the meat and scrapped my plate until it was gone.  But what I really loved about this dish was the garnish, if it can even be put in that category.  Spiced pumpkin seeds gave the perfect crunch to the butter finish of the polenta.  The pepitas (pumpkin seeds without the hull) were pan fried to get that earthy, nutty flavor and then sauteed in butter before being seasoned with chipotle, paprika and other spices.  It tasted almost like brittle in the beginning stages with a slight heat rather than sweetness.  I would be snacking on this right now if I had some.

What I believe was the best pairing of the evening, we were matched with a pinot noir.  The flavors matched well, bringing a taste of almost cherry to the plate.  No Syrah in the mix (I do love Syrah's though) Wente Vineyard provided a strong and balanced pinot noir that stood up to the "heaviness" of a Cornish hen.  But really, I could drink this all night.  It matched the food so well with a back hint of spice, it really was a perfect compliment.


Third Course - Figgy Piggy with 2008 Maycas Del Limari Syrah
If the name 'figgy piggy' doesn't get you excited, I don't know what will.  A pork tenderloin was sous vide (another cooking style where food is placed into plastic bags and submerged in water to be cooked at low temperatures) making it difficult to be dry as it is intended to maximize the integrity of the flavors.  Because of this, I was slightly surprised my pork was a little dry, but the port-poached fig and the sauce reduction cured that as the pork soaked up the thick sauce providng great flavor.  The smell of the port was intoxication and the crispy bites of fig were a great accompaniment.  A carrot confit (and no, I normally don't like cooked carrots, but this was the first thing I ate and it was divine) and crispy speck were layered on top to complete the dish.  After all, what's pork without more pork?

Matched was a slightly chilled syrah from Maycas del Limari.  Lending a strong and smokey flavor, this bold red was perfectly paired.  There was the spice that I love from syrah's, as well as some real fruit elements that played well with the pork tenderloin we were served.  With each sip, my tongue was covered with hints of berries.  There was an elegance about this wine that I just couldn't put my finger on as I happily sipped.

Dessert Course - Upside-Down Pumpkin Pie with 2008 Yalumba Botrytis Viognier
I feel as thought I don't have to say anything.  If you follow me on twitter, you know that I adore pumpkin.  So when I saw this on the menu for the evening, to be honest, I was anticipating it with every course.  I was not disappointed as I enjoyed not one bowl, but more nibbles as friends passed down a little bit more for me to indulge in.  A pumpkin panna cotta was the creamy base (standing as the pie filling) perfectly spiced with tastes of nutmeg, cinnamon and ginger.  A scoop of buttermilk-honey sorbet served as the 'whip cream' and probably the best compliment of the panna cotta.  I absolutely adored the combo of the creamy panna cotta with the cold sorbet - it was so refreshing and delicious, I seriously couldn't get enough. To add to this delicious dish, there was a sweet spice caramel drizzled everywhere it needed to be.  The caramel was perfect in texture and had hints of bourbon - never once did I think it was overly sweet in the dish.  A sugared puff pastry was baked between two silicone sheets to get it thin and crispy as the "crust" of the pie.   Did I mention I loved this dish?

And because I loved this dish so much, I have to apologize because I really didn't get into the wine pairing.  It definitely wasn't as sweet as a dessert wine could be despite the sweet smell.  It was great to sip on between bites of the dessert (okay, I wasn't taking bites, I was kind of inhaling, I admit it) as a break from the creamy deliciousness.  Interesting point about this - fungus.  Brian mentioned fungus being used on the grapes somehow (once again, I was distracted, forgive me.)  Want to learn more?  Check out all of Yalumba's tasty wine treats.

A great evening where I was served pumpkin not just once, but twice (we are not counting my double dessert love.)  A BIG thank you to my dear friend LE and J who joined us for this great evening of delicious fall treats!  And of course, this pairing wouldn't have happened with out Brian and Steven - great job again!

Have you made your reservations for next week? 

Tastings: A Wine Experience
50 West Washington (located in the Conrad)
317-423-2400


Final Note: Happy Anniversary to a lovely couple - the N's - also known as RN & JN.  I adore you both - cheers to many more years as you continue to grow and love together.

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A Vintage Education 

Monday, October 11, 2010 -
I've never sat down and have sipped sipped different vintages of one varietal of wine - a side by side comparison.  I was given this opportunity with some Cabernet Sauvignon's from Burgess Cellars, a winery that visited Tastings this past week.  I didn't take many photos of the bottles or wine because all basically looked and said the same thing with the exception of the year.  So, format of this week's post will be a little different...

Though highly credited by Food & Wine as stated by the presenter, I wasn't fully impressed with the wines this time around.  However, I really did learn an extreme amount on how the varietals really do impact the grapes yielded for each year.  All were small blends of approximately 9% of Merlot, 10% Cabernet Franc with the remainder being Cabernet Sauvignon.  My least favorite was the 1997 - it was crisp but the complexity of it was drowned out with a confusing finish.  My favorite was the 1998 I enjoyed because it was full of berry flavors with a slightly spicy finish to it.  One year - that is all it took - amazing how that works isn't it?

First Course - 1996 Pairing with Caesar Salad
Endive and other bitter greens were lightly dressed with an anchovy vinaigrette.  This mellow dressing had great flavors of lemon and dijon mustard, a perfect accompaniment to the lettuce.  With the anchovy, another salty surprise were the fried capers - giving a balance of saltiness to the dish with the bitter greens.  The black pepper - parmesan crisp brought an overall seasoning to the dish.  The wine was a good, basic wine to mellow out the play on the chop house salad.

You may have noticed there was no apertif as there normally is.  I think it was because an actual winery was there, and not Mr. Brian.  I also look forward to his return in a few weeks - he is just so personable and you can see his passion for wine - brilliant. 

Second Course - 1997 Pairing with French Onion Soup
I already mentioned how I wasn't a huge fan of this wine, but I really didn't need it.  What I needed was another bowl of the french onion soup (with a twist) Steven prepared.  Hubby and I have decided Steven is amazing at upgraded comfort food - he brings it up one level to make you really say "wow."  He had braised some mushrooms, seasoned with thyme, in a coffee base to give it that "meaty" beef bouillon flavor.  What a success as the brown buttered croutons soaked up the juice in the bowl.  And what is french onion soup without cheese?  Swiss cheese-cipollini (which are small onions) fondue was spooned on top - it was extremely creamy rather than tangy as a Swiss cheese can be.  This was because mascarpone cheese was added - making it even more homey than it already was.  Delish.

Third Course - 1998 Pairing with Potatoes Au Gratin
Deconstructed - beautiful - 63 Degree Egg.  What else do I have to say besides that it was amazing?  Fingerling potatoes (purple ones too!) were poached in cream, adding a richness to the starchy base.  Goat cheese mouse with a flair of cheddar giving it a creamy sharpness.  Crispy peppered bacon (which I normally lean away from) cut the creaminess with a spicy seasoning.  And of course, a 63 degree egg.  Eggs are hard to cook (and if you don't think so, I highly recommend you really look into the world of eggs), but a 63 degree egg?  I can't even wrap my head around how it was perfectly done as the yolk dabbled over the dish.  And for those who are asking what it is, a 63 degree egg is just that, an egg cooked in 63 degrees celsius.  It was a beautifully plated dish that my mouth also was happy with. 

Fourth Course - 1999 Pairing with 'Steak Au Poivre'
When I think of Steak Au Poivre, I immediately think pepper.  From what I've experienced, it is a cut of beef crusted with peppercorns then covered in a sauce made out of the drippings, cognac, cream and onions.  From hubby's comment "Oh lord - you don't have any comments?!" and JN's explicit comment of how delightful the dish was - you can imagine that I will never think of it again in that way (which could be a mistake, because I don't think I'll ever get something like this again.)  The steak was actually a duck breast, seared with butter and herbs.  It was fatty like duck should be, but not in an overwhelming way at all - if you never had duck, you should have had this.  I have a pure love of earthy veggies pureed, so the yam puree was absolutely divine.  Earthy and creamy, the yams were cedar roasted than pureed to perfection, topped with the duck, and finished with generous dollop of cognac and shallot butter.  Heaven.  It was also the best wine pairing of the evening, as the 1999 was a good, solid wine that was exceptionally sweeter when paired with the food.

Final Course - 2005 Pairing with "Death by Chocolate"
RN will say it - I was drooling as Steven presented the dish.  I wasn't really expecting a "fluffy" doughnut but alas, a deep fried doughnut "hole" that was warm and fluffy in the center.  Best Chocolate in Town makes some amazing truffles, and this local establishment was part of this chocolate death because of the creamy chocolate centers.  The truffle and doughnut rested on a blackberry strip, but with that warm chocolate sauce dribbled on top, I didn't really notice.  I love chocolate.  I was in heaven.  I could have licked my plate.  I think chocolate and wine are an amazing pairing and was happy to see it part of the menu.


It was great to get back (after a few weeks, last time seemed so long ago!) to Tastings as it has become a weekly Wednesday tradition.  And for all of the nights to return, I was very happy it was this night as it was some of Steven's best cooking yet.  Cheers to you - looking forward to this Wednesday with Sun King Brewing!

And one final note - we unfortunately didn't get to sit in the circle of it all (that is what happens when places get popular!) for the evening's pairing.  Thus, we couldn't quite hear everything and the lighting wasn't optimal for me to showcase how great the food really was.  Thank you to my talented friend, RN, for helping with the photos - I appreciate you!

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