Wine Dinner #3

\

 

 My friend and I with one of the wines

Our third and final wine dinner! We have had so much fun doing these and are sad they are coming to an end. For this dinner we had honey glazed salmon, honey roasted carrots and loaded mashed potatoes! (Thank you to farmhouse for this amazing dinner). We paired our three different dishes with a buttery chardonnay, a pinot noir, and a cabernet sauvignon. 

Our dinner! (Not as pretty as we wanted it to be but still delicious!)

Pinot Noir and Honey Glazed Salmon: The Pinot Noir by itself had a cherry smell. It was woody and tannin-y. It was not a dry as I expected for being a Pinot Noir and had deep cherry flavor. It paired really well with the salmon. The wine cut the fishiness of the salmon, and the honey flavor blended very well with the cherry flavors of the wine. The salmon brought out the berry in the wine. The salmon wasn't as good as it was when I first got it, so I think it brought down the experience a little, but I'll definitely ask for this wine if I'm lucky enough to go back to farmhouse for this same meal.

Cabernet Sauvignon and Mashed Potatoes: I am not a huge fan of cabernet sauvignon, and this one didn't change my mind when I tasted it by itself. It had a really acidic/vinegar smell with a hint of cherry. It was a little dry and you could taste the cherry and some other red fruit; it was sweeter than most wines of this type that I tried. Although I am not a huge fan of cabernet sauvignon this pairing was amazing! The saltiness of the bacon in the potatoes and the cheesiness paired so well with this wine. The mixture of sweet and salty was soooo good! The potatoes brought out the fruit in the wine and made it taste so much better. 

Buttery Chardonnay and Honey Roasted Carrots: The chardonnay on its own was refreshing yet creamy at the same time. It didn't have a strong smell, but it tasted pretty good! It had hints of vanilla and pineapple. It paired really well with the carrots! The sourness and acidity of the wine blended well with the sweetness of the carrots. The wine cut the intense sweetness of the carrots, and it made the wine more refreshing.

                                                                 Our selection of wines

Safe to say this was a delicious dinner and we have gotten better at pairing wines and foods! We will probably continue on this tradition even if it is not for a grade.