Wine Dinner #2

 

THE FOOD & PEOPLE:

I enjoyed a wonderful meal paired with some good wine with my family back home over Spring Break. We cooked a flank steak marinated in soy sauce as our entree along had egg noodles with cheese, asparagus, broccoli, and salad as our sides. 

THE WINES & TASTING: 

Ghost Pine Cabernet Sauvignon ($20): Has a vintage year of 2021, comes from the North Coast of California and made from the Cabernet Sauvignon grape. The wine smelt like a cherry infused hand sanitizer. Without the food, the first sip was surprisinlgy flat and brought about a smooth water like cherry flavor. The steak brought out the tannins of the wine which filled whole mouth. The salad made the wine taste like rubber, but gave it a good kick to the back of the mouth which I enjoyed. The wine overpowered the egg noodles, making the wine taste better; egg noodles, worse. Overall, the Ghost Pine Carbent Sauvignon tastes better with food than without, and I recommend drinking the wine with the steak, asparagus, and salad... not so much with pasta and broccoli. 

Castillo di Bossi Chianti Classico ($40): Has a vintage year of 2020, comes from Tuscany, Italy and is made with the Sangiovese grape. The wine smelt like tart cherries, mixed with a hint of thyme. The first taste kicked my tongue and throat with acidity, which lingered for a little bit. It overpowered all the sides from the dinner, but balanced out the steak. The soy sauce from the steak went well with the wine, bringing out its cherry flavor and acidity through the whole mouth. The dressing form the salad really brought out the tannins and acidity of the wine, removing any taste from the wine and salad, leaving just pungent acid (something I don't mind). It overpowered the asparagus, but not in a bad way. The wine left a small flavor of vegetable on the back end of the sip. I really enjoyed the wine and am lucky to have had my parents buy a bottle for $40.

Tempora Sangiovese Di Romagna ($18): Has a vintage year of 2009, comes from Emilia-Romagna, Italy and is made with the Sangiovese grape. This may be the best glass of wine I've had. The smell was full of cherry and a ripe pansy. The first sip punched the whole mouth with tannins and cherry flavor. The wine didn't over power, nor under power any of the foods. It paired well with the steak, bringing out the juiciness of the steak, and the steak bringing out the ripe cherry in the wine. I definitely enjoyed the wine more by itself.

Conclusion: The wine I had during this dinner might be the best wines I've had all semester. I enjoyed the Tempora Sangiovese Di Romagna the best on its own and enjoyed the Ghost Pine Cabernet Sauvignon with food the most. I'd like to try the $40 bottle on its own without trying other wines to see if I can catch any other flavors and enjoy it to its fullest extent.