Honestly this dinner started out as a way to get points but turned into a goodbye dinner for our friend, Mark (left), since he’s older than us and, sadly, graduating. Karen (second from right) admittedly did most of the cooking since the majority of us still live in the dorms. Here is what we came up with:
These were the wines I chose based on my expertise:
The first thing I did was have the shrimp with the Beringer. I think Beringer is nice in general but it’s usually not my favorite but I thought this Pinot Grigio was a lot nicer that the rest of the Beringers I’ve had. By itself, it had a super awesome, open and sweet nose consisting of grape, citrus, and candied pineapple (I can’t believe I just wrote candied pineapple but I think I finally got what the experts mean by this). The taste was high in citrus yet really sweet as well as light and bright. I think it interacted with the shrimp really well. As mentioned before, the shrimp was pretty buttery and I was sort of dreading it because I hadn’t really had any bad foods in a while and I get heartburn super easily. I don’t know if the wine made me feel better afterwards but it definitely took some of the buttery, heavy taste off and made the shrimp very enjoyable. I didn’t really notice a change in the wine due to the shrimp. I also had some of the rice pilaf and broccoli at this point and noticed that the broccoli made the taste of the wine a little less enjoyable and sort of took out some of the fruitiness.
Alone, this wine smelled of asparagus and had some earthy/dirt qualities to the nose. As predicted, this wine has high in tannins and acid and very dry (even though some disagreed). It redeemed itself with some berry tones. I actually don’t like beef and I didn’t like this red but I definitely like beef less so I guess that it was good that this wine overpowered the beef so much. I didn’t feel in interact with the vegetables as much. If you’re wondering how I picked this Cab out of all of them, the label was cool and Chalkboard had wines from all over the world which was super cool. It was a good red, I just don’t like reds that much.
This was an interesting wine. The nose was dry (I can’t tell you how I got this from a nose but it happened), earthy with some berry and maple (I was on a roll) tones. The body was sweet and also had berry tones, specifically cherry maybe. I also tried this with the beef because the back (pictured below) said the wine pairs well with roasted meats and I wasn’t about to ignore that advice. I picked the wine because my friend told me that dog actually lives on the vineyard and I wasn’t about to ignore a cute dog. Anyway. I liked this a little more because it was a little less dry but I thought the other red paired better with the beef and vegetables.
I had this wine after I was full but it was interesting enough by itself. The nose had hints of coconut and was soft and sweet. The palate was medium sweet and tasted like orange peel (like I said, on a roll). The taste was also edamame-ish and very thick and syrupy. Nice flavors, not crazy about the consistency and thickness of it.
More info on the wines:
Beringer Pinot Grigio
- Region: California
Chalkboard Cabernet Sauvignon
- Region: California
Chateau Morrisette The Black Dog (Table Wine)
- Varietal: Chambourcin, Cabernet, Merlot