Friday, October 7, 2011

Wine & Food Pairing Menu for tomorrow's Bexx Secret Garden Event

Autumn Day’s Wine Tasting Menu
Chilean Santiago Station, Devil’s Back Sauvignon Blanc
Light & pale with aromas of citrus zest and lemongrass, with very faint floral notes. The fruit flavors on the palate are well balanced, citrusy but not overly tart. The finish adds a touch of slate-like minerality and is quite long.
Paired with:
Figs stuffed with Blue Cheese and topped with maple bacon candies.

2009 South Australian Yalumba Viogner
Pale, greenish yellow, green apple and lemon zest aromas are complemented by notes of jasmine and green tea. Tight and racy for this variety, offering fresh orchard fruit and citrus flavors and a late note of bitter peach pit.  Finishes dry, with good nervy cut and lingering citrus and spice notes.
Paired with:
Delicately spiced chicken with my father’s spicy sausage, candied tomatoes  & cheese Pizza

La Vuelta Unoaked Chardonnay from Mendoza Argentia
This is a fresh and crisp Chardonnay, featuring ripe apple, citrus and grapes on the nose. On the palate it shows some body and a clean texture along with flavors of tropical fruit mix, apple, lemon and grapes on the finish. Definitely fruit forward and well balanced
Paired with:
Parmigiano/ percorino sesame crisp cups filled cherve salmon mousse

2009 South Australian Gumdale Reserve Shiraz
This Ausie Shiraz has intense red fruit scents & flavors. The nose shows earthy cherry flavor, while the plate is medium bodied with soft spicy fruit.
Paired with:
Bexx Caramelized Balsamic Onion, Mushroom & Brie Pizza.

2010 Finga Flinchman Misterio Malbec, from Mendoza Argentina
Deep red in colour with a scented nose of violets and black plums. Rich and voluptuous on the palate, with flavours of ripe, black fruits with a hint of spice and a long, elegant finish.
Paired with:
Eggplant Crostini with ricotta and a slice of Parmigiano Reggiano.

2008 Gnarled Vine Zinfandel from Oak Ridge Winery of Lodi CA.
Delightfully jammy with robust flavors of raspberry preserves, milk chocolate, and mocha. A soft, supple, mouth-feel and easy tannins, silhouette flavors of cherry pie and vanilla oak.
Paired with:
Spicy Beef Enchilada with hints of cinnamon & orange. Served with a creamy cilantro sauce.

Leave a comment if you'd like to attend!

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