Since the 2007 Cab Franc is so limited, I have been waiting to open my precious bottle to give it a taste. Last night, I had a few friends over for dinner, and decided that it would be the perfect time. Honestly, I was blown away. This wine is unmistakably cabernet franc with rich layers of plum and blueberry, hints of tomato leaf, and velvety smooth tannins. It was also so Red Mountain - ripe cherry and spice notes highlighted the notoriously warmer AVA.
I've been doing a lot of thinking about wine pairings recently and saw that someone (reliable) recommended chevre with cabernet franc. I was very skeptical, but decided to give it a try. We made an appetizer that consisted of goat cheese, sauteed bell peppers and garlic with aromatic herbs and spices like fennel, coriander and rosemary, all baked together to make a warm mess topped with pine nuts. The result was surprisingly good with the wine. The fennel and rosemary complimented similar notes in the wine. The goat cheese, tamed by time in the oven, worked well with the acids in the wine and those silky tannins didn't overwhelm the food at all.
Ben and I are hosting a house warming party this weekend for our new home. I am going to be preparing appetizers that pair well with red wines for the party and am excited to try them with our other new releases. My goal is to have bites with the following criteria:
1 - I have to be able to prepare them (for the most part) in advance. I want to have fun at the party and not be stuck in the kitchen all night.
2 - no cheese in the appetizers. I am also going to do a red wine friendly cheese plate, so want to avoid cheese in other places. Researching recipes, this may be tough!
3 - have a variety that will please all of my guests. They are kind of a funny bunch - we have friends that are vegan, some with shellfish allergies/aversions, some that just don't eat meat but do eat seafood. I want to have something for everyone, which may be a challenge.
I'll share recipes, feedback and photos next week after the party.
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