Good Things Come in Threes - Reds, dishes, and friends :)

Introduction

The gang (Sydney, Nate, Tyler, and I) rallied up again for another evening of dining like kings. Nate hosted this event, and he prepared an exquisite main course. Sydney and I supplied the appetizer, while Tyler pulled up with the dessert. We brought a variety of red wines and, once the table was prepped, we were ready to feast.

 

The Wines

1. Moon X

Variety = Black Pinot Noir

Region & Country = Manteca, California (U.S.)

Vintage Year = 2023

Price = $6.99

Specific Flavors = Lush aromas of cherry, black plum, and gently toasted oak are followed by jammy dark fruit flavors lending richness and depth, with just a hint of spice.

Pairs Well With = Light foods, mild cheeses, herb roasted/grilled meats

-        Hoped it would taste good with cheese and crackers, as well as herb roasted nuts

My Review = From smell alone, this wine had strong notes of black cherry, plum, and pomegranate, with a slight smokey scent. This is a super smooth wine, surprisingly not tannic in the slightest, that has notes of blackberry, plum, and jam, with a peppery finish.

                                     

2. Josh Bourbon Barrel Aged Zinfandel

Variety = Zinfandel

Region & Country = Hopland, California (U.S.)

Vintage Year = 2020

Price = $19.99

Specific Flavors = Aged in charred bourbon barrels for months to impart a bolder richer flavor, this wine is vibrant and spicy with flavors of cracked black pepper and licorice, complimented by notes of vanilla and blackberry. The palate is full-bodied with velvety tannins and a long, smooth finish.

Pairs Well With = Grilled sausages, BBQ chicken, or smoked eggplant

-        Hoped it would taste good with steak and potatoes

My Review = This wine contained strong notes of black currant, strawberry/raspberry jam, and menthol. Once I sniffed and swirled it, I was able to taste sweet and smokey flavors with bourbon aged tannins on the finish. This was a more complex tasting wine, so it was more difficult to pull out specific flavors, however, it was easy to note the wine’s oakiness from being barrel aged for quite some time.

                                   

3. Cooper’s Hawk Vin Chocolat Almond

Variety = Red blend

Region & Country = Woodridge, Illinois (U.S.)

Vintage Year = NA

Price = $16.99

Specific Flavors = Balanced and intriguing, this red wine offers a smooth palate of cherry and berry fruit flavors, elevated with delectable notes of rich, flowing chocolate. A tantalizing hint of fresh almond on the alluring finish completes this mesmerizing and sophisticated indulgence.

Pairs Well With = Rich desserts such as chocolate cake

-        Hoped it would taste good with dark chocolate and raspberries

My Review = From smell alone, I was able to pick out the notes of maraschino cherry, berry, and almond, along with a hint of chocolate. This wine had the most surprising flavor personally, tasting almost as sweet as syrup. I picked out the cherry almond flavors almost immediately, while I was also able to pick out praline and chocolate over time.

                                   

The Dishes

1. Charcuterie Board

We paired cotija with buttery crackers (mine were gluten free), along with a selection of roasted olive oil and seasoned mixed nuts. The saltiness of the cheese balanced well with the wines, while the olive oil and rosemary flavors of the nuts provided a nice savory addition.

2. Steak and Potatoes

Nate made a mouth-watering dish consisting of a chuck roast that was seasoned and dry aged, with a flavorful marinade containing flavors of rosemary and some of the black pinot noir. Additionally, he made diced potatoes that were heavily seasoned to perfection.

3. Chocolate and Raspberries

We finished with sweet, ripe raspberries and decadent dark chocolate. The chocolate was gifted to me, coming from Open Book Chocolates. Named “Pride and Prejudice”, this dark chocolate contained flavors of blackcurrant and cinnamon.

How Each Course Paired with the Wines

Charcuterie Pairings

• Moon X: Strong, complimentary pairing. The saltiness of the cheese paired well with the fruity flavors of the wine. Also, the cheese diluted the small amount of tannins that were present in the wine, making this black pinot noir taste even more smooth like a jammy fruit juice.
• Josh Zinfandel: Decent pairing, but I wouldn’t recommend it. Somehow the cotija made this wine taste more tannic. It still tasted alright, but I don’t think the food did anything for the wine (or vice versa).

Steak and Potato Pairing

• Josh Zinfandel: Good pairing, but it made me wonder if this would pair better with a different cut/style of meat. The steak and wine both tasted wonderful individually, but again they didn’t do anything for one another. The potatoes tasted great after drinking the wine, with the tannins in the wine making the potatoes taste sweeter and more flavorful.

Raspberries and Chocolate Pairing

• Chocolate Almond Wine: Wonderful pairing! The flavored dark chocolate was able to pull out the berry/cherry flavors, making the wine easily drinkable. The raspberries tasted even sweeter after drinking the wine. Overall a beautiful dessert to end the evening. Tyler also brought chocolate cake, which I couldn't eat, and he mentioned they also paired well (which you can see in his face below).

Final Thoughts

This was an upgrade from our previous wine dinner. I live for evenings like this, eating quality food and appreciating wine surrounded by people that I love. We had a great time discussing wine, enjoying food, and joking around with one another. Looking forward to the next one already!