Moving houses soon so I held one final dinner party at my current place, and there was an obligatory wine pairing to go with it all. I was drinking through the night as well, so the tasting notes/memories get a bit blurry towards the end, but here are a few brief notes/ what they were all paired with.
Meinklang Prosa (Duck Breast Proscuitto, Sourdough bread with Seaweed Butter) – A great valued sparkling rose, that’s full of fresh strawberry and citrus. The bubbles and acidity helped cut through the fattiness of the duck and the richness of the butter.
Bott Frigyes Granum 2019 (Charred Leek with Miso, Chive and Sesame) – A blend of Furmint, Harslevelu and Juhfar. 1320 bottles produced. Citrus, apple and peach lead the way, there was a pleasant floral note, which helped elevate the leeks, with the wine finishing off nice and crisp.
Vinos Patios Atardecer en el Patio (Langoustine with Fennel and Timut Pepper, Wild Mushroom Tortellini with Vegetable Demi-Glace) – I’d never heard of Vinos Patios or even the Atardecer grape variety before, but this was one of my favourite bottles of the night. A darker rose petnat, with red berries and a pleasant yeastiness.
Vigneti Tardis Mercoledi (Salmon with Wild Asparagus and buttermilk and dill Sauce) – One of the most unique wines of the night. This one is probably one of the most saline wines I’ve drunk so far. Mineral, citrus and high acid. It paired well with the dish, but I don’t think I’ll be grabbing another bottle of this.
Judith Beck Blaufrankisch (Coffee Butter Ribeye with Spinach, Cheddar mousse) – Earthy Barnyard nose, leading into cherry and cranberry. The coffee I infused the butter with also had notes of cherry and berries on it, so the two played off of each other nicely. Not usually a big drinker of red’s but I’d go back for this (and many other light Austrian red’s) any day of the week.
Pilton One Juice (Orange Granita with Compressed Strawberry and Passion Pepper) – Five Cider makers had a go at an experiment to see what would happen if they all made individual ciders from the same juice. Pilton’s one is keeved and aged in ex-whisky barrels. A fun cider with notes of red apple, strawberry, and caramel. A nice refresher for the palate cleanser before jumping into dessert.
Sauska Late Harvest Cuvee 2017 (Carrot Cake and Banoffee Pie) – Not a natural wine, but still a favourite of mine. Peaches and Honey, and deep amber colour. I love finishing off any dinner with a glass of Tokaji (be it a late harvest or Aszu). I also do have a bottle of Szolo Dolce waiting to be opened which should be an interesting contrast to this bottle.
SpicVanDyke
An excellent set of notes here overall, always happy to see less hyped up producers make their way onto the sub. What was your favorite pairing?
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Moving houses soon so I held one final dinner party at my current place, and there was an obligatory wine pairing to go with it all. I was drinking through the night as well, so the tasting notes/memories get a bit blurry towards the end, but here are a few brief notes/ what they were all paired with.
Meinklang Prosa (Duck Breast Proscuitto, Sourdough bread with Seaweed Butter) – A great valued sparkling rose, that’s full of fresh strawberry and citrus. The bubbles and acidity helped cut through the fattiness of the duck and the richness of the butter.
Bott Frigyes Granum 2019 (Charred Leek with Miso, Chive and Sesame) – A blend of Furmint, Harslevelu and Juhfar. 1320 bottles produced. Citrus, apple and peach lead the way, there was a pleasant floral note, which helped elevate the leeks, with the wine finishing off nice and crisp.
Vinos Patios Atardecer en el Patio (Langoustine with Fennel and Timut Pepper, Wild Mushroom Tortellini with Vegetable Demi-Glace) – I’d never heard of Vinos Patios or even the Atardecer grape variety before, but this was one of my favourite bottles of the night. A darker rose petnat, with red berries and a pleasant yeastiness.
Vigneti Tardis Mercoledi (Salmon with Wild Asparagus and buttermilk and dill Sauce) – One of the most unique wines of the night. This one is probably one of the most saline wines I’ve drunk so far. Mineral, citrus and high acid. It paired well with the dish, but I don’t think I’ll be grabbing another bottle of this.
Judith Beck Blaufrankisch (Coffee Butter Ribeye with Spinach, Cheddar mousse) – Earthy Barnyard nose, leading into cherry and cranberry. The coffee I infused the butter with also had notes of cherry and berries on it, so the two played off of each other nicely. Not usually a big drinker of red’s but I’d go back for this (and many other light Austrian red’s) any day of the week.
Pilton One Juice (Orange Granita with Compressed Strawberry and Passion Pepper) – Five Cider makers had a go at an experiment to see what would happen if they all made individual ciders from the same juice. Pilton’s one is keeved and aged in ex-whisky barrels. A fun cider with notes of red apple, strawberry, and caramel. A nice refresher for the palate cleanser before jumping into dessert.
Sauska Late Harvest Cuvee 2017 (Carrot Cake and Banoffee Pie) – Not a natural wine, but still a favourite of mine. Peaches and Honey, and deep amber colour. I love finishing off any dinner with a glass of Tokaji (be it a late harvest or Aszu). I also do have a bottle of Szolo Dolce waiting to be opened which should be an interesting contrast to this bottle.
An excellent set of notes here overall, always happy to see less hyped up producers make their way onto the sub. What was your favorite pairing?