It's been a long time since I posted something here. My apologies to my faithful readers (who am I kidding)! I had the opportunity to attend one of the regular Monday night wine-food pairings at L'Espalier in downtown Boston with my singles social group. I went expecting a Winter Wines theme, but instead discovered that the menu was chocolate based.
First Pairing:
2008 Ransom "Selection" Pinot Gris, Willamette Valley, Oregon
Cocoa nib consomme with shrimp & blood orange topped with a fennel salad
The wine was nice--fruity with nice citrus twist & a slightly sweet finish. The soup/salad was interesting. Together, this pairing was amazing! The cocoa gave the wine a nice earthy undertone & complemented the sweetness.
Second Pairing:
2006 Michelotti Barbera D'asti
Monkfish braised in red wine & Menavana chocolate over Puy lentils
The wine was a little acidic with cherries, vanilla, some spice/pepper notes, & moderate tannins. The fish was excellently cooked (my fish portion was a little small) & the lentils were to die for. Could have eaten them all night. I liked the wine & fish separately but wasn't real crazy about the pairing. Just didn't jive for me.
Third Pairing:
2007 Maurodos "Prima" Toro
Pork taco with Hacienda lara Plantation mole beside a radish & daikon slaw
The wine was a big, earthy Tempranillo with lots of oakey vanilla goodness. Bold & powerful.
The tacos were tasty. Kind of weird to be eating tacos while wearing a suit, but the mole was heavenly. A decent pairing.
Fourth Pairing:
2008 Banfi "Rosa Regale" Brachetto D'acqui
St. Lucia chocolate gateau with praline powder, grapefruit & jalapeno marmelade & Meyer lemon coulis
The wine was a soft & sweet dessert wine. Effervescent. Grapey with notes of strawberries
The chocolate was amazing, although I could have done without the praline powder. The marmalade gave it a nice kick.
This dinner was a lot of fun. There was only 8 of us, so conversation got pretty lively, especially as we got more lubricated. The food was excellent and the wine top notch. My favorite pairing was actually the first--the pinot gris with the chocolate soup. The others were OK, but I often liked the wine & food separately.
Cheers,
a Wine Student
