WINE DINNER BLOG REPORT #2

 Some friends came over to my place, a few days back, for our second wine dinner. Each person contributed to this event, either bringing a bottle of wine or a dish. These are the pairings we came up with.

The first wine was Gruner Veltiaer Huglweine which was paired with a broiled salmon and baked squash. This wine has a sweet, floral, and citrus smell. It is strongly acidic with hints of lemon. This wine pairs well with salmon. The pairing mutes the taste of both the wine and the salmon, bringing flavors of sweet fruit. And the lemon flavors of the wine seem to work well with the salmon. However, this wine does not pair well with the side dish, it is extremely tangy with the squash.

The next wine we tried was Barone Fini Pinot Grigio, which we paired with oven baked chicken tenders. The Pinot Grigio by itself smelled like wet dog food and saline, which was off putting. It had a very light taste, slightly salty, but with no real aftertaste. Pairs very well with the chicken. Mellows both wine and chicken out. Brings out fruity flavors from the wine. Quite salty but one of the best pairings so far. 

The last pairing was Casa Bella Lambusco paired with spaghetti and red sauce. The wine smells rich, with hints of vanilla, raspberry, and hazelnut. Tastes of delightful sweet apple, raspberry, and strawberry. The spaghetti makes the wine more tart and brings out  cranberry characteristics.

In conclusion, my favorite pairing was the Huglweine and the salmon and would highly recommend that pairing. Everyone seemed to have a good night and liked all the food/wine.