Wines:
Sunshine Bay Sauvignon Blanc (Marlborough, New Zealand, 2022): this wine is definitely fruity. Upon first sniff, this wine smells like cat pee and tuna water. It tastes very acidic, fresh, and fruity. I’m getting a bit of tart, crisp apple and lemon/lime and tropical fruit like maybe mango, as well. This wine does not linger well on the palette. This wine was aged in stainless steel tanks which I have never heard of, which may contribute to the odd taste.
Tailslide Pinot Noir (California, United States, 2021): This wine smells like butter and seafood! But despite the smell, it tastes absolutely amazing!!!! It tastes jammy, plummy, blackberry and dark cherry. There’s definitely a hint of silky vanilla in there and definitely pomegranate. It’s not sweet, and definitely lingers, this wine is full to the brim with acids, tannins, and big, bold taste. I’ve never had a Pino Noir before, and this was definitely the place to start. I think I’ve found a new favorite red wine!
My 2 Cents Cabernet Sauvignon (Languedoc, France): This wine by itself is quite tasty! I’m no stranger to a Cabernet Sauvignon, but this one tastes much different than what I’m used to. It is definitely a big, bold red, which is full of tannins and flavor. It’s giving a currant/cassis vibe and is very plummy and smooth. I definitely taste spice in this wine, definitely a cinnamon component and is quite dry. This one is heavy and almost smoky.
Thoughts:
I paired the Pinot Noir with a creamy alfredo pasta dish. I think these 2 paired really well together considering the acidity of the wine brought out the creaminess of the pasta. The aftertaste was delicious. The wine lights up in your mouth after tasting a sip and pairing it with this pasta dish which is quite heavenly. I think it brings out the spices in the alfredo too, it leaves a warm, hot feeling in my mouth after I’ve eaten and drank.
I paired the Sauvignon Blanc with a light caesar salad with some bread instead of croutons. I thnk the wine overpowers the salad in general, but it complements the parmesan cheese in the salad. The nuttiness of the parmesan is brought to the forefront of the tongue and oddly enough leaves you wanting another sip and another bite. The herbs in the bread are noticeably highlighted when paired with this Sauvignon Blanc.
I paired the Cabernet Sauvignon with warm, ooey, gooey, chocolatey brownies!! THIS IS SO DELICIOUS. I think this combination is truly mezermizing! The wine brings out the chocolate in the brownies EXCEPTIONALLY well, and the brownies bring out the spice in the wine. The dry wine brings out the sweetness and gooeyness of the brownies and emphasizes the chocolatey taste in a way that you just dont get when eating the brownies by themself. I dont really know how to describe it, but something about this combination is just right.
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