Saturday, November 19, 2011

Cooking By Numbers Food and Wine Extravaganza - 11 People, 5 Courses, and 10 Bottles of Wine!


Tonight we gathered for a Cooking by Numbers evening of food and wine! Everything cooked, eaten, and drunk had to contain a number in the name - fun!


First Course - Appetizer
  • Three Cheese Crostini - hand-made Ricotta, Wisconsin Blue, and Parmigiano-Reggiano with cherry tomatoes, fresh pesto, fresh basil, and balsamic vinegar
Wine Pairing
  • Avignonesi Rosso di Montepulciano 2009, Cortona, Italy - $15.75
I purchased this wine from Austin Wine Merchant for $15.75/bottle. It is 100% Sangiovese and was rated 89 points by Stephen Tanzer's International Wine Cellar.

Aroma - dark fruit, minerals
Taste - same, dark cocoa, soft tannins

Like the wine a lot! Went great with Three Cheese Crostini we made for the appetizer - yum!


Second Course - Soup
  • Armenian Apricot Soup - onion, carrots, cumin, red lentils, apricots
Wine Pairing
  • Domaine Artigaux 2010, Côtes the Gascogne, France - $9.99
  • Gewurz Gewürztraminer 2010, Mendocino, CA
The first wine, Domaine Artigaux 2010, is a blend of equal parts Colombard and Ugni Blanc (AKA Trebbiano), and was purchased at Whole Foods for $9.99/bottle.

Aroma - light fruit, soapy
Taste - light fruit, good acid

Nice, especially with the soup! Apparently both of these varietals are regularly used to produce Cognac.

The second wine, Gewurz Gewürztraminer 2010, is produced by the Alexander Valley Vineyards.

Aroma - lychee
Taste - lychee, a little wood

I really liked this wine, and it paired well with the soup, too!


Third Course - Salad
  • Six Pepper Slaw - green, yellow, red, orange bell peppers (could not find purple bell pepper); jalapeño peppers; black pepper; caraway seeds
Wine Pairing
  • Marietta Cellars Old Vine Red Lot Number 53 NV, Geyserville, CA
This wine was purchased at Austin Wine Merchant and is non-vintage. It is a proprietary blend of several reds, mostly Zinfandel.

Aroma - dark fruit, a little hot
Taste - dark fruit, soft tannins, slightly oaky

A good wine to pair with the slaw - the fruit of the wine was balanced by the spiciness of the course.


Fourth Course - Main Course and Side
  • Asian Five Spice Stuffed Pork Loin
  • Three Cheese Potatoes - Gruyere, White Cheddar, Parmesan
Wine Pairing
  • Michael David 6th Sense Syrah 2009, Lodi, CA
This wine was purchased at Whole Foods and is a blend of Syrah with a little bit of Petite Sirah.

Aroma - dark fruit, a little hot
Taste - dark chocolate, dark fruit, moderate tannins

A rich wine to compliment a rich dish - simply luscious!


Fifth Course - Dessert
  • 7-Up Jello Dessert - 7-Up, Jello, bananas, coconut, pineapple
Wine Pairing
  • Oddero Moscato d'Asti 2010, Piedmont, Italy - $18.99
This wine was recommended by Austin Wine Merchant staff and purchased at the store. It retails online for $18.99/bottle.

Aroma - light peach and honey suckle
Taste - light bubbles, light peach, honeysuckle

Like! Good with the dessert which was very different than anything I've ever tasted!



The aftermath - 11 people, 5 courses, and 10 bottles of wine!

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