As is often the case we found ourselves having nice thick filets and red potatoes for dinner Friday evening. The question always arises as to what wine to pair with our meal. We perused the wine rack and selected several possibilities but ultimately decided on the 2008 Meritage from King Family Vineyards. You know how much I’ve been enjoying the 2008 reds. I wondered if this 2008 would live up to the characteristics that I enjoy most from the 2008 reds. Sure enough, it did. A swirl and a sniff revealed plum, cherry, a hint of tobacco, and some anise. On the tongue we noted plum, cherry, and some spice at the end (maybe cinnamon or maybe even cedar). The fruit up front was what made me think of the 2008 reds that I enjoy. The mouthful of flavors complimented our meal very well. How could it not? If you haven’t tried the 2008 Meritage from King Family, be sure to put it on your list of 2008 reds to enjoy. And if you visit King Family Vineyards, tell them Virginia WIne Time sent you!
Last night we attended a reception to celebrate Virginia Wine Month and Virginia Wine Tourism. There were many winery dignitaries in attendance as well as lots of media folks. The guest of honor was Governor Bob McDonnell. After introductions and fanfare, the governor spoke. He spoke about the wine industry in Virginia and how successful it’s been in the last few years. He noted that the industry will have great growth in the future especially with Donald Trump getting into the game. Of course the focus of the evening was wine and we got the chance to taste some of the best Virginia wine.
Breaux Vineyards poured the 2010 Viognier, 2007 Cabernet Franc Reserve, and the 2005 Nebbiolo. We agreed the winner here was the 2005 Nebbiolo. We noted cherry and raspberry with hints of licorice and tobacco. I really noticed the smooth finish. What a nice wine!
Barboursville Vineyards poured the Viognier Reserve 2010, the Octagon 2007 and the Malvaxia Reserve 2006. Here we really enjoyed the Octagon 2007. Great color, intense tannins, and berry flavors stood out here. We thought of food with this one.
Boxwood Winery poured the Topiary Rose Blend 2010, the Topiary Blend 2009, and the Boxwood Blend 2009. I think the Boxwood Blend 2009 really stood out here. It has a deep, dark color with hints of blackberry, violet, and anise. The tannins would accompany a thick steak really well.
Chatham Vineyards poured the Church Creek Vintner’s Blend (non vintage 2009 and 2010), the Church Creek Cabernet Franc (non vintage 2009 and 2010), and the 2010 Steel Church Creek Chardonnay. I really preferred the 2010 Steel Church Creek Chardonnay. I noted the pear and apple flavors on the nose as well as in the mouth. It had a nice mouth feel even though it spent no time in oak.
The Virginia Wine Board and the Virginia Tourism Corporation put on a wonderful event. We enjoyed the conversation, the wines, and the promotion of Virginia wine. We met some great people that we hadn’t met before. We even got to meet the governor! It was a great way to celebrate Virginia Wine Month. If you haven’t visited any of the wineries that poured at the event, you need to plan a trip to visit them soon. And tell them Virginia Wine Time sent you!
Some of the Virginia Wine Mafia was in attendance!
We had friends over for dinner this past Saturday, and we decided to pour Virginia wines as aperitifs. After all, it is Virginia Wine month! Guests were greeted with the Governor Fauquier from Philip Carter Winery and Sarah’s Patio White from Chrysalis Vineyards. Both were off-dry wines and produced from the Vidal Blanc grape, a Riesling-like hybrid that grows very well in Virginia. Like Riesling, Vidal Blanc is very fruity and refreshing, so some of the appetizers that I served with these wines were a bit spicy. Some of these dishes were captured by Paul, the cameraman.
Cheeses: Brie topped with hot peach chutney, or for the faint of stomach, plain brie and red grapes.
Nuts: Chili-lime flavored almonds; plain almonds for the wimps. Not sure if olives pair with these wines, but the gourmet olives were stuffed with sun-dried tomatoes and were absolutely delicious!
Meats: Smoked salmon
So what was on tap for the rest of the evening? I did splice in a couple of Napa wines from Clos Pegase winery; one was a Sauvignon Blanc that I sampled at a wine tasting and thought it was unique—tropical fruit flavors (as opposed to cat pee/grapefruit) with a refreshing acidity that seemed a perfect match with an acidic tomato dish. The other was a Cabernet Sauvignon that has been resting on the wine rack for several years, but according to the wine mags, needed to be appreciated now. And indeed it was appreciated! It was quite good with the beef; however, the fruitier Virginia offering was very well-received by my dinner guests. A number of Virginia meritage blends would have paired quite nicely with my beef dish; however, I went with the Gray Ghost option based on my experience at the Gadsby’s Tavern winemaker dinner which featured the Ranger Reserve with a very similar beef dish. Empty wine bottles indicated that the Virginia option was as popular as the California one.
Anyway, here was the menu:
Fresh tomato soup paired with Clos Pegase Sauvignon Blanc 2009
Garlic-herb crusted beef tenderloin with roasted potatoes and squash paired with Clos Pegase Cabernet Sauvignon 2005; Gray Ghost Ranger Reserve 2008
Pumpkin bundt cake served with Gray Ghost Adieu 2006
Community Brand Coffee and Chicory (found only in New Orleans)
Our sipper for the evening was the 2008 Viognier from Corcoran Vineyards. We had it with a soft creamy cheese and baguette. We noted a floral nose with lime and ripe pear in the mouth. It was refreshing on the cool fall evening. It paired well with our Friday evening nibbles. We don’t think Corcoran is making a viognier anymore and it’s just sad because this one is so nice.
For dinner we had turkey cutlets and angel hair pasta. Warren selected the 2009 Breaux Vineyards Viognier. We have loved the Breaux Viogniers in the past and just knew this one would go well with our meal. On the nose we noted honeysuckle and mango. In the mouth we picked up honeysuckle and mango, tropical fruit notes. It had a full mouth feel and a lengthy finish. And yes, it went well with our meal.