WINE DINNER BLOG REPORT.

 

Title: Wine and Food Pairing

•Photo

  

•Name

Raspberry Sparkletini; Vendange Chardonnay, Barefoot Sweet Red Blend  

• Variety

Chardonnay and blended wine

•Region

Bosca; California;

•Country

Italy; Australia, U.S

•Year

N/A

Price

•$4.75; $3.75; $4.75

I just had this amazing experience at home pairing homemade food with purchased wines, although I wish I had made those too ahahhaha. The main dish was White rice with pork chop, stick French fries, and beans mixed with sausage and bacon; the second plate was a Quejo with tortilla chips, and the third was Cheese Pizza. The Wine was: Raspberry sparkling wine by Verdi, made in Bosca, a region in Italy. This was I very sweet and aromatic, light body with unbelievable 5% of alcohol. The second wine is Vendange Chardonnay from Australia. This was a medium to light body fruity wine with some apples, pears and toasted oak making the wine medium sweet with 12% alcohol. The Third is the barefoot blended wine from California U.S.A smooth sweet wine medium body with toasted oak, several aromas and flavors of black cherry and plum, and have 12%alchol.

how those wines paired with the foods?

A: Very well from the most part and not so good for the other. It added and took flavors. The Blended sweet red wine paired very well with Pork chop and spice quejo.

Why did the wine pair well or not?

A: All the wines paired well with Pizza, but had some overwhelming with others dishes

Did the spiciness of the food bring out flavors in the wine?

A: They brought and took out the flavor

Wine or food overwhelming each other?

A: Yes they did

Tasted no different?

A: Sparkling wine with Quejo, and Vendange with Rice, and chips itself

Why do you think it didn’t?

A: Quejo was too spicy, viscous and salty while Sparkling was too sweet and spicy; Vendange acidic changed the taste of rice and chip  

 Did the acidity of the wine compliment the food, or cut through the heaviness/richness making it taste better or worse?

A: Yes; for the most part I felt that when I tried the Vendange and Blended Wine with all the foods (Pizza, Quejo sauce with chips, and The main dish)

How did the wine effect the salt, sweetness, fattiness, or tartness of the food, or vice versa?

A: Raspberry canceled with the sauces; The Tartness of blended wine paired well with pork shop; The vendange modified the taste of the rice/salt.  

Did the wine overpower the food?

A: Only Raspberry showed some overpowered towards the food

Did the food overpower the wine?

A: Only the Quejo with tortilla chip did. The sauce was too spicy and strong for the wine, however the sparkling wine kinda annulate each other  

Did the food make the wine less/more fruity, bitter, tannic, acidic, lighter, heavier?

A: Both sauces from beans, and from Quejo took the fruity of Sweet blended wine, while Vendange paired very well.

 Was the wine too sweet for the food or vice versa?

A: Only the sparkling wine was too sweet for the food