Wine Notes

Although I’ve been drinking and appreciating wine for a very long time, I’d have to say that I’m really a novice. I could never hope to be a real expert (there’s too much to know), but I’d love to learn as much as I can. These notes are the same ones that I hand in for homework in my VIN150 class at DMACC.

Click on the varietal or wine style name for the complete list and comments.

Chardonnay         1/19/10 Dinner: salad of frisee, Anjou pears, Brie and toasted walnuts with nuovo olio vinaigrette; roasted chicken with fresh sage; carrot and turnip gratin; gingered bread-and-butter pickles; cherry cobbler

Riesling         1/26/10 Dinner: squash bisque with fresh cheese, maple-and-herb-brined pork loin roast; scalloped potatoes with herbs and wild mushrooms; green beans; Greek yogurt with ground cherry compote, or tropical fruit sorbet

Sauvignon Blanc       2/2/10 Dinner: salad of mixed baby greens, roasted red Bartlett pears with thyme, and Prairie Breeze cheddar with nuovo olio vinaigrette; blackened salmon with apple-red onion-chipotle chutney; roasted butternut squash with garlic and thyme; vanilla ice cream with caramel apple compote

Sherry       2/9/10 Dinner: pumpkin soup with Spanish spices, Liadillos Sevillanos (Seville-style cabbage rolls), Spanish tortilla, assorted cheeses, marinated artichoke hearts, olives, flan

Pinot Griogio       2/16/10 No dinner this time–just lots of appetizers and finger food.

Sparkling Wines     2/23/10 Dinner: Rocket, Prairie Breeze Cheddar, and Roasted Garlic Flatbread with Frisian Farms Gouda; Herb-roasted chicken; Quinoa-Mushroom Pilaf; roasted broccoli; Sour Cream Apple Cake with Whipped Cream

Pinot Noir    3/2/10 Tasted lots of Pinot Noir, and several other wines at the Ingersoll Wines tasting event on 2/26.

Cabernet Sauvignon    3/9/10 salad of red Boston lettuce with caramelized onions, roasted beets, and crispy deviled eggs; roasted pekin duck with tart cherry sauce, green beans, cakebread pudding with apricots

Shiraz   3/23/10 Salad of red Boston lettuce with bacon and Pecorino stuffed mushrooms, Cajun meatloaf, garlic mashed potatoes, sauteed chard, pumpkin-walnut cake with caramel apple compote and whipped cream