Wine Dinner - 3/17/22

Appetizer - Garlic Bread
Main Entrée - Spaghetti with meat sauce and beef
Dessert - Chocolate cake


After work, my friends and I decided to have a relaxing night enjoying each others company with a good meal and some wine. The pasta was home made, but everything else was bought from kroger and prepared. The pasta was prepared by my roommate, Sir Jack Parisi, a man of Italian descent. Jack knows his pasta, and makes a mean spaghetti. He chose to use a mushroom onion pasta sauce. A great choice.

We paired the garlic bread paired with a Masseria Cardillo Titta, a southern Italy red blend of aglianico and primitivo, which unfortunately wasn't a favorite of mine. The wine was very very dry, and sort of savory. The wine really brought out the garlic from the garlic bread, which I thought was great. The wine was mildly tannin-y. Combined with the garlic bread, it made my mouth very dry. 

After the appetizer, paired our spaghetti with a Conte Di Campiano appassimento, made from negroamaro. This wine was a little more floral than the previous, I definitely like it better by itself than the titta. It is fairly soft, not much bite- so I assume it is lower in tannins. This wine tastes well rounded, it is much easier to drink. The wine tasted heavily of blackberry- almost jammy. Another big flavor I picked up was oak. Combining this with the spaghetti was actually really great, it brought out a lot of the buttery-ness from the noodles, greatly improving the creamyness of the dish. It also really brought out the fat in the beef. 
Our chocolate cake was paired with a Ste. Chateau Michelle riesling of Columbia valley, from 2020. This riesling was my favorite wine of the night. The aroma was very limy, depending on how hard I sniffed I got more apple notes. The aroma is very light and refreshing. On the tongue it's also very light. I would describe it as basically a very acidic flat sprite, which while doesn't sound great I actually enjoy. The acidity of the wine pairs incredibly with the chocolate cake. The sweetness of the cake is really amplified by the acidity, and in turn sort of makes the wine taste a little more complex. The cake itself doesn't have much going on other than being sweet and chocolate-ly, but I would say the wine greatly improves the dessert experience. 

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