Fork and Cork!

Fork and Cork 2014! Yesterday was an absolutely gorgeous day for this wine festival. I went with one of my friends, another wine lover, and had a great time trying the different wines... although the lines were a lot longer than we thought they were going to be. We stayed for almost the entire time trying wines for 5 hours straight, and by the end of it we were tired, buzzed, but satisfied! 

The very first winery booth we visited was one of our favorites: Peaks of Otter Winery. All of their wines were unique and extremely flavorful. I wanted to write my tasting notes for these particular wines because they were all bursting with flavor. These Peaks of Otter wines are shown in the picture below.

Name: Peaks of Otter Blueberry Muffin

Variety: Light Apple, Blueberry Still Wine

Region: Bedford, VA

Country: USA

Price: $18.00

Winery Review: "Very sweet and fun - good with a mimosa"

My Review: On the nose there was the obvious, predominant aromas of blueberry. There was also a mineral component to this wine that gave it a metallic feel. This was a round, full-bodied but very casual wine. The woman working at the booth described it as a wine to drink when you have kids, because it is so delicious and made for easy drinking... which I can agree with! Although there was mostly blueberry, I was also getting honeydew, mango, and apple skins. A delicious wine that was not paired with food, but should be eaten with fruit, pastries, and any other type of sweet dessert.

Name: Peaks of Otter Light Pear

Variety: Still wine, Light Pear

Region: Bedford, VA

Country: USA

Price: $15.00

Winery Review: "Tang in the aroma, pear on the tongue, but dilute"

My Review: A beautifully refreshing, light yet flavorful wine that boasted of white peach, lycee, and of course pears on the nose and palate. The nose and palate were nearly identical, with plenty of light fruits such as asian pear and sweet apple. There was also a floral component with honeysuckle and rose. This had a crisp sprightly feel that makes it perfect for the springtime. I did not pair this one with food, but I would love to have it with a fruit tart or fruit salad. 

Name: Peaks of Otter Passionfruit

Variety: Still Wine, Passionfruit

Region: Bedford, VA

Country: USA

Price: $20.00

Winery Review: "Fun and fruity - passionfruit is very apparent and gives it a nice kick"

My Review: An extremely sweet but refreshing wine. This was my favorite, because I adore exotic tropical flavors such as passionfruit! On the nose there was honeydew, pineapple, and a floral bouquet. On the palate of course there was passionfruit with added honeysuckle, vanilla, and sweet cream. My friend and I both agreed that this was the best (probably because it was so girly) wine that we tried that day. It was like drinking juice- there was essentially no heat or acidity. It was not paired with food but it should be eaten with fresh fruit, cakes, or pastries.

Name: Peaks of Otter Strawberry Shortcake

Variety: Light apple, strawberry wine

Region: Bedford, VA

Country: USA

Price: $15

Winery Review: "Smooth, crisp, refreshing. Light and a little fruity"

My Review: Again, a wine bursting with intense and unique flavors. On the nose there was sweet creme, condensed milk, and fresh strawberries. The palate revealed hints of red berries, vanilla, and of course strawberry shortcake. It was a light, fun wine. Although the passion fruit trumped the strawberry shortcake in flavor because of personal preference, it was still an enjoyable wine. Again, this should be paired with fresh fruit salad or pastries. It would also be good with vanilla or strawberry ice cream.

Name: Peaks of Otter Salty Frog Margarita

Variety: Light Apple Wine

Region: Bedford, VA

Country: USA

Price: $15

Winery Review: "Bad margarita, interesting mixer maybe, but why do this with wine? 76 points"

My Review: I did not like this wine one bit. On the nose there was a distinct dish washer fluid smell. What's worse, it tasted exactly like how I'd imagine Windex tasting like. My friend felt the same way and simply poured the rest of hers out- she could not even finish it. It tasted cheap and lazy, and this was a disappointment compared to Peaks of Otter's other great wines. Perhaps they went too far in trying to come up with unique wines, and this one just did not work in my opinion. I unfortunately would not pair this with food, because I would not want to taste this wine again.

Name: Peaks of Otter Chili Dawg

Variety: Light Apple and Chili Pepper wine

Region: Bedford, VA

Country: USA

Price: $15

Winery Review: "97% apple blended with 3% chili pepper wine, tastes like a pepper jelly"

My Review: This was their most popular and best-selling wine, and I could definitely tell why. We tried this with Cheddar cheese squeezed from a can, which made this an interesting wine tasting experience! We were instructed to take this like tequila- "lick, drink, and suck". The wine itself had jalapeno peppers and spices on the nose. On the palate, it had a gritty surface texture and plenty of chili and spicy peppers. Paired with the cheese, it tasted exactly like Pepper Jack. I really enjoyed it, and it was so unique that I couldn't believe that I wasn't eating straight cheese instead of wine! This should be paired with pepper jack or monterey burgers.

Name: Peaks of Otter Kiss the Devil

Variety: Light Chili Pepper Wine

Region: Bedford, VA

Country: USA

Price: $15

Winery Review: "Made from 30 varieties of peppers, including ghost, better for basting than tasting, super hot"

My Review: What a handful of a wine. I didn't know that this was made from 30 varieties of peppers, but I absolutely believe it. On the nose there was a Sriracha, red pepper, and jalapenos. The palate was bursting with that same pepper blend. I don't know too much about peppers, but I can tell you that there were a lot of them! It was very hot and strong, with a long aftertaste. The woman working at the booth even poured us a "chaser" to help with the heat. My friend did not like this wine at all, but I actually loved it! I like spicy food, so it was definitely interesting to be able to get these same spices from a wine as you'd get from food. This should be paired with chicken and celery or anything with ranch dressing.

I had a food and wine pairing at Fork and Cork as well. I bought the best bruschetta I've ever had sold at one of the local vendors. It was wonderfully savory, with tomato, basil, garlic, and a nutty component. I paired this bruschetta and bread with the Horton 2012 Syrah. The Syrah was bold on the nose, with plump dark berry flavors, hazelnuts, and buttered bread. The pairing was perfect- and both wine and food complemented each other well because both had complex and full flavors. You would think that the Syrah would clash with the brushetta cause both had big flavors, but it really did not. I enjoyed both the wine and the food separately, but together they uplifted each other's individual flavors. Next time, I'll try the bruschetta with different types of bread- maybe pita or ciabatta bread instead of the plain white baguette I had with it. I'm sure a Cabernet Sauvignon would also pair well with this food.

My favorite wine: My favorite wine was undoubtedly the passion fruit still wine from Peaks of Otter. Like I mentioned before, I am a sucker for those exotic, semi sweet to sweet tropical flavors. The passionfruit wine was not overly sweet, but crisp and refreshing. It was made for casual drinking and perfect for spring/summer time. I wish I took a bottle of this home with me, because this was a unique wine bursting with flavors that I am unlikely to find again.

Tasting - Argiolas Perdera

Name: Argiolas Perdera Isola Dei Nuraghi

Variety: Blend of Monica, Carignano, and Bovale Sardo

Region: Sardinia

Country: Italy

Year: 2009

Price: $13.99

Winery Review: ""The 2009 Isola dei Nuraghi Perdera is fabulous. Layers of dark fruit, herbs, spices, and minerals flow from this exuberant, medium to full-bodied offering. Hints of smoke and tar add further nuance on the finish. This is a hugely rewarding wine for the money. Perdera is a blend of 90% Monica, 5% Carignano and 5% Bovale Sardo. Anticipated maturity: 2010-2014."

My Review: A very enjoyable wine. On the nose there was plum, jammy fruits and red berries. On the palate I was getting earthy tones and spices, red Cayenne peppers, and almonds. A very well-balanced wine with a myriad of different flavors. The finish was long and round, with some aspects of tar coming out. I would pair this with roasted duck or a tomato pasta.

Tasting - Rojo Garnacha

Name: Rojo Garnacha

Variety: Grenache

Region:  La Tierra de Castilla

Country: Spain

Year: 2011

Price: $9.95

Wine Review: "The 2011 Rojo Garnacha has the colour of blackberry with blue tones, almost opaque. Intense and pleasant aromas of licorice and wild red and black berries fill the nose, with mineral undertones. Well-rounded and balanced on the palate, it is elegant and fresh. Red fruit, minerals and a hint of fresh thyme linger on the finish. It’s surprisingly silky and full-bodied, with a rich varietal expression."

My Review: The nose was surprisingly subtle with bitter red apple and pomegranate. On the palate, however, there were strong tannins coming out with leather, apple cider, and buttered bread. There was a rustic, old-fashioned component to this Garnacha that worked very well for it. This was a medium-bodied wine with a suede-like surface texture. It was not paired with food, but a shrimp or chicken pasta would complement this wine nicely. 

Tasting - Parra Jimenez Tempranillo

Name: Parra Jimenez Tempranillo

Variety: Tempranillo

Region: La Mancha

Country: Spain

Year: 2010

Price: $7.95

Winery Review: "More 'modern' with obvious coconut and vanilla vs lively berry and smoky / savoury flavours too."

My Review: This was extremely nutty on the nose, and I was getting cashews, hazelnut, caramel, and vanilla. On the palate there were these same nutty flavors with oak and spicy tannins. There was some heat coming from the long finish, but it was passable. The surface texture was gritty and coarse, but it added dimension to this wine. Overall, a wine that I would not seek out for myself again, but maybe if I tried this with food I would like it better. This should be taken with spicy Asian food or curry to complement the spicy component that was coming through.

Tasting - Valley Oaks Fetzer Zinfandel

Name: Fetzer Valley Oaks Zinfandel

Variety: Zinfandel

Region: California

Country: United States

Year: 2010

Price: $7.99

Winery Review: "This is a wine with soft, supple tannins, easily identified as a Zinfandel, yet more elegant and easy drinking than many of the over-the-top powerhouse styles. Deep garnet colors lead to a ripe, medium-bodied wine with aromas of bright cherry, raspberry, clove spice, roasted nuts and a mild black pepper spice. In the mouth the wine is medium rich with flavours of red raspberry, strawberry and cranberry with a warm, woodsy spice. A special character from aging in French Oak lifts and provides depth and richness to complement the red fruit. Well balanced, with moderate toastiness and bright red fruit, a well-integrated wine often called “A lovely Zin for the money” by knowledgeable wine writers and Zin lovers."

My Review: Plenty of prunes, raspberries, and strawberries on the nose. This wine had a nice balance of tannins and was a full-bodied wine with jammy, fruit flavors. There was also a nutty, almond and caramel component that added to the richness of this wine. It had a sandy surface texture with a long finish that hinted of oak barrel. Overall, a very good wine that should be paired with red meat or savory tomato pasta. 

Tasting - Zonin Primo Amore

Name: Juliet Primo Amore

Variety: Still Wine White Blend

Region: Not Provided

Country: Italy

Year: 2010

Price: $4.95

Wine Review: "Nice light and sweet, but gets cloying after 1 glass. Great apertiff, but not much use beyond that for me."

My Review: This was a very light wine in color. On the nose there was lemonade, spritz, and honeydew. The palate revealed tones of yellow fruit, hay, and freshly cut grass. The finish was short and this made for easy drinking. It was not my favorite white, as nothing was memorable, and I could compare this to a pretty but forgettable face. It was not paired with food, but a wine like this should be eaten with anything light with lemon such as salads, lemon bars, or any type of finger food.

Roommate Wine Dinner

This week I decided to do make a dinner with wine with my roommate! It was her birthday this week as well, so it also doubled as a pre-birthday dinner. The three wines I paired with dinner was a Cabernet Sauvignon, Sangria, and Moscato. I've listed some of the information on these wines:

Name: Lolailo Sangria

Variety: Red Table wine

Region: n/a

Country: Spain

Year: Not given

Price: ~$8

Winery Review: "Lolailo Sangria is the perfect marriage of wine and sweet citrus fruit. The result is an excellent refreshing drink that is low in alcohol."

Name: Beringer Cabernet Sauvignon

Variety: Cabernet Sauvignon

Region: Napa Valley, CA

Country: U.S.A

Year: 2012

Price: Sale $4.95

Winery Review: "Inky purple; notes of plum, blackberry, and vanilla; palate follows nose with dark fruit character and a soft vanilla and chocolate finish."

Name: Castello Del Poggio Moscato

Variety: Moscato

Region: Asti

Country: Italy

Price: $8.99

Winery Review: " Nice balance of stone fruit, citrus, florals, creamy, light carbonation, light sweetness, light acidity... probably fresher a year ago but still tasty & goes down way too easily"

For starters, we had wheat bread toast with a peppered pate spread paired with the Lolailo sangria made in Spain.  Although sangria is primarily used for casual drinking, it actually paired pretty well with the peppers and spice of the pate. On the nose there was plenty of berries and tropical fruit. It was a full-bodied wine with these tropical, exotic flavors such as thyme leaves, mandarin, and mangoes. The finish was quite short, but it was a sweet and delicious choice. The sweet notes of the sangria worked well with the spiced, meaty tones of the liver pate spread. Although I did enjoy the sangria with the appetizer, I'd like to later have this chilled with frozen fruits and ice. It will be perfect for the pending summertime! 

  

Along with the pate, we ate toast with what is the Vietnamese equivalent of bologna. It is a mix of chicken and pork, and it is called "Cha". It is hard for me to describe the flavor because it is unique to my Vietnamese-trained palate... but it has a more muted taste than bologna. It tastes more like chicken than pork, and the consistency is that of processed meat. The sangria overpowered the subtle taste of the Cha, and did not pair as well with it as it did with the toast/pate. Because the pate had stronger, bolder flavors, it complemented the flavors of the sangria.

For the second course, I made an elbow pasta with sundried tomato sauce with a variety of herbs sprinkled on top, including oregano, thyme, and garlic. Paired with this was the Beringer Cabernet Sauvignon. The Cabernet had a predominant fruit nose, but I was also getting peppers and oak bark that was mirrored on the palate. There were dominant tones of jammy fruit and pomegranate seeds, but it was the subtle pepper notes that won and ultimately took this pairing to to excellence. Some people may not like the fruit and savory pairing, but I actually thought it worked well. The surface texture was smooth and full-bodied, with a good balance of tannins. It was perfect with the sundried tomato, and added an extra dimension to the variety of herbs I added to the pasta. Next time, I'll have this pasta with a Shyrah- a robust and spicy wine- that I think would pair even better with the savory, full tones of the tomato sauce.

We had a healthy dessert of fresh mango and berries. Paired with this was the Castello del Poggio Moscato. On the nose there was a floral bouquet with plenty of rose and honeysuckle. On the palate, I was getting plump yellow fruit such as pineapple, lemons, canteloupe, and some tones of hay. It was overall a moderately sweet, delightful moscato. It paired perfectly with the fresh fruit, although I think it would also pair well with light pastries, ice cream, or fruit tart. I don't think it was too much sweetness, because the fruit added a type of watery, quenching effect while the moscato added a sprightly, youthful effect.

 

Overall, I think this wine dinner was a success! All of the wines paired fairly well with their respective dishes, and it gave me a chance to have some nice, roommate bonding time over some good food and drinks. There is no question that I will be making a homemade dinner with wine outside of this class.