Category Archives: Red Wine
Name of Wine – Quinta Do Crasto
Type of Wine – Port
Region – Late Bottled Vintage
Description – Dessert, rich and warming
Aroma – Intense and concentrated, vinous with plummy fruit
Body – Full and complex
Taste – Rich
Food – This port wine pairs very well with fine chocolate. Buy the best from a specialized chocolate maker. Choose a rich textured dark chocolate and then begin to enjoy. First of all eyeball your chocolate. Observe the colour and note the texture. Your chocolate should be shiny, smooth and free of scratches, bubbles or swirling. Next inhale your chocolate. Pinch a piece of your chocolate between your thumb and index finger to warm it. Now hold it to your nose and sniff it. Look for floral scents, herbal aromas, coffee or tobacco. Now snap off a piece of your chocolate between your teeth. It should make a definite clicking sound. Finally it is time to taste your chocolate. Put it on your tongue and let it melt. Wait for the flavours and savour it.
Name of Winery – Bonpas
Name of Wine – Bonpas 2012 Costieres de Nimes
Region – Costieres de Nimes, France. This region is the southernmost in the Rhone Valley, although it was one of the first to have grapes planted by the Romans. In the 16th and 17th centuries the wines of the Costieres were the wines of choice for the Papal cellars. This is when the wine culture of the region really took hold.
Grapes – Grenache, Syrah, Mouvedre
Characteristics – The finish is soft, velvety and features dark red berries, lavender and pepper
Look – The color is dark crimson/purple and the aromas are very complex for a wine of this price
Smell – Violets and rosemary, raspberry, cherry, and licorice
Taste – The palate is of medium weight and shows layers of flavours that reflect the aromas
Food pairing – The best pairs for this red wine are grilled red meats, game or a charcuterie platter! For this session members were introduced to a sampling of charcuterie which is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, pâtés, and confit. For a charcuterie platter, variety is key. Lay out a mix of cured meats – choose from the wide selection available. Arrange it on large wooden cutting boards or slate platters for an inviting presentation. Plan on 2 to 3 oz (55 to 85 g) of meat per person. Surround meats with small bowls of garnishes, such as mustard, pickles, olives, nuts and marinated artichokes, for interesting, flavourful combinations. Arrange prosciutto-wrapped chunks of melon or figs around the edge of the platter. Offer an array of breads and crackers.