After the tasting, Jude and I were craving steak and red wine so we decided to purchase wines at the Vintage Cellar that would pair nicely with steak for later that night. We each purchased a different bottle of wine to share during the meal. Jude bought a High Vines, Pinot Noir, and I bought a blended Australian red which was 53% Cabernet Sauvignon, 35% Shiraz, 7% Petit Verdot, 5% Malbec.
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| High Vines, Pinot Noir |
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| Bleasdale, Langhorne Crossing Blended Australian wine |
Menu:
Steak seasoned with roasted garlic & herb, pepper, salt, and Italian seasoning
Asparagus sauted in the same pan used to cook the steak with steak juices, leftover seasonings from above plus added lemon pepper zest and garlic & herb.
Mashed potatoes with butter and pepper.
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| Cooking the steak |
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| Asparagus, before my master cooking skills were applied |
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| Deliciously cooked asparagus! |
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| Final dinner, ready to eat! |
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| Brie Cheese on Bred, red grapes and wine. |
Dessert:
Red grapes
Brie cheese
French bread rounds
This time, when tasting the wines, we decided to try and give them our own descriptions before reading the descriptions on the bottles. The Australian blend seemed full and smooth at first and then more spicy which impressively matched the bottle’s wording. Once paired with the dinner spices from the wine and steak began multiplying and complimenting each other, enhancing the wine to an even more enjoyable level. With our dessert, the spiciness of the wine settled and was not as noticeable.
The Pinot Noir tasted more like grape juice with a strong fruity taste at first and was not as full flavored as the blended wine. Jude and I both like’d this wine much better with food! It became much smoother and less bitter, but still not as full. Oddly enough, when paired with the cheese and bread, the bitterness returned just a bit.
Overall a successful dinner! So delicious!
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