Last evening we were treated to some outstanding food and wines at a friend’s house. Appetizers started with garlic cheesy artichoke bread and two types of meatballs, venison and pork with homemade mildly warm dipping sauce. Sorry no pictures!
Then dinner had three main dishes: Chicken, shrimp and a Portuguese Roast with the trimmings. Other trimming like fresh baked rolls, seven layer salad and rice accompanied the meal. Dessert included fresh baked apple tart, wine Bundt cake and ice cream. Again, sorry no pictures on the dessert!
Everyone brought a wine to share, the evening conversations kept ramping up and the host kept bringing out more wines! A quick highlight of the wines which included varietals from Livermore, Chile, Spain, Fairfield, Napa, San Benito and Paso Robles.
*Darcie Kent Vineyards Cabernet Sauvignon – An enjoyable sipping wine before dinner and with appetizers from Livermore, Calif.
*3 Steves 2017 Carmenere – 3 Steves is located in Livermore but this wine is produced in Chile. Excellent with the Portuguese roast with an “old world” taste. Also the venison and pork appetizers.
*Robert Sinskey 2016 Pinot Noir from the Carneros region in Napa Valley. A good Pinot Noir but a bit light and airy. Did pair up with the shrimp and chicken.
*Alaya Tierra 2018 Garnacha Tintorera. A fantastic thick and dark wine that is hearty, robust and almost midnight coloring in the glass. Excellent with the Portuguese roast.
*Leal Vineyards 2013 Cabernet Franc from San Benito inland of Central Coast AVA south of Hollister. Unfiltered and always an outstanding Cabernet Franc.
*The finishing wines were the 2018 Austin Hope Cabernet Sauvignon from Paso Robles and the Tenbrink 2016 Petite Sirah from Fairfield, Calif. Both wines were a wonderful pairing with the Bundt cake and fresh apple tart.
Some of the above wines made my list of best wines of the year previously: Alaya Tierra, Austin Hope and 3 Steve’s Carménère.
While only six of us participated in this delicious meal, it went on for five and a half hours. One of those evenings you didn’t want to end! Thanks to the wonderful chef extraordinaire Maria Goulart for the meal entrées, hospitality and great conversation. Ditto on the thanks to Ansuiya for the venison and pork meat balls with homemade spicy sauce and Susan for the mouthwatering cheesy artichoke garlic bread! And lastly Joe Goulart for opening up some exquisite wines for pairings and the continuous laughs!! Peter and I attended as polite spouses with voracious appetites!