A Harvest Wine Dinner

By Bob Lipinski

The changing colors reflect the season of autumn, the activity of harvesting grapes to make wine. Large gondolas are filled to the brim as workers fastidiously cut the sugar-laden grape clusters from the vine. Then they are loaded onto trucks to the winery, which signals the beginning of making wine.

Although I’m not making wine this year, I decided to host a “Harvest Wine Dinner” with some friends. We started with appetizers and went through several courses, ending with cheese. Two food offerings were paired with each wine.

Appetizers

• Bruschetta with pesto
• Green olive tapenade toasts

2022 Stag’s Leap Wine Cellars “AVETA” Sauvignon Blanc, Napa Valley, California. Blend of Sauvignon Blanc, Sauvignon Musqué, Sémillon, and Muscat Canelli. (Aged 6 months in stainless steel and older French oak.) Lively fruity aroma and taste of tropical fruit, lychee, lemongrass, and orange peel. Additional flavors of Meyer lemon, green apple, and wet stone.

First Course

• Penne all’arrabbiata
• Wild mushroom risotto with zucchini strips

2021 Ancient Peaks Renegade “Red Blend” Paso Robles, California. Blend of Syrah, Petit Verdot, and Malbec. (Aged 20 months in French and American oak.) Bold aromas and flavors of blueberry, roasted coffee, black plum, boysenberry, and toasted oak. Hints of cedar, tobacco, and cola. Outstanding balance and aftertaste.

2019 Brassfield “Perspective” Syrah, Lake County, California. Aged 30 months in new oak. Dark colored with an intense bouquet and flavor of cassis, black coffee, figs, prunes, and mint. Cola-like with jam, black peppercorns, smoked bacon and plums. Round and warming in the mouth with hints of toffee.

Main Course

• New York strip steak brushed with extra-virgin olive oil and served with grilled asparagus
• Blackened filet mignon served with charred broccoli rabe

2021 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California. Aged 15 months in French oak. Powerful, yet gentle tasting with flavors of boysenberry, dark plum, baking spices, chocolate-cherry, and anise. The aftertaste is elegant, with hints of cocoa.

2020 Oyster Ridge “Red Blend” Paso Robles, California. Blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, and Malbec. (Aged 23 months in French oak.) Huge bouquet of dark fruit, espresso, and mint. Flavors of cassis, black olives, boysenberry, and spicy oak. Powerful aftertaste!

Cheese Course

• Bra (cow’s milk cheese from Piedmont)
• Aged Gorgonzola: tangy, superbly rich, pungent, salty, spicy-peppery flavor with large blue-green veins

2020 Burlotto “Verduno Pelaverga,” Cuneo, Piedmont, Italy. A bouquet and flavor of raspberry, black pepper, red currants, and spices. Quite smooth with an aftertaste of bay leaf and cherry.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at boblipinski.com OR bkjm@hotmail.com.