We had an eclectic group over for dinner tonight – no two Cab Francs are the same!
Our guests included our new friends, Sara and Juan, who will be renting our house next (!), Eileen and her husband, and John, who is a blog reader and Twitter friend refugee from Virginia Beach here in Cville escaping the storm. After he came to Great Harvest for two lunches in a row, we deemed him a true foodie and therefore, a friend : )
Another reason to celebrate: 3 Jefferson Vineyards wines for the fall wine club! Which means..a new recipe to make.
We started the evening with a triple Cab Franc tasting – the 2009, which we had on our wine rack, plus the 2007 and the 2007 Reserve, both for my freelance recipe work this quarter
The 2009 was young and slightly jammy – it had a little bitterness on the side of the tongue that I suspect was its youthfulness
The 2007 was much more complex with peppery spice and raspberry fruit
And the 2007 Reserve was the most complex, most spiced and most Cab-Franc-ish (you know what “cab-fran-ish” means if you live in Virginia!)
My favorite was the middle of the road – the 2007!
For dinner I whipped up a gumbo-ish dish made with Andouille Sausage, peppers, okra and spices served atop a pillow of Cajun-spiced millet. I love using millet in place of grits! And this is so not shrimp + grits, but I like to blend all of my deep south favorites into one dish ; )
The sausage was rich and fantastic – and perfect pairing with the spiced wine!
On the side we enjoyed Eileen’s zucchini stir-fry and Sara’s figgy goat cheese summer salad.
For dessert, we popped open the 2009 Johannisburg Riesling and paired that with a Pear Dark Chocolate that Sara brought that I melted on top of some of the Attune New Morning graham crackers [from the Healthy Living Summit] sprinkled with coconut. 5 minutes in a 400* oven was all it took to get the “S’mores” melty.
If only I had marshmallow!!!
LOVED this invention and can’t wait to do it again! I think I had 4 squares – melted chocolate is the best!
The Riesling was gone way too fast, but we all enjoyed the taste.
So fun to hang out tonight. Thanks to Matt for doing all the dishes!