Flint Hill Vineyards Autumn Wine Dinner

This past weekend, we had the pleasure of attending the Autumn Wine Dinner at Flint Hill Vineyards.  There are several reasons why you should consider going to events like these.  Not only do they offer a unique experience of the winery after hours, they also give you the opportunity to see what the winemaker feels would be a good pairing for their wines.  This dinner didn’t disappoint on either expectation.

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This was our first wine dinner at Flint Hill Vineyards.  They try to offer at least one event per season.  (On weekends in the summer, they also offer wood-fired pizza.  That we have had before and it’s outstanding.)  This event happened to be their fall harvest dinner.  A four course meal prepared by Chef George Elefantis was carefully paired with four of their own estate wines.

The food was delicious, and as always the wines were tasty as well.  We would definitely recommend a wine dinner to anyone that asks.  We predict another Flint Hill wine dinner will make its way back on our calendars some time next year and we gladly welcome it.  Read on for the food menu, wine reviews, and our comments on the pairings.  Until next time!

Flint Hill Vineyards Autumn Dinner

–menu–

1st course – Roasted butternut squash bisque with honey spiced Fuji apples.  Paired with 2014 Chardonnay

2nd course – Spinach salad with Maytag blue cheese and applewood bacon, topped with roasted shallot maple dijon dressing.  Paired with 2011 Chambourcin

3rd course – Tuscan filet wrapped in bacon and topped with goat cheese, roasted herbed tomato compote and balsamic fig syrup, Asiago rosemary fingerling potatoes and wilted spinach finished with Flint Hill Cabernet demi glacé.  Paired with 2011 Cabernet Sauvignon *New Release*

4th course – Pumpkin Creme Brûlée.  Paired with 2014 Olde Yattken

–the wines–

2014 Chardonnay – Light and refreshing with neutral oak treatment.  The nose was light and toasty with a touch of popcorn.  The flavors had a nice fruity highlight while keeping a well-balanced acidity.  The oak flavors were noticeable, yet not overdone.  A soft mid-palate of butter baked apples lingered on into the finish.  The Pairing – The acidity of the wine played well with the spice of the soup and the apples brought out the apples in the wine.

2011 Chambourcin – A bold red wine with a gamy nose of bleu cheese, herbs and cranberries.  The soft and velvety flavors were filled with vanilla and cherries.  Baking spices (think nutmeg, cloves, and cinnamon) came out on the mid-palate, and moved into a slightly chalky finish.  The Pairing – Some may think a red with a salad would never work, but they would be wrong.  The tangy cheese on the salad paired wonderfully with the wine and brought out more earthy characteristics.

2011 Cabernet Sauvignon – Noticeably darker and more robust, this wine had a meaty and smoky character yet kept a well-rounded profile.  Vanilla and cherries were present on the nose.  Dark red fruit flavors filled the mid-palate and continue into the finish.  The Pairing – The combination of tender filet, bacon, and goat cheese blended together and paired exceptionally well with the wine.  The softness of the wine mingled with the rich flavors of the beef and enhanced the entire dish.

2014 Olde Yattken – This sweet Chardonnay had an incredibly tropical nose, full of pineapple and coconut.  The bright acidity of the wine helped to cut some of the sweetness of the wine.  At 3% residual sugar it was sweet, but didn’t have a syrupy texture.  The Pairing – The toasty sweetness of the caramelized sugar in the brûlée embraced the sweetness of the wine.  It brought out the acidity of the wine just enough to play with the pumpkin spice custard.

Flint Hill Vineyards is located at 2133 Flint Hill Rd in East Bend, NC.  For hours and more information, please visit their website: http://www.flinthillvineyards.com/

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