This past weekend, we\u00a0had the pleasure of attending the Autumn Wine Dinner at Flint Hill Vineyards. \u00a0There are several reasons why you should consider going to events like these. \u00a0Not 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. \u00a0This dinner didn’t disappoint on either expectation.<\/p>\n
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This was our first wine dinner at Flint Hill Vineyards. \u00a0They try to offer at least one event per season. \u00a0(On weekends in the summer, they also offer wood-fired pizza. \u00a0That we have had before and it’s outstanding.) \u00a0This event happened to be their fall harvest dinner. \u00a0A four course\u00a0meal prepared by Chef George Elefantis\u00a0was carefully paired with four of their own estate wines.<\/p>\n
The food was delicious, and as always the wines were tasty as well. \u00a0We would definitely recommend a wine dinner to anyone that asks. \u00a0We predict another Flint Hill wine dinner will make its way back on our calendars some time next year and we gladly welcome it. \u00a0Read on for the food menu, wine reviews, and our comments on the pairings. \u00a0Until next time!<\/p>\n
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Flint Hill Vineyards Autumn Dinner<\/strong><\/span><\/p>\n –menu–<\/em><\/p>\n 1st course<\/strong> – Roasted butternut squash bisque with honey spiced Fuji apples. \u00a0Paired with 2014 Chardonnay<\/p>\n 2nd course<\/strong> – Spinach salad with Maytag blue cheese and applewood bacon, topped with roasted shallot maple dijon dressing. \u00a0Paired with 2011 Chambourcin<\/p>\n 3rd course<\/strong> – 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 glac\u00e9. \u00a0Paired with 2011 Cabernet Sauvignon *New Release*<\/p>\n 4th course<\/strong> – Pumpkin Creme Br\u00fbl\u00e9e. \u00a0Paired with 2014 Olde Yattken<\/p>\n <\/p>\n –the wines–<\/em><\/p>\n 2014 Chardonnay<\/strong> – Light and refreshing with neutral oak treatment. \u00a0The nose was light and toasty with a touch of\u00a0popcorn. \u00a0The flavors had a nice fruity highlight while keeping a well-balanced acidity. \u00a0The oak flavors were noticeable, yet not overdone. \u00a0A soft mid-palate of butter baked apples lingered on into the finish. \u00a0The Pairing<\/span><\/em> – The acidity of the wine played well with the spice of the soup and the apples brought out the apples in the wine.<\/p>\n 2011 Chambourcin<\/strong> – A bold red wine with a gamy nose of bleu cheese, herbs and cranberries. \u00a0The soft and velvety flavors were filled with vanilla\u00a0and cherries. \u00a0Baking spices (think nutmeg, cloves, and cinnamon) came\u00a0out on the mid-palate, and moved into a slightly chalky finish. \u00a0The Pairing<\/span><\/em> – Some may think a red with a salad would never work, but they would be wrong. \u00a0The tangy cheese on the salad paired wonderfully with the wine and brought out more earthy characteristics.<\/p>\n 2011 Cabernet Sauvignon<\/strong> – Noticeably darker and more robust, this wine had a meaty and smoky character\u00a0yet kept a well-rounded profile. \u00a0Vanilla and cherries were\u00a0present on the nose. \u00a0Dark red fruit flavors filled the mid-palate and continue into the finish. \u00a0The Pairing<\/span><\/em> – The combination of tender filet, bacon, and goat cheese blended together and paired exceptionally well with the wine. \u00a0The softness of the wine mingled with the rich flavors of the beef and enhanced the entire dish.<\/p>\n 2014 Olde Yattken <\/strong>– This sweet Chardonnay had an incredibly tropical nose, full of pineapple and coconut. \u00a0The bright acidity of the wine helped to cut some of the sweetness of the wine. \u00a0At 3% residual sugar it was sweet, but didn’t have a syrupy texture. \u00a0The Pairing<\/span><\/em> – The toasty sweetness of the caramelized sugar in the br\u00fbl\u00e9e embraced the sweetness of the wine. \u00a0It brought out the acidity of the wine just enough to play with the pumpkin spice custard.<\/p>\n <\/p>\n