Spaghitte Wine Dinner

Me and my roommate had a wine dinner this week.  In the dinner we had an appetizer of Breakfast chicken dip, an entree of spaghetti and meatballs, and for dessert we had chocolate mouse pie.

Me and my roommate getting ready for dinner.

Me and my roommate set up a deal where he cooked and bought the food and I bought the wine and cleaned.  

Just a picture of dinner without us.

The three wines we had with the dinner was Brut, Torre Castillo, and Castle Rock we opened the castle Rock and the Torre Castillo 2 hours before dinner in order to let them breath.  We did not do that with the brut because it was a champagne and we did not want to loose the bubbly.

I was able to get a picture of most of the wines we drank besides the Brut because after dinner me and my roommate decided to try and finish the wines and we accidentally through the bottle away

Here is a close up picture of the Chicken breakfast dip.

This is the second wine dinner I did and from my first one I learned a few things like one have a glass for each wine so I don't have to rinse out the glass in between. Second was it was easier to pair with I pair all the wines to one food at a time instead of the wine to each type of food.

This is what I was talking about with the tasting set up.

Now for the paring:

Castle Rock: Castle Rock is a Sauvignon Blanc.  

Initial: On the nose it had a fruity floral perfume smell.  The Taste was sweet and crisp apple with some acidic heat at the end.

Appetizer: The appetizer made the wine more tart and add some extra acidic heat.  It felt like it dulled the sweetness

Entree: It was kind of like the appetizer where it increased the acidic heat but just lesson the sweetness instead of dulling it.

Dessert: The man difference with the dessert that I did not have with the other 2 like increasing the acidic taste and making it less sweet was it tasted a little more dry.

Torre Castillo: The Castillo was a Cosecha Monastrell.

Initial: On the nose it had a oak woods plum smell.  The taste of this wine was dirt with some cherry that was a little bitter.  One thing I like about this red was that it was not completely dry but just a little where it was just the right amount.

Appetizer: It gave the wine a more dry oak taste

Entree: the entree surprisingly brought some sweetness like a sweet cherry.  One thing i like is that it lessen the oak taste.

Dessert: The dessert brought out a nice chocolate taste to the wine, but the trade off was it made it a more dry cherry taste.

Brut: The Brut was a champagne

Initial: The nose had the standard floral perfume smell.  The taste of the Champagne was bubbly with a Sweat Tart taste like the candy with the pinch hint of peach.

Appetizer: This made the wine less tart which was good but it also made the wine more dull all in all.

Entree: All this did to the wine was make it sweeter other then that not much changed

Dessert: This was hard to judge because it felt like the chocolate form the desert kind of overpowered the wine.  The wine felt more bubbly in my opinion and tasted a little sweeter with a tart finish.

All in all this was a good dinner and I am glad he did not mess it up which really shocked me.  He was telling me that the sauce he used on the pasta was a homemade recipe that took him six hours to cook.  My favorite was the Torre Castillo because of how much it changed which some of it was for the better.