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| Andrew has a crazy face before entering the restaurant. |
This past Thursday, I found myself making my way back to the restaurant that already holds so many memories. Except this time, I was to be enjoying the weekly wine and food pairing instead of my usual pear pizza (absolutely delicious, by the way, as is everything in this restaurant!) The theme of the evening was South African, specifically from the Stellenbosch district. According to the information sheet given to us, this district is the second oldest wine region in South Africa and is responsible for around 14% of the country's annual wine production. In addition, this region harbors a "Mediterranean climate with hot dry summers and cool wet winters."
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| Me, Meredith, and Steve anxiously awaiting our food! |
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| The featured foods and wines of the evening. |
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The featured dishes of the evening included Pumpkin Fritters, Biryani
with Beef Skewers, and Apricot Chutney. As an appetizer, the waiter graciously gave us a serving of thin pita with hummus and tomato/onion spreads. The wines included Mulderbosch
Chenin Blanc (2010), Ken Forrester Petit Pinotage (2010), and Graham
Beck Game Reserve Cabernet Sauvignon (2009).
We began by smelling and tasting the Chenin Blanc. It smelled like citrus fruits, oak and overall earthy. Since it was a white wine, we tried it with the pumpkin fritters and chutney to begin with. Paired with the pumpkin fritters (delicious, by the way!), the berries came out in the wine in a fuller flavor. With the apricot chutney, the berry flavors do not seem as vibrant as with the pumpkin but the wine still tasted better with food than without food.
Next, we smelled and tasted the Petit Pinotage. It smelled of oak and dark berries (especially cherries). Tasting it without food, it tasted of oak and tannins, with a little heat. In addition it was medium bodied. Paired with the beef skewers, the heat was not as apparent; however, the heat was more apparent with the pumpkin and slightly more apparent when paired with the beef and the onion. Clearly, as a red wine, it was meant to be paired more with meat than with vegetables.
Finally, we smelled and tasted the Cabernet Sauvignon. At first glance, we noticed particles floating at the surface of the wine. We suspected that these small particles were yeast. It smelled of dark berries, oak and tabacco. Without food, this Cab Sauv tasted of oak, tabacco, dark berry (it tasted like it smelled) and was smooth and full bodied. With meat, it seemed to maintain a similar taste however it was a bit neutralized (slightly less flavorful).
Overall, I had a very enjoyable evening. My roommate, Julia, turned 21 that night and I know that she had a fun dinner, as did the rest of us. My favorite wine was the Chenin Blanc, probably because I always seem to favor white wines over red wines. My least favorite was the Cabernet Sauvignon, which I believe to be an aquired taste. Would definitely go back to the Palisades, one of my favorite restaurants!
