WINE DINNER #2
Meal #1 - Wine Lab
On March 8th, I went to the Wine Lab with a friend of mine after a recent craving for tinned fish. I ordered the Sea Pearl Sauvignon Blanc '22 from Marlborough, New Zealand. Kyle and I ordered a large Burrata dish and a large tinned octopus charcuterie board to taste the wine with. The burrata meal came with a side of bread, while the board provided pickles, lemon, chips, crackers, and Pacific large octopus.
Name: Sea Pearl Sauvignon Blanc '22
Varietal: 100% Sauvignon Blanc
Tasting Notes (on its own): This white wine has to be my favorite white of all time--even more than wines I have had from Italy. There that hint of fresh-cut grass and of berry, but it was far from fruity. The flavor was nearly reminiscent of lime. On the palate, it was zippy and clean with mouthwatering acidity. The citrus and tropical fruit carried through—think green apple and lemon zest. It had this crisp minerality that made it feel super fresh, which complimented the apple well. Normally I do not like apple tastes in wine. What I really appreciated was that it had flavor intensity without being overwhelming—it felt vibrant but still polished.
Tasting Notes(with food): I had Sea Pearl Sauvignon Blanc with a spread that included burrata, pickles, Pacific octopus, potato chips, and crackers, and the wine’s bright acidity and citrusy, herbaceous profile made for a surprisingly dynamic pairing. The creamy burrata was especially elevated—the wine cut through the richness beautifully, making each bite feel lighter and more refined. It also paired really well with the octopus, bringing out its oceanic, slightly smoky notes. Even the potato chips were a standout pairing—the salt and crunch made the wine taste even more zesty (likely because of the acidity and salty taste powering each other). The crackers were more neutral, acting as a safe, simple backdrop. It tasted simply like plain wine and bread. The only mismatch was with the pickles; their sharp brininess clashed a bit with the wine’s acidity, dulling the fruit and making the wine feel a bit too sharp. Overall, the wine never felt overpowered, and in most cases, it actually enhanced the food, making everything feel fresher and more balanced. The food, in turn, brought out the wine’s fruitiness and energy, and nothing was too sweet or too heavy to disrupt the balance—just a fun, refreshing combo with a few standout moments.
Meal #2 - Zeppoli's
I visited Zeppoli's with some friends to share meals over a Sommelier Selection Raymond Cabernet Sauvignon from 2017. The drink was a blend of 53% Lake County, 30% Napa County, and 17% Sonoma County. We shared a side of bread and two meals (a pesto steak and pasta dish with burrata, and a chicken gnocchi dish featuring tomatoes and spinach).
Name: Sommelier Selection Raymond Cabernet Sauvignon
Varietal: 100% Cabernet Sauvignon (53% Lake County, 30% Napa County, and 17% Sonoma County)
Tasting Notes (on its own): On its own, the Raymond Cabernet Sauvignon had a bold presence that I disliked. It made my face scrunch up, but then the taste became more inviting as it lingered in my mouth. The nose opened up with dark fruit—black cherry, plum, and a bit of blackberry—but I also tasted subtle vanilla or even cedar. The body was full and smooth, with fine tannins and a long, very warming finish. There was a nice balance between fruit and structure—it felt rich and very overpowering. Overall: not approachable, but with some depth and grip.
Tasting Notes (with food):
The Raymond Cabernet Sauvignon paired surprisingly well with both dishes. With the pesto steak and pasta with burrata, the wine’s firm tannins and dark fruit notes were a great match for the richness of the steak—the tannins helped cut through the fat and made the meat taste even more savory. The creaminess of the burrata softened the wine’s structure just enough, while the herbal pesto brought out a subtle earthiness and spice in the wine that wasn’t as noticeable on its own. The acidity in the wine balanced the richness of the cheese and steak beautifully, preventing the pairing from ever feeling too heavy.
With the chicken gnocchi (tomato sauce with more tomatoes and spinach), the wine took on a slightly different personality. The natural acidity in the tomatoes only added to the wine’s own acidity, which also had the added effect of darkening the palate. The gnocchi’s soft, pillowy texture contrasted the wine’s bite in a comforting way, and the fattiness in the dish made the tannins feel a bit more rounded. The spinach added a light bitterness that actually worked well with the wine’s subtle herbal tones. Neither the food nor the wine overpowered each other (contrary to what I expected from the foodless tasting)—rather, they each drew something new out of the other. If anything, the pairing made the Cabernet and meals feel more expressive, and complete. The dishes brought the best out of the wine, especially with Italian bread.
Meal #3 - Bella
Over Spring break I enjoyed a trip away from home and Blacksburg in an Italian Restaurant serving Chronicon Pecorino and a traditional pesto pizza. The pizza had a rich tomato sauce coverred in Mozerella, sundried tomatoes, and a pesto drizzle.
Name: Chronicon Pecorino Zaccagnini
Varietal: 100% Pecorino
Tasting Notes (on its own): On its own, the Chronicon Pecorino was crisp, aromatic, and full of energy. The nose opened with bright lemon zest, white peach, herbs—namely, rosemary—alongside a subtle salinity that gave it a coastal vibe. The palate followed through with citrus and pear, balanced by a refreshing acidity and a surprisingly firm structure for a white wine. It had a clean, dry finish with a touch of minerality that lingered just long enough to keep it interesting.
Tasting Notes (with food):
The pairing with the traditional pesto pizza was perfectly suitable. The wine’s high acidity played a key role in cutting through the richness of the mozzarella and pesto drizzle, making each bite feel lighter and more grassy. It also enhanced the creaminess of the cheese. The sun-dried tomatoes added a salty-sweet intensity that the Pecorino gracefully complemented—its citrus notes helped balance the tomatoes’ concentrated sweetness, while the wine’s herbal undertones echoed the pesto beautifully, creating harmony between the glass and the plate.
The rich tomato sauce could’ve clashed with a lighter wine, but the Pecorino’s structure held up, and its acidity matched the tartness of the tomato without either becoming too sharp. The wine didn’t overpower the food, nor was it drowned out—each element of the dish brought out different layers in the wine. The cheese and pesto made the wine feel a bit rounder and more textured, while the tomatoes pulled forward its brighter fruit and herbal edge. Nothing felt too sweet or too acidic; instead, the combination made the wine feel more expressive and the dish more refreshing. It was a pairing that really elevated both components, making for a relaxed yet memorable meal.
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