WINE DINNER #2

A few days ago I had a wine dinner with some friends. One of them made a pasta ta alla vodka with bacon and cheese, and I took some of it home to pair with cheese, salami, and cake. 

Pairing #1: Edna Valley Vinyard California Chardonnay 2022 with Cheese/Salami

Varietal: 100% Chardonnay

Tasting Notes (on its own): I got this burst of green apple and citrus—kind of like lemon zest or maybe even a bit of grapefruit. There was also a soft, peachy undertone that added a touch of roundness without making it feel too heavy. What I really liked was how clean and crisp it felt. The acidity was bright, but not sharp or overwhelming—it just made the wine feel alive. I also noticed a subtle hint of oak in the background, almost like a whisper of vanilla or toast, but it didn’t overpower the fruit at all. It gave the wine a bit more depth and made the finish feel smooth and slightly creamy. I could definitely see myself sipping this on a warm day or pairing it with lighter meals.

Tasting Notes (with food):  Pairing the Chardonnay with the cheese and salami made a huge difference in how the wine came across. The sharp cheddar really amped up the wine’s brightness—the acidity cut through the richness of the cheese in the best way, almost like a palate reset after every bite. The gouda and havarti brought out more of the wine’s creamy texture and gave it this rounder, softer feel. I noticed that the oak notes felt a little more pronounced with the havarti too, which made for a nice contrast. The herb crackers were a surprising standout—they added this savory element that made the wine’s floral and citrus notes come forward more clearly. And when I had it with the salami, even though the meat itself was pretty simple, it made the fruit flavors in the Chardonnay—especially the peach and lemon—seem more vivid. Altogether, the pairing felt really balanced. The wine stayed lively and refreshing, but the food gave it a bit more personality and complexity.

  

 

Pairing #2: Pasta Alla Vodka with Ruffino Chianti 2022 

Varietal: 100% Chianti

Tasting Notes (on its own):  I got notes of tart cherry and red plum, with a little bit of earthiness underneath, like dried herbs or even a touch of leather. It had this rustic charm to it—dry, medium-bodied, with a bit of grip from the tannins, but nothing too bold or heavy. The acidity was definitely noticeable, which made it feel really lively and food-friendly. There wasn’t a ton of oak—maybe just a hint—but the focus stayed on the fruit and that slightly savory, herbal finish. It reminded me of something you’d want to sip on with a big bowl of pasta or a pizza straight out of the oven.

Tasting Notes (with food):  Pairing this Chianti with the pasta alla vodka really made both the wine and the food shine in different ways. The sauce was super spicy because it had some serious heat from the peppers. It was also rich and cheesy, with a thick tomato base and these salty little bits of bacon that added a smoky kick. The wine’s acidity was a total lifesaver with how heavy the pasta was—it cut right through the richness and helped balance out the creamy, cheesy texture. The tanginess of the tomato in the sauce echoed the Chianti’s cherry notes perfectly, and the spiciness actually brought out a surprising sweetness in the wine that I hadn’t noticed before. The bacon added this smoky, savory layer that really clicked with the wine’s earthy side. I also liked how the heat in the dish mellowed out the tannins a bit, making the wine feel smoother and rounder as I kept sipping. Overall, it was a bold combo—spicy, savory, and super satisfying. The Chianti didn’t overpower the food, but it held its own and brought a nice balance to the plate.

Pairing #3: Chocolate crumble silk cake with Dark Horse Merlot 2022

Varietal: 100% Merlot

Tasting Notes (without food): I got a wave of dark fruit—think black cherry, plum, and maybe even a little blackberry jam. It had this smooth, velvety texture and just a touch of spice on the finish—like a soft hint of baking spices or mocha. The tannins were definitely present, but not overly bold or drying; they gave the wine a nice structure without making it feel too serious. I also noticed a little chocolatey richness on the back end, which made it feel kind of luxurious for such a drinkable red.

 Tasting Notes (with food): The silky, rich chocolate and crunchy crumble brought out even more of the wine’s cocoa and dark berry notes, almost like the two were syncing up flavor-wise. The wine’s natural fruitiness started to taste sweeter and rounder, and the tannins felt softer and more integrated. The cake’s richness balanced out any edge in the wine, turning the whole experience into this super smooth, indulgent pairing. It felt like dessert and a nightcap in one—deep, cozy, and a little bit decadent. I kept going back for alternating bites and sips just to keep the flavor dance going.