When I got home for Spring Break, my parents wanted to do something special before I headed west to L.A. for the week. I suggested we go to the local winery for dinner and try some wine.
My parents and I drove up the gravelly road toward the winery, our first sight being the vineyard. As you can see from the photos, it was a dreary evening and we didn't get to enjoy our meal on the patio. Instead, we dined in the winery's ballroom while listening to live music.
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| The vineyard at Potomac Point Winery |
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| View from the front of Potomac Point Winery |
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| The wine of the evening, a Virginia Cabernet Franc |
We chose the Cabernet Franc as our wine of the night. This particular varietal is one of Potomac Winery's most popular. I thought this was a very complex and exciting wine. So many flavors came through this wine and with every sip I discovered a new flavor. The strongest aromas on the nose were pepper and plum tied together by earthy spice. The wine, which was a 2009 100% Cabernet Franc grown in Potomac Point's vineyard in Stafford, VA, was spicy and smooth on the palette with strong hints of strawberry, raspberry and plum. The finish was earthy with definite hints of oak from the French barrels the wine was stored in. The alcohol content of the wine (13.5%) balanced well with the tannin structure and natural flavors.
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Our dinner of red wine cheeses, bread, hummus and olives
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The wine paired very well with the assortment of cheeses, bread, olives and to my surprise, hummus. The acidity of the Cabernet Franc melded deliciously with the cheeses, breaking down the fat down to a sharp and peppery reduction. The spicy component of the wine complemented the saltiness of the olives. The peppery taste of the wine and hummus went so well together I've started pairing these two together on a regular basis.
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| My Mom and I drinking 2009 Cabernet Franc |
My parents and I had a wonderful night and I taught them a thing or two about wines and regions. After having such a delicious dinner, I've been making an effort to pair more food and wine. I've been finding some interesting pairs such as the Franc with red-pepper hummus.
I really enjoyed the dinner. I've discovered that I am a big fan of peppery and spicy reds with natural fruit flavors. While these are charateristics of most Cabernet's, I felt the Franc was most attune to these descriptors.
I'm excited to do some experimenting!
When I got home for Spring Break, my parents wanted to do something special before I headed west to L.A. for the week. I suggested we go to the local winery for dinner and try some wine.
