A wise man once said, “The only club I want to be part of is a wine club.” I’m not sure which wise man said this, or when he said it, but I’m sure a wise man said it. Or maybe it was a woman.
These wine clubs are popping up all over the place and it seems like a pretty fun concept. Bright Cellars was created by two MIT grads who developed an algorithm to determine which wines you should try based on your flavor preferences. I took my quiz and let them know which kind of chocolate I preferred, how I take my afternoon tea, my go-to drink (when the wine has run out), my ideal wine pairing and how adventurous I am when it comes to food and wine. They then paired me up with a few samples, so I decided to have a little tasting party to check them out.
The hors-d’œuvres were paired with the 2016 Cameron Corner Verdelho from South Eastern Australia. Melon and citrus on the nose led to a mouthful of herbal green grass. Well balanced, medium bodied, an excellent wine for sipping with cheese. It turned the cranberry cheddar into a mouthwatering explosion. Verdelho is traditionally a Portuguese grape varietal, but it migrated to Australia in the 1820s. Australia is producing some great wines with this grape at attractive price points.
During a brief eating interlude, where husband and I had to finish making the next course, the 2014 Zinsane Zin was opened to allow it to breathe a bit. Meanwhile, in the kitchen, we took the roasted butternut squash and apples out of the oven, scooped the insides into the blender, poured in some chicken stock, added a dash of cinnamon and pressed purée. After it had attained the desired consistency, it was transferred to a soup pot to let it simmer on medium for a few minutes before serving. Garnished with a smattering of freshly chopped parsley and Voila, we had a soup course!
The Lodi Zin was unexpectedly on the heavier side, but it was a great pairing with the light and healthy soup. A touch of nutty coffee, definitely full bodied, it countered the sweetness of the soup to make it a well-balanced pairing. This was a great example of Lodi doing really interesting stuff with Zinfandel.
For the finale, Husband had been cooking My Mother’s Sauce on low all day. The cast-iron seared meatballs and sausage were added just two hours before dinner to finish cooking. Doing my fair share, I went out in search of homemade pasta to serve it with. I’ve discovered a lovely little place near our new digs called Pasta Vita. I opened the doors and angels started singing. I was greeted by row after row of homemade gourmet takeout and fresh made pasta and ravioli. Hello dinner! I went with ricotta and spinach, which turned out to be a hit.
We’d opened the next wine during the soup to get that ready for the main course. The 2015 Talbingo Hill Shiraz, also from Australia, was a great pairing. Leather on the nose with a touch of cherry sweetness on the finish. Almost like a cherry tobacco. Dry with some chewy tannins. It met its match with the heavy red sauce, fresh ravioli and pork/veal/beef meatballs.
All in all, three good bottles, served with three great courses, if I do say so myself.
Receiving a case of wine in the mail is like having Christmas on a Tuesday. Opening presents is always fun, no matter the season, and when there’s wine inside it’s even better. If you’d like to get in on the fun, my friends at Bright Cellars are offering friends of Wine Esquire 50% off your first shipment. Go through this link to take your quiz and select your personally paired wines and a $30 credit will be added to your order. When you try it out, let me know what you think!
Cheers wine friends, until the next glass!
 Pretty sure this has something to do with math. #smart
 Dark please, preferably with some almonds. #healthnut
 Mimosa, obvi.
 Which I served with cranberry almond crackers. God I’m good. #snackmaster
 Turns out Raclette is typically used for melting. We just spread it on apple slices. As long as you can get past the smell long enough to get it in your mouth, you’ll be a happy camper.
 Because making soup is no big deal, right?
 By “we” I do mean Husband, but I was supervising and providing general kitchen direction.
 Although our dinner guest did suggest that next time we may want to add some heavy cream to the soup to thicken it up a bit. Not sure he’s part of #fitfam.
 The recipe comes Straight Outta the Bronx. Super authentic Italian American. It’s the best. I’ve been clandestinely dipping illicitly broken off bread chunks into this sauce while it cooks since I was old enough to clandestinely break bread. I’d give you the recipe, but … #whathappensintheBronx ….
 Oh yea, we moved. Packing and unpacking in less than 30 days is now on my resume under “Skills.” Now that we’re settled, we’re loving the new place.
 Sort of like what happened on my visit to Château d’Yquem.
 And a basket full of other goodies, like stuffed peppers, parmesan risotto, and a healthy sampling of fresh baked cookies that I really did mean to share with everyone. #oops