Wine Dinner at Home #3

 

Dinner­ - Take out from Lin Yue Chuan

Lin Yue Chuan is a very famous and convenient restaurant for Chinese students.  It is located the Main St, Blacksburg.

For this wine dinner at home, we choose this restaurant. We have three main courses today.  I'm planning to serve a different wine with each course.  I will explain why I picked the wine to go with a particular dish.  I will include which wine flavors go best with what flavors in the food.

First course – Fried lamb with cumin

Wine served with Cambria West Point Chardonnay

Winery Review:

On the nose, our West Point Chardonnay has aromas of orange blossom and lemon zest with hints of honey and graham cracker.  Thanks to this white wines bright acidity and creamy texture, take one sip and you won't be able to stop sipping on the flavors of creamsicle, honeysuckle– accented by a hint of oak on the finish.

My Review:

It's one of my favorite dishes.  This Chardonnay is another one of my favorites. Pleasant nose of caramel apple. It has a buttery, layered finish with hints of vanilla and a touch of tartness at the end. It has a very balanced texture and goes well with lamb.

Second course -Fried prawns with pepper sauce

Wine served with Harveys Winery Bristol Cream Sherry

Winery Review:

This Cream Sherry is the number one selling Sherry in the world. A unique blend of four different styles; Oloroso, PX, Fino and Amontillado. This wine shows a mahogany color with gold hints. On the nose delicate, fruity, fresh and aromatic with notes of raisins and hints of caramel. On the palate smooth, creamy and elegant higlighting the fruitiness of the PX and the evolved vinosity of the Oloroso. Serve chilled. Perfect with ice and a twist of orange. Also try in alcoholic milkshakes.

My Review:

A lovely fortified red wine from Spain.  This is a classic sherry label. There is a strong nutty taste just in the mouth. Although it is a sweet wine, I don't think this wine is very sweet. It's smooth and not too syrupy with a nice acidity. I think it is perfect for dinner with prawns or fish.

Third course – Tenderloin On Iron Plate

Wine served with Philip Carter Cabernet Franc

Winery Review:

The Nomini Hall Cabernet Franc bolstered by Petit Verdot and Merlot. Enjoy its bright cherry, blackberry, and raspberry aromas with vanilla, mocha and anise appeal. This version of our estate Cabernet Franc demonstrates more finesse than its predecessors with increased barrel time allowing the tannins to evolve and a solid acid backbone which drives the wine to a crisp, cleansing finish.  The wine starts with an intense aromatic profile of fresh ripe red cherries and cranberries with a light pepper note on the finish.  The wine has a nice elegance on the palate and demonstrates a classic Cab Franc from Virginia.  This wine will compliment any number of dishes from hamburgers to pork tenderloin.

My Review:

I love this Cabernet Franc, I bought it from ABC. It is smooth, bright with cinnamon, cherry and vanilla. And it is medium with medium to high acid and medium rounded tannins. I think it goes well with this dish. I love the light texture. Overall, this is great wine dinner experience with Lin Yue Chuan take out!