Dinner - Homemade London Broil

Caprese skewers plate

My friends and I decided to do another homemade meal for dinner this month. We did another pot-luck style dinner. We had a 3-course meal consisting of caprese skewers drizzled with a balsamic vinegar reduction, london broil with instant mashed potatoes, and cupcake cheesecakes topped with country cherries. We also got 3 different kinds of wine to pair with each course of the meal: a Vinho Verde, a Bordeaux, and a Gewurztraminer.

Wine 1: Vinho Verde

Name: Estreia Vinho Verde Branco

Variety: Vinho Verde

Region: Vinho Verde

Country: Portugal

Year: 2017

Price: $9

Label Description: Citrine and slightly effervescent, citrus fruits and floral nose, soft, harmonious, fresh, and young; it can be consumed by itself or as an apertif, with light dishes of the Oriental cuisine based on vegetables and white meats, salads.

This 2017 Vinho Verde was a very light and refreshing drink. It smelled like orange blossom and maybe some pear. When I tasted it, it turned out to be pretty bubbly, which was unexpected. The wine itself was very acidic. It was also slightly sour in a way, and had a zesty tone. This made me think that there was some sour citrus in it.

Caprese skewer with the Vinho Verde

 When paired with the caprese, I felt that the wine tasted more sour. I think the balsamic vinegar altered the taste to bring out this sour component. The basil really overpowered the wine and made the entire pairing very herbal. The mozzarella on the other hand was very tame and I felt like it mellowed the strong flavors of the other ingredients. It helped keep the taste of the wine from being too sour and zesty. Overall, I was not a fan of this pairing because of the basil and the sourness. However, everyone else seemed to love it.

Wine 2: Bordeaux

Name: Rue De Perle Grand Vin du Bordeaux

Variety: Bordeaux

Region: Appellation Bordeaux Controlee

Country: France

Year: 2017

Price: $12

Label Description: This bordeaux blend is full-bodied with aromas of bright red berry fruits, black cherry, and warm spice. Flavors of very ripe raspberry and boysenberry pate de fruit are elevated by subtle hints of pepper.

 This bordeaux smelled oaky, with some hints of plum and dark cherries. It also seemed very heavy and dry. When i drank it, it was a lot lighter-bodied than the smell and look would suggest. It was slightly sour and it definitely had a dry component. It was clear that it had tannins, but it was not overwhelming. The initial taste made me think that it was going to be a bold red but it was slightly more mellow. It tasted like black currant.

London broil, mashed potatoes, and the Bordeaux

The dinner itself was absolutely delicious. The london broil was juicy, nicely seasoned, and cooked perfectly. The mashed potatoes were the instant kind from a bag, but it was mixed with garlic and herbs so it ended up being tasty. The steak paired nicely with the wine; the steak makes it a little more sour, but it was still decently enjoyable. None of the flavors seemed to clash with each other. However, the mashed potatoes and wine pairing was pretty nasty. The wine ended up being really sour and I also felt like the creamy texture of the mashed potatoes did not go well with a bold wine.

Wine 2: Gewurztraminer

Name: Hive and Honey Gewurztraminer

Variety: Gewurztraminer

Region: Monterey County, CA

Country: USA

Year: 2017

Price: $8

Label Description: At first sip, this sumptuous Gewurztraminer delights with aromas of lychee, ginger and guava. Flavors of pineapple, grapefruit and peach leap from the glass. Light bodied with crisp acidity, it is balanced by the perfect amount of sweetness and a bright tropical fruit finish.

 This wine by itself smelled like it was going to be sweet. It reminded me of peach and pear in that it was sweet but also kind of light. It tasted like peach and had a consistency that was very much like honey. It was thick and sweet. However, it was not too sweet like sugar syrup. It was a tasty wine, however I felt like it wasn't as fruity as I would have preferred it to be.

Cupcake cheesecake with the Gewurztraminer

The cupcake cheesecakes were so delicious! The cheesecake itself was soft and light while the wafer base was crispy and crumbly. The textures were opposites but worked very well together to keep things interesting. The cherries were also light and delicious; they tasted like cherry jam. The cheesecake was served at room temperature and the chilled wine was a refreshing touch to a very sweet dessert. The wine compliments the cheesecake, even though the wine was the one that was less sweet. I think it was good that the wine was less sweet, because I felt like in comparison, the cheesecake's sweetness was emphasized. Since they are both sweet, the chilled wine was easy to drink with it because the chilled sensation distracted from the sweetness, otherwise the whole dish would have been filled with sweet flavors. Overall, the dinner was very good! The main dish and the dessert were good pairings and only made me want to eat it again!