Steak You Can't Fake (Dinner #2)

Our Dinner Table:

Our Three Wines:

Name: Moon X Pinot Noir
Variety: Pinot Noir
Country/Region: California
Year/Price: 2023, $

Taste/Smell (w/out food):
On the nose, rich aromas of black currant, plum, black cherry, and pomegranate. The palate is smooth and juicy, with dominant flavors of plum and pomegranate. Not very berry-forward, leaning more toward stone fruit.

Name: Josh Bourbon Barrel-Aged Zinfandel
Variety: Zinfandel
Country/Region: California
Year/Price: 2020, $

Taste/Smell (w/out food):
Aromas of black currant and strawberry/blackberry jam. On the palate, this wine is fairly hot with bold black currant flavors, balanced fruit jam spiciness, and a strong oak and bourbon tannic finish.

Name: Cooper's Hawk Chocolate Almond Red Wine
Variety: Red Blend
Country/Region: USA
Year/Price: NV, $

Taste/Smell (w/out food):
Strong chemical almond scent reminiscent of maraschino cherries and almond extract. The taste is sweet and syrupy, with pronounced maraschino and chocolate-covered cherry notes.

Our Three Foods:

Name: Charcuterie with Cotija, Bourbon Bellavitano, Crackers, and Herbed Mixed Nuts

Taste/Smell (w/out wine):

• Cotija: Salty, smooth, creamy, and crumbly.

• Bourbon Bellavitano: Dense, creamy, and rich with a flavor reminiscent of Parmesan Reggiano.

• Herbed Mixed Nuts: Savory with aromatic herbs complementing the crunchy texture.
  
  

Name: Perfectly Seasoned Chuck Steak with Bourbon Brown Sugar Rosemary & Pinot Noir Pan Sauce

Taste/Smell (w/out wine):
The steak was cooked to a perfect medium-rare—slow-roasted to 130°F and then flash-seared for a crispy exterior. It offered rich, sweet rosemary marinade flavors with a perfect salt balance and delicious roast beef undertones. The potatoes accompanying the steak were very spiced, with bourbon notes, strong rosemary, and a creamy garlic texture.

Name: Cinnamon and Black Currant Dark Chocolate & Chocolate Pound Cake with Chocolate Icing

Taste/Smell (w/out wine):
The dark chocolate was luscious, with a grainy texture from the black currant and cinnamon powder. The chocolate pound cake was rich and dense, with a sweet chocolate icing providing extra indulgence.

Wine & Food Pairing Notes

Moon X Pinot Noir & Charcuterie

Taste/Smell of Wine with Food:
The Pinot Noir paired perfectly with the Cotija—the saltiness balanced the smooth, juicy wine. The Bourbon Bellavitano, though, was a bit too dense and strong, making the wine feel lighter and less rich by comparison.

How the Pairing Works:
The Cotija’s saltiness and creaminess matched the Pinot Noir’s smooth fruitiness. The Bourbon Bellavitano was a little too bold for this wine, throwing off the balance.

Josh Bourbon Barrel-Aged Zinfandel & Steak

Taste/Smell of Wine with Food:
The Cotija didn’t work with the Zinfandel—the saltiness clashed with the wine’s heat. But with the Bourbon Bellavitano, both the wine and cheese mellowed out, and the bourbon flavors came through nicely as the cheese softened the tannins. With the steak, the wine’s fruitiness cut through the rich, savory flavors, and the rosemary brought out the wine’s spice.

How the Pairing Works:
The bold Zinfandel was tamed by the Bourbon Bellavitano, making the pairing smooth and balanced. It also worked well with the steak, especially with the shared bourbon notes in both the sauce and the wine.

Cooper's Hawk Chocolate Almond Red Wine & Dessert

Taste/Smell of Wine with Food:
This wine was awesome with the cinnamon and black currant dark chocolate—each flavor stood out but blended well together. It also paired nicely with the chocolate pound cake, balancing the sweetness without being too heavy. If you ate a raspberry after sipping the wine, it made the flavors pop, but having the raspberry first overpowered the wine.

How the Pairing Works:
The almond and maraschino flavors in the wine matched the cinnamon and black currant in the chocolate. Its syrupy sweetness paired nicely with the chocolate pound cake, keeping the balance between sweet and rich.