Home > Experiences, Food, The Dinner Party Collective (TDPC) > The Dinner Party Collective – Full Summer Menu and Detailed Wine Notes

The Dinner Party Collective – Full Summer Menu and Detailed Wine Notes

TDPC Logo The Dinner Party CollectiveAs you might be aware, I was recently invited to join a group of food and wine bloggers to create full seasonal dinner menus with suggested wine pairings, to make it easy for the people to bring their friends and families together to have a great time, great meal and great conversation. The project was called The Dinner Party Collective, and after a few month of the hard work, we finally published the first menu, which we simply call a Summer Menu. As you can judge from the name, this is the suggested menu for the Northern Hemisphere, for those of us who are lucky (or not, if it is 90F and humid) to live through our summer season. The Winter menu will be published shortly.

I had a pleasure of pairing the Summer menu dishes with the wines. I don’t know how successful was that pairing, only you, dear readers, will be able to figure that out, hopefully after you will have the dinner based on those delicious recipes. I essentially created a long post, explaining the logic behind each suggested dish pairing, so I will not be repeating it here  – I will provide all the links for the Summer Menu at the end of this post, including the one on the pairing details. However, I still have a few wines to talk about here.

Salmon and Rosé

The main dish of the Summer Menu, Salmon Tikka, was not trivial for me to pair, due to the wide range of spices and the cooking method. I ended up cooking the dish, religiously following the recipe, and then invited a few friends to taste those potential pairings together, to find out what works and what doesn’t. Here are the wines which we tried, with the tasting notes:

2014 Famille Lançon La Solitude Côtes du Rhône, France (13% ABV, $14.99, 70% Grnache, 30% Syrah)
C: bright pink
N: strawberries, touch of lime
P: strawberries, good acidity, soft, delicate, medium-long finish
V: 7+
With Food: nicely complemented the fish, provided delicate backbone.

2013 Casas del Bosque Carménère Reserva DO Rapel Valley, Chile (14%ABV, $11.99, 100% Carménère)
C: Dark Garnet
N: Floral, mint, touch of chocolate, vegetative, hint of dark berries
P: dark spices, mint, smoke, tar, good acidity
V: 8-
With Food: was not universally good for all. The spices had a bit of a mismatch on the finish, but overall was not bad.

2011 Château de Brézé Saumur AOC, France (13% ABV, $17.99, 100% Cabernet Franc)
C: Dark ruby
N: Tobacco, blueberry, good intensity
P: minty, complex, layered, luscious, delicious overall
V: 8
With Food: excellent. Very good match with the wine been just a touch bigger than the food, adding nice sweet profile when consumed together.

2013 Bodegas San Valero Particular Garnacha Cariñena DO, Spain (13.5%mABV, $14.99, 100% Garnacha)
C: Dark Ruby
N: minty, herbal nose, green bell pepper
P: herbal dominated profile, but with a lot of fruit, dark chocolate, tobacco, earthy complexity
V: 8
With Food: worked very well, with wine adding some powerful notes to the combination of food and wine.

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The Château de Brézé Saumur was the favorite of all the wines and probably the best pairing – problem is that this was a unique shot, as it was absolutely atypical of Loire Cabernet Franc, hence the absence of the generic recommendation. Yes, I know that suggestion of the Grenache pairing with fish raises more than a few eyebrows, but based on the flavor profile of that dish, I stand by my recommendation.

That’s all I wanted to share with you today. I think we came up with a beautiful menu for a great family and friends dinner, so I hope you will feel inclined to make it – and then I really want to hear your feedback on the wine pairings (and the menu itself).

Here are all the links for the Summer Menu:

The Summer Menu | June 2015 – The menu itself, as you would expect it at a restaurant

Wine Pairings | Summer Menu | Northern Hemisphere | June 2015 – detailed explanation as to why and how the wines were chosen

Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | Summer Menu | Appetizer

Salmon Tikka with Mint Chutney | Summer Menu | Main Course

Mango Tarte Tatin with Spiced Syrup| Summer Menu | Dessert

That’s all I have for you for today. I hope you are already following The Dinner Party Collective – if not,  you need to fix it right away, so you will not miss on lots of great recipes and lots of fun. Until the next time – cheers!

  1. June 17, 2015 at 8:47 pm

    What a fun and interesting project!

    • talkavino
      June 17, 2015 at 8:56 pm

      Thanks, Linda – it definitely is!

  2. June 17, 2015 at 9:02 pm

    I am really surprised that the cab franc was the favorite pairing with the fish dish, I tried a West Coast Cab Franc and it was good but not great. Now I am wondering if I should buy the granache or this one to go with the salmon.

    • talkavino
      June 18, 2015 at 1:28 pm

      Susanne, if you will try Cab Franc as a pairing, look for this specific wine – I don’t believe Loire CF will work as a generic class – but this wine was a great exception .

  3. June 17, 2015 at 9:18 pm

    Fun, fun, fun! Love you went with reds and pink! Seems like there were quite some options, based on your notes.

    • talkavino
      June 18, 2015 at 1:27 pm

      Yes, there are definitely interesting pairing options, and somehow my mind was set on the reds only.

  4. June 18, 2015 at 12:45 am

    Fab post Anatoli and great to read a little more about the profile of each wine that you tried! It really was an interesting and tricky pairing to work on. Thanks again for all your hard work on TDPC. 🙂

    • talkavino
      June 18, 2015 at 1:26 pm

      My pleasure, Margot! Thanks for starting this fun project!

  5. June 18, 2015 at 3:01 am

    Interesting post Anatoli and nice to see your other considerations. It will help me find an Aussie match (if i’m unable to source the Spanish grenache) for the salmon which I intend to make soon.

    • talkavino
      June 18, 2015 at 1:25 pm

      Thanks, Sandra. I was trying to find a good Aussie Grenache, but we have very limited selection here. Look for Grenache or Grenache-dominant wine, not too big. Let me know how will it work!

  6. June 18, 2015 at 8:43 am

    Awesome project! That mango tartin sounds terrific.

    I can totally see a garnacha going well with all those spices..

    • talkavino
      June 18, 2015 at 1:23 pm

      Thanks, John! I hope it works – it worked for me, so it will hopefully work for others.

  7. June 18, 2015 at 9:49 am

    How come I didn’t get invited? 😉

    • talkavino
      June 18, 2015 at 1:23 pm

      Hmmm, you don’t like red wine?

  8. June 18, 2015 at 10:26 am

    I am confused. I reviewed the 2013 Particular in April as part of the Winestudio Carinena Garnacha program. However, the label on the one I drank was different. Why? http://rockinredblog.com/2015/05/04/april-winestudio-the-next-great-grape-the-carinena-garnacha/

  1. June 24, 2015 at 7:41 am
  2. September 29, 2015 at 7:55 am

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