Wine Dinner 3

Photos of wines:  

  

Photos of meals:  

Photo of me:  

Names of wines:

• Prosecco by Montelliana
• Montebelluna, Italy
• Cabernet Sauvignon by Columbia Crest
• 2018, Columbia Valley, Washington
• Chianti Classico by Gabbiano
• 2019, Chianti, Tuscany

Wine notes without food:

• Prosecco:  Crisp and grape heavy aroma.  The carbonation is a unique experience, and the grape flavors coupled with the bubbles mask any other flavors I would get.  There is a nice alcoholic flavor in the aftertaste, but overall it is a nice appetizer.
• Cabernet Sauvignon:  Hints of chocolate and jam aromas, along with a distinct scent of alcohol.  Velvety and smooth texture immediately when tasting, which lends to a jam-like texture.  Medium dryness and body, and the chocolate flavor comes more in the aftertaste than in the mouth taste.  Overall a very pleasant and smooth flavor, and bitter and alcoholic with almost no sweetness and acidity.
• Chianti Classico:  Alcoholic aroma, with slight raspberry as well.  There is a distinct alcoholic flavor throughout the mouth taste, and the aftertaste brought out some hints of oak, jam, and slight fruity acidity.  The fruity flavors may have been from a pomegranate. 

Wine notes with dishes:

• Prosecco w/ Garlic bread:  The subtle and not very complex flavors of the Prosecco allow the prominent garlic flavor to come through without overpowering.  The sweetness of the grape flavor is brought out more with the bread, but the carbonation is a bit intense when paired with the bread.  Overall I think the flavoring is nice, but without carbonation this pairing could be better.
• I think these two paired decently well, but I feel that something like a Prosecco or Champagne would be better served by itself.
• Cabernet Sauvignon w/ Tomato and parmesan angel hair pasta:  Quite a disappointing combination.  The flavors themselves are pleasant, but the combination of the jammy, bitter, and rich taste of the Cabernet and the acidic intensity of the tomatoes in the marinara sauce does not work well.  It's difficult to say much that is good about this pairing, since the flavors clash so much, but the texture is the only decent part.
• The Cabernet and pasta did not pair well.
• Chianti Classico w/ Chicken parmesan:  Again, the pairing was not amazing.  This one was not nearly as harsh with the contrasting flavors, but overall the acidity and richness of the mozzarella and marinara did not mix well with the fruitiness of the Chianti.  Overall, I am trying to figure out which wines go well with dishes that feature tomato, but I am currently unsuccessful.  By themselves, both the chicken parmesan and the Chianti are wonderful, but the combination just does not satisfy my palette.
• The Chianti and chicken parmesan paired somewhat average.