Elkhart Dining Days 2014: William Hill's Cabernet Sauvignon makes a great addition to a spicy meal

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By: Joe Kuharic
jkuharic@flavor574.com

Joe Kuharic

Elkhart Dining Days may be mostly about food, but it’s not only about food.

Being a wine guy, it’s my natural inclination to order a glass or bottle (or two…) of wine to accompany a meal.

While dining at 523 Tap and Grill with my co-worker Amanda for her Elkhart Dining Days blog post, I ordered the Chorizo Pork Chop with a glass of William Hill Central Coast Wines 2012 Cabernet Sauvignon, one of the event’s featured wines.

Our server poured me an initial taster of the wine. I swirled the glass and took a long draw of the aroma, then smiled and took a sip. Our server saw I was happy with the choice and filled my glass.

The Cab Sauv had a wonderful dark red fruit aroma — without even trying, I picked out a jammy dark cherry scent.

The flavor was equally fruity and smooth, with a velvety texture that told my mouth and my stomach, “you’re going to enjoy this meal.”

When my pork chop arrived, I was excited to see how the flavors of the food and wine interacted with one another.

The pork chop, which was pleasantly spicy thanks to the chorizo – with what I believe was a nice amount of black pepper – was tender with just a bit of crisp on the exterior. The fruitiness of William Hill’s Cab Sauv and the spice of the pork chop danced the Tarantella in my mouth, much to my enjoyment.

For my personal taste, I wished that the Cab Sauv had a bit more tannins to balance out the fruit, but it in no way detracted from my overall enjoyment of the wine and the meal.

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