A couple of points here; not really everyone’s idea of a “dish”, nevertheless it is the season for asparagus and it would be a shame to dismiss this royal vegetable over a technicality.
There are absolutely an extensive list of foods and dishes that would work very well with this delicious, rich Cabernet Sauvignon Syrah but for this pairing I looked to the colour. Yes, the colour. I find that often the colour is a hint when it comes to determining what makes a good wine and food pairing. In this case the asparagus with it’s purple tinge was indictative of the flavour that would be released. When the asparagus was grilled it was especially flavourful, a nutty sweetness that was the perfect match for the Cabernet Sauvignon Syrah.
Of course that wasn’t the only thing on the menu for dinner, also an excellent pairing was a tomato and buratta salad that included a handul of blackberries, a premium olive oil and balsamic glaze.
Bench 1775 Cabernet Sauvignon Syrah 2019
Geographical Indication: Okanagan
Varietal: A blend of Cabernet Sauvignon and Syrah
Vineyard: Osoyoos
Appearance: Dark ruby red
Nose: Bursting with fruit scents of black raspberries, Boysenberries and cranberry. Orange with a hint of spice and freshly ground black pepper, following with red apple and banana.
Palate: Complex, robust and boldly ripe and rich. Smooth and lingering. Spicy leather notes on the palate. Rather elegant with pronounced but delicious tannins. Lovely dark fruit lingers in the mouth.
Quality: 91
Food Pairings: Perfectly suited to a rare steak, a baked potato with butter, sour cream and chopped chives, add some lightly steamed green beans or anything smothered in barbecue sauce would be a hit.
Decanting: Lengthy to bring out all the flavours and goodness this wine has to offer. My first glass only spent about two hours decanting and it was excellent, after a bit more time it was superb.
I also enjoyed the wine with a tomato and burrata salad to which I add whatever extras I have on hand, this time that was slices of avocado but it also works with whatever is in season including cooked beets of any colour, blackberries or strawberries also work well. Top with a good quality olive oil and a balsamic glaze.
Asparagus
Not much of a recipe here, but in case you’re wondering, the asparagus was tossed in olive oil with fresh thyme from the garden and a bit of freshly ground salt. Roasted in a 425 oven, turning once. This would be equally tasty done on the barbecue. It’s quick and delicious with a sweetish, nutty flavour. Roast or grill until to the point of exterior toastiness but still with a slight crunch. Serve as a side dish or as a main with a salad.
Variations would include adding zucchini and red peppers to the mix. Want to really up the game? How about Hollandaise sauce? A medley of grilled vegetables with Hollandaise sauce would be delicious, but more effort.
WHERE WE ARE IS WHO WE ARE
Enjoy a taste of the Naramata Bench
Found in the heart of wine country in beautiful British Columbia, Bench 1775 is located on the southern shore of Lake Okanagan. Named after the address of our winery, 1775 Naramata Road, along the beautiful Naramata Bench, Bench 1775 Winery is a celebration of land and place.
OUR WINES
Wines from Bench 1775 are produced with the unique expression of fruit grown in the Okanagan Valley and Similkameen Valley. We are incredibly proud of our location and the terroir that our wines come from, and that is of the utmost importance to us and is the key underlying element of what we do.
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