Horizons Bar and Grill Wine Dinner

On February 17th my best friend Melissa and I went to Roanoke to a small yet delightful restaurant, Horizons Bar and Grill. I had never been before and wasn't sure what to expect but it was one of the best meals I have had since I have lived in Blacksburg. They offered a 4 course wine and food pairing and the service was impeccable. We told our waiter we were taking a wine course at Virginia Tech and he paid us special attention, giving us great details on our wine. He was very accommodating and even substituting a wine that was on the menu that we had tried and really hated for something that was more our taste.

I have to admit I was a little intimidated by the menu at first with a few ingredients I had never tried before including, rabbit and stuffed oysters. But my worries were eased as soon as I tasted the first course.

First course: Jalapeno Cornbread Stuffed Oysters with brie and pickled onion

Wine: Royal Chenin Blanc 

My Review: This was my favorite wine of the dinner. The nose was very fruity but not overly sweet, with a hint of alcohol. Once I tasted it I got a silky creamy flavor and mouth feel. I initially tried this wine alone, when I tried it with the stuffed oysters the brie really brought out even more of the creamy flavors. Unfortunately, this wine also brought out the spicy flavors of the jalapeno as well. I do not like spicy food therefore this was definitely a downfall. Overall, if this dish did not have jalapeno I would probably have enjoyed both the wine and the food much more.

Second Course:  Rabbit and Tomato Paella with fried artichokes

Wine: Torre Castillo Alegre Monastrell

My Review: Immediately when this glass came to my table the spicy aroma was very prominent. Although I generally don't like a spicy aroma, this smell was also complimented with a sweet berry aroma that was quite pleasant, and balanced the spice. This dish was gamey with high acidity from the tomato base, the wine did not bring out these flavors, which was disappointing. Instead it brought out additional spice and a little sweetness from the tomatoes in the dish which I did not particularly enjoy. Honestly after a few sips I decided to enjoy this course and its deliciousness without the wine.

Third Course: Caribbean Kobe Short Ribs with yucca puree, papaya salad and chopped peanuts

Wine: Red X

My Review: The most distinguishing factor of this wine was its incredibly deep red color. From the color I expected it to be high in tannins, which it was but because this was a blended wine the flavors were nicely balanced and the tannin did not overwhelm my palette. In general I enjoy blended red wines more than varietal red wines and this one held true to that. It was also a nice compliment to the short ribs. The ribs had a nice blend of savory spices that the wine enhanced. The yucca puree had a creamy flavor that balanced out the spiciness of the short rib spices paired with the Red X. The papaya salad was a perfect finish to the course and had a cooling aftertaste, although this was a perfect pair with the dish the wine did not go well with the salad.

 Fourth Course: Strawberry Pie

Wine: Simonet Blanc de Blanc Sparkling

My Review: I always love a sparkling wine with dessert! This dessert was also heavenly, with a delicious crust filled with chocolate, strawberries and whipped cream the sparkling wine added a dash of delightful sweetness and refreshing bubbles. The wine really molded to the flavors of the dessert and enhanced the fruity, berry, and refreshingly sweet notes.

Final Thoughts: This dinner was absolutely delicious and each pairing provided it's own unique addition to the food. Although some I liked more than others overall, this was an excellent experience and a delicious dinner. By going to the wine dinner and learning about what wines Horizons pairs with what foods it gives me more confidence in choosing wines both at a restaurant and when I'm making my own meals at home.