On Thursday night I had the pleasure to attend an intimate wine pairing dinner at the WWW Shop and Bar at the Junction. Sommeliers Victoria Munywoki and Juan Cambil helped to conduct the tasting by describing the wine to the guests. The setup was ready by 7 pm and we sat to try our first wine. This was the Leyda Reserva Sauvignon Blanc which was a pale yellow wine with fruity aromas. It provided a diverse array of flavors for the discerning connoisseur. Chilean wines have been making headlines and the consumers have appreciated their contribution to the wine field.
The second wine was Catillo de Molina Chardonnay. It was a full bodied wine with a golden hue.
It boasted some toasted vanilla flavors and citrus honey. It was paired with a Parsley Potatoes & Poached Salmon. Everyone agreed that Chef John had done a great job on the salmon which was tender and flavorful. We also tried the Castillo de Molina Pinot Noir. The Pinot Noir is considered to be the sexiest of grapes because of the cherry dark chocolate and fruity aromas. This was a medium bodied wine which had an ABV of 14%. I found the wine to have a strong taste. 1865 Carmenere, had a dark red cherry flavor that was so alluring. It had a variety of spices, coffee and all the flavors associated with oak. This wine can apparently age for more than 20 years.
1865 Shiraz was a full bodied fruity wine. We paired it with a Crème Cheese topped with Cheddar Cheese and Tomato Coulis. This is a wine that can go with the everyday food that Kenyan households eat. It is ideal for foods with vegetables or legumes. Cabo de Hornos from South America was a fruit forward wine with black pepper and fruit flavors. It was aged in 2nd and 3rd fill oaks. It was single balanced, well rounded and with a long finish.