Friday, May 28, 2010

Carrino's Wine Dinner

Sun-Dried Tomato Grilled Shrimp. Skewered shrimp with a zesty sun-dried tomato pesto over fresh mixed greens Paired with Francis Ford Coppola Pinot Grigio. This was wonderful. The simple vinaigrette of olive oil and red wine vinegar for the salad was just right. The shrimp not over cooked and the pesto tasty. The pinot grigio paired well

Tomato Basil and Chicken Gnocchi. Handmade potato dumplings in a San Marzano tomato basil sauce with sliced grilled chicken, topped with aged parmesan cheese. Paired with Mirassou Pinot Noir. Must have been a first timer who made these gnocchi. It reminded me of my first attempt. Overworked and dense as a hockey puck. The sauce was excellent and the chicken sparse and overcooked. They get marks for effort but poor ones. Again good match on the wine for the tomato sauce. Not an easy thing to do.
Salmon Picatta. Grilled salmon topped with a white wine caper butter sauce with artichokes and mushrooms, served with seasonal vegetables. Paired with Kendall-Jackson Vintner's Reserve Chardonnay. Mine was over cooked (dry and flaky) while the person's next to me was perfection. Still pink in the middle. What was irksome was they did not like salmon and barely touched it. The picatta sauce was rich and tart and pretty much allowed me to consume the fillet. The vegetables were Ok except for the undercooked zucchini. The salmon did not have enough fat to stand up to the oaked chardonnay
Peach Gelato Parfait. Creamy Italian-style ice cream flavored with peach nectar layered with Valpolicella soaked peaches. Paired with Beringer White Zinfandel. Whatever was in that glass had melted long before it got to the table. It was not even cool. The alcohol soaked peaches were good. The white zin was white zin what can I say.

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