Ian and I have been blessed with an unusual amount of food lately, and so we have had to become amateur gourmet chefs on short notice in order to adequately appreciate our new found food wealth! One such kitchen adventure recently involved making a carrot soup and baking brie stuffed mushrooms. While the ingredients that went into the mushrooms and the soup were rather important, and will be mentioned later, it was the liquid ingredients that really turned things into a party.
The evening started out with a rendez-vous at the local liquor store, where we managed to pick out an inexpensive, yet respectable, bottle of red wine, and some horrendous, yet dirt cheap, cans of beer. While my choice of Cono Sur Bicicleta Cabernet Sauvignon for $11 was a good cheap wine purchase by BC standards, Ian’s decision to buy six cans of Kootenay ale was quite baffling considering that there was still plenty of Moosehead in his fridge from my Numbskull purchase. No matter, we proceeded to down one of each beer in quick succession while cooking up a storm. First of all, the mushrooms were de-stemmed and then browned in butter on each side. Then for the mushroom fill, Ian mixed together brie cheese, red pimentos, basil, cherry tomato, paprika, and black pepper, all topped off with a sprinkle of parmesan, before baking them at 350F for about 15 minutes. Meanwhile I focused on the carrot soup, sautéing chopped onion, red pepper and ginger with black pepper in olive oil, before submerging my ingredients in pure carrot juice. We then added some soup stock and chopped potatoes, brought the soup to a boil for about 10 minutes, and deemed it worthy of consumption.
The stuffed mushrooms were the star attraction, but the soup, paired with a soft bun, was quite tasty too. It was at this point that the wine was poured, and then tasted with some repetition. While I admit to knowing very little about wine when compared to beer or whiskey, and my palate is probably not quite as developed in this area, I nonetheless know a good wine when I drink one. So without further ado, here are my tasting notes.
Cono Sur Bicicleta Cabernet Sauvignon
Appearance: dark red.
Nose: blackberries, plums and cloves.
Palate: fruity, specifically grapes and cherries.
Finish: sweet, then mild tannins, then dry.
Rating: 3/5 a Good cheap wine.
During our after supper buzz there was considerable dancing and merrymaking to the tune of many a vinyl record, including some Rolling Stones, Van Morrison, Animal Collective, Jethro Tull, the Shins, and the Knack.