Wine dinner at Gioia dell’Amore Cellars
As Laura and David Comer, owners of Gioia dell’ Amore Cellars, celebrated their second year of owning the winery at Autumn Creek Vineyards, they planned their first food and wine pairing dinner for early November. The dinner’s caterer, Pepper Moon Catering, did a fabulous job of creating dishes that really complimented the wines.
This Texas couple realized their dream of owning a winery in 2021 when they bought Autumn Creek Vineyards in Rockingham County, near Mayodan. They gave the winery a new name that means “Joy of love,” while keep “Autumn Creek Vineyards” as part of the name.
At this sold-out event, Laura started out by telling the guests that the food changes the taste of the wine, not vice versa. So she encouraged everyone to taste their wine first, then taste the food, returning to the wine to see what differences we observed.
The first course was a brie, bacon and blackberry glaze grilled cheese sandwich paired with Flirt Sparkling Wine. The salty, richness of the grilled brie and bacon, with a slight sweetness from the blackberry glaze, made this first course a great companion to the wine. This sparkling wine, made by the method champenoise, is 100% Chardonnay. The crispness of this wine paired well with the rich, saltiness of the grilled cheese, which some at our table considered their favorite course.
The second course was a small quinoa salad with butternut squash, craisins and pumpkin seeds, served up on an endive leave. The sweetness of the squash, craisins and pumpkin seeds — all great fall flavors — paired well with the First Blush Dry Rose, made with a blend of all estate-grown Chambourcin and Merlot. The dryness and citrusy flavors of the rose help offset the sweetness of the salad.
The next three courses were not only paired with wine, but were cooked with wine.
The third course was baked Mahi-Mahi with a Chardonnay caper sauce and the added treat of baby spinach with garlic butter, tucked under the Mahi. The sauce brought a brightness to this very mild fish, and many people commented on how much they enjoyed the spinach. The Off-Dry Riesling was bright enough to compliment the fish without overpowering.
The fourth course was just as hearty as the third: Merlot-braised beef short ribs with tomatoes and herbs. It was served over the top of a creamy risotto and paired with Cabernet Sauvignon. The rich sauce for the short ribs complimented the velvety smooth Cabernet. The short ribs were so tender that we could cut them with a fork.
The final course was an apple tart with caramel drizzle and Mayo River White reduction. Mayo River White is a sweet wine made from North Carolina Muscadine Carlo grapes. The dessert was paired with Glowing Ember Sweet and Spiced Red Wine. This just-released wine has spices associated with fall apple desserts – cinnamon, anise, ginger, and dried orange peel. The sweet and sour flavors of the apples were mellowed by the spices of the wine. Many people said this was their favorite pairing.
I was also impressed with the creativity of the vegetarian dishes for those who requested them. Though sometimes caterers take the easy way out by simply providing extra vegetables for those not eating meat, Pepper Moon provided substantial portions of grilled tofu as a substitute for the Mahi and marinated cauliflower as a substitute for the short ribs. Those who had these dishes were especially pleased.
Decorations for the tables provided a warm, fall atmosphere – peacock-colored tablecloths, with peacock feathers and dried fall grasses adorned each table in the tasting room, and the fireplace provided warmth and light.
An extra treat for us was being able to spend the night at the vineyard in the two-bedroom Cabernet Cabin. The winery has several overnight accommodations, including another one-and-a half-bedroom Cabin in the Vines across the vineyard, and four suites, with king bed, bath and a small kitchen with microwave. The cabin was very comfortable, clean and well-equipped for a family or two couples. Standing on the porch at night, we could see so many stars in the dark sky. It was nice to have such a short “commute” to our evening residence following the dinner.
The evening was also a fundraiser for the local Toys for Tots program, which provides toys for local children at Christmas. Throughout the evening, Laura and David raffled off wine and other goodies to support the cause. Overall, it was a fun evening! After this successful event, Laura and David want to offer more wine and food pairing dinners, with the next one sometime around Valentine’s Day. So, visit their website or sign up for their emails to participate in the next one.
Tarheel Taps & Corks 