How Weekends Should Always Be: Part 2, Pairing 'Paringa'

I thought I should finally comment on a related joy of mine - cooking. I haven't had an exemplary opportunity to recount any of my culinary successes/experiments until now: Last Saturday (after a particularly delicious and [again] poorly serviced breakfast of Panettone French Toast and custom Italian omelettes at Domaso Trattoria), I tasked myself with planning J and myself a lunch to pair with the sparkling red Shiraz 'Paringa' that I had purchased at Domasoteca's February 10th Chocolate and Wine tasting.

The gentleman who had run the tasting recommended pairing the bold, chilled, wine with a grilled steak or duck salad. I did a bit of research and came across a recipe for a Grilled Duck, Pear, Almond and Pomegranate Salad. I wanted to make the meal even more interesting by also offering small tasting sides, so I visited the cheese counter at Whole Foods to look for a Spanish cheese to compliment the sherry vinegar-based dressing. I was given tastes of two different cheeses: a Spanish brandy-soaked cheese, and a 'raw-milk' Manchego. The Manchego was phenomenal - strong and nutty (I should really work on my cheese-related vocabulary) and it was suggested to me that I pick up some membrillo (a quince paste that is traditionally served with Manchego) as well.

SIDENOTE: I really enjoy asking food-service personnel their thoughts on the food/drink they sell/serve (something that has become easier for me to do as I've gotten older). Who doesn't like talking about good food/wine that they are particularly knowledgeable about? They get to share their passion and I get to learn! Win-win!

The best part of cooking a good meal for a friend, is cooking the meal with a friend who also enjoys cooking - J prepared the dressing while I grilled the duck for the salad. While she finished chopping and arranging the veggies and fruit, I prepared the side "tasting" presentation - a cutting board topped with the membrillo, Manchego and a small dish of 40% cocoa chocolate squares. We toasted and tasted the wine. On its own, the first sip only produced an "it's interesting" response.

We found, however, that the wine did a phenomenal job of tying all of the meal's components together. The strong cheese was balanced by the sweet membrillo, and both seemed even more 'meant for each other' as the ripe, dark berry/plum flavors of the bubbly wine swept them off your tongue. The Shiraz's strong structure held perfectly against the slightly-vinegared duck and its strong fruits enhanced the pomegranate-infused vinaigrette. (I should also add that the recipe itself is wonderful - shallots adding the most memorable flavor.) We ended the meal with the 40% cocoa chocolate squares - the most complimentary cocoa-percentage that we paired with Paringa at Domasoteca's tasting. We easily and happily finished the bottle [while watching Terminator 2 on TV]. :D