Thursday evening my good friend Ryan Wilson and I went to knock out our wine dinner. We were debating where to go for the dinner but eventually decided on "622". The restaurant is located at 622 North Main Street in Blacksburg. When we arrived I realized I probably shouldn't have worn gym shorts and a t-shirt. Its probably more of a polo and slacks style restaurant. Check out these digs...
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| Street view of the restaurant. |
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Tables inside the restaurant were set up
to provide a nice dining experience.
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So my friend and I chatted it up with the hostess, trying to figure out if the restaurant would allow us to do what we needed for class. We told her we were looking to try around three wines that would pair well with three different appetizers. She hooked us up with a waiter who had served students in the class before.
The waiter was really cool, but he never introduced himself so I don't know his name. He recommended we try a few different combinations. They are as follows:
1. Sauvigion Blanc with Polenta
2. Chardonnay with Shrimp Scampi
3. Barolo with a Caprese Pizza
The Polenta shown to the left was described as crispy strips of smoked gouda polenta with creamy leeks and curry bbq sauce. The Sauvigion Blanc contained aromas of crisp apples and green grapes. Paired with the Polenta it matched the crispiness and stripped the dryness of the fried coating. The finish of the wine contained tart acidity.
The shrimp scampi contained sauteed shrimp, butter, tomato, pepperocini, proscuitto, and lemon gastrique. The Chardonnay smelled of oak and butter. It had a smooth and clean finish. The wine would have paired extremely well with the buttered shrimp alone. However, the peppers in the scrimp scampi were polar opposites in flavor to the Chardonnay. I enjoyed the wine but not with the peppery flavor of the food.
The Caprese pizza was made with fresh mozzarella, marinara, balsamic reduction, and sweet basil. The Barolo emitted flavors of raspberry and blackberry. It blended very well with the tomato sauce in the pizza. There was also a loose dryness of the wine paired with the pizza.
