Patio Wines Take the Spotlight at Hunger Crush's Latest Pairing Wine Dinner
Published Tue, Mar 28, 2023
Hunger Crush, a restaurant carving out a space for itself in the Conroe culinary scene, organized another food and wine pairing event on March 28th, 2023. The event focused on Patio Wines, which were meant to be enjoyed on their picturesque patio overlooking Lake Conroe. However, still in limbo between winter and spring, the temperature dropped that day, so the event was moved indoors, but that did not stop the guests from having a fantastic evening.
Following the success of their first wine tasting event, the organizers at Hunger Crush were eager to make this second event even more enjoyable. They took the feedback from the previous event to heart and made several adjustments to improve the overall experience. The tables were organized to give attendees and the servers more space, and the owner, Mike, even brought a wireless microphone to ensure that everyone could hear him over the buzz of conversation. Although the mic had some issues, it was clear that the Hunger Crush team was dedicated to creating the best possible experience for their guests.
We were excited to be seated next to a delightful couple, Gary and Suzanne, whom we had met at the January tasting. The evening was filled with interesting conversations, as Gary, a retired computer science professor, shared his thoughts on the ever-evolving world of technology. Suzanne, who worked in the medical field and is an avid reader, connected with us over our shared love for books and authors such as C.S. Lewis.
Course 1 - Appetizer
The evening's meal followed the same structure as the previous event, with four courses, each featuring two dishes and two wines. The first course, a salad/appetizer round, offered Brussels Sprouts with Bruschetta and a delightful flatbread topped with tomato, mild semi-hard cheese, herbs, and a drizzle of balsamic glaze. The paired wines were a refreshing White Sangria and a fruity Red Sangria.
Course 2 - Salad
The Strawberry Spinach Salad featured a delightful combination of fresh strawberries, baby spinach, tangy feta cheese, crunchy walnuts, red onions, and sun-dried tomatoes. This salad offered a harmonious balance of sweet, savory, and tangy elements, which paired beautifully with the wines chosen for this course.
The first wine, Llano Rose, hails from Texas and is grown in sandy sites at high elevations. This wine is a classic example of what a rose should be: fruity, aromatic, food-friendly, and enjoyable on its own. Its fruity notes and crisp finish helped to accentuate the sweet strawberries and tangy feta cheese in the salad, while its acidity cut through the richness of the dish, creating a perfect balance.
The second wine, Louis Jadot Beaujolais Villages, is a light-bodied red wine known for its juicy fruit flavors and refreshing acidity. The bright red fruit flavors in the Beaujolais Villages complemented the sweetness of the strawberries in the salad, while its acidity helped to cleanse the palate, allowing the full range of flavors in the dish to shine through.
Alongside the salad, the Margarita Flatbread was also paired with these wines. This flatbread featured a delicious combination of flavors, including tangy tomatoes, fresh basil, and a hint of garlic. The Llano Rose's fruity and aromatic profile helped to enhance the natural sweetness of the tomatoes, while its acidity balanced the richness of the mozzarella cheese. Similarly, the Louis Jadot Beaujolais Villages also proved to be a great match, with its fruity notes complementing the tomatoes and basil, and its light body and acidity cutting through the creaminess of the cheese.
Course 3 - Entree
The food selections for the third course included a Grilled Pastrami with veggies and a Fettuccine & Meatballs dish, both of which were paired with Seaglass Pinot Noir and McPherson EVS Red wines.
The Grilled Pastrami offered a unique twist on a classic cured meat, with the grilling really elevating its smoky and savory flavors. The Seaglass Pinot Noir, a quintessential expression of the Central Coast's climate and vines, was an ideal match for this dish with its elegant, light-bodied style. Its delicate red cherry and strawberry aromas and flavors, along with the wine's beautifully balanced acidity, helped to cut through the richness of the pastrami while still allowing the meat's smoky flavors to shine.
The Fettuccine & Meatballs dish featured perfectly seasoned and tender meatballs served with a light marinara sauce that added just enough moisture and flavor to the noodles without overpowering the star of the dish. The McPherson EVS Red wine, with its notes of plum, cherries, and a finish of cinnamon, pepper, and clove, proved to be a delightful pairing for this Italian-inspired dish. The wine's fruity flavors and hints of spice complemented the savory meatballs and the tangy marinara sauce, while its medium body and smooth tannins created a harmonious balance with the pasta's rich and satisfying texture.
Course 4 - Dessert
The fourth course was the dessert course, featuring two delightful treats: a lemon cheesecake and a chocolate mousse. Pine Ridge Chenin Viognier and Ca Bianca Moscato D'Asti were selected to complement these desserts.
The Pine Ridge Chenin Viognier was a crisp and bright wine with aromatics of lime, orange blossom, honeysuckle, ginger, and melon. This wine's clean mouthfeel and absence of oak or malolactic fermentation made it a refreshing choice to pair with the lemon cheesecake. Its citrus notes and lightness helped to enhance and elevate the tangy, creamy flavors of the cheesecake, creating a harmonious balance between the dessert and the wine.
On the other hand, the Ca Bianca Moscato D'Asti was a sweet wine that paired exceptionally well with both desserts, but particularly with the lemon cheesecake. As typically dry wine drinkers, it was remarkable how this sweet wine brought out the flavors of the lemon cheesecake, making it the pairing of the night. The sweetness of the Moscato D'Asti helped to accentuate the rich, smooth texture of the chocolate mousse while also complementing the zesty, citrusy notes of the lemon cheesecake.
According to Mike
After the event, we had the chance to sit down with the Hunger Crush owner, Mike Kelton, to talk about his history in the Wine & Spirits industry, his vision for Hunger Crush and its role in the Conroe, TX community and beyond.