We always enjoy our wine dinners and this one was no exception. We began the evening with a 2012 Viognier from Chamisal Vineyards in Paso Robles California. This was the first time Chamisal sent this particular wine to us through our wine club so we were anxious to try it. The apricot, apple and peach notes with the wonderful acidity worked well with several of the cheeses we served especially the mild cheddar and drunken goat cheese.
We had a very special scallop dish. The scallops were sautéed to perfection and served with a Martin Codax 2011 Albarino, a white grape grown in Northwestern Spain. This crisp wine is excellent with seafood and this was a very good pairing. 
Endive leaves add crispness to a salad and are great for serving the salad on as well. We paired the salad with a Villa Des Anges, Old vine 2012 Rose from France. The intense crispness and fruit aromas made this a very good pairing with the salad. The acidity cut through the mayonnaise and the apple in the salad brought out the fruit aromas and flavors of the wine. 
Apple Blue Cheese and Hazelnut Salad on Endive
The entrée, an apple wine pork roast was served with a V Sattui 2008 White Riesling. The pork roast was seasoned with salt and pepper and placed into a roasting pan with a bottle of apple wine and 1 cup of apple cider. It was cooked until the meat was fork tender. The sugar content in the wine created a thick slightly sweet but yet savory sauce when cooked down. The V Sattui was a great pairing bringing together the flavors in the meat and sauce with the fruity flavors in the wine.
The final touch on a great meal with excellent wine pairings was a sweet and tart Cherry Pie. The wine pairing surprised us all, an Australia Sparkling Shiraz from Emeri De Bortoli. It was a perfect pairing; the bubbles in the wine seemed to jump off the tart cherries creating a delicious taste sensation.
