| Pick The Perfect Pair Event Recap |
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Well the people were great the wine was
wonderful and with the exception of my "Fear
Factor" Mushroom Crostini, the food was
delicious at our Pick the Perfect Pair Event at
Chris & Alicia Taylor's. The whole concept was
that we had five stations of food, each station had
at least one food item and some had two. At each
of those stations were at least two different wines,
some had three. Our patrons would taste these
wines with the different food at each station and
decide what they liked best with the food. It
wasn't about which wine you liked the best, but
rather, which wine complemented the food the
most.
At the end of the evening, I revealed all the wines
from their bags (they were tasted blind) to show
everyone what they were. I asked them for their
impressions of each wine with the food it was
paired with. The results were quite mixed and
that is okay. This all about being objective! Some
wines were supposed to pair well with the food
and some were not meant to be paired with that
food item at all.
All in all, we had a great time and I think we even
learned a little something about wine and food
pairing!
wonderful and with the exception of my "Fear
Factor" Mushroom Crostini, the food was
delicious at our Pick the Perfect Pair Event at
Chris & Alicia Taylor's. The whole concept was
that we had five stations of food, each station had
at least one food item and some had two. At each
of those stations were at least two different wines,
some had three. Our patrons would taste these
wines with the different food at each station and
decide what they liked best with the food. It
wasn't about which wine you liked the best, but
rather, which wine complemented the food the
most.
At the end of the evening, I revealed all the wines
from their bags (they were tasted blind) to show
everyone what they were. I asked them for their
impressions of each wine with the food it was
paired with. The results were quite mixed and
that is okay. This all about being objective! Some
wines were supposed to pair well with the food
and some were not meant to be paired with that
food item at all.
All in all, we had a great time and I think we even
learned a little something about wine and food
pairing!
Station One consisted of a Mushroom Pesto Crostini that was supposed to pair with the Anne Amie Pinot
Noir and a Smashed Cherry Tomato and Black Olive Bruscetta that paired well with the Castello Banfi
Chianti Riserva. There was also a Tapenade made from Sun-dried tomatoes to bridge the two together.
Noir and a Smashed Cherry Tomato and Black Olive Bruscetta that paired well with the Castello Banfi
Chianti Riserva. There was also a Tapenade made from Sun-dried tomatoes to bridge the two together.
Station Two had Smoked Oyster & Cream Cheese Wontons paired with EXP Viognier and a De Valloy
Saumur Sparkling Wine from France. Both were supposed to complement the food well, but they did it in
drastically different ways. The Viognier brought out more flavors from the dish while the Sparkling
Wine's acidity cut through the strong smoked oyster flavors.
Saumur Sparkling Wine from France. Both were supposed to complement the food well, but they did it in
drastically different ways. The Viognier brought out more flavors from the dish while the Sparkling
Wine's acidity cut through the strong smoked oyster flavors.
Station Three contained three different wines paired with a Caesar Salad. The first was a Merlot from
Rex Goliath. It was not supposed to pair well with the very acidic and vinegar based Caesar dressing.
The vinegar should have thinned the wine out, giving it very little taste. Forest pointed out that the
tomatoes in the salad brought the Merlot back into play however. Then there was a Sancerre (Sauvignon
Blanc) from France. This wine is not pictured. It was supposed to be the perfect pair with the salad as it
was razor sharp with acidity. Many people did not like this wine, perhaps it overwhelmed them somewhat.
Most people preffered the last wine, Sterling's California Sauvignon Blanc and it did add a lot to the
salad.
Rex Goliath. It was not supposed to pair well with the very acidic and vinegar based Caesar dressing.
The vinegar should have thinned the wine out, giving it very little taste. Forest pointed out that the
tomatoes in the salad brought the Merlot back into play however. Then there was a Sancerre (Sauvignon
Blanc) from France. This wine is not pictured. It was supposed to be the perfect pair with the salad as it
was razor sharp with acidity. Many people did not like this wine, perhaps it overwhelmed them somewhat.
Most people preffered the last wine, Sterling's California Sauvignon Blanc and it did add a lot to the
salad.
Station Four seemed to spark the most controversy throughout the evening. The food item (not pictured)
was a Cuban-Spiced Pork Tenderloin and it seemed to be most people's favorite dish of the evening. The
opinions went back and forth on whether the Catena Malbec or the Norman Cabernet was the perfect pair
with the pork. The truth was that they both did an excellent job!
was a Cuban-Spiced Pork Tenderloin and it seemed to be most people's favorite dish of the evening. The
opinions went back and forth on whether the Catena Malbec or the Norman Cabernet was the perfect pair
with the pork. The truth was that they both did an excellent job!
The fifth and final station was a dessert station that featured Grilled Peaches with Almond Mousse and an
Assorted Cheese Plate. The first wine we had was an Icewine made from Muscat grapes. It would be the
real winner at this table since it paired great with the cheese and was the only wine of the three that
tasted outstanding with the grilled peach entree'. The Six Grapes Port was a great choice with the cheese
plate, especially the Blue Cheese. The last wine, in my humble opinion, did not taste well with anything at
this station.
Assorted Cheese Plate. The first wine we had was an Icewine made from Muscat grapes. It would be the
real winner at this table since it paired great with the cheese and was the only wine of the three that
tasted outstanding with the grilled peach entree'. The Six Grapes Port was a great choice with the cheese
plate, especially the Blue Cheese. The last wine, in my humble opinion, did not taste well with anything at
this station.
