Tuesday, May 29, 2012

Pairings of wine and food

Pairings  on who could soar higher in the swing. It’s not a competition but children want to swing high and higher.
There is pairing of food and wine. Cook the food and select the wine. Or select the wine and prepare the food. There are certain ideas that are suggested. A good pairing enhances the taste of the wine and the taste of the food. The way the food is prepared, what ingredients, condiments are added make a lot of difference.
Last Saturday Cheri and I and two of our friends visited the Bubble Room of J Winery in Healdsburg, just north of San Francisco: http://www.jwine.com/ Small portions of gourmet food were paired with the selected wine varietals. It was a wonderful culinary and wine experience. Our menu last Saturday:

2010 J Vineyards "STRATA" Chardonnay, 
Russian River Valley
Chilled Zucchini Soup, White Truffle Oil, Croutons
2011 J Vineyards Viognier, 
Hoot Owl Vineyard, Alexander Valley
Pan Seared Day Boat Scallop, 
English Pea Purée, Salsa Verde 

2009 J Vineyards "Barrel 16" Pinot Noir, 
Russian River Valley
Pork Milanese, Roasted Asparagus, 
Royal Trumpet Mushrooms, Dijon Sauce
2009 J Vineyards Pinot Noir, Sonoma Coast
Slow Roasted Spring Lamb Medallion, 
Yukon Gold Potato Fondant, Green Garlic Soubise,   
Dried Bing Cherry Compote 

J Brut Rosé, Russian River Valley
Rhubarb Pavlova, Rosé-Raspberry Gélee, Almond Crumb
2003 J Vintage Brut, Late Disgorged, Russian River Valley
Ricciarelli, Croccante, Amaretti, Strawberry Marscapone 

Certainly, another way and more extensive will be a winemaker dinner-full course starting from arrival, to appetizers, main courses to dessert.Each step with selected wines. One will need a designated driver. 

1 comment:

About Last Weekend said...

I love the bubble room and J Winery (well yes I would as they named their wine after my first initial...) Very pretty food and I have never heard of "late disgorged'?