Wine Pairing Dinner – Celebrating Chardonnay – 4 March 2011
This was our second foray into “Celebrating Wines”. We continued the format of the nine wines and nine dishes set in our first wine pairing evening. This time we focused on Chardonnays. We were amazed at the variations of Chardonnay’s available, from French Sparkling Chardonnay’s, French Chablis, California, Australia and South Africa. Oaked and un Oaked. We were very pleased with the variety of flavor profiles from the various wines. Again, we discussed how the various wine makers were able to coax such different end products from fundamentally the same starting product.
This evening we discussed “Terrior”, which, in wine making, means the effects that the earth, water and air surrounding the vineyard have on the taste, feel and quality of the final wine.
Again, Chef James excelled. He and his staff rose to the challenge of pairing the nine very different Chardonnay wines with nine spectacular dishes. His creativity showed in not sticking to the old axiom that red wines must be served with red meats and white wines are for pork and fish. The food and wine pairings were fabulous and the guests attending all commented very favorably on the food, the wine and the evening.
(all wines are Chardonnay)
Applewood Smoked Chicken Sausage paired with Fox Run, New York State
Baba Louis crostini and chipotle sour cream
Kendalbrook Smoked Salmon paired with Alexander Valley, California
with asparagus tips and thyme hollandaise
Pearls and Vermont Cheeses paired with Andre Delorme, Burgundy, France
blackberry & violet pearls with Vermont cheeses and vanilla honey
– -Keep the Sparkling Chardonnay for the palette cleanser
Asian Broth paired with Laurent-Miguel, Langedoc, France
with mushroom medley and soba noodles
Pan Seared Ahi Tuna paired with Graham Beck, South Africa
manuzze, brie and gorgonzola sauce with Vermont cider reduction
Fresh Fruit and Cappicola paired with Educated Guess, Napa, California
– – – Watermelon Sorbet – – – palette cleanser
Garam Masala shrimp paired with Clo du Bois, Sonoma, California
with jasmine rice and spiced naan bread
Black Angus Filet Mignon Carpaccio paired with Albert Bichot, Chablis, France
gorgonzola, peppercorn mélange infused oil & balsamic glaze
Fried Dough paired with Stump Jump Sticky Chardonnay, Australia
with kosher salt, dark chocolate, crushed walnuts and orange Vermont maple syrup.