Wine-Food Pairing Workshop
To Recap: Some of us have expressed interest in learning more about the culinary joy of properly pairing wines with meals. To this end, my husband David has selected five wines and I describe below the sorts of dishes that will sing along. On 18 January, 6 pm we will host a five-course dinner/tasting at my home in Evanston. There will be a $20-25 charge to cover the cost of wines and disposables. In your response, please indicate your first and second choice for which course you will prepare a dish. We will confirm which course is yours and send directions. Its first come, first to serve so if there are already several people signed up for your choices, well assign you a different wine. Our goal is a balanced number of dishes per course. The suggestions below are meant to give you ideas rather than restrict what you might make. But please dont stray too far and create a discord rather than an accord (linguistic note: accord is the French word for a food-wine pairing)!
Our first wine of the evening will be a CHAMPAGNE. Champagnes are underappreciated as wines for food, and are lots of fun to drink. We don't drink enough champagne, so here's to having more! (nota bene: if you tend to be late please dont sign up for this course)
Suggestions for dishes: smoked salmon, sushi, Vietnamese spring rolls, caviar - deep but light flavors. Think Hors d'oeuvres.
Next we move on to a white wine from QUINCY. Wines made there are very similar to those made in nearby Sancerre.
This is a wine that may have an affinity for fish, asian noodles, pasta in a light seafood or vegetable sauce, grilled vegetables, David likes it particularly with a goat cheese salad. Think salad, fish course.
(If we have hordes of people there will be a CHIANTI CLASSICO added and POOF! a pasta course will appear)
Otherwise our first VIN ROUGE will be from Bordeaux, a CÔTES DE CASTILLON. Think roasted meat - lamb, beef, game birds, stuffed chicken. Of course, we'll need some side dishes for this course, and roasted root vegetables or a potato side dish (preferably gratin or similar) could go quite nicely. (nota bene: if signing up for this course please specify meat or side)
It's almost time for dessert, but first - a Rhone wine from GIGONDAS. This robust wine wants a big, flavorful dish - beef stew, cassoulet, ratatouille, duck a lorange, Bambi, Thumper, ribs, hamburgers. Think grilled or stewed meats. Roast meats go fine as well, but are better with Bordeaux.
Finally, we'll leave France and kick back with a nice PORT. Port is a sweet, fortified wine. Chocolate dessert, baked fruits, chocolate dessert. Did I mention CHOCOLATE? ;)