Food and Wine Pairing

I have to admit, once it occurred to me that my client list now includes Well's Fargo, AT&T, and now IBM, I felt more than a tinge of pride. For the record, wine events as team building exercises are an excellent idea. Just the right amount of alcohol to get people loosened up, brain storming, and socializing with their co workers from across the globe. Think about it, what would you rather do? Flow charts and being blind folded while hoping that your coworkers will catch you while falling backwards, or tasting and learning about wine while eating killer food between board meetings? If I were you I would suggest the latter to whomever is in charge of these shenanigans for your company. Just sayin.

I was paired with the brilliant and beautiful, new French import Chef Sophie Le Dore, who prepared a four course tasting (including her own homemade baguette and Parisian Macaroons), for which I carefully selected and explained wine pairings. I went through, course by course, explaining the hows and whys behind each wine. I heard a lot of, "I usually don't like white wine!" and there were a lot of "Aha!" moments when it came to the Riesling. There were discussions on California vs Oregon Pinots, why Cabernet doesn't go with everything, and why Riesling and Pinot do. If you're interested in hosting one of these events, who are we kidding? Let's get started!

Here is a peak at the menu with pairings.

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Gazpacho of Tomatoes and Figs with a Cloud of Fresh Goat Cheese

2010 Cantina di Gallura Vermentino di Gallura "Canayli"

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Prawns with a Rhum & Lime Emulsion

Spring Roll of Porc, Mint and Nuts

2011 Frisk "Prickly" Riesling Victoria

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Squares of Onion Tart and Blue Cheese

French homemade Duck and Pistachio Pâté and Sophie's Baguettes

2010 Haden Fig "No. 52" Willamette Valley Pinot Noir

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Parisian Macaroons - Salted Butter Caramel & Lemon

Comments

[Juli]

I just pitched this to the powers that be at my company. :)