The first rule is there are no real rules! Food & wine pairing is truly and art form, which leaves room for personal interpretation. A motto to live by is the “best wine” is simply the wine you like best; and the same is true for food & wine pairings. Our winemaker, chef & management team sat down yesterday to perfectly pair our wines with our upcoming winemaker’s dinner menu; and here is what we came up with:
- The First Course is a Roasted butternut squash soup with a prosciutto nest and pecorino foam.
Beyond the beautiful display and coloring of the dish, it possessed a little sweetness from the squash and a little saltiness from the prosciutto. The subtle flavors of the dish lended itself well to the light-body and soft tannic structure of the Abbinato 2013. - The Second Course is Lobster ravioli topped with tomato confit, julienned sundried tomatoes, chive oil and prawn broth. From tasting the broth alone, it had a very salty component, however after tasting the whole dish together we quickly realized the Norton’s medium body and strong finish would be a delectable pairing for this delectable dish.
- The main entrée is comprised of lamb lollipops with a balsamic gastrique and squash pearls over a bed of spaghetti. Now with this scrumptious dish we tried many wines from the Merlot to the Heritage. However, we were presently surprised to taste the lush black cherry pop on our tongues from the custom red! This medium bodied wine tastes completely different when coupled with this dish and we couldn’t be more excited for you to try it!
- Last but certainly not least, our final course is a napoleon tiramisu with Kahlua angalise….YUM! As soon as we tasted it we knew the Rabelos Port would be a fabulous combination with this dessert; and we were right.
There are a few tickets left for this Italian themed dinner on January 31st, get yours today before they sell out.
