I have always wanted to organize a wine dinner. Well-done wine dinners hold a special magic for me. The ability to pair multiple wines with food, keep the dinner and the evening flowing, and have everything come together like a chorus is a challenge.
Since, I am not about to cook for 20+ people, the next best thing is to put together one at a restaurant. Back in May, I contacted Doug at Fabbioli Cellars and Jason at Vinifera Wine Bar & Bistro and asked them if they would like to pair up for a wine dinner.
Given how tight money is for people, I asked if we could keep the dinner to three courses and at $65. They were both agreeable, and it turned out to be a big success.
We started the evening off with the Rosa Luna paired with a cheese and meat platter. Next was a sesame and lime crusted Ahi Tuna paired with the Chambourcin. That pairing actually surprised me, but it worked really well.
The main course was veal on smoked purpled potatoes and pomegranate jus paired with the Tre Sorelle. The boldness of the Tre Sorelle really played off well against the veal.
We ended the night with a surprise, the chef had put together a special confection: A Chocolate Pavlova with fig jam and cherry biscotti ice cream with raspberry merlot caramel finished with fresh berries.
This, of course, was paired with the Raspberry Merlot.
Not only was the dinner fabulous, but Doug and Jason played off each other very well, they provided great insight into the food and the wine, but didn't talk so much that people could not enjoy the dinner.
It was a fabulous night and I can't wait for the next one.
Oh, and since it was an evening out at Vinifera Wine Bar & Bistro we had to do a cork tower :)