Wine and Food Pairing Basics with Kristin Scheelar
wine tasting event September 10, 2010 6:30-9:00 $40.00PP
Food and Wine pairing is a fantastic sensory experience with endless possibilities. If a pairing is good, the wine will enhance the food and both will be elevated. If a pairing is not perfect then you will have eaten some good food and had good wine with it. As you can see this is the realm of a win, win situation.
When I read about food and wine pairing, so many times I am presented with pairs that I might not cook every day. For instance, Coq au Vin paired with a Burgundy. I am sure that this is a perfect pairing that I might order in a French restaurant but I probably won't be preparing it at home "Chez Moi!). When pairing at home we need to be practical. What pairs well with turkey burgers and salad or Salmon on the grill and green beans? There are certain basic principles that we can apply to elevate everyday food and wine.
Please join me September 10th at Auberge for an evening of sensory discovery. We will be pairing Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Zinfandel, and Port. We will also be answering the age old question: What should I serve with Thanksgiving Dinner?
$40.00
Where & When
16400 216 Avenue N.E.
Woodinville, Washington 98077
September, 2010r
6:30PM-9:00PM |