It’s a Friday night, you’re curled up on the couch with a glass of wine but something is missing. While wine brings its own ambiance to the table, we have to admit that cheese pairing creates a whole new ball game.
We’re all for the combo, just as long as you’re enhancing the true greatness of each counterpart. Here’s an intro guide to what we’re sure is going to be your new favorite pastime:
And Voila, you have now stepped up your gourmet game. But you really don’t have to stop there. If you want to impress your friends with some lusty lingo and epicurean knowledge, try attending our “Chef and Somm Series” in The Grill. In the series, our Chef de Cuisine, Pablo Jacinto and our Certified Sommelier, Chris Costas, will be giving the low down on gourmet food and wine, two things that (if you’re reading this post) you’re probably quite fond of. You’ll be pleased to find that our Sommelier does not participate in any wine snobbery, but rather explains things in a way that will get you excited about what you’ll taste next. The interactive nature will leave you inspired. If not, this three course meal will surely be enough to do the trick (menu changes each time):
-First course: Roasted Baby Beets, Burrata Cheese, Candied Pistachios and Sherry Reduction Sauce
Wine: 2013 Montpelliar Viogner
-Main course: Grilled Hangar Steak, Roasted Fingerling Potatoes and Rosso Butter
Wine: 2000 Madness and Cures Red Blend
-Dessert: Brioche Bread Pudding, Bourbon Whiskey Sauce, Whipped Cream
Wine: Inniskillin Ice Wine
If you’re reading this and the dinner has passed, think of the above as inspiration for a home cooked meal (maybe not as detailed but you get the idea). And don’t forget about your cheese pairings (refer back to post if you forget). And next time you’re feeling bleu, just remember…it’s all gouda.
For Chef and Somm Series reservation:
Call (707) 257-5431
Cost: $60 per person