Wine, Food, Wine, Food, More Wine.
As Marc and I ramp up Purple Teeth Cellars, we are starting to join some organizations that will enable us to meet more people in the industry. One of the groups that Marc wanted to join is AIWF, and they had a private event at someone's home last weekend showcasing some wines from Turley Wine Cellars.
The food and wines for the event were donated by local members and all of the proceeds went towards funding a scholarship for culinary/winemaking studies in WA state. Actually one of the members hosted the event in his home and prepared 7 mini-courses for 12 people, so kudos to Brian!
The good thing about Marc and I is that while we like similar things, we do have different palates. All of the food and wine were awesome, but we were asked at the end of the evening to pick our favorites. So my favorite pairings were:
- Asian Style Pork Ribs and Spicy Asian Inspired Slaw paired with a 2004 Russian River, Rancho Burro Zinfandel
- I thought I immediately tasted cilantro when I paired the two in my mouth, but I found out it was thai basil. Whatever – it was incredibly flavorful.
- I thought I immediately tasted cilantro when I paired the two in my mouth, but I found out it was thai basil. Whatever – it was incredibly flavorful.
- Duck Confit Brown Rice paired with a 2004 Howell Mountain, Rattlesnake Ridge Petite Syrah
- When paired together, the wine had a nice finish and some added smokiness but wasn't too tannic.
- When paired together, the wine had a nice finish and some added smokiness but wasn't too tannic.
- Zinfandel Braised Pheasant Tartlets paired with a 2005 Howell Mountain, Rattlesnake Ridge Zinfandel
- Very aromatic when paired together and not too much of a fruit bomb as some Zins can be. The earthiness went well with the gaminess of the pheasant.
- Very aromatic when paired together and not too much of a fruit bomb as some Zins can be. The earthiness went well with the gaminess of the pheasant.
Marc also enjoyed the Pheasant Tartlets and the Asian Style Pork Ribs as his favorites. In particular, he added that the Pheasant Tartlets pairing was almost floral and earthy at the same time. He also enjoyed another pairing:
- Kobe Beef Sliders with Zinfandel Braised Onions paired with a 2005 Napa Valley, Moore "Earthquake" Zinfandel
- The fat from the cheese went very well with the wine, and the braised onions also added some nice sweetness to the pairing.
- The fat from the cheese went very well with the wine, and the braised onions also added some nice sweetness to the pairing.
With all of this food and wine sampling, it's a good thing I am doing this ½ marathon training. :-)