We at the SF Wine Center love a good food and wine pairing, and our event with Chef Alejandra and Master Sommelier Gillian Ballance did not disappoint! Four courses with two wine pairings each led us down an adventurous path.
Highlights included:
Starting with the 2005 Mumm DVX – aged on the lys for 6-7 years: the weight, acidity and creaminess of this sparkling wine paired beautifully with the leek and smoked salmon mini quiche.
The spice of the Camarones al Fuego with Spanish Chorizo and piperade (pimento) was subtly cooled by the surprising strawberry spiciness of the 2012 Raventos i Blanc de Nit Rose Cava. That Chorizo spice increased noticeably with the Luigi Boasca La Linda Lujan de Cuyo 2009 Estate Tempranillo.
A treat for all California Chardonnay fans came in the 2009 Hyde de Villaine Hyde Vineyards Carneros Chardonnay. Paired with a rosemary flatbread covered in a wild mushroom and caramelized onion sauté, this medium-bodied, lightly buttery Chardonnay kept everyone’s mouth watering.
For the final course, Chef Alejandra treated us to duck breast in freshly zested orange confit reduction. Offsetting this rich, but bright dish, the 2012 Domaine Gilles Robin Crozes Hermitage Blanc Cuvee Les Marelles showed a delicate blend of Marsanne/Rousanne that was elegant and unique.
With this lineup, no one left hungry or thirsty!
