Chef Jenny is able to use her extensive knowledge of wines and food to plan and prepare for you a gourmet three course meal with wines that perfectly complement the flavors of the different dishes. In addition to this, she will guide you through the meal, explaining why different characteristics of the wines match with various components of the foods. Tasting notes will also be provided for guests’ future reference.
These dinners include meal planning, food shopping & preparation, service, tasting notes and cleanup of kitchen.
SAMPLE WINE PAIRINGS:
- Buffalo Shrimp with Danish Bleu Cheese Dipping Sauce
Flavors: Spicy, smoky, salty, creamy, tangy, blue cheese
Wine Pairing: Piper Sonoma Brut (Fluted Glass)
Grapes: 60% Chardonnay, 15% Pinot Noir, 25% Pinot Meunier
Tasting Notes:
This crisp sparkler is light straw in color and full of tight, tiny bubbles. Its effervescence and high acidity cut through the creaminess of the cheese and cools down the spiciness of the Buffalo sauce, finishing with a pure, refreshing taste. On the nose, aromas of ripe fall apple, lush peach, toast, mushroom and earth can be found. This dry, bright wine has a smooth and creamy mouth feel with bright citrus and smoky vanilla flavors that complement the richness of the sauce while at the same time balancing with the spicy, salty flavors of the shrimp.
- Seared Duck Breast with Balsamic Roasted Shallot Jam on Focaccia Toast Point
Flavors: Sweet/tart, caramelized, gamy, tender, juicy, savory, rich qualities
Wine Pairing: Cabernet Franc, Childress Vineyards (Wine Glass)
Grapes: 77% Cabernet Franc, 23% Syrah
Tasting Notes:
Crafted in North Carolina, and produced from grapes grown exclusively in North Carolina, comes this award-winning example of a classic Bordeaux varietal. This medium bodied, dry red wine is deep plum in color and is perfumed with rich berry, dark chocolate and coffee aromas. Its slightly earthy and full black cherry flavors highlight the savory, gamy qualities of the duck breast. The sweet, caramel notes of the roasted shallots and balsamic reduction add a contrasting effect to the slight pepper and spice details of the wine.
- Petite Beef Wellingtons
Flavors: Richness, butter, flaky pastry, beef, earth, savory, mushrooms
Wine Pairing: Esser Pinot Noir (Wine Glass)
Grapes: Pinot Noir
Tasting Notes:
The flavor and texture of the beef tenderloin used in this dish is perfectly showcased by this medium bodied red wine that has a firm texture and a moderate level of tannins. This wine has an nose of fresh violets, baked peaches, and spicier notes of ground clove and allspice. It begins with fresh cherry and black plum flavors and a round mouth feel to it that balances with the smooth beef flavor of the Wellingtons. The light, airy, buttery flakiness of the dough wrapped around the meat counterbalances the richness of the dish with the wine. After the bold fruit, the wine lends hints of spice cake to the palate that then flows gracefully into a velvety finish.
