Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their favorite dish, but what about selecting dishes designed specifically to bring out best in your beloved bottles? In this two-hour intensely interactive tasting and pairing extravaganza we’ll do just that. As we unravel the mysteries behind the fascinating world of wine and food matching you’ll learn some key cooking tips and taste dishes made to highlight the very best and most interesting qualities in each grape variety. What’s more, you’ll learn how vastly those grapes and wine styles transform from place to place and how to choose the varieties that best suit both your menu and your palate!
This class focuses on Pinot Noir. We’ll taste the incredibly light, subtle, earthy Burgundies, modern and generous Burgundies, a few gamey odd balls from Loire, and then head to Oregon and California for their intense and fruit-forward bottlings. To emphasize the many sides of this haunting beauty we’ll discuss (and savor) some fail-safe cheese and charcuterie pairings. Chef Carl Raymond will also prepare a Warm Frisee and Bacon Salad with Soft-Boiled Egg, a Potato Gratin with Mushrooms and Gruyere, and Pan-Roasted Duck with Pinot Noir and Cherry Sauce.