Cooking For Wine: Sauvignon Blanc

with Carl Raymond, Kimberly Koharki

Location: The Kitchen
Price: $145.00
Date: Sun, Mar 8th, 12:00 PM - 4:00 PM

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This class is part of the Intermediate Cooking-package.

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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 cooking dishes designed specifically to bring out best in your beloved bottles? In this four-part, hands-on series we’ll do just that. As we unravel the mysteries behind the fascinating world of wine and food matching you’ll learn some key recipes 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!

The fourth class in this series focuses on Sauvignon Blanc. Arguably the grape with the most incarnations and we’ll savor each and everyone one! We’ll uncover the subtle nuances that differentiate Sancerre from Pouilly Fume, taste through the lush, tropical California Sauvignon Blancs, the fleshy and fruity styles from New Zealand, and even venture to South Africa for a taste of their elegant and herbaceous bottlings. To compliment this aromatic gem we’ll prepare Herb-Crusted Baked Goat Cheese Salad, Calamari with Tomato-Cilantro Salsa, Sauteed Scallops with Citrus Beurre Blanc Sauce, and Roasted Pears with Roquefort.

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Carl Raymond

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