Sitting here on my laptop at my dining room table as I work from home. Which, mind you, is a normal occasion for me as I am self-employed and frequently work from home. However, the tone of “work from home” is quite different now that I have just entered week 5 of quarantine with a maximum of one trip outside of the house per week. My mood changes daily. To illustrate, it’s almost like that “fire danger” scale with the arrow moving across the scale of colors. I’m somewhere in the “orange” range. Mental health is ok and my energy levels and moods vary throughout the day. And I am ok with all of that. Not aiming for perfection here. Just focusing on making each day the best it can be. With that being said, like many of y’all, I am cooking up a storm and I love it. Although I certainly could use a break, as cooking three meals a day, seven days a week is a bit excessive and tiring. Allow me to think back to a long time ago in a pre-COVID-19 galaxy far, far away. A time when me and my fellow LA Wine Writers were meeting monthly to share fantastic meals and wines. This time we go back to our October 2019 luncheon featuring the wines of Clink Different. Clink Different is a collective effort to increase awareness and consumption of European wines, specifically wines of Bordeaux, France, and Germany. This program is a joint effort between the European Union, the Conseil Interprofessionnel du Vin de Bordeaux, and the Deutsches Weininstitut. I’d be remiss if I did not mention and give kudos to our host, Brian Cousins and the Napa Valley Grille in Westwood. Though Napa Valley Grille is closed during this COVID-19 crisis, I look forward to patronizing them again once the city reopens. Napa Valley Grille takes both their food and wine seriously. They are a mainstay in Westwood and for this reason, they maybe get passed over. They’re not the celeb hotspot or a new restaurant being touted by the food world. In contrast, they are an oldie but goodie. Brian explained to us that unlike many restaurants, they give wine pairings directly on their menu. We always talk about making wine easy for the consumer to understand, and this is a perfect example of that. Their staff gets extensive training, including deep dives into grapes, one by one. Their list is full of classic wines and benchmarks, but there are lots of values to be had, and also thoughtful, and interesting selections. So, while we are all over here cooking three meals a day, let us fantasize for a moment about this spectacular six-course food and wine pairing I enjoyed last Fall, and daydream about when we can leave our homes and enjoy these types of culinary (and wine) adventures together once again! Menu details and tasting notes below! Baked Oyster with Chipotle Herb Butter STANDOUT course. Especially the herb butter. And the good thing about quarantine is that with this extra time, I can recreate it! According to chef, the ingredients are: brandy, brown sugar, chipotle, butter, shallots, and garlic. Wine Pairing: 2016 Scharzhofberger Sparkling Riesling Brut, Saar STANDOUT wine. An exquisite, traditional method, dry, sparkling Riesling. Not sure if I could pick this out as a Riesling, except for the whisper of a petrol note. Fruit Salad (Mixed Greens, Frisée, Toasted Turmeric Pepitas, Pears, Raspberries, Bub Arare, Vanilla Bean Vinaigrette) Wine Pairing: 2018 Villa Wolf Pinot Noir Rosé, Pfalz Off-dry and approachable. Just asking to be enjoyed with food. 2017 Franz Keller Vom Löss Pinot Gris, Baden Turmeric-Crusted Tuna (Orange-Ginger-Soy Reduction, Shaved Fennel, Black Sesame Seeds, Taro Root Chips) Wine Pairing: 2017 Clos des Lunes Lune d’Argent, Sauternes, Bordeaux A dry white from Bordeaux (Grand Vin Blanc Sec). 2017 Scheferkorf Sylvaner, Franken A neutral white with a good acid backbone. Dry or Troken-Sec. A splendid pairing with the tuna. Colorado Lamb Rack (Corn Polenta, Mint-Pomegranate Reduction) Wine Pairing: 2016 August Kesseler, The Daily August, Pinot Noir, Rheingau Notes of bright red fruit and herbs, specifically thyme. 2016 Frank Keller Pinot Noir, Baden An earthier Pinot than the one above. Great savory and funk notes. I dig it. Australian Wagyu NY Strip Steak (Green Peppercorn-Cognac Jus) Wine Pairing: 2010 Goulée by Cos d’Estournel, Medoc A quintessential Left Bank producer. Just wine! Wine Pairing: 2012 Chateau Pineau du Rey, Sauternes A quaffable (not cloying) dessert wine. And that brings this lovely luncheon to a close. Are we there yet? Is Shelter in Place done yet? Nope. Mmmmk. In the meantime, please think about joining me weekly for my #VirtualVino tastings. More details can be found on my website. And next week’s structured, more educational class will be on: Food & Wine Pairings! Yes, I have figured out a way to teach a food and wine pairing class without you having to cook 6 courses and open 6 wines. I have modified my usual food and wine pairings class to make it easy and enjoyable for you to partake in from home. More details HERE for this class on Thursday, April 23rd at 6pm (Pacific). This class is $10 per registration. I hope to see you there!Cooking Much?
Napa Valley Grille: Heaven for Food & Wine Pairings
Wine and Food Pairings
First Course
Second Course
Third Course
Fourth Course
Fifth Course
Dessert Course
