Not quite a revolt of the masses so to speak but Leila, a/k/a @flyingpigfoodie, started this sub-group of So FL Foodies after attending several wine tasting events where diverting attention from the wine, even to pair it with food(!), was frowned upon, seriously poo poo-ed :-(. I wasn’t there but I can just picture the group mantra came about with this lighthearted chant.
I heartily recommend doing this with your friends. It’s such a fun way to get together and the burden of food and drink is shared. The mandate is simple. Rotating members host a tasting. The host picks the variety of wine and prepares tasting notes based on information guests supply in advance; in this case, guests brought 2 bottles of the same wine (you want to be sure there’s enough to go around) along with a dish that paired well with their selection.
Here’s a peek into a Tasting of the Rosés, a food and wine pairing. No poo-poos here, only oohs and aahs.
Then it’s into the kitchen as dishes are unwrapped, heated and/or prepped for serving.On to the tasting which our hostess, Gail, spaced out in courses so that we could savor each wine and accompanying dish.
Domaine Houchart Cotes de Provence Rosé 2010 served with caviar + quail eggs and beets picked in lemon, ginger, and rosemary.
Casa Fondala-Melini Rosé 2009 served with proscuitto de parma wrapped figs stuffed with peppered goat cheese.
Pigmentum Malbec 2010 served with honeyed empanadas de humitas (creamed corn).
Chateau de Cornemps Bordeaux Rosé 2010 served with shrimp, roasted corn and sweet peppers.
Domaine Fontanyl Rosé de Provence 2010 and Muga Rosé 2009 served with popcorn-ed ceviche.
Scalabrone Rosato 2007 served with ‘kick-ass’ assortment of cheeses.
The dessert course was the champagne rosé (noted above) and a surprise mango soup that Jenn made. She didn’t feel it paired well with her wine but brought it anyway and we’re glad she did because it was delicious and a refreshing way to end the tasting.
Everyone loved the corn empanadas and I’m happy to say I made them so I’ll be presenting the recipe in a few days. Meantime, I’m thinking about what I’m making for the July 30th So FL Foodie “Avant Garde” Pot-Luck and the next Wine with Food…Dammit! event which will spotlight Italian wines.
…and drink responsibly.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.