Southwest Connecticut Wine-Pairing Wine and Food: First Evening: Classic Wine and Food Pairing and the Best Ideas on Pairing

Wine tastes best with food, but which wines with which dishes? With 5-6 tasting dishes and 6 to 8 wines each evening, we will learn the principals of food and wine pairing, experience the classic food and wine matches, and pair wines with French, Italian, American, Chinese and Indian cuisine.

November 4:  Class 1: Classic Wine and Food Pairings and the Principals of Pairing Food and Wine

·              to explore the effect of food on wine each person will first get a plate with
     sweet apple, lemon,salt, salmon and tofu and match these with a crisp white
     wine and a firm red wine

·              the menu will then include:

         Shrimp appetizer matched with a Chateau de Sancerre
         Charcuterie Plate matched with a Brouilly Cru Beujolais
          Sauteed Skate, Caviar Butter Sauce Rice Pilaf, Haricot Vert
with a Meursault, 04 Drouhin
Double Cut Lamb Chop, Cauliflower Puree, Natural Jus
and a Chateau Beychevelle '94 Bordeaux
Stilton Cheese with 20 Year Fonseca Port
Apple Tart Tatin with a Mondavi Moscato d'Oro

November 11: Class 2: Classic French Appetizers, Sauces, Entrees, and Cheeses and the wines                                     with which they go best

November 17: Class 3: Italian Regional Dishes and the Best Italian Wine Matches 

December 2: Class 4: American Barbecued, Chinese sweet and sour, and Thai and Indian spicy
                                    dishes, and the wines that best complement these foods.

Tasting dishes prepared by Chef William Miller of the Hilton Rye Town. Ned Towle, Director of the Westchester Wine School, selected the wines and will discuss with you the pairing choices made.