A Wine & Food Pairing Experience with Corks & Forks

10 People, 5 Wines, and 5 Pairings: A Culinary Comedy!So, here’s the deal: I may have neglected to mention that this soirée was all about wine pairings with a few dainty bites, not a full-blown feast. I warned my nine friends that this was not a meal. I even scheduled it after lunchtime, thinking I was being clever. But alas, my warnings fell on deaf ears! They gobbled up everything in sight and kept asking for more! Is that a testament to my culinary prowess? The uniqueness of the food pairings? The sheer deliciousness of the wine? I’d like to think so! But knowing my friends, I suspect they heard only two words: “food” and “wine,” and arrived with ravenous appetites.

The pairing was a resounding success! I went for the classic route: two sparkling wines, two whites, and a red, all accompanied by scrumptious little bites.

Here’s What I Served: First up, we had the Viarae Sparkling Prosecco, both in rosé and golden hues. This bubbly beauty was paired with a honeydew melon salad featuring crispy prosciutto and local herbs. And because cheese is the universal language of love (and wine), I added two spiced cheeses: curry-spiced asiago and cocoa-spiced asiago. Cheese always makes everything better, right? The curry with sparkling wine is like a party in your mouth, while the cocoa offers a complex pairing that wakes up your taste buds like a double shot of espresso on a Monday morning!

Next, we had a lovely Vouvray served alongside bay shrimp and tomato bruschetta drizzled with balsamic glaze. Just imagine: bay shrimp nestled on classic cherry tomato bruschetta with fresh basil and garlic, topped with that glorious balsamic drizzle. The fresh Vouvray (Sauvignon Blanc) from the Loire region of France is like a seafood whisperer, perfectly complementing the dish. The crispy toastini provided a sturdy base for the shrimp to dance upon.

Then came the Ottavino California Chardonnay, elegantly paired with smoked turkey salad served on a lettuce spear, sprinkled with sunflower seeds and shaved parmesan. Think of it as my elevated take on chicken salad, where the smoked turkey and mildly oaky Chardonnay are like the perfect couple on a first date—light and refreshing, with a touch of crunch from the lettuce.

To round out the evening, we indulged in Noria Pinot Noir with fermented smoked beef sausage, ripe cheddar, pickles, and olives.

Let’s be honest—everything is better on a Ritz! The beef sausage, a Middle Eastern delicacy, has a flavor profile that dances gracefully with the subtle spice of Pinot Noir. Talk about a flavor waltz!

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