...unbridled wine consumption, superior food offerings, fascinating conversation with wine geeks, wine sellers, catering types and Uruguayan winemaker as well as bourbon tasting for the out-of-towners afterwards.
The wine dinner tonight at 27 had many things to recommend it: the charming presence of Francisco Carrau of Bodegas Carrau, a menu that included, among other things, seared scallops. grilled stuffed quail and breaded pork tenderloin scallopini, sustainable and hand-harvested wines made by a family of ten-generation winemakers and a savvy crowd of wine geeks, sellers and buyers.
Portions were huge, pourings generous and the wine talk exceptional.
Chef Carlos did what many local chefs can't: spoke briefly about the food and wine pairings before the dinner started and then let us find out for ourselves what he intended to accomplish.
No between courses blustering about the upcoming dish or pairing.
Five courses made for a very full group by meal's end, but not too full to organize a party of winemaker, distributor, wine seller, chef and chosen few to trek down a block for an after dinner course of bourbon, tequila and digestifs.
Our honored guest, Uruguayan Francisco Carrau, was most curious about Kentucky bourbon, so we took him to Comfort to sample our country's best.
Three hours later, he seemed satisfied enough with his new-found knowledge of the array of American bourbon and even a little Virginia whiskey.
I was satisfied with an invitation to Uruguay to see first-hand South American wine county. Everybody was happy.
For you green types, Carrau vineyards boasts the highest sustainability index possible. For you foodies, Chef Carlos outdid himself with a menu of five perfectly paired courses.
For you stay-at-home types, you missed an evening of engaging conversation and all kinds of interesting personalities.
Wine highlight?
Bodegas Carrau Tannat Amat, a rich rustic wine with considerable tannins.
It was served with the scallopini with chimmichurri sauce and I requested it be poured again with the dark chocolate tart; the winemaker enthusiastically seconded my motion.
I had to order some for home as well; it was that good.
Uruguayan wine. Who knew?
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Normally, you should stay away from sauces with substantial vinegar in them(chimichurri) when pairing wine. Vinegar is impossible to pair with wine for obvious reasons.
ReplyDeleteAnd one question, what is this quote below hinting to? Story, please?
"Chef Carlos did what many local chefs can't: spoke briefly about the food and wine pairings before the dinner started and then let us find out for ourselves what he intended to accomplish."
Anonymous, you'd have to take up the chimichurra sauce pairing with Carlos, not an inexperienced wine lover like me.
ReplyDeleteAnd, sorry to disappoint, but there's no story to that remark. I was simply saying that Carlos did all his food and pairing talk pre-meal, so his presence was minimal throughout the dinner, whereas I have enjoyed wine dinners where the chefs played a much more visible role throughout the meal.