See below for what happened.........

A Soup and Wine Pairing Event

Georgette and Dan Willoughby have organized, along with the Rilings, Bilenchis, and Bundorfs, what promises to be a spectacular tasting.

Aperitif:

       A Toast to the New Year with Domaine Ste. Michelle Cuvee Brut Sparkling Wine

First Pairing:

       Roasted Eggplant and Garlic Soup with Crusty French Bread  

               2004 Nobilo Sauvignon Blanc    New Zealand

               2003 Castle Rock Zinfandel    California

Second Pairing:

       Cream of Green Pepper Soup and a Bread

               2003 Chateau Ste. Michelle Johannisberg Riesling   Washington

               2001 San Jacopo Da Vicchiomaggio Chianti Classico    Italy

Third Pairing:

       Garden Cheese Soup and Pumpernickel Bread

             2003 Martin Ray-Angeline Chardonnay  Russian River Valley

               2003 Solaris Pinot Noir Special Release   Carneros

Dessert Pairing:

       Coffee Ice Cream Filled Hazlenut Meringue Cookies

               2003 Quady Elysium Black Muscat Dessert Wine

Attendees recognize they will consume alcohol and assume responsibility of having done so. Attendance will be limited to the first 32.  Reservation deadline is Monday, January 17, 2005.

Members  $21.00

Non-members $23.00

What Happened.........

Thirty five AWS members and guests gathered on an appropriately cold winter evening for a tasting of soups from our expert chefs served with complementing wines. The setting was Scottish country with twigs, pine, and plaid on the tables.

The Aperitif sparkler was not only surprisingly good, but a festive start to the New Year.

The first soup, by Bob Bilenchi, was robust and rustic, suggesting old Italy, and the tasters picked the Zinfandel as the better wine for it.    (Recipe)

The second, by Dan Riling was delicate and smooth with subtle green pepper flavors and the off dry Riesling was the choice for the better wine.

The third, by Georgette Heron-Willoughby was country style, a hearty and tasty mix of vegetable and cheese flavors, and the Pinot Noir got the nod.

The dessert, by Nancy Bundorf, with its cool coffee, hazelnut and chocolate flavors, was judged a perfect match with the moderately sweet and slightly chilled Black Muscat dessert wine.  (Recipe)   (We find that our AWS folks really like dessert wines.)

It was a great way to start the year.  All of the wines were good with these excellent soups. And we concluded that soups and wines are a wonderful combination, especially on cold winter days!