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

St. Patrick’s Wine & Food Pairing

   The evening’s tasting shall include varietals especially paired with St. Patrick’s Day culinary offerings.  Didn’t think it was possible?  Rather than Irish wine (They do make wine), the selection is from around the globe. Come, be amazed!   St. Patrick had the four-leaf clover but never wine & food paired like this.

       Aperitif

The aperitif shall be a well-balanced, fruity, herbaceous, sparkling wine.

First Course

Savory smoked salmon, asparagus, and avocado salad, paired with selected whites including a Sauvignon Blanc and a Fume’ Blanc for complementing fruitiness and robustness.

Second Course

St. Patrick’s Corn Beef and Cabbage with Puff Pastry, paired with selected reds including a Petit Syrah / Cab Franc / Grenache / Mourvedre blend and a well-balanced Shiraz.

Third Course

Selected Irish Cheeses and Crusty Breads, paired with interesting reds including a French Cotes du Rhone and a double gold winning California Cabernet Sauvignon.

Coffee and Dessert will follow the tasting.  Please bring your own glasses & pens.  No smoking or strong fragrances.  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, March 13, 2006.

$22.00 per Member              $24.00 per Non-Member 

What Happened.........

On Saint Patrick’s Day, a cheerful collection of members and guests, many wearing green, sat down to green tablecloths and a very nice food and wine tasting done by Jon and Joan Reed and Max and Pat Vom Steeg.

The aperitif was a sparkling wine.

Rotari Rose` Metodo Classico, Cantine Mezzacorona, Italy

The first course was a delicate salad with smoked salmon accompanied with two wines from the sauvignon blanc grape.

2003 Santa Rita Reserve Sauvignon Blanc , Casablanca Valley, Chile

2004 Ferrari Carano Fume` Blanc, Healdsburg, California

The main course was an excellent corned beef and sautéed cabbage in puff pastry done by Joan Reed.  (Click for Recipe)   The wines were blends in Rhone style.  The first with syrah, petite syrah, and cabernet franc, and the second with syrah and grenache.

2004 Cline Cellars Red Truck, Sonoma, California

2001 Fox Creek Shiraz Grenache, Fox Creek Wines, McLaren Vale, Australia

And then a course of three very well selected Irish cheeses, Cashel Bleu, Casheltown County Cork Cheddar, and Kerrygold Blarney Irish Castle, accompanied with two wines.

2004 Paul Jaboulet Parrallel 45, Cotes du Rhone Villages, France

2004 McManis Cabernet Sauvignon, McManis Family Vineyards, Ripon, California

All of the foods were in the Irish tradition and highly praised. And it was agreed that the wines matched the foods. The favorite wines were the Santa Rita Sauvignon Blanc, the Fox Creek Shiraz Grenache, and the McManis Cabernet Sauvignon, both with the food and considered alone.

The tasting closed with coffee and with cookies by Nancy Bundorf.

It was a great way to honor the Auld Saint and our Irish friends and neighbors.