Our friends in New York put together the most amazing wine and food pairing during our visit.
Elizabeth Rebmann of Modern Hospitality NY, was our experienced wine specialist for the evening, pairing just the right wine with the food. Her expertise in choosing wines captured the flavors and essence of the dish and the wine – perfection!
The wines featured with the meal, two from New York, one from Italy, and one from Oregon. We loved them all!
Rose, our host, and a fabulous cook chose and prepared the meal for this event. Our Fall Harvest Menu included:
Crab Cakes with lemon aioli
Paired with Glenora Seyval Blanc from the Finger Lakes region, New York
The crisp citrus notes of this Seyval Blanc complemented the crab cake perfectly. It is similar in style to a Pinto Gris with a clean citrus aroma and a delicate oak finish. The tang of the lemon aioli was delicious with the crab cake and brought all the flavors of this course together.
Autumn Salad of romaine, apples, craisins, walnuts, and shredded Parmesan with pear cinnamon balsamic dressing
Paired with Rainstorm Pinot Gris from Willamette Valley, Oregon
The pinot gris revealed a subtle brightness with definite notes of stone fruit flavors before eating the salad and mellowed a bit as the salad was consumed. I enjoyed it very much, but then, there isn’t a pinot gris I’ve been introduced to that I haven’t liked.
Roast Pork Loin with homemade plum chutney, roasted herbed potatoes, and green beans
Paired with Masi Costasera, Amarone Classico from the Veneto region of Italy
I have to comment on the roast pork loin first in this course. Not only was it roasted to perfection with a crisped seasoned crust, but a homemade plum chutney (made by Rose’s family) was spooned over it which sent my tastebuds into nirvana. The Masi Costasera (6 generations of winemakers) was perfect! Its deep flavor laid on the palate with every bite.
Paired with Glenora Wine Cellars, Gewürztraminer from the Finger Lakes region, New York
Last and certainly not least was dessert. The freshly picked Macoun apples from the New York region with its “crisp” topping paired perfectly with the Gewürztraminer. The sweetness of both the wine and the apples was highlighted in this course.
* * *
Many thanks to our friends Rose and Doug for planning, cooking, and hosting this fabulous event and to Elizabeth Rebmann for her expertise in pairing the wines we tasted. I bow to her depth of knowledge of the wine industry.