top of page
Search
Writer's picturelaurielivinlife
Jan 26, 20192 min read

Winemaker Dinner

I had the pleasure of attending the Pier 22 and Alexander Valley Vineyard's Winemaker dinner for Forks and Corks this week!


When I arrived the set-up was simply gorgeous. From the long table with candles, to the sparkling chandeliers and all of the crystal wine glasses.



I was greeted with a glass of Rose' Sangiovese from Alexander Valley Vineyard. The wine was very crisp, clean and I definitely look forward to purchasing a few bottles at the Grand Tasting Event at Forks and Corks.



We all mingled, walked around and got to know each other before being seated. Waiters/Waitresses carried around Mozzarella Caprese Skewers and Prosciutto & Boursin Stuffed Shrimp. Both were two amazing appetizers to start off with and definitely kept us held over before the five course wine pairing meal began.



Shortly after we were asked to take our seats Harry Wetzel from Alexander Valley Vineyard spoke to us before each course and explained each one of the wines which was very helpful. The first course was brought out and it was Brie and Caramel Apple Butter En Croute. This dish was perfectly paired with Alexander Valleys Vineyard's 2016 Chardonnay. The sweet and salty from the course went great with the smooth butteriness of the Chardonnay.



The second course was my favorite the Artisan Cheese Plate! The cheese were accompanied by a hand made cherry jam that was perfection. The chef paired this course with the 2016 Alexander Valley Vineyard's Pinot Noir.



Third course was the Tuna Nicoise - seared yellowfin tuna, spring mix, cherry tomatoes, red onion, capers, green beans, dijon dill potatoes, kalamata olives, egg with a sherry lemon vinaigrette. The chef paired this course with the 2016 Alexander Valley Vineyard's Merlot. One would think that red wine would not go well with fish but it paired amazingly with the hearty yellowfin tuna!



The fourth course was a thirty-day dry aged rib eye this was paired with broccolini and truffled mashed potatoes. The chef paired Alexander Valley Vineyard's 2013 Cyrus Cabernet Sauvignon. The rib eye was cooked perfectly and the wine just added to the robust flavors.



Finally dessert and Pier 22 did not disappoint. Banana Creme Parfait paired with Veuve Clicquot Champagne. The dessert was almost too pretty to eat but who am I kidding I ate every bite!



Overall the food and wine pairing was indulgent, fun and elegant. If you have not been to Pier 22. I highly recommend you check them out. There menu is fabulous and the view at sunset over the water is just as delightful. Also make sure to checkout there sister restaurant that has just recently opened in Lakewood Ranch, Grove. I am already ready for next years winemaker's dinners! Who is with me?



Comentários

bottom of page