Our Supper Club hosts for the month of April, newlyweds Katie and Jason Willis, called on the expertise of Richard Goering from Cork’n Bottle to be our Sommelier for the evening, featuring six different French Country wines. Our job – bring a complimentary pairing dish and enjoy. I’m truly beaming for this theme. Here is the lineup and pairing recommendations from dear friend, Kathy Merchant, DWS
FRENCH WHITE WINES:
Gruet Sauvage – sparkling, crisp acidity on the palate with a light yet long finish
Pairings: Sparkling: any thing with egg and cheese, for example mini quiches that could also have mushrooms. Gruyere cheese is best.
Muscadet Dorices – bright acidity and citrus notes-classic seafood match
Pairings: Muscadet: definitely seafood and lemon; oysters best, shrimp is fine. Keep it simple.
St. Gayan Sablet– a beautiful example of white wine from the southern Rhone. Frosty acidity and sweet notes
Pairings: It almost requires something spicy like Asian food. Explanation – White Rhone: perfumed and floral, this one could be tricky. Viognier, Marsanne and Rousanne are the grapes, maybe some Bourbolanc or Grenache Blanc.
FRENCH RED WINES:
La Pierre Raisins Gaulet – bright cherry and refreshing acidity, made from Gamay
Brunier Pigeoulet – racy blend of grencahe and syrah from the southern Rhone
St. Gayan Rasteau – rich, fruit forward red from the village of Rasteau, famous for its red wines
Pairings: Kathy recommends a spring vegetable ratatouille. These wines are both earthy (gamay and syrah) and spicy (vanilla and brown baking spices, etc.). The combination in the glass is wonderful and the wine can support tomatoes. I love the recipe in the Tra Vigne cookbook.