deVine Table

A plate full of magically delicious dishes

A great food and wine pairing can be magical! Such a match takes each component to the next level. On the other hand, a poor combination can make the wine taste nasty. That’s why I’m often surprised when a winery hosts an event where something like jalapeno artichoke dip is served. Sure, it’s inexpensive to feed to the masses, but it won’t bring out the best in any wine.

Because I’ve been to so many wine events where I’ve been served the likes of pickled asparagus and other wine-unfriendly fare, I find myself especially tickled when a winery gets it right. The best example I have come across so far has been at Tyrus Evan, Ken Wright’s winery that focuses on warm weather grapes.

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Estrella Family Creamery's Valentina

Imagine eating 20 different cheese dishes, each paired with a wine, over the course of 3 hours. For students in the Cheese and Wine Pairing class at Northwest Wine Academy, this is how we spent our last class. Each student’s wine and cheese pairing presented to class is part of that person’s grade.

There were some pretty creative preparations, too. In fact, this was the first time I’ve been served cheesy grits. Even if I had tasted them before, I don’t know that it would have occurred to me to serve them with Semillon. One of the bolder pairings of the evening was a blue cheese fondue. Even though each serving was delivered in a small ramekin, it was full of big flavor, and paired with a big Washington red wine to boot. One of the students even went to the effort of preparing cheese soufflés. As a memorable way to wrap up class, the final pairing of the night was blue cheese ice cream served with a sauternes.  

If this kind of learning experience intrigues you, consider enrolling in Advanced Food and Wine Pairing with Chef Lenny Rede this summer.

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