deVine Table

How will you be celebrating Virtual Cabernet Day on September 2nd? We’re going with the same format we used for the Virtual Chardonnay Tasting.  In fact, it is pretty much the same for all of the virtual tastings we host. We invite friends to join us to “pair and share” food with the wine. While we’re tasting we’ll tweet about the wines as well as our favorite pairings.  Hopefully others will be doing the same so that we can compare notes and get inspiration for future tastings.

The Wine List

Januik 2007 Cabernet Sauvignon

Glencorrie 2006 Columbia Valley Cabernet Sauvignon

Snoqualmie 2001 Rosebud Vineyard Cabernet Sauvignon

We haven’t quite figured out the menu in its entirety. I’m pondering Pesto Risotto. What do you like to pair with Cabernet Sauvignon?

Food Pairings at Riesling Rendezvous

Earlier in July I was fortunate to receive a media pass to cover the Riesling Rendezvous Grand Tasting at Chateau Ste. Michelle. In the Grand Tasting Catalog handed out at the event, there is an eye catching ad sponsored by Destination Riesling that reads,

“If your food could speak, it would ask for a glass of Riesling.”

Riesling truly is a very food friendly wine. Selecting the right Riesling can be a little confusing, however, because it is made in so many styles ranging from bone dry to sweet. The drier styles are good for pairing with creamy sauces. It’s great with shellfish, too. Last winter our friend Bean served us crab paired with a variety of brands of Riesling including Hudson Shah from Woodhouse Family Cellars. The crisp clean finish of the wine lets the crab shine through. Fantastic! The sweeter off-dry styles complement spicy food such as Thai or Mexican dishes.

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White Gazpacho

My first taste of white gazpacho was served to me by John Neumark, a great chef here in Seattle. I fell in love with this soup at first bite! This version was adapted from recipes by celebrity chefs, Joanne Weir and Hubert Keller.

A chilled soup is one of my favorite things to eat on a warm day when we’re dining on the patio. Not to mention, this is a great dish to serve to company because it’s made in advance. When your guests arrive, all you have to do is dish it up.

• ¾ c almonds
• 3 cloves garlic
• ½ teaspoon salt
• 2 slices stale rustic country-style bread, crusts removed, about 4 oz.
• 1 cup ice water
• 2 teaspoons sherry vinegar
• 1 cucumber, peeled, seeded, coarsely chopped
• 1 cup plain yogurt
• 1 ½ c seedless green grapes
• 1/4 cup extra virgin olive oil

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