October 4 Course Wine Dinner
wine and food pairings by Claude Robbins
France Meets The Americas Dinner
Domaine Allimant-Laugner, Crément d’Alsace, Rosé, Brut, NV
Amuse Buche and Apperitif
Toasted Pumpkin Seeds & Peanuts with Chili
Kopke, Porto, (dry) White Port, NV
Toasted Pumpkin Seed Guacamole with Salpicón (“Medley”) of Roasted Poblano with Peach Wood Smoked Salmon & Accompanied by Blue Corn Chips
Masi, Valpolicello Classico, Bonacosta, 2012
Banana Leaf Covered Salvadorian Pulled Chicken Tamals with Baby New Potatoes, Chickpeas & Recaudo Sauce, Served with New Mexico Hatch Green Chili Mole Verde Sauce
Domaine Lucien, Alsace, Pinot Gris, 2012
Puff Pastry Open Faced Duck Confit “Ravioli” & Manchamanteles Sauce
Château de Cristia, Chateauneuf-de-Pape Rouge, 2012
Multi-Layered Chocolate Tres Leches Crepe Cake with Espresso Whipped Cream, Organic Cocoa Nibs & Hazelnuts
Kracher, Burgenland (Austria), Trockenbeerenauslese, #7 Grande Cuvée, 2005
In many ways this was the most complex dinner the chefs have put together since we started the blog. The idea for this menu came out of the three of us going to a local Salvadorian restaurant to try their Salvadorian tamals (tamales).
The idea we came up with was to create a dinner with dishes ranging from Mexico to South America, each with a slight “French” twist. Because of the French twist we decided to primarily pick French wines to go with the dinner.
The final result was a very flavorful dinner that created some very interesting and challenging wine pairing possibilities.