Posts Tagged ‘Valentine’
I’ve never been a huge fan of Valentine’s Day, but like Halloween, it’s a celebration/festivity that has taken on a life of it’s own. And 2012 is no exception, there are just a plethora of Valentine’s tastings for both the chocolate and non-chocolate lover – I’m not even sure if the latter exists! Some quick thoughts on Valentine’s and tastings: if you’re a restaurant or event provider who wishes to really draw people in this time of year, any theme with chocolate, sparkling wine (especially Champagne) or some over-the-top rich dish like braised meats seems to bring people in in droves – oh, and also any food/concept connected with Amore, for example oysters and fondue (both chocolate and cheese work). It’s also OK to add terms like “seduction”, “decadent”, “aphrodisiac” and even “libido” to your menu descriptions which breaks away from the everyday norm of exclusion of these concepts – Valentine’s gives you as the marketer the right to explore the racier side of life..and people will accept and forgive you for about a week! Of course, certain cultures are also associated with lasciviousness so French and Italian restaurants and themes have a distinct advantage. If you have a strong combination of all of these themes and concepts, you can also expect a marriage proposal or two to occur – and hopefully, not with your staff!
Oh, and to make all this information just a touch more confusing..Valentine’s Day is officially Tuesday, February 14th, but many events list their date on Saturday or Sunday as “official” Valentine’s Day events – it’s a celebration of love and romance, does it really matter what the official date is? I think not..
I will list the major tastings by date (Note: if you’re just looking for a listing of restaurants that have multi-course dinners especially for Valentine’s, here’s a pretty good list by Washingtonian):
Thursday, February 9th,
Sommelier Showdown (as part of the DC International Food and Wine Festival), 7:00pm-9:00pm
Ronald Reagan Building, 1300 Pennsylvania Avenue Northwest Washington, DC 20004
Tickets are $150/per person and can be Purchased Online
See top DC Sommeliers flex their knowledge at the Washington DC International Wine & Food Festival’s inaugural Sommelier Showdown. Our experts will engage in a friendly tête-à-tête and compete in a race of the taste, using deductive tasting to identify wines with hidden labels.
To complement the wines presented, the Showdown will feature five of DCs most noted chefs who will be tasked with bringing food and wine together, including Chefs Todd Gray (Equinox), Xavier Deshayes (Ronald Reagan Building), and Jaime Montes de Oca (Zentan).
SOLD OUT-Savory Syrah – A Global Tour
Chain Bridge Cellars, 1351 Chain Bridge Rd. McLean, VA 22101 Wine experts all agree that Syrah is one of the “noble” varietals, capable of making some of the most complex, layered and age-worthy wines in the world. But the kinship between a $10 Aussie Shiraz and a $70 Hermitage is pretty hard to fathom! So take a worldwide tour of everything Syrah/Shiraz can be and see if you can find some common themes. We’ll taste bargains from Australia and the South of France; classic American, South African and Rhone wines; and a couple of “big guns” from the Barosa and Cote Rotie. This class includes seven wines, Syrah-friendly snacks, and take-home descriptions of each wine and region covered. To reserve a space, email [email protected] or call 703.356.6500
How to Blind Taste Wine
February 9th (Thursday) Session 1: 6 – 7:30 pm; and Session 2: 8 – 9:30 pm
Adour in The St. Regis, 923 16th and K Streets, N.W., Washington, DC 20006
Wine Director Brent Kroll will conduct a sensory analysis on how to quantify wine flavors and origin.
Tickets are $60/per person.
Call (202) 509-8000 to Make Reservations
I love chocolate..I love wine..but can the two come together to make a great match? This is the dilemma of writing a chocolate and wine pairing article – it is not a “traditional” pairing, meaning, it is neither a regional pairing (Loire Valley Sauvignon Blanc and Chevre) nor a dish pairing such as steak and Cabernet Sauvignon. Chocolate and wine pairing was created primarily to satisfy the need for accentuating and justifying the obvious connection between being amorous and enjoying the sensual pleasures of chocolate and vino!
Actually, the pairing can work, so here’s my take on the combination. First, the assumption is you’ll be tasting dark chocolate, in other words, chocolate with say 60% or more Cacao percent. Dark chocolate or “bittersweet” chocolate has two components to think about: tannin (from the cacao bean) and sugar. The basics of food and wine pairing are either to pair similar or contrasting components. For example, since chocolate has tannin and red wine has tannin, you could pair those flavors. The effect of pairing similar tastes is actually to lessen each, also known as “1+1=1/2”. Take too similar “tastes” paired together and that component will be lessened. Tannin and tannin reduce the effects of each other. This same principle works with the sugar in chocolate and the sugar in a glass of wine, again the same thing, this will ultimately make both seem less sweet. This is a weird phenomenon, but try something basic like orange juice and a sweet morning muffin, and it becomes obvious.
If you contrast with your pairing, the most obvious is to pair a highly acidic wine with chocolate to counterbalance the tannin and/or sweetness. In my opinion, this won’t work very well because it would be an unnecessary overload of the senses. Plus, I’ve tried it, and it tastes pretty awful or neutral at best!
So you have a choice: you can either pair the sweetness with a dessert wine such as a French Sauternes or a German dessert Riesling or you can pair the tannin in chocolate with a red wine with tannin. For whatever reason, many Merlots and also fruity medium tannin wines work with chocolate. Merlot is generally medium tannin, but also has softer, lusher tannins that don’t seem to clash with chocolate.
So what’s my conclusion after evaluating the chocolate and wine pairing principles? Frankly, it’s better to just go with the romantic mood, forget the pairing and enjoy some delicious Champagne or sparkling wine with chocolate! My reasoning is the power of suggestion: sparkling wine suggests a special occasion, from the popping of the cork to the effervescence of the wine, and it promotes the romantic occasion.
You could play with the sparkling wine a bit by serving a Rosé which often is made from lightly pressed and fermented Pinot Noir. The best pairing might be Port which has both tannin from the red grapes as well as sweetness from sugar. My issue with Port is that from experience, many Americans aren’t fond of it, especially at tastings I’ve held, it is often over powering to an unaccustomed palate.
Conclusion: wine and food pairing shouldn’t get in the way of a romantic moment, they should accentuate it. Dessert wines work great with the sugar of chocolate, Port is even better, but medium tannin wines like Merlot also work well..still, Champagne or sparkling wine wines. Celebrate love and romance with a bottle of bubbly and share the moment!