DescriptionBring one or more of your favorite cookbooks. We will peruse while sampling
appetizers and sipping wine. Bringing a cookbook is not a requirement. Neither is bringing an appetizer but if you want, feel free. If you list to appetizer below, I will provide a wine pairing.
The planning document
We will also be toasting Beth Kost's mom with her favorite wine, Zinfandel.
This is the appetizer and wine pairing menu that emerged.
Bubbles, 2012 728 Bubbles from Fiddlehead Cellars
Pinot Noir, 2012 Fiddlehead Cellars Seven Twenty Eight, Fiddlestix
bacon wrapped pecans dates and pineapple.
Zinfandel, 2014 Robert Biale Vineyards Rockpile
Lemon Meringue pie
Last Harvest wine, 2012 Sweet Madeline Riesling from Prager Winery & Port Works
or more bubbles
My thoughts on the pairings. Bubbles is a perfect pairing with shrimp cocktail. It matches the overpowering taste of the cocktail sauce.
The Pinot Noir went very well with the Lox and cream cheese on crostini. Dianne made the lox and is sending me the recipe. She topped some with slivers of cranberry and the others with thin slices of scallion. Super delicious. Claire also suggested a Syrah which would have been good as well, earthy.
The bacon wrapped dates stuffed with pecans may be my new favorite, look our blue cheese. The Zin was a perfect pairing.
Last but not least was the lemon meringue pie. Yes, it was perfect with the late harvest Riesling. I loved the tartness of the lemon with the sweetness of the Riesling.
And yes we did raise a glass to Beth Kost's mom, Joyce Holt. Blessings to you!
I so want to do this again. We had so much fun sharing recipes and talking about food. Yes new recipes were exchanged and many stories were told.