By Jessica Yadegaran
Friday, March 17th, 2006 at 12:54 pm in Uncategorized.
Steak and champagne. There, I said it. Anyone who thinks the two are not a pair probably have their head buried under an old vine somewhere.
Our first winemakers dinner — last night at Bridges in Danville — sold out, and it’s no wonder. People were there to find out how to enjoy bruts with seared pork and crusted beef tenderloin. The whole champagne and strawberries thing is so ’87.
Executive Chef Kevin Gin showed us how. Boy, did he. As our MCs, BevMo cellarmaster Wilfred Wong and Roederer Estate winemaker Arnaud Weyrich, exchanged California-France cheap shots (all in fun, good taste, of course) we nibbled on four mouthwatering courses and learned a lot about the production of bruts.
The Roederer sparklings are known for their smooth, clean, taste — what the French call ‘finesse’ — and it became clear early on that light sweet touches like cranberry-ginger chutney and caramelized onions help bring out the full-bodied flavors of the bruts, particularly the roses. The Estate L’Ermitage Brut ’99 made Wine Enthusiast’s Top 100 last year.
Our next winemakers dinner is June 6 at Wente Vineyards in Livermore. The restaurant was recently voted one of the best in the East Bay. Don’t miss it!