On Monday evening, I put my pairing guidelines to the test (place, structure and flavor) posted earlier this week.   All the wines worked very well with each course and participants were amazed at how much the wine changed after trying them with the different courses. Flight two was especially fun in that a white wine worked with meat and a red wine worked with the creamy risotto … it was a fun and delicious evening, to say the least!

Here was the line up:


Trio of ceviche: tuna and watermelon, scallops and avocado, wild salmon and oysters.

Viña Ventisquero Sauvignon Blanc Reserva 2012. A lively, crisp wine from the home of ceviche (Casablanca Valley, Chile). Intense aromas of lime, grapefruit and pineapple with crisp acidity that is typical for this variety. 

Pionero Mundi Rias Baixas Albariño 2011. This aromatic white wine comes from the northwest corner of Spain (known as Green Spain for its Celtic and maritime influences). Seafood dominates the cuisine here! 

Other wines that could worked with this course: Dry Chenin Blanc from Loire Valley or South Africa, dry or off-dry Riesling, northern Italian Pinot Grigio (Alto Adige), Vermentino, Prosecco, or a rosé with vibrant acidity.

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Long Island duck breast with English peas risotto, white asparagus and crispy leeks.


Ca dei Frati Lugana 2012. The Veneto is the capital of risotto, so I went with the local white made from Trebbiano di Lugana, which was aged on the lees for six months for added weight and flavor.

Domaine Chaponne Cuvée Joseph Morgon 2010. This Beaujolais cru is made entirely from Gamay, a lighter red with lighter tannins, but great acidity and lots of berry, cherry flavor.

Other wines that could have worked with this course: Viognier from Northern Rhône, Gewurztraminer, dry Furmint, any of the Beaujolais Crus, unoaked Pinot Noir, Barbera from Piedmont, Valpolicella Classico (Corvina), Bardolino, Grignolino, Tempranillo roble (lighter style), premium Lambruscos, Cabernet Franc from Loire Valley (Saumur, Anjou Rouge, Bourgeuil), Zweigelt from Austria.

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Roasted Colorado lamb loin with Spring vegetable succotash and rosemary jus.

Kir-Yanni Ramnista 2009 (Xinomavro). A wild red from one of Greece’s best winemakers, this grape is often described as a stylistic cross between Pinot Noir and Nebbiolo, it ages beautifully.

 Domaine le Galantin Longue Garde Bandol Rouge 2000. This is a personal favorite of mine for roast beef and lamb. Made from a blend of old vine Mourvedre and Grenache from southern France, made only in select vintages. 

Other wines that could have worked with this course: Cabernet Sauvignon, Northern Rhône Reds (Côte-Rotie, St-Joseph) Merlot, Tuscan Cabernet Franc, Aglianico from Southern Italy, Agiorgitiko from mainland Greece, Blaufranksich, Douro reds (Touriga Nacional).