POT LUCK WINE PARTY 1-2-3

  1. Pick the wines.
  2. Invite your 6-12 friends to bring a dish to match a specific wine.
  3. Enjoy each dish with the specific wine and discuss.

 It helps to have a theme in mind when planning a wine party. A theme is simply an approach to the party that helps you plan and make decisions. The theme for this event could be Value Wines from Around the World.

 For this party, we are going to keep things simple and basic. We are picking six wines, all different varietals from around the world – three whites and three reds. So it will be easy to find the wines! And pot luck makes it easy on the host/hostess. Planning and preparation is minimal.

 See the end of this paper for a simple-to-use party planner.

 The wines we are tasting tonight range from $8-12 with the theme Value Wines from Around the World

First White Wine: Terranoble Classic Sauvignon Blanc Chile, 2009Made from 100% Sauvignon Blanc harvested in March from various vineyards in the Central Valley.Do you taste tropical fruits, especially pineapple? Can you taste the acidity?  

 Suggested food pairings:

Vegetables, dips, seafood, poultry, risotto, and pasta. The following recipe would work nicely.

Lemon and Garlic Roast Chicken

http://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe/index.html

Second White Wine: Kris Pinot GrigioItalian  Winemaker Franz Haas is the seventh generation in a family of Alto Adige winemakers dating back to 1880.Can you taste bold citrus, floral, and mineral notes, with a touch of almond?   

Suggested food pairings:

Vegetables, seafood, poultry, risotto, and pasta such as:

Fettuccini Alfredo with Prosciutto and Peas

http://www.foodnetwork.com/recipes/emeril-lagasse/fettuccini-alfredo-with-prosciutto-and-peas-recipe/index.html

Third White Wine: Heron ChardonnayCalifornia, 2008This is a “French style” Chardonnay, which means it is not oaky like many California Chards.Can you taste lemon, pear and orange peel? A hint of vanilla?  

Suggested food pairings:

Cheeses (such as goat, Swiss, or Gouda), Quesadillas, chicken, seafood prepared in butter or white wine sauces such as:

Baby Shrimp Scampi and Angel Hair Pasta

http://www.foodnetwork.com/recipes/rachael-ray/baby-shrimp-scampi-and-angel-hair-pasta-recipe/index.html

First Red Wine: Borsao, Spanish2009 -GrenachaCan you taste cracked black pepper and clove? How about dried cherries, notes of cinnamon and dark cocoa?  

Suggested food pairings:

Red meats, sausage, stews, barbeques. How about?

Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
http://www.foodnetwork.com/recipes/michael-symon/grilled-beef-tenderloin-with-golden-beet-and-blue-cheese-puree-recipe/index.html

Second Red Wine: Reserva Nieto Senetiner Malbec  2004 ArgentinaA deeply-colored powerful red with great concentration of berries.Can you taste plums, figs and dried fruit and spicy vanilla?  

Suggested food pairings:

Grilled beef or lamb pairs nicely. Your guest can simply bring the meat, marinated or not, to your house and grill it there. Or they could do something fancier like:

Grilled Lamb Chops with Pomegranate-Port Reduction
http://allrecipes.com/Recipe/Grilled-Lamb-Chops-with-Pomegranate-Port-Reduction/Detail.aspx

Third Red Wine: Grayson Cabernet Sauvignon

California

This full bodied wine provides a round mouth feel. Would you call this wine silky? Can you taste red fruit, olives, chili or other herbs?

 

 Suggested food pairings:

Red meats, sausage, stews, barbeques. How about?

Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

http://www.foodnetwork.com/recipes/bobby-flay/red-wine-marinated-flank-steak-filled-with-prosciutto-fontina-and-basil-with-cabernet-shallot-reduction-recipe/index.html

_________________________________________________

PARTY PLANNER

 DATE: _________________________

 PLACE: _________________________

 TIME: __________________________

 THEME: ________________________

 (1) WINES SELECTED:

________________________

________________________

________________________

________________________

________________________

________________________

 (2) GUESTS: (need RSVP)

 Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________

Name ____________________________ Dish paired with which wine?_____________________ 

(3) Organize the menu and the wines.

 Don’t put all the dishes in a buffet. Arrange the host’s party space so that each wine and dish is featured separately.

 Feature the serving of each dish with its companion wine, one at a time. Let each cook present his/her creation, separately, for tasting on small plates. Read a short description about the wine out loud.

Make sure drinking water is easily available to all guests throughout the party.

 HAVE FUN!

 Thanks,

The Wine-Dogs

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About winedog2

likes wine
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