I am normally pretty good with pairings but always welcome suggestions from others so thought I would get some suggestions on a dinner I have coming up.
The wines are being provided by a guest and he would like to break them down into 4 courses as listed below.
2010 Cos D'Estrounel/2008 Dominus
-2012 Hundred Acre Ark/2014 Revana Block 6
The tricky part for me on this one is I have never tasted any of these wines in advance though I have done a little digging and have a decent idea of what to expect from them. The other factor that is throwing me for a bit of a loop is that they are all cabernets so coming up with a spring friendly 4 course menu that isn't all steaks I am curious what others might suggest.
Thanks in advance
Majas Hurka for the Kapscandy! https://zserbo.com/meat-dishes/majas-hurka/
That is an interesting thought. Speaking from experience?
I did a wine dinner with Andrew Geoffrey in December and had to throw in a chardonnay to break it up a bit, but here is what my awesome Chef put together for the dinner.
I wouldn't be too concerned with creating a menu full of "perfect pairings" for a lineup like this. They clearly just want to have dinner with these wines to showcase them.
-Vegetable or Lamb tartare
-Grilled protein/maybe seafood/vegetables
-Main protein, grilled
Thank you! The idea of not getting carried away with "the perfect pairing " is the direction I felt the menu was going to have to go otherwise foodwise it would be to much.
Thank you for the suggestions.
Frank Chiasera, CEC
I agree with Andrew... A factor of pairing that isn't really talked about as much is considering your audience. I think it's safe to say that the guest probably hasn't been exposed to the amazing diversity of a great tasting menu warranting the desire to recreate that experience. Ergo, The food should be secondary to the wines. I'd avoid any clashing pairings (I'd avoid: anything spicy, non grilled seafood [and even then, you better come with some robust fish that can take the grill... swordfish, etc.] raw foods, and simple dishes that usually require the wine to work the spotlight) and really slam it home on one course, probably course 3. Think rich and complex dishes, but keep the diversity alive.
If i was going to pull this off for a guest, here's something I would consider... (assuming the order you put them in is how he wants them served)
Duck Confit - Cos + Dominus
Goose egg Raviolo with Braised pork, brown butter, mushrooms with a mushroom béchamel - Harlan
A5 Cap with Assorted sides - 100 Acre/Revana
Cheese Course with Kapscandy (Great call here Rastello!)
No I haven't, just thinking about tying the Hungarian vibe together
Thank you to everyone for the feedback.