You may recall that I told you a few weeks ago that I’m trying to learn more about wine, especially how to pair wine with food. Many of you gave me some great resources – Thank You! I also recently received an invitation to attend a Macy’s Culinary Council event featuring Andrea Robinson, renowned Master Sommelier, author and chef. Just what I needed. (I also got to meet Melissa!)

I can say, without a doubt, that I loved Andrea Robinson. She was engaging and warm without an inkling of being haughty.

I really appreciated her “rules,” the first being that there are no “rules” when it comes to pairing food and wine.

  • it’s not the protein, it’s the prep that you are matching
  • body with body – to acheive balance
  • pair intense herbs with intense, big reds
  • the fermentation element in foods (vinegar, cured meat, etc.) pairs well with the fermentation process that wine undergoes
  • everything goes with bubbles

In addition to being one of 16 female Master Sommeliers, she is the author of a number of books on wine and food, (I purchased Great Wine Made Simple), chef and most recently, the developer of a new set of wine glasses, The One. She prepared some delicious food to go along with some delicious wines for us to sample!

First was an edamame pesto that I will be making soon, it was delicious and fresh-tasting. The St. Supéry Sauvingon Blanc that was paired along with it was excellent as well. It was delightfully citrusy and refreshing on a 90 degree day. This pairing was an example of the similar fermentation elements between food and wine (ie. the toasted sesame oil and wine both being aged in a barrel)

While the proscuitto & sage crusted pork was very good, it was the last dish she made that I’m still thinking about. Skeptics of the world, the chocolate & chorizo toasts were my favorite of the evening. Salty & Sweet is a combination I’m sure I’ll never grow tired of, but the creamy chocolate with salty chorizo was the ultimate of sweet & salty. I can’t wait to make this again…I’ve just got to find a crowd with an open mind. ;) Any takers?

15 Comments ( Reply )

  1. Mellissa
    Jul 20, 2010 @ 8:16 am

    It was such a fun event!

    Reply

  2. Mo@MommyRD
    Jul 20, 2010 @ 9:41 am

    I would have loved that class! Thanks for sharing some of the tips you picked up. I need to learn more about pairings.

    PS-The French press coffee maker I use is just a regular one, not a special one for iced coffee.

    Reply

  3. Estela @ Weekly Bite
    Jul 20, 2010 @ 10:38 am

    What a great class! I love all those flavors.

    I too need to learn more about wine pairings :)

    Reply

  4. Faith @ LovelyAsCharged
    Jul 20, 2010 @ 11:50 am

    What an awesome class to take! I’m just starting to get into wine and right now I’m still learning what my palette likes, but I can’t wait to learn about pairings! (Through experience and trial and error…of course…)

    Reply

  5. kate
    Jul 20, 2010 @ 7:49 pm

    i got the little invite for this event too but was unable to go due to a previous commitment ;( it looks like it was fun! i like the rule about it not being about the protein but how it was prepared.

    Reply

  6. Lori
    Jul 21, 2010 @ 9:11 am

    Chocolate and chorizo? Now that sounds just interesting enough that I’d likely love it! Definitely a taker on that one. Looks like such a fun event. Lots of opportunity for learning!

    Reply

  7. Crystal
    Jul 21, 2010 @ 4:08 pm

    Sounds like a blast!

    If I can eat bacon and chocolate, I’m sure I’m up for chorizo and chocolate :)

    Reply

  8. pharmacy technician
    Aug 11, 2010 @ 10:45 am

    found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

    Reply

 Leave a Reply