Wine and Food Paring

TVWS Goes to Argentina


And such a great trip! Almost 56 people joined us in the festivities. Carl Abrahamson was a great “tour guide” with a lot of great information.
The menu was superb, although I would have prefered some nutmeg in the creamed spinach. The beef was good s was the baked polenta. And that dessert — Superb! You’ll see it below in the photos.
Here is the menu, wine list and some graphics that shows the wine districts in Argentina. Enjoy and hope to see you at the HUGE Christmas bash in December. It is well attended so get your reservations as soon as they are available. Cheers! Left-Click any of these photos to see them enlarged.

The menu!


The wine list.


Wine areas of Argentina


Some of the 56 people who were there.



Appetizer offering


Appetizer plated


Wonderful salad


Creamed Spinach


Baked Polenta


Marinated Flank Steak with Chimichurri Sauce


Cinnamon Crepes with Raspberry Preserves and Raspberry Coulis

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TVWS Goes to the Rhone Valley


This was probably one of the best buffets the TVWS has ever had. My hat is off to Robin and Gail for such a great meal. Who would have thought fingerling potatoes and bread cubes in a fondue for an appetizer. It was awesome.
The wine pictured here was one from our cellar and was a very good wine. 7 years old and still vibrant! It went very well with the main course of pork, cabbage and potatoes. Here are some photos of the evening. Left-Click any of them to see them enlarged. Cheers!

The menu for the evening

The Wine List for the evening

Gruyère Fondue
bread cubes and small roasted potatoes

Provençal Root Vegetable Soup
white beans, fennel and pistou
(Provençal: of, relating to, or characteristic of Provence or the people of Provence)

Pork Tenderloin
Butternut Squash Purée
Lyonnaise Potatoes

(Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means “from Lyon”, or “Lyon-style”, after the French city of Lyon.)
Braised Savoy Cabbage with Apples

Tarts aux Pommes
(fancy apple pie)
Crème Fraîche

Here are some of the 41 people who were there.

Australian Wines at TVWS


Now that was a good meal! One of the better ones we’ve had. Our hats are off to Gail Parker and Doryne Wendel for a great evening. The wines were awesome. Interesting tasting – a blind tasting comparing Shiraz and Cab Sauvignon. Our challenge was to identify the regions they were from, either Barosa or Maclaren Vale. Fun time! Here is the dinner that was served. The Chef did a great job.

 

Dinner Menu
Appetizer
Australian-style Shrimp Cocktail and Crackers
Salad
Pea Salad
with
Water Chestnuts
Baguuettes

Entrée and Sides
Beef Meat Pie with Pastry Crust
Mashed Potatoes and Gravy
Variety of In-Season Grilled Squash

Dessert
Lamington Cake
sponge cake with jam filling, chocolate frosting and sprinkled with coconut

 
 

Australian-Style Shrimp Cocktail and Crackers

Pea Salad with Water Chestnuts and Baguettes

Beef Meat Pie with Pastry Crust

Mashed Potatoes and Gravy

Variety of In-Season Squash, Grilled

Dinner plated

Lamington Cake

TVWS and Texas Wines


Ah yes! Texas has wine! Some good. Some very good! Garry Scholz did a fantastic job in securing the wines and then presenting them. Gail Parker did a super job in paring the wines with our Texas style dinner! Thank you both for this awesome job! The crowd was good, about 40 people were there. Just look at this menu. You can Left-Click any of these photos to see them enlarged. Sorry for the missed one and the poor quality of others.

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Here are some of the wines Garry brought.

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Appetizer. Loaded Potato Skins
(Sorry for the poor photo quality)

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Southwestern Green Salad

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Cowboy Baked Beans

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Roasted Vegetables with Napales

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Plated dinner with the Smoked Brisket

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Caramel Flan

Great March Wine Dinner


It’s been a while. Sorry for that but my computer finally came back to me. I could have used my phone,but …………. And I could have used my 7 year old lap top, but waaaaaaaaaaay to slow and awkward. But now we are back online. And what an opening! 58 people were with us to enjoy some superb, upper end wines and a Steam Ship Roast. Thanks Garry Scholz for a great presentation. If you Left-Click any of these photos, you should see them enlarged. Enjoy and enjoy our Buffet Wine Dinner. See you next month. Cheers!

Some of the people who were there.

More of the people who were there.

Brie with Fruit and Nuts
Baguettes

Caesar Salad
(Anchovies on the side)

Caesar Salad

Buttered Rosemary Red Potatoes

Roasted Vegetable Medley

Carved Prime Rib (at the end of buffet line)
Au jus
Creamy Horseradish

Dinner is served!!

NY Style Cheesecake with Dark Cherry Sauce

TVWS Presents Spanish Wines!


TVWS LogoA great start to the new year, 2017. Thank you Garry Scholz, the new President to TVWS, for an interesting and informative program. Six wines were presented plus one Cream Sherry, which has no cream in it! varietals presented were: Macabéo, Albariño, Garnacha, Monastrell, Rioja Rosso and Rioja Reserva. My favorites? Rioja Reserva, which spent at least 1 year in oak and 2 years in the bottle before release, and the Cream Sherry, which is Spain’s answer to Portugal’s Port.
The buffet was well-balanced to the wines and was interesting. Here is what was served on the buffet line. Left-Click any of these photos to see them enlarged. And before I forget, welcome to the Board, Doryne Wendel. It will be fun and exciting.

Some of the wines that were served. We also had some sparkling, Cava, wines.

Some of the wines that were served. We also had some sparkling, Cava, wines.

Cream Sherry that was served.

Cream Sherry that was served.

Some of the folks that were there.

Some of the folks that were there.

The appetizer table.

The appetizer table.

An appetizer plate.

An appetizer plate.

Spanish Salad that was very good.

Spanish Salad that was very good.

Roasted Vegetable Medley

Roasted Vegetable Medley

 Spanish Potato Fritata

Spanish Potato Fritata

 Spanish Meatballs

Spanish Meatballs

 Spanish Gypsy Arms (Bravo de Gitano)

Spanish Gypsy Arms
(Bravo de Gitano)

All-In-All a very good night. Food was good. Wine was good. Company was good. Even the streets were clear of ice and snow.
And at our table, Byron Minton and I were discussing a drink made from tequilla and St Germaine (Elderberry Flower liquor). Easy to make – drink it slow for it is creamy and smooth. 3 oz Jose Cuervo Tequila Gold, Blue Agave and 2 oz St Germaine. Mix in an 8oz glass. Add 1 ice-cube and stir to cool. Differently good. It’s sort of Spanish with the Tequila. Sort of.

Frenchman’s Gulch Wines at TVWS


TVWS LogoPretty good wines from a small Idaho winery. Their Cabernet Sauvignon, although Washington grapes, was a good wine and probably the best of the night. The buffet was to be Alsatian. It was close – the apple pie for dessert was very good.
From various sources on the web, and there are many of them, Wikipedia, Interfrance.com and Brigille’s Kitchen are just a few but are a great source for information, we find that Alsatian food is defined as Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes may include the following –
baeckeoffeAlsatian Chicken Baeckoffe Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine (Pinot Gris) and juniper berries and slow-cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
flammekuecheFlammekueche is an Alsatian-Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region
choucrouteChoucroute Garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine – Quiche Lorraine named after the Lorraine region of France – is a popular variant that was originally an open pie with a filling of custard with lardons – following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
fleischnackaFleischnacka are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the Fleischschnackas. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, Fleischschnackas are served with a small quantity of broth and a green salad.
Alsace is a cultural and historical region in eastern France, now located in the administrative region of Grand Est. Alsace is located on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Some of the  attendees who were there.

Some of the attendees who were there.

Appetizer wines

Appetizer wines

Various cheeses

Various cheeses

One of the wines presented.

One of the wines presented.

Green Salad

Green Salad

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Apple Pie with Cinnamon Whipped Cream

Apple Pie with Cinnamon Whipped Cream