99 percent of the time, when people think Asian food, they automatically think beer instead of wine. It’s just reflex, and if anyone does think of wine, it’s Riesling or G’vertz or something light. It seems like no one’s really trying to make the Asian cuisine matches with wine that we make with other cuisines, and this class is going to change all that.
This dinner class will taste and learn many different wine and food pairing strategies designed to help you understand how wine pairing works, especially with unique worldwide flavors. You’ll be ordering your favorite Zinfandel with spicy lemongrass beef in no time!
TASTING LIST & MENU
Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!
NV Alessandro Gallici Prosecco Extra Dry (Northeast Italy)
Bangkok Ravioli and Steamed Chicken Dumpling
2016 Chateau Le Coin Sauvignon Gris (Bordeaux, western France)
Seafood Siracha (Shrimp, scallop, squid, crab, fish in siracha sauce)
2016 Saracosa Rosso di Toscana (Tuscany, central Italy)
Duck Basil (Crispy basil roasted duck merged with sauce of onions, mushrooms, zucchini, green peppers and scallions)
2016 The Ocean Howler Cabernet Sauvignon + Zinfandel (Lodi, California, USA)
Bangkok Beef (Grilled beef sirloin marinated in Thai herbs with fresh lightly stir fried vegetables)
2013 Zolla Primitivo di Manduria (Puglia, southern Italy)
Roasted Cherry Sticky Rice Pudding