Essex Winer Review

Colio Wine and Food Celebrate Fall Pairing Event.

On October 19, 2008 Wanda and I headed over to Colio Estate Winery in Harrrow for a wine and food pairing event titled “Celebrate Fall”. The event featured Colio wines selected by sommelier Bev Carnahanpair paired with a meal prepared by Anthony Dalupan of the Bamboo Catering Company. The cost per person was $35.

This is a great way to experience different wines and discover how when they are paired with an entrée the wine and the food taste so much better.

Our pairings consisted of two red and two white wines. The pairing were perfect in all cases.

Entrée #1
CEV Gewurztraminer 2005
GRILLED ORANGE SESAME PRAWNS
CHINESE STYLE SPICY GREEN BEANS

Bev Carnahan suggested that Gewurztraminer is perfect for Asain dishes. I have often had a hard time pairing wine with any oriental dish. This is the one to keep handy for such a meal. Carnahanpair described this wine as having a lychee taste. The grill prawns (shrimp) were a little dry in my opinion but were still well paired Gewurztraminer.

Entrée #2
Colio Estate Gamay Noir 2006
PARSNIPS AND CELERY ROOT MOUSSELINE WITH NUTMEG
POTATOE DAUPHINOIS “Scallop potato, gruyere cheese”

This was a perfect match. Gamay Noir does not have the tannens that a Cab Franc has and may be a wine to consider serving to those who do not usually like the oaky full body taste of many red wines. Parsnips is one of those vegetables that I had horror stories of having to eat as a child and thought I would never like them. Horse radish was mixed into the parsnips prepared by chef Anthony Dalupan. The parsnips were very good and even better with the Gamay Noir. Gamay Noir is also a nice wine on its own.

Entrée #3
CEV Cabernet Franc 2005
ROAST CORNISH WITH POMEGRANATE GLAZE AND BLACK PEPPER

The Cabernet Franc is better served with beef but was still very good with the roasted cornish. Bev Carnahanpair did suggest that we also try the cornish hen with the Gamay Noir. I actually thought that this was a better pairing. Our group of 10 taste testers were pretty evenly split between the two red wines.

Entrée #4
CEV Vidal Late Harvest 2006
SPARKLING WINE ZABAGLIONE WITH FRESH FRUIT COMPOTE

Sweet wine is usually not my thing. The late harvest vidal is sweet however I really enjoyed this more than I think I would an ice wine served with desert. Bev Carnahanpair stated that the wine should be sweeter than the dessert for a good pairing. This was a nice pairing and is a perfect way to end a nice dinner.

Sommelier Bev Carnahanpair recommeded the book “Perfect Pairings” by Evan Goldstein. It is available on Amazon.com. See link below: