Washington State wines

Discussion in 'Pairing Food and Wine' started by danbrown, Nov 2, 2005.

  1. danbrown

    danbrown

    Messages:
    112
    Likes Received:
    11
    Exp:
    Professional Chef
    I've got a menu due tomorrow and I'm pair with Washington state wines this month. I'm unsure on sequence (which I usually don't have a problem with). The following is the list...

    K Syrah Columbia Valley 2003

    Barnard Griffin Columbia Valley Merlot 2003

    j. Bookwater Lot 19

    Hedges Cellars CMS 2004

    Hedges Fortified 2004 (vintage blend)

    I can provide descriptions as needed, but I'd love a little help on this one (prelim due by 5 pm my time tomorrow).

    Thanks

    Chef DB
     
  2. danbrown

    danbrown

    Messages:
    112
    Likes Received:
    11
    Exp:
    Professional Chef
    I know my previous post was short notice, but I thought I'd let you know I got it done.

    Washington State Wine Dinner 11-30-2005

    First Course - Hedges Cellars CMS 2004

    Washington State apple Mulligatawny soup, garnished with Texmati rice and green curry crème fraîche

    Barnard Griffin Columbia Valley Merlot 2003

    Sea bean and white soba noodle salad with mandarin orange vinaigrette, green tea brined smoked and roasted pheasant galantine with Haystack Mountain Chèvre and gooseberry vanilla reduction

    J. Bookwalter Lot 19

    Grilled Veal strip steak with rhubarb demi glace, strawberry au poivre salsa, roasted butternut squash puree, pistachio haricot verts

    K Syrah Columbia Valley 2003

    Pan seared Opah with tarragon risotto, butter braised maiitakes, sun dried tomato pesto, K Syrah buerre rouge

    Hedges Fortified 2004 (vintage blend)

    Blueberry Stilton, lemon sorbet, port poached pear, sweet yellow tomato jam, and balsamic syrup


    Cost is $65 per person plus tax and grat reservations taken at 303-322-1824