Cost: $48
Our monthly wine tasting, La Joie du Vin, headlines March with a variety of budget-conscious wines for everyday sipping, but these wines are also special enough to pair with an elegant meal or snack. This month's theme is "Cured;" the wine as the cure for an array of maladies--including ennui and that pesky existential dread--and foods that are also salt-, oil- and/or sugar-cured. And we'll be tasting things in an usual order--starting with medium intensity, building to richer and fuller, backing down again to light and fresh and then a finale of richness and its acidic foil. It's the ultimate culinary roller coaster ride! We would love to have your company on Saturday, March 2nd at 3 p.m. for this event. Our wine tastings are small and intimate; they allow conversation and interaction in a relaxed and unique environment that lends itself to this kind of gathering.
As you arrive and while we wait for everyone to gather together, we start out with a taste of Dona Paula Estate Malbec. This delicious and deceptively complex red is easy to find, but it is far from pedestrian. Expect an intense violet color with a nose of black fruits, violets and spices. You'll also note a whiff of coffee and a little licorice with mineral and graphite suggestions, soft tannins and a persistent finish. There's a lot going on in this wine and it pairs beautifully with Sweet and Spicy Beef Jerky, an Asian-inflected rendition cured with soy sauce, fish sauce, star anise, coffee, cola and fresh lime juice. Sambal oelek, an Indonesian chili and garlic paste, adds the heat, which this wine balances nicely.
Let's gather at the table for a taste of du Boeuf Beaujolais Nouveau. This light-bodied red, served slightly chilled, is loaded with fresh raspberry and intense cherry flavors. Soft, round and delightfully charming, this is the perfect picnic red. I've paired it with Pastrami-Spiced Gravlax, a savory-sweet version that's been salt-cured in classic pastrami flavors. Served with toasted pumpernickel bread and my house-made moutarde violette (brown grainy mustard made with ruby port and red grapes), this pairing is a lovely combination of flavors and textures.
Our next pour is Falesco Vitiano Rosso, a rich, Umbrian red that is a blend of Sangiovese, Cabernet and Merlot grapes. The aromas of this wine are rich, presenting dark plum flavors with hints of berry and chocolate. It's a well-balanced wine with a surprisingly soft finish. I selected this wine to complement a plate of sweet roasted golden and red beets simply dressed with lemon zest, good extra-virgin olive oil and parsley. But the real reason this plate goes so well with the wine is another ingredient: cured black olives. These olives, often sold as "taggiasca olives," are rich, dense, chewy and often imbued with flavors of chocolate, dried plums and a faint earthy sweetness. You won't even notice the beets.
Next, taste Guy Mousset Côtes du Rhône Rosé, a richly-textured and full-bodied intensely pink wine that presents pristine red raspberry and sour cherry flavors. Expect a juicy, invigorating rosé that is pert and fresh--and very food-friendly. Salt and Oil Cured Winter Root Vegetables with Preserved Lemon Labneh and Paprika Oil are complementary to the palate and freshness in the wine. And the plate is a vibrant and pretty one.
Our final pour is Willamette Valley Riesling, a semi-sweet white that bursts from the glass with rich aromas of pear, pineapple, and honeysuckle. Notes of apricot and tart apple are balanced by a pleasant acidity, which make this wine a perfect match for Pork Tocino with Garlic Fried Rice and Fried Egg. Traditionally a Pinoy breakfast dish, this pork shoulder cured in pineapple juice, brown sugar and paprika is a sweet-savory counterpart to the garlicky fried rice and the richness of the egg yolk. Think of it as Filipino bacon and eggs. I like wine with my eggs, don't you?
Dessert is also in keeping with our theme: Old Fashioned Sugarplums made with sugar-cured fruit and a plethora of spices. Presented like the little jewels they are, these confections date back to the 16th century when sugar was still a novelty in some regions and was used as a sweetener and preservative for fresh fruit. Enjoy them with your choice of port (white, tawny or ruby) or dessert sherry (cream, oloroso or Pedro Ximenez) and a bottomless cup of Community Coffee or your own personal pot of hot tea.
We covet your presence at The Voluptuous Table and enjoy tasting wine and small plates with you. And without you, The Voluptuous Table would not exist, so we are very thankful for your support and for your enthusiasm. This tasting is yours for a suggested donation of $48 per person. Please RSVP to this email, or call us at 512-55 EAT 44 by Friday, March 1st. Please tell your friends and share the wealth. We look forward to seeing you and to meeting the people who are important to you.
The cure is around the corner,
Vindaloo Tiramisu
