On Saturday, I’m scheduled to teach two sessions of a wine pairing seminar, one at 11 a.m. and one at 1 p.m.
I mention it here because I’m currently not doing much teaching or making many public appearances, in part because of deep cutbacks at Santa Rosa Junior College, where I’ve been a member of the Culinary Arts Department since 1991. I am eager to go back but it will likely be a while. I enjoy teaching and love the interaction with students it offers. Right now, I’m missing it.
And so, this seminar:
The Science, Art & Grammar of Food and Wine Pairing
Learning When To Trust Your Preferences and When To Rely On the Experts
I think of wine pairing as 10 percent science and 90 percent art and intuition and liken the process to that of learning a foreign language. In this delicious seminar, I’ll conduct guided exercises, unique side-by-side pairings and delicious tastings to prove–or disprove?–my point of view. You’ll be the final judge.
The tasting will feature eight Windsor Oak Vineyards wines, to be unveiled during the seminar. Because the vineyards are within two appellations, participants will be able to compare the firm tannins of the Chalk Hill AVA and the soft, round sensuality of the Russian River Valley AVA. Tasting plates will feature both raw materials and finished dishes, including pumpkin gnocchi with brown butter and toasted hazelnuts; carrot bread pudding with caraway creme fraiche; ceviche; avocado-pomegranate salad; duck meat balls with celery root puree and red onion marmalade; halibut with olive butter .
The seminar will end with a chocolate truffle, just for the fun of it.
Sessions are limited to a maximum of 18 guests.
If you’re a member of the wine club, the cost is $45; if not, it’s $55.
For complete details and to snag a spot, visit the winery’s website here.