For this party, I was asked to entertain eight women at a bachelorette party with some wine and knowledge in the early evening before dinner. Having been told that the bride preferred white wines, I chose a selection of what I thought were four interesting and contrasting whites, and then paired each with an hors d'oeuvre designed to bring out the best in each wine.
Wine #1: Roederer Estate Anderson Valley Brut NV
Pairing: Cowgirl Creamery Mt. Tam triple-cream cheese on lemon zest crisps topped with a dollop of lemon pear marmalade
Given the celebratory nature of the event, I thought it best to start with some bubbly. I taught the girls the proper way to open a bottle of sparkling wine and discussed the history of the Anderson Valley, methods of sparkling wine production and the acidic kick in good bubbly that makes it an excellent match for triple-cream cheeses. The dollop of lemon pear marmalade on the cheese brought out those particular flavors in the wine with a vengeance!
Wine #2: Bodegas Angel Rodriguez "Martinsancho" Verdejo, Rueda, Spain 2008
Pairing: Fresh crostini topped with choice of Olive Garlic Tapenade or Tomato Artichoke Salsa
Next, I wanted a high acid, lighter bodied wine that would pair well with a vegetable course. Given that the Spanish eat a variety of high acid tomato based tapas I found this remarkable Rueda to fit the bill. We discussed this wine's similiarities and differences with Sancerre (a favorite of many people in the room), some other obscure white wine varieties to try, and the difference between cool and moderate climate vineyard sites upon the resulting wine.
Wine #3: Eyrie Vineyards Pinot Gris, Dundee Hills, Willamette Valley, Oregon 2007
Pairing: Sliced Granny Smith Apples with Ford Farm Seaside Cheddar
I had intended to include an Oregon pinot gris, my favorite white wine style, in this line-up from the beginning, and this was the perfect place for it. A rounder and slightly more full-bodied wine than the Martinsancho, it was a smooth transition for the group. The girls learned about the many mutations of the pinot grape, the differences between Alsatian pinot gris and Italian pinot grigio, and the history of experimental new varietal plantings in the new world. The richness of the cheddar and the crisp acid of the apple demonstrated perfectly the tightrope that good Oregon pinot gris walks on your palate.
Wine #4: Tintero Moscato d'Asti "Sori Gramela" 2009
Pairing: Lemon Bars from Joan's on Third
Finally, we closed the session with a little bit of fun! The sprightly and mouth watering Moscato d'Asti kicked our palates into gear, and the lemon bars sent them into sensory overload. I explained why the Moscato was slightly fizzy and tried to squeeze in some knowledge about various methods of sweet wine production. A perfectly delicious end to a wonderful evening.
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Hey Palmer,
Just wanted to say thank you again for everything Saturday night. It was totally awesome and I was beyond impressed with how knowledgeable you are about wine in general. I hope you had a good time too, the bride was over the moon about it!!!
Can't wait to do it again!