Wine of the Month Club “Pick- Up” Party and Tasting Friday - March 9 5 to 8PM Open house style. Make this your day to come in to pick up your Wine Club Selec- tions for the month, have a seat and sam- ple 3 of this month’s wine club wines paired with 3 of our gourmet cheeses and breads. Free to Wine Club Members. $12. for Guests. A great way to taste a few new wines and unwind on a Friday after- noon! Wine of the Month Club “Pick- Up” Party and Tasting Friday - April 13 5 to 8PM Open house style. Make this your day to come in to pick up your Wine Club Selec- tions for the month, have a seat and sam- ple 3 of this month’s wine club wines paired with 3 of our gourmet cheeses and breads. Free to Wine Club Members. $12. for Guests. A great way to taste a few new wines and unwind on a Friday after- noon! Southern Hemisphere: Latin Lovers and Aussie Shiraz Saturday - April 28th 6:00 - reception 6:30 - dinner This evening highlights 8 wines of the Southern Hemisphere, where its harvest season now .. So, in a whirlwind tour we will enjoy 8 Chef Ty creations and Sum- mer Little’s favorite Latin Lovers, Aussie Shiraz and others. $79. includes tax and gratuity for Members Marriage of Food & Wine Continued Our Upcoming Wine Dinner in April Roast Chicken & Paprika Pictures from February’s Wine Dinner The Wine Insight of Charles Baudelaire Monthly Club Selections Don't get me wrong; I like water. It's a refreshing neces- sity. But meals with wine are tastier and more memorable than any meal with just wa- ter. Grapes are food from which we take juice. Then, the juice is preserved through the process of fermentation. That process renders the juice dynamic and reactive. Sure, it preserves it longer from spoilage, the same as all fermentation does (think Kimchi, Sauerkraut, Yogurt, etc.), but fermentation also renders its own flavor influ- ences in addition to that charming psychotropic effect that relaxes us. And I can definitely digest better when I am relaxed. Trouble comes if I have too much, I also think I can dance better. In Italian, there is not a di- rect translation for, "He's drunk." Their phrasing comes at it from the other direction. "He has not had enough to eat." This concept of food balancing wine is at the foundation of our rela- tionship with the beverage; but it seems fraught with so many pitfalls. And this my friends boils down to the real secret. I hope I'm not violating any super secret Sommelier code, or threatening my job security by admitting this, but its one of those secrets we all know instinctively anyway. Super simple and, in retro- spect, obvious. And here it is: "It is as hard to make hor- rible food and wine combi- nations as it is to make to make amazing ones.". There, the cat's out of the bag. Horrible combinations... Let me think.... Peanut butter and Pinot Gris are pretty useless together. Fat King Salmon and young, tannic Cabernet Franc are a pretty good waste of each other's talents. In fact, milk choco- late and Cabernet Sauvignon is a personal match made in Purgatory. While they are delicious and somewhat decadent alone, they remain perfect foils to each other's virtues. Same goes for choco- late and Champagne; who- ever thought of that was sim- ply piling luxury on luxury with the logic that more must be better. As if putting caviar on truffles atop Lobster stuffed with Foie Gras would be the best dinner. (I think my cholesterol went up just typing that.) There are the somewhat "classic" mismatches like As- paragus and any wine (though we have found Alsa- Riding a wave of cool European wine selections, Guests savored 8 courses of adventurous chef- prepared cuisine with 8 of our best pairings from the Continent. It was a fine evening of food and wine, dar- ing and sumptuous; commentary was provided by Beverly’s own Summer Little. Please join the party for
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Wine of the Month Club “Pick-
Up” Party and Tasting
Friday - March 9
5 to 8PM
Open house style. Make this your day to
come in to pick up your Wine Club Selec-
tions for the month, have a seat and sam-
ple 3 of this month’s wine club wines
paired with 3 of our gourmet cheeses and
breads. Free to Wine Club Members.
$12. for Guests. A great way to taste a few
new wines and unwind on a Friday after-
noon!
Wine of the Month Club “Pick-
Up” Party and Tasting
Friday - April 13
5 to 8PM
Open house style. Make this your day to
come in to pick up your Wine Club Selec-
tions for the month, have a seat and sam-
ple 3 of this month’s wine club wines
paired with 3 of our gourmet cheeses and
breads. Free to Wine Club Members.
$12. for Guests. A great way to taste a few
new wines and unwind on a Friday after-
noon!
Southern Hemisphere: Latin
Lovers and Aussie Shiraz
Saturday - April 28th
6:00 - reception
6:30 - dinner
This evening highlights 8 wines of the
Southern Hemisphere, where its harvest
season now .. So, in a whirlwind tour we
will enjoy 8 Chef Ty creations and Sum-
mer Little’s favorite Latin Lovers, Aussie
Shiraz and others.
$79. includes tax and gratuity for
Members
Marriage of Food & Wine
Continued
Our Upcoming Wine Dinner
in April
Roast Chicken & Paprika
Pictures from February’s
Wine Dinner
The Wine Insight of Charles
Baudelaire
Monthly Club Selections
Don't get me wrong; I like
water. It's a refreshing neces-
sity. But meals with wine are
tastier and more memorable
than any meal with just wa-
ter.
Grapes are food from which
we take juice. Then, the
juice is preserved through
the process of fermentation.
That process renders the
juice dynamic and reactive.
Sure, it preserves it longer
from spoilage, the same as all
fermentation does (think
Kimchi, Sauerkraut, Yogurt,
etc.), but fermentation also
renders its own flavor influ-
ences in addition to that
charming psychotropic effect
that relaxes us. And I can
definitely digest better when
I am relaxed. Trouble comes
if I have too much, I also
think I can dance better.
In Italian, there is not a di-
rect translation for, "He's
drunk." Their phrasing
comes at it from the other
direction. "He has not had
enough to eat." This concept
of food balancing wine is at
the foundation of our rela-
tionship with the beverage;
but it seems fraught with so
many pitfalls.
And this my friends boils
down to the real secret. I
hope I'm not violating any
super secret Sommelier
code, or threatening my job
security by admitting this, but
its one of those secrets we all
know instinctively anyway.
Super simple and, in retro-
spect, obvious. And here it
is: "It is as hard to make hor-
rible food and wine combi-
nations as it is to make to
make amazing ones.". There,
the cat's out of the bag.
Horrible combinations... Let
me think.... Peanut butter
and Pinot Gris are pretty
useless together. Fat King
Salmon and young, tannic
Cabernet Franc are a pretty
good waste of each other's
talents. In fact, milk choco-
late and Cabernet Sauvignon
is a personal match made in
Purgatory. While they are
delicious and somewhat
decadent alone, they remain
perfect foils to each other's
virtues. Same goes for choco-
late and Champagne; who-
ever thought of that was sim-
ply piling luxury on luxury
with the logic that more must
be better. As if putting caviar
on truffles atop Lobster
stuffed with Foie Gras would
be the best dinner. (I think
my cholesterol went up just
typing that.)
There are the somewhat
"classic" mismatches like As-
paragus and any wine
(though we have found Alsa-
Riding a wave of cool European wine selections,
Guests savored 8 courses of adventurous chef-
prepared cuisine with 8 of our best pairings from the
Continent. It was a fine evening of food and wine, dar-
ing and sumptuous; commentary was provided by
Beverly’s own Summer Little. Please join the party for
Merlot only, so get ready to have your horizons broadened. This 1999 is another powerful, fresh and
vibrant expression of this wine. Still youthful, it is a big wine with layers of dark fruit that open in the
glass shows a looooong finish and remarkable balance. It is stunning vintage as well. My friend Mr.
Parker scores it a 95 (up from his initial 93) and rates its best drinking now to 2019. There is some un-
mistakable “Italian” flavor quality to this wine, but it is aged in small French barrels. It deserves those
barrels too, as it has a powerful concentration of fine tannin, fruit and alcohol that is only neatly touched
by barrique aging. Save this for a few years and let it be an extra sauce next to the Braised Short Ribs
and Demi-Glace.
No matter what your wine cellar needs or wine education level, we can encourage you to enjoy Beverly’s
for a glass of wine and join our Wine Club to broaden your wine horizons!
“If wine disappeared from human production, I believe there would be, in the health and intellect of the planet, a void, a deficiency far more terrible than all the excesses and deviations for which wine is made re-sponsible. Is it not reasonable to suggest that people that never drink wine, whether naive or doctrinaire, are fools or hypocrites….?” Charles Baudelaire, Author of “L’Ame du Vin”, 1857
That Italian wines
provide sommeliers
with the easiest wine
and food pairings?
It’s true.
The native acidity in
Italian wine coupled
with its usual lack of
tannin, or “dry” acid-
ity lets it build gusta-
tory bridges with
food that most other
wine regions would
miss. Plus, they’re a
good value and re-
mind us of our native
NorthWest wine-
making….
Oven-Roasted
Rosemary Chicken
with Smoked Paprika
Ingredients:
8 large bone-in Chicken thighs
5 teaspoons Smoked Paprika
16 sprigs fresh Rosemary
Preheat to 450 degrees. Make
slits across the width of each
chicken thigh.
Mix Paprika with a dash of salt,
lay it into each slit. With an-
other slit, incorporate the entire
sprig of Rosemary.
Place on rimmed baking sheet
and roast for 40-45 minutes.
tian Muscat fares very well), but Kimchi, in all of its incarna-
tions, remains aloof of any pairing outside of really cold, in-
nocuous beer or vodka. On the other side of the coin, I can't
think of a wine that does not go well with polenta... and the
nearly as friendly "Pizza" can be topped to make any wine
more delicious...
I always relish trying the truly great pairings we discover; but
in the middle of all that, most wine goes with most food
pretty well. You almost have to try to screw it up, so relax.
But like any good marriage counselor, there are guidelines
that make the chances of success that much more likely:
1. Pair heartier foods with heartier wines. Not sure which
wines are hearty? Visit some wineries, ask your favorite wine
pro, and taste, taste, taste.
2. Pair heartier, heavier wines with more aggressive cooking
methods. Poached preparations have a delicacy that posi-