Three Course Tasting Menu Pairing
Written By: Dylan York on Tue, Dec 11th 2007
Courses: Jumbo Prawn Cocktail, Trio of Tuna Tartare, Seared Pork Belly
Wines: 2004 Didier Dagueneau Silex Pouilly Fume (Sauvignon Blanc), 2005 Planeta Cometa (Fiano), 2004 Twelve Pinot Noir
With less than a month left before I depart on my trip I find myself opening up wines that I normally would not. The biggest part of studying for the Masters of Wine is tasting, so I have started my investigation on how to get wine down to the island. However I don't want to take any chances with shipping my favorites, so for the sake of wine research I want to share some notes with you.
Recently I had my eye on two bottles that I wanted to drink, 2004 Silex Pouilly-Fume (100% Sauvignon Blanc) by Didier Dagueneau and 2005 Cometa (100% Fiano) by Planeta. These are some of the most interesting white wines on the market and by far two of my favorites. I needed a good lineup of cuisine to compliment these wines and luckily my girlfriend was preparing a multi-course dinner that would pair perfectly. With such a busy schedule it can be hard to find the time to dine out so we like to make our own fine cuisine at home.
Our first course was a Jumbo Prawn Cocktail with baby arugula and spicy cocktail sauce. The Cometa was a great partner with this classic dish. Adding the spicy greens lent itself perfectly to the silky minerality of the wine.
The second course was a Trio of Tuna Tartare that paired great with both wines. The trio consisted of a Ginger red pepper sesame tartare, a scallion and shitake mushroom tartare drizzled with spring onion oil, and the third was a spicy cucumber tartare. The Silex had become such a great wine since I last had it. Upon release it practically took the enamel off my teeth because of the high acidity, but now the acid had calmed and it was beautiful but still needs time. I have a few of these left so I am shipping this wine to my storage unit and will try to forget that I have it. The only way to drink Dagueneau is with time and patience.
For the third course we prepared a seared pork belly over a scallop congee. I decided to throw in a red so I opened the 2004 Twelve Pinot Noir from Oregon. There is very little of this wine made and its no more than thirty-five dollars a bottle. Track it down, it's a steal.
Enjoying good food and wine at home is what it's all about. Challenge yourself in not only your wine selections but in the food you prepare at home as well.
