Corkbuzz Online | Food & Wine Pairing for Spring & Summer

April 25 2020 | 2:00 PM - 3:00 PM

Before you know it, spring will be here, followed by summer. We can shed our winter coats & gloves and wear lighter sweaters that will eventually lead to bathing suits and flip-flops. As the ground warms, spring vegetables are born, followed by summer produce that is so ripe it tastes sweet. I dream about these seasonal changes and the fun we can have with adjusting our pairings and drinking with wine. Help me feel like I am back in my restaurant, serving you today, and having these conversations. 

For today's class, if you are able to I would recommend the following: 

Put a "snack plate" together for our 2 pm class consisting of the following: (This is intentionally a vague list, so modify as needed and not everything is necessary) Leave something out if you want. Some ingredients have multiple flavors ie: Olives can be salty and acidic. If you can't find a wine or food, just commit to vividly remembering it or trust me when I describe it, this is not meant to add more stress to your day. 

1. Something salty- examples: chips, nuts, popcorn, olives, actually salt

2. Something acidic- examples: cornichons, pickles, a lemon, lime

3. Something sweet- candy, jelly bean, sweet sauce like duck sauce, or bbq or plain sugar

4. Something fatty- charcuterie, rich cheese, butter 

5. Something earthy or rich in umami- soy sauce, earthy vegetables you cooked like leftover mushrooms, raw vegetables, cracked peppercorns or other dried spices that taste earthy

Open a few wines if you have that luxury or use leftover bottles from wines you have had open such as 

1. Something sparkling or other acidic wine: crisp white like Chablis, Sancerre, etc. 

2. Something slightly richer in body like a creamy chardonnay, a rose or Pinot Noir or other light chillable red

3. Something bigger and bolder like a Cabernet Sauvignon, Barolo or other tannic red wine 

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