Food & Wine Pairing with Chef Charles Oppman
Join us for the this new and tasty networking event, Food and Wining Tasting. Chef Charles Oppman will be preparing four delicious courses, pairing each with its perfect wine accompaniment.
Chef Charles’
Food & Wine Pairings
#1
Chicken, Cilantro, Bok Choy & Coconut Milk (Thailand)
Delicate, slightly sweet & salty, creamy, fruit.
Vouvray (France)
Creamy, crisp, soft, low acid, lemon, melon.
Vouvray pairs well with most seafood dishes, chicken and pork. Drink well chilled at 42 to 45ºF. Drink young, within 2 years of release
#2
Pasta Bolognese (Italy)
Bold, savory, tart, acidic, aromatic, soft texture.
Chianti (Italy)
Earthy, dry, soft tannins, cherry, mineral, raspberry, plum.
Chianti only comes from the Chianti region of Tuscany. Its primary red grapes are Sangiovese and Canaiolo; white grapes are also used.
#3
Beef Bourguignon (French)
Savory, hint of wine, strong beef flavor, aromatic, earthy.
Rioja (Spain)
Chef Charles’
Food & Wine Pairings
#1
Chicken, Cilantro, Bok Choy & Coconut Milk (Thailand)
Delicate, slightly sweet & salty, creamy, fruit.
Vouvray (France)
Creamy, crisp, soft, low acid, lemon, melon.
Vouvray pairs well with most seafood dishes, chicken and pork. Drink well chilled at 42 to 45ºF. Drink young, within 2 years of release
#2
Pasta Bolognese (Italy)
Bold, savory, tart, acidic, aromatic, soft texture.
Chianti (Italy)
Earthy, dry, soft tannins, cherry, mineral, raspberry, plum.
Chianti only comes from the Chianti region of Tuscany. Its primary red grapes are Sangiovese and Canaiolo; white grapes are also used.
#3
Beef Bourguignon (French)
Savory, hint of wine, strong beef flavor, aromatic, earthy.
Rioja (Spain)
| The Rioja region is Spanish wine royalty. Bold, bright, tannic, earthy flavors. Riojas goes well with fatty, steak, turkey and cured meats. Serve slightly chilled at 60-65ºF. #4 Pecan Ganache in Puff Pastry Shell Semi-sweet chocolate, creamy, nutty with savory pastry. Cava (Spain) Cava, a Spanish "sparkling wine", is a centuries-old tradition carried on in the northern areas of Spain. Cava is created in the same method as French Champagne; or bottle fermented in the traditional “methode champenois.” This cava a very light, white, fruity, perfumed wine. . |
Food & Wine Pairing with Chef Charles...
Date and Time
Thursday May 14, 2015
5:30 PM - 7:00 PM EDT
Thursday, May 14th
Appetizers - 5:00 p.m.
Food & Wine Pairing - 6:00 p.m.
Location
Bethany-Fenwick Area Chamber of Commerce
Fees/Admission
$35 per person includes a commemorative wine glass
