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Exceeding Expectations: A Food & Wine Pairing Extraordinaire--Thanks to an Extraordinairily Talented Master Sommelier

Not too long ago, the Keeper Team had the opportunity to support TEXSOM. Combining our resources with some close friends, we decided to advance the TexSom cause by experiencing how a “full-blown” Master Sommelier (or “MS” as they call it in the biz), James Tidwell – and Founder of TexSom- would pair wines from the Four Seasons, Las Colinas Wine List with the menu of Executive Chef Katie Natale. Wow, what a smart move we made – James exemplified the Four Seasons mark of exceptional product and service, resulting in a dining extravaganza that exceeded our expectations. It was a unique experience to have two wines paired side by side with each course, both from a wine perspective and a wine/food pairing. To heighten the experience, each course included two different food preparations to share among each couple. The combined thought and effort by Chef Natale and MS James resulted in each couple sharing 12 food presentations, matched with 2 wines each!! Next is a brief highlight on the food and wine- we invite James to add his comments about the unique wines as he so aptly and interestingly shared with our group.

Let the pairing begin!

Pictured above is: Crispy Calamari, with Basil Pesto Aioli & Orange-Sweet Chili Vinaigrette

• Txomin Etxaniz, Getariako Txakolina Spain 2006

• Jim Clendenen Skin & Bones Reisling, Santa Barbara California 2006

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Chestnut Apple Shooter with Herb Crème Fraiche

• Jim Clendenen Skin & Bones Reisling, Santa Barbara California 2006

• Eric Brodelet Poire Granite Loire Valley NV – (This selection was unique to all and really did well with the chestnut.)

First Course- Dish #1:

This was kind of an Asian version of Oysters Rockefeller…

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Cape May Tempura Oysters over Wilted Spinach & Apple Wood Smoked Bacon

• Domaine Henri Gouges Nuits St. Georges, 1er Cru La Perrieres, Burgundy, France 2004

• Querciabella, Batar, Tuscany, Italy 2004

First Course- Dish #2:

This next combo was awesome – the texture of crispy polenta went well with the quail egg…

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Serrano Ham & Poached Quail Egg with Crispy Polenta & Leek Vinaigrette

• Domaine Henri Gouges Nuits-St.-Georges, 1er Cru La Perrieres, Burgundy, France 2004

• Querciabella, Batar, Tuscany, Italy 2004

Second Course – Dish #1:

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Yellow & Red Beet Tartar with Foie Gras Mousse & Spicy Pecans

• Robert Ampeau Volnay, 1er Cru Santenots 1990

• Weingut Brundlmayer Gruner Veltliner Reid Loiser Berg Kamptal Austria 2005

Second Course- Dish #2:

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Grilled Buffalo Brochettes with Nopalitos Fritos & Blood Orange Aioli

• Clos de Gat Har’El Syrah, Judean Hills Israel 2006

• Gilles Robin Crozes-Hermitage Papillon, Rhone Valley France 2007

Third Course- Dish #1:

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Belgium Endive & Pear Salad with Dried Currants, Candied Walnuts, & White Balsamic Vinaigrette

• Tilenus Mencia, Bierzo Spain 2000

• Nino Negri 5 Stelle Sforzato di Valtellina DOCG, Lombardy Italy 2004

Third Course- Dish #2:

We easily awarded this dish most unique presentation of the night and one that all of the foodies at the table want to recreate!

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Baby Greens Salad with Cucumber Belt, Prosciutto Crisp, Pear Tomatoes, & Gorgonzola Mousse

• Tilenus Mencia, Bierzo Spain 2000

• Nino Negri 5 Stelle Sforzato di Valtellina DOCG, Lombardy Italy 2004

Fourth Course – Dish #1:

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Crispy Skin Black Cod, with Bacon & Leek, Green Lentils & Saffron Beurre Blanc

• Leonetti Sangiovese, Walla Walla Washington 2006

• Quinta do Crasto Touriga Nacional, Douro Portugal 2004

Fourth Course- Dish #2:

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Pan Roasted Axis Venison Loin with Braised Red Cabbage & Huckleberry Demi

• Leonetti Sangiovese, Walla Walla Washington 2006

• Quinta do Crasto Touriga Nacional, Douro Portugal 2004

Dessert #1:

- See more at: http://www.keepercollection.com/blog/travel/exceeding-expectations-food-wine-pairing-extraordinaire-extraordinarily-talented-master-sommelier/#sthash.D99s4RxG.dpuf

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Brown Butter Pineapple Cake with Toasted Coconut Gelato

• Chateau Gilette Sauternes, Crème de Tete Bordeaux France 1975

Dessert #2:

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Pumpkin Empanadas

• D’Oliveiras Bual Reserva, Madeira Portugal 1908

Thanks to James Tidwell, MS, Chef Natale, and the Four Seasons Los Colinas for your support of TexSom and for the opportunity to have yet another memorable evening of wining and dining!

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