Where's My Cape?

Recently a friend of mine frantically facebooked (isn't it funny that that's become a verb?) me that he was going to an engagement party for two of his friends and that at the last minute they sprung a little surprise on him...He, a beverage sales rep and the closest thing they had to a connoisseur, was to pair wine with the menu they'd created and lead the guests through a tasting of his choices. This would be all fine and well, except that he doesn't know a thing about wine!(Cue the horror movie screechy music.) To make matters worse, the menu was entirely vegetarian...the sommelier's gastronomic nemesis! (Cue music scarier than horror movie stuff...Cue the Baroque!) And there's a budget: $400 for 15 guests.

Now, for those of you out there, like my friend, who think Barbaresco is an Italian wrestler, consider this. Among the repertoire of experts you have in your life - a plummer, an accountant, a bikini waxer, whatever - consider adding a sommelier. You'll find us at fine restaurants, at wine related events, all over the internet and heck, maybe even in the liquor store. Make friends with one. Bring over a tuna casserole, send a Christmas card, stay in touch. You never know when you might need one to bail you out of an uncomfortable social situation...

"My daughter's getting married and wants to serve turkey and thai food at the reception! What wine do I serve???" Easy! Off-dry Riesling.

"My wife's chirpin' me that I never do anything nice for her." A common problem in relationships. Buy her an $8 bottle of Tarapaca Sauvignon Blanc, run her a bath, stick the wine in a chiller beside the tub and presto! Your Monday nights are all about football. What a deal!

So how, do you ask, did I save the day for my friend? Have a look:

Tuna Tartar on Wonton Crisps with chili mayo paired with Val d'Oca Prosecco di Valdobiadenne. An inexpensive Italian dry sparkling wine to lighten up the tuna and keep the chili dancing on the tongue.

Herbed Potato Latkes with Sour Cream and Chives paired with Oyster Bay Chardonnay. A buttery Chard with crisp green notes to cleanse the palate from the sour cream and compliment the zing of the chives.

Phyllo & Camembert Pouch with Raspberry Coulis paired with Lindeman's Bin 99 Pinot Noir. A light-bodied red with soft berry and vanilla tones and a hint of earthiness, not to out-do the delicacy of the pastry while emphasizing the flavour of the cheese.

Oriental Eggplant Roulade with Goat Cheese & Sundried Tomato Stuffing paired with Angel's Gate Cabernet Franc. A wine with enough acidity and oomph to stand up to the vegetal notes of the eggplant and sundried tomato without blowing the goat cheese out of the water.

Cherry Tomato Cups with minted Sweet Pea Dressing paired with Villa Maria Sauvignon Blanc. A vivacious Kiwi wine with tropical notes, racy acidity and a little something green, not compete with the acidity of the tomatoes but encourage the mint and sweet pea flavours.

Spring Rolls with Plum Sauce paired with Cave Spring Off-Dry Riesling. A sweet and sour wine of sorts, for a sweet and sour dish.

Mixed Olive Salad on Garlic Crostini paired with Santa Cristina Sangiovese. Olives and garlic are a sommelier's nightmare! When in doubt, pair them with wine from home, their home that is. This medium-bodied, cherry and smoke Italian is sure to do the trick.

Fresh Fig and Goat Cheese with a Red Wine Reduction paired with Fonseca Bin 27 Ruby Reserve Port. A medium-bodied, soft and juicy port, perfectly envelops the fig and goat cheese while mimicking the notes of the reduction.

Voila! My friend was a hit at the party...though he doesn't remember anything after the 3rd course! My work here is done!

Count yourselves among the lucky ones. You have a friendly neighbourhood sommelier right here at your fingertips. Email me anytime with your questions! vanessa@grapepotential.com