Saturday, November 10, 2012

Sunday Sommelier Series: "Alsatian Wines: Aromatic Varietals" - Elgin, Texas


Sunday, November 11, 2012 from 3:00 PM - 6:00 PM
Elgin, Texas

The Voluptuous Table
Elgin, Texas 78621
512-55EAT44

Cost: $37 per person

What to drink with your Thanksgiving meal?  But why not join us on the Sunday the 11th for a tiny tutorial in Alsatian wines and why we think they're so appropriate with Thanksgiving fare? 
The wines you'll taste for this month's Sunday Sommelier Series have been described as mysterious, little-known, pathologically misunderstood by Americans and of course, aromatic.  Alsace is known for its confluence of German and French influences and its wines are dry, floral and spicy, a wonderful accompaniment to the rich foods that are passed around our Thanksgiving tables.
The way we'll demonstrate this is to deconstruct familiar Thanksgiving dishes and to recreate them in a fresh way.  We'll open with bubbles, the Pierre Sparr Cremant d'Alsace, a dry, crisp sparkler with notes of honeysuckle, white peaches and lemon.  We'll pair this with a puff of spinach and Gruyere cheese reminiscent of your Aunt Masie's spinach souffle.

We'll then continue on to a flight of Zind-Humbrecht wines, starting with the Pinot Blanc, which is described as juicy and balanced with a tang of acidity.  The minerality of this white wine is laced with flavors of peach, kumquat and spice.  Enjoy this wine with a savory, moist bread pudding draped with a rich cream gravy and fried sage.  Think herb stuffing and creamed onions.

The Z-H Gewurztraminer follows: bright, fresh and lightly acidic with notes of orange sorbet, star fruit and grapefruit zest.  Taste this wine with sweet potato and pear chips served with a ginger-orange compote for dipping.  This is not yo mama's candied sweet potatoes!

Our final Z-H wine is the 2011 Reisling, redolent of ground ginger, anise and allspice as well as yellow apple, toasted almond and a hint of pastry.  This wine is round and creamy with a lovely balance of zesty acidity.  You'll enjoy tasting this wine with a roasted butternut squash ravioli finished with a brown butter sauce and garnished with candied pecans and a hint of chile.  This is pumpkin pie drenched in butter and tweaked with a hint of picante.

As always, we look forward to your company.  Please join us for this special opportunity.We look forward to seeing you around The Voluptuous Table!

To RSVP, click here.
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