We recently held a company retreat for my small staff and instead of taking them to dinner, I decided to pair wine and courses. Many of my staff had only experienced the "white zinfandels" of wines, so I tried to offer some sweeter and less expensive wines that they might seek out in the future. Here's what we had:
1. Seared Scallops and Chanterelles with a Basil Walnut Vinaigrette
Paired with Mionetto Il Moscato N/V –Italy, Segura Viudas Brut Reserva Cava N/V - Spain
2. King crab sautéed in garlic butter
Paired with Goundrey Unwooded Chardonnay - Australia
3. Grilled prawns with Mango Salsa and honey glazed Szechuan carrot
Paired with Dr. Loosen Riesling - Germany
4. Eggplant Parmigana
Paired with Ricossa Barbera D'Asti 2004-, Ruffino Il Ducale 2003 - Italy
5. Grilled Chicken Breast with a savory Plum sauce
Paired with Heartland Shiraz 2004 and 2005, - Australia
6. Dessert – The ultimate chocolate cake, Lemon sponge cake
Paired with Buller Fine Old Muscat – Australia
The whole thing seemed a big hit. Most people found something they liked to drink and the food seemed to hit the spot. I think they also liked having the boss in the kitchen working for them...for a change.
Anyone else have a similar experience?