One of the great perks of my position at Heron Hill is setting up winemaker dinners with our winemaker Thomas and local chefs. It's awesome to witness the interplay between the artistry and creativity of the chef balanced by the scientific and organoleptic skills of the winemaker. Both chef and winemaker create, but when they work together a synergistic effect is brought to life. The ultimate goal is for the taster to experience a new combination of flavors that are unique. "The sum is greater than the parts." It's impossible to ignore the fine detail of the flavors, textures and aromas. One of my favorite pairings to date was a red snapper with lobster butter and fresh lavender paired with the Heron Hill Unoaked Chardonnay. It was truly a tasting experience!
Crème Brule is also a favorite of mine, especially when accompanied by a finely balanced Heron Hill Late Harvest. I've enjoyed many great Crème Brule’s that have paired beautifully with our Heron Hill Late Harvest Vidal Blanc. Another great dessert experience includes using the Heron Hill Ingle Vineyard Late Harvest Riesling 2006. This was recently rated, Outstanding - 90 points, by Senior Editor of Wine Spectator, James Molesworth. He writes, "Shows a mature whiff of marzipan, followed by creamed peach, yellow apple and lemon verbena flavors, all allied to a rich palate. Not overtly sweet, this lets its flavors hang with balance and elegance. Nicely done." Our winemaker, Thomas offers an elegant match to this wine suggesting poached Asian pear with a light crème anglaise, accompanied by an assortment of fresh local field berries that would encourage a fine acid interplay with the wine. Maybe a few sprigs of fresh mint on the side.... 
Attending a winemaker dinner is a great way to experience the chef and winemaker's visions as well as giving you the opportunity to ask questions or chat with them. It's always a fun and enjoyable evening to share with friends or family. Our next winemaker dinner is currently in the works for Thursday July 30th from 6pm- 8pm. Heron Hill is proud to pair up with executive chef John Kelly of the Hilton Garden Inn - Elmira. Reservations 
can be made by contacting Debby Cacala at the Hilton Garden Inn at (607) 795-1111. The cost will be $75 per person or $140 per couple.Thomas and I hope to see you there! Click here for more info about the event.
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1 comments:
I love winemaker's dinners. It is always exciting to see the creative preparations and the pairings that they highlight. It leaves you with a better idea of how flavors marry to create something really special and how you can recreate that experience at home.
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