Food and Wine Pairing : A Sensory Experience

238 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions

“Fire and Ice” Northwest Oysters

Baked Olympia Oysters Topped with Roasted Shallots, Ginger and Proscuitto. Served with a Savory

Sorbet of Fennel, Lime, and Riesling

Wine: Chateau Ste. Michelle Eroica Riesling 2004

Asian Chowder of Coconut, Lingcod, and Geoduck Clam

Smoked Lingcod, Coconut Milk, Galangal and Tomato, Served with Geoduck Clam Sashimi

Wine: Columbia Winery Gew rztraminer 2004

Roasted Columbia Basin Pheasant

Marinated in Grappa, Served with German Bread Dumplings and Reduction of Lemberger Wine,

BlackPepper, Mustard, and Molasses

Wine: Kiona Lemberger 2002

Cedar-Planked Idaho Rainbow Trout

Served with Lemon-Dusted Asparagus Tips and Micro-greens

Wine: Continue with Lemberger

Roasted Loin of Venison

With Smoked Trio of Beets, Mashed Idaho Potatoes, and Syrah Demiglace

Wine: McCrea Cellars, Boushey Grand C te Vineyard Syrah 2002

Rouge Creamery Oregonzola and Washington State Cougar Gold Cheddar

Served with Thyme-Infused Honey, Apricot-Orange Conserve, and Dried- Cherry Compote

Wine: Continue with Syrah or begin dessert wine

Sweet Flavors of the Northwest

Walnut Lacey Cookie Cup Filled with Homemade Vanilla Ice Cream and Strawberry-Rhubarb

Sauce

Wine: David Hill Vineyard Muscat Port

Figure 11.1

Menu: Food and Wine of the Pacific Northwest