Cooking Class at Jar: July, 2011

Another wonderful cooking class at Jar! As much as I am a night owl and would prefer to not have to get suited up before noon, I always get such joy out of guiding an eager group of palates through lunch in Jar's kitchen. Introducing people to new food and wine combinations is what this job is all about!

As the guests filed into the kitchen on this particular Saturday in July, I started them out with the Terres Secretes 'Blanc de Noir' Cremant de Bourgogne NV. A 100% Pinot Noir sparkler from Burgundy, it is a perfect summer wine: clean, aromatic, with crisp acidity and interesting, but unintrusive flavors. At under $20 a bottle retail, I'd happily serve it to anyone in lieu of Champagne and challenge them not to enjoy it. I must be right; all of the Champagne flutes were empty by the time the first course had arrived...

Suzanne demonstrated how to prepare her White Peach and Celery Salad, which also features Parmesan Reggiano and Marcona Almonds. I always tell the class that salads are challenging and often surprising to pair to. This was no exception. The evening prior, I lined up about eight different styles of wine and would never have believed that the Londer Dry Gewurztraminer 2008 from Anderson Valley would have been my favorite. While Gewurztraminer has a reputation for being overblown and super-intense, this expression is still floral and fruity on the nose as one would expect, but much leaner and crisper on the palate. In fact, almost chalky, it reminds me of the Polar Cups (lemon slushies) I used to get when I was a kid after a day at the beach. I'm still surprised at how much I liked this match.

For the entree, Suzanne prepared the Braised Ribs she served at the Tablas Creek wine dinner. Offering me an opportunity to break free from the New World, I went directly to the Rhone and provided a Domaine du Cayron Gigondas 2007. The ripeness of the 2007 Rhone vintage supported the sweetness of the sauce. Also, Cayron's wines have a tendency to be more meaty and, particularly in this bottling, offers a significant note of charred bell pepper that I love. People were "wow"-ed by this wine geek-y wine.

Another successful day of pairings and discovery. I continue to learn something new everyday about the chemistry of food and wine. I must take this opportunity to express how lucky I feel to have the opportunity to dabble in this fascinating world. And to share it, of course, with those who have the patience to read about it. Cheers!