We were recently invited to attend a 515 Society hosted event to see firsthand what the perks of the 515 Society were like. For this Perfect Pairings event, the special guest was Michael Honig, President of Honig Vineyards and Winery, who paired Honig wines with the four course meal crafted by Executive Chef Phillippe Reininger.
For the first course, tuna tartar nicoise, haricot verts, and gaufrette potatoes were paired with 2012 Sauvignon Blanc Rutherford for a nice salty and sweet combo. The salt from the dish was balanced by the peach flavors from the wine.
For the first course, tuna tartar nicoise, haricot verts, and gaufrette potatoes were paired with 2012 Sauvignon Blanc Rutherford for a nice salty and sweet combo. The salt from the dish was balanced by the peach flavors from the wine.
Next roasted duck with green peppercorn and kale polenta were paired with 2011 Cabernet Savignon, which complemented the duck's rich gaminess.
It is rare that I eat duck and short rib in the same meal, but the next course paired a rich 2008 Cabernet Sauvignon Bertolucci with tender braised short rib topped with apple-jalapeno puree and rosemary crumble.
To finish things off, pineapple bread pudding and condensed milk ice cream were paired with a lovely dessert wine-the 2012 Late Harvest Sauvignon Blanc.
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