WINE
Wine Dinners by Manny Ortiz, Food & Beverage Director, the Clubs of Cordillera Ranch
I have spent much of my career organizing and attending wine dinners. For industry professionals it is definitely our favorite part of being in the hospitality business! What appears as just a simple way of pairing wines can be very difficult to execute. Let me explain in simple terms – we all have different taste and different pallets. I often suggest that people should drink what they like and not what I suggest. That’s the challenge when we match wine and food. It’s all about our own preferences. It can be somewhat confusing since we are supposed to be the professionals. So what’s the big deal in doing wine dinners? I like to think of a wine dinner as a celebration with many friends and associates. Each time we plan our dinners, we get the benefit of tasting many types of wines from many parts of the world. It then becomes our challenge to pair these wines with food. Simply stated a wine dinner is a multi-course dinner served with several different wines. I’ve been to wine dinners where there is only one wine paired with each dish, however I am finding it quite appealing for our members to pair the same varietal from different parts of the world with each course. I find that the more that we can eliminate the mystique of the names of varietals associated with wine growing regions. Let me explain. A Sauvignon Blanc from California is the same as a
24 | May/june 2014
Sancerre from France. The difference is how each country approaches growing varietals. It’s the relationship of that wine to the soil and the winemaker. It gives us a way to provide a broader acceptance to wines from all over the globe versus a wine that we might be more familiar with. It truly makes it an educational and fun experience. Wine dinners allow us to showcase great wine and the talents of our culinary team. And yes, there is a formula starting with the reception. The reception gives the attendees time to visit with one another and is generally used to introduce the guest speaker to the attendees. Normally we try to get someone who is directly connected to the winery such as a vineyard owner or a winemaker however it is also acceptable to have a representative that is either with the winery or an industry professional. Following the reception, the dining celebration begins. Each wine is paired with a different course starting with lighter varietals together with soup, salad, appetizer, entrée and finally dessert. It should end with the crescendo of the best of the best matching the best wine with the best menu item. The result should be a culinary experience matching all the flavors and nuances of both the wine and the meal itself. Cheers and to your health!