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Wine and Food Pairing a HIT!

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June 19, 2010  A wine and food pairing appropriately entitled “Do Blondes Have More Fun?”

Maso Canali Pinot Grigio
An Estate Bottled, Single Vineyard wine from Trentino, Italy. 7% of the grapes are dried on racks for several months, then the concentrated juice is blended back in with the rest for added depth and character. ($15)
Surprisingly: Onion rings and dipping sauces

Alamos Torrontes
This is the unique, fragrant grape of Argentina cultivated there since the times of the Conquistadors. Lively notes of citrus and peach interwoven with hints of jasmine and herbs make this wine perfect for spicy foods. ($9)
Capicola Rolls – Spicy cipacola ham rolled around goat cheese and micro greens topped with a three pepper relish.

Martin Codax Allbariño
This is Spain’s best white wine grape. Grown in the Rias Baixas region near the coast of the Atlantic Ocean, Albariño pairs wonderfully with seafood. It is an aromatic and complex wine that is rich, elegant, dry and crisp with flavors of ripe apples, peach, apricot, melon, grapefruit and lemon zest melded perfectly together with a bright minerality. ($13)
Bay Scallop Gratin – Individual gratins of bay scallops in a white wine sauce with a golden brown crust of garlic, shallots, prosciutto and panko bread crumbs

William Hill Chardonnay
This Central Coast wine has a tropical nose with toasty oak, pear and vanilla scents. Clean and soft on the palate, with butterscotch and tropical fruit flavors. Finishes dry with vanilla cream, buttered popcorn, lime, chalk and mineral flavors. ($12)
Crab Cakes – with sweet corn and peppers and whole seed mustard sauce

Whitehaven Sauvignon Blanc
From Marlborough, New Zealand, this wine is an intensely flavored, medium-bodied wine with vibrant peach, tropical fruit and grapefruit aromas and freshly cut herb undertones. A light straw colored wine with lemon tones, this wine refreshes the palate with a crisp, clean, lingering finish. ($15)
Shrimp Shooters

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