The making of a vintner dinner…
Hey everyone! Just a quick introduction, I’m Mary Bellando and I’m the Northwest Sales Manager for Dobbes Family Estate and Wine By Joe. I asked to be a guest blogger to let you all know about this amazing vintner dinner we are putting together with this tiny little restaurant called Ruth’s Chris Steak House, maybe you’ve heard of it? I went to Ruth’s Chris restaurant in Portland a couple weeks ago to put together the menu with the food and wine pairing for the Dobbes Family Estate wine dinner on Jan. 13th . It was awesome! I was with two of my sales reps from Young’s Columbia. We tasted each course they (Ruth’s Chris) want to serve at the dinner.
We started with an appetizer of BBQ shrimp in a zesty creamy BBQ sauce served with their yummy garlic bread. We chose the 2007 Dobbes Family Estate Pinot Gris to pair with that dish. Next was a fabulous harvest salad with mixed greens, dried cherries, toasted pecans and a little goat cheese, we decided on the 2008 Dobbes Viognier for that dish.
The entrée was their signature filet toped with a crab cake and drizzled with a béarnaise! We couldn’t decide on which red we wanted to use for that course because the Pinot Noir and Syrah were both excellent with the dish, so we decided to use both! That filet course will be served with Dobbes 2005 Cuvee Pinot Noir and the 2005 Grand Assemblage Syrah. We thought it would be a good food and wine pairing education to taste two different varietals with the same dish. The last course was Ruth’s Chris famous Crème Brule we of course paired that dish with the Dobbes 2007 Late Harvest Viognier.
I am really looking forward to this dinner on January 13 at Ruth’s Chris. There are only 30 seats available it should sell out quickly!
Mary
Tags: Dobbes Family Estate Winery, filet, Pinot Noir, Ruth's Chris Steak House, vintner dinner
