I learnt as much as I forgot at this wine and food tasting

I like wine and I’m not afraid to say that I do.  In addition having grown up in Cape Town which is a stone’s throw away from some of the best vineyards (or wine farms) in the world, I do know my Chardonnay from my Chablis.

However, I am always willing to learn more and when I saw a Groupon Deal to undertake a wine and food tasting, I jumped at it.  It would almost be rude not to as I do seem to drink rather a lot of it.

So having picked up my friend (who had been on a 2 week detox) we made our way to La Pietra Restaurant - a surprisingly modern Italian on Commercial Road – and made our way down to the basement where the tasting was taking place.  

The instructor was from the Italian Sommielier Association (or some such trade body) but – as would characterise the whole night, she rattled through the introduction so fast, she could just as well have been from the Institute of Actuaries.    

However, what she did mention the following excellent tips:

• ·    Food brings its own flavour and so does the wine so they are supposed to create something better but different.
•  ·    If a food is from a specific region (e.g. Carbonara from Rome) then drinking a wine from Lazio is probably the best idea as ‘what grows together, goes together’.  It makes sense – if the residents of Rome who have been eating the dish for thousands of years recommend a wine, then they might be right. 
•        When pairing food and wine use Concordance (i.e. echos the flavours) or opposition (i.e. balances the flavours) so for example

a. Chenin Blanc goes well with Clams as it is clean/crisp which matches the seafood

b.Buttery Chardonnay goes well with creamy light cheeses as it again echos the flavours

However

c. Olives with young red light wines goes well as it diminishes the taste of the tannins. 

d.  Roquefort and sauterne works well together as they neutralise but complement 

•       Bubbly is a pallet cleanser which also works well with things like garlic bread.  I took this a sign that I obviously need to drink more of it.

All this knowledge was imparted at break-neck speed as we tasted wine and ploughed our way through the following menu:   

• ·         10 Min THEORY + focaccia - Wine: Prosecco Dogarina DOC Extra Dry
• ·         Starter - Charcuterie (San Daniele Ham, Coppa, Felino Salami) - Wine: Qalath Merlot IGT
• ·         Starter - Cheese (Sardinian Pecorino, Sheep/Cow cheese, Goat Cheese) - Wine: Qalath Merlot IGT
• ·         First Course - Lasagna Bolognese - Wine: Sangiovese del Rubicone, Soledoro 2012
• ·         Main Course - Smoked Pork Shin with Mashed Cannellini Beans - Wine: Promesa Rioja Crianza 2009
• ·         Dessert - Tiramisu' - Wine: Leyenda Pedro Ximenez half bottle NV

All in all as we stumbled out into the night, I can say I learnt a lot but forgot even more as I enjoyed the food so while the evening was excellent, I would have happily killed for the notes before my next dinner party!

L xx

Don’t forget to follow me on twitter @alittleofwhatyou