Merryvale Wine Dinner

I wanted to touch on the thought process behind pairing food with wines and how to compliment the flavors of the wine. I've chosen a couple examples below based on quite frankly, my rather limited photography skills. I'm still working on that.

Merryvale Vineyards is a picture of true Napa valley wines, a snapshot of rolling hills framed by trellises bursting with fruit. It's picturesque setting is matched only by the quality of their crafted wines. You can visit their web address here.

Scallop & Endive I find that portion size makes a difference in what is an appropriate pairing. The flavors of blue cheese and braised endive or the residual quality of a sticky fig may seem a bit heavy for a chardonnay, however, when used in moderation they will actually serve to enhance the clean fruit flavors. The savory red endive and creamy blue cheese flavors will match well with the pear and melon taste of the wine, while the crisp saltyness of the scallop will compliment the mineral toasty notes. A side by side presentation allows for the diner to pick and choose as they sip giving them control over their experience. I don't want this to sound inflated or imposing, after all it's all about enjoying the moment. My advice when thinking about what you should serve with any wine is this, consider the whole picture, starting with who you are serving and what their likes may be (including yourself). If you are serving multiple courses, be careful of portion size.

Trio Dessert.

Grilled Venison loin.