No matter what holiday you’re celebrating, good food and great wine is essential.
To help take your holiday event to the next level, we’ve brought together our Director of Tasting Rooms, Matt Rice with Executive Chef, Hany Ali to collaborate on three very special Europa Village wine and food pairings.
HOLIDAY WINE & FOOD PAIRING | APPETIZER
In this episode of Holiday Wine and Food Pairings, Chef Hany and Matt Rice pair a delectable bruschetta, a classic Italian appetizer, with heirloom tomatoes, fresh garlic, basil, and sliced mozzarella with our award winning 2019 Vienza, Arneis.
2019 VIENZA, ARNEIS
Aromas of honey baked pear, carnation and honeysuckle draw the taster in immediately and set the stage for greatness. On the palate this beautiful golden hued stunner lights up the senses with a surprisingly bright acidity. This crispness transitions into flavors of cantaloupe, lime pith and beeswax accentuated by the trademark full bodied feel of this special Piemontese varietal.
HOLIDAY WINE & FOOD PAIRING | ENTREE
In this episode of Holiday Wine and Food Pairings, Chef Hany and Matt Rice pair a hearty Coq Au Vin, a classic French dish, with braised chicken, red wine reduction, pearl onions, carrots, mushrooms, and toast points with our delicious C’est La Vie, En Vie and our 2019 C’est La Vie, Chardonnay.
C’EST LA VIE, EN VIE
Embracing the style of southern Rhône, the wine gives off a radiant, limpid garnet color, foreshadowing a complex nose of cherry liqueur, smoked meats, and bay leaf. A medium-bodied wine, flavors of strawberry, blueberry, and peppercorn, perfectly match a bright, tingling acidity that makes way for a mild and smooth tannin on the finish.
2019 C’EST LA VIE, CHARDONNAY
Aromas of fresh and bright honeycrisp apple, white flowers, and fresh brioche. On the palate, it sails above ordinary white wines with gossamer lightness and flavors of Bartlett pear softening into a tiny touch of cream.
HOLIDAY WINE & FOOD PAIRING | DESSERT
In this episode of Holiday Wine and Food Pairings, Chef Hany and Matt Rice pair a delicious Burnt Orange Cheesecake Coq Au Vin, a traditional dessert from San Sebastian Spain, with grilled Valencia oranges, cream cheese, and Greek yogurt our wonderful Bolero, Poco Rojo.
BOLERO, POCO ROJO
Aromas of ripe wild berries and stone fruits macerated in spirit. On the palate it is juicy and sweet..