Last week we attended a wine tasting seminar put on by a local liquor store. The “New World Whites” seminar focused completely on white wines, which is rare. The wines came from Australia, Africa, South America and the U.S. “New World” is anything that isn’t “Old World,” meaning Europe, where wines have been grown for centuries.
This tasting inspired us to do a little cooking and put on a pairing dinner of our own.
Course One – Lobster Tails and an Argentinian White
We cooked four lobster tails over a charcoal grill (the weather didn’t exactly cooperate with us, flakes of snow sprinkled the cold water tails) basted in garlic herb butter, we recommend “Kerry Gold” butter from Ireland.
The wine paired with this seafood fest was Michel Torino’s Don David Torrontes. This wine is grown in Argentina using the Torrontes grape. It’s dry but zesty body contains hints of fruity flavor that’s not overpowering. This grape is very unique so if it’s available in your area, we would definitely recommend it! Argentina is home to the highest altitude vineyards in the world.
Course Two – Filet Mignon and a South African Red
A reverse seared filet crusted with ground pepper and sea salt is the perfect mate for this DELICIOUS South African wine, The Wolftrap’s Syrah. We cooked the filet in an iron skillet that was heated until it smoked. A few minutes on each side, then in the oven for a bit if you like your cuts medium. Our side was risotto cooked with chicken broth, a lot of patient love and aged parmesan cheese.
Although we obviously didn’t taste this red wine at our “New World Whites” seminar, the sommelier recommended it to us as we tasted a white wine by the same makers in South Africa. South Africa is still experimenting with their techniques and grapes and this wine is really exciting. Fruity, but dry, it has a great body. I don’t even like reds and I found myself pouring another glass of this!
Bonus Tips –
Although our side didn’t work out for the first seafood course, we would recommend a caesar salad or asparagus spears to go with the lobster.
Have fun with the process for this meal, take some time in between courses and have a dark roasted coffee or espresso.
Milkshakes are a perfect way to end this meal, with peanut butter or brownie ice cream.
What are your favorite pairings?
Hearth&Sprout 