Savory Spice Shop & Paul Mathew Wines
Our June Foodie seminar was a great evening of flavors & fun! We focused on four spice blends of very different characters from The Savory Spice shop.
We started with 7 blends and narrowed our pairing down to 4 which we think represent very opposing flavors. Nantucket Rosemary & Citrus, Coastal CA Fennel Pollen, Park Hill Maple & Spice Pepper and Carolina High BBQ Rub.
We prepared each blend on a skinless chicken breast brushed with olive oil then sprinkled with the spice blend on both sides and grilled on our Primo grill.
Focusing on 5 wines, 2012 Rosé of Pinot, 2010 Chardonnay, 2012 Valdigue, 2010 Pinot Noir ( Ruxton Vineyard ) and 2012 Cab Franc, gave plenty of opportunity for discussion.
Everyone tasted through the wines and each spiced chicken individually & we recorded the results to share.
- Nantucket blend – 30% for each Chardonnay, Rosé & Valdiguie- Coastal CA - 75% Pinot then Chardonnay & 3rd was a tie of Vadiguie, Rosé Cab Franc
- Park Hill Maple – 70% Pinot then all other wines tied ( we all agreed that this
spice blend was the most versatile
- Carolina High – 50% / 50% Pinot Noir & Rosé
Personally I enjoyed the Rosé and the Cab Franc with every one but the consensus of the group did not. The only way to really know is by trying this at home.
The evening of spice heaven ended with Vindaloo Sweet Potatoes which we have regularly at home, served with 2009 TNT Pinot from the library. Not only was the wine devine but the pairing completed the evening like dessert. This recipe will appear on our recipe page within the month.
Every month our Foodie Seminar focuses on a different local purveyor of Fine Food. Calendar of these events is on our Web site, www.paulmathewvineyards.com
You can purchase these spice blends on line or if you have a local Savory Spice Shop. www.savoryspiceshop.com