Food & Wine Pairings

“Burgundy makes you think of silly things, Bordeaux makes you speak of them, and Champagne makes you do them…”

A special menu. Aperitifs and specialty cocktails are being prepared and served by our excellent bar and wait staff. Buffet and plated appetizers, entrees, salads, desserts, and flaming coffee drinks are made in your kitchen and served to you and your guests in your home! The buzz of an eclectic group of old and new friends, all being tantalized by 12 Seasons… If this sounds like something you’d like to experience, contact us at chefcorey@12seasonswinebar.com  leave all the details to us!

Food & Wine Dinners are built around the pairing of a menu and wines that will be appropriate to bring out the best in each other. Our Master Sommeliers will consult with Chef Corey to determine the best wines and spirits to be paired with your menu. You may choose the style of the food or the terroir of the wine and we will pair them to create incredible sensory experiences for you…in your home.

(the following are some 2008 examples of Food & Wine Dinners from 12 Seasons)

#1.  Ravenna Menu

 

Yukon Gold Potatoes with Crème Fraiche, Caviar, & Chives

Canella Prosecco, NV

 

Foie Gras Torchon with Dried Fruits & Apple Chutney

Trefethen Dry Riesling, Napa Valley, 2006

 

Poached Shrimp & Pike Quenelles with Sauce Nantua

Pascal Jolivet Sancerre, Loire Valley, 2005

 

Duck Confit with Dijon Mustard Cream & Roasted Brussels Sprouts

Drouhin “Vero”, Burgundy, 2005

 

Peppered & Charred Venison Medallions with Truffled Demi-Glace

Raymond “R” Collection, California, 2005

 

Butter Poached Lobster with Lobster Gelee & Potatoes Maxim

Louis Latour Meursault, Burgundy, 2004

 

Grilled Contre-Filet “Florentine-Style, with Porcini Mushrooms, Melted Gorgonzola,

and Extra-Virgin Olive Oil

Cosentino “II Chiaretto”, Sangiovese, Napa, 2004

 

#2.  Steamboat Menu

Hors d’Oeuvres

Apple Caviar with Apple Reduction & Balsamic Vinegar

Oysters Mignonette, Sun-dried Tomato Pesto Palmiers

Goat Cheese Gougeres

Moet Chandon “White Star”

 

L’Entree

Escargots au Champagne

(Snails in Champagne and Chartreuse with Browned Butter)

2005 Chateau-Fuisse Pouilly-Fuisse

 

La Soupe

Soupe de Potiron

(Pumpkin & Acorn Squash Soup with Creme Fraiche)

2003 Louis Bernard Chateauneuf-du-Pape

 

Le Fruits de Mer

Quenelles de Brochet a l’Americaine

(Feather-Light Pike Dumplings in Lobster Sauce)

2003 Alex Gambal Clos du Cromin Meursault

 

Le Plat de Resistance

Fricassee de Lapin au Thym, Oignons Nouveaux

(Stew of Rabbit - 3 ways, with White Wine, Thyme, Demi-Glace, & Pearl Onions)

 

Les Legumes

Puree de Pommes de Terre

(Potato Puree with White Truffle Oil)

Mousse de Carottes

(Carrot Mousse)

2002 Domaine Harmand-Geoffroy Gevrey-Chambertin

 

La Salade

Salade d’Endives aux Noisettes et Gruyere

(A Fall Salad of Belgian Endive with Walnut Oil,

Toasted Walnuts, & Gruyere Cheese)

2005 Domaine Bind Humbrecht Riesling

 

 

Plats des Fromages

(Morbier, Bucheron, & Societe Roquefort

Served with Walnut-Fruit Bread)

Goat - Sheep - & Cow’s Cheeses

2003 Chateau Soucherie Chaume

 

Les Desserts

Gateau au Chocolate a la mode de Francais

(Signature Rum-Soaked Chocolate Cake, with Chocolate Ribbons, Chocolate Butter Cream, and Confectioner’s Sugar)

Moet et Chandon Nectar Imperiale

 

#3.  An Italian Menu

 

Delisio

Scallop Ceviche with Cucumber & Roasted Red Pepper Baskets

Elk Cove Pinot Grigio

 

Primo

Grilled Asparagus with Tangerine Mayonnaise & Soft-Fried Eggs

 Longflat Dry Reisling

 

Secundo

Roasted Butternut Squash Semolina Ravioli with Toasted Hazelnut & Sage Browned Butter, and topped with a Crisp Snap Pea Salad & Grated Parma Cheese

Preludio Non-Oak Chardonnay & Pinot Nero

 

Zuppa

Tuscan White Bean Soup with Roasted Savoy Cabbage,

Blistered Pancetta, & Oven-Dried Roma Tomatoes

La Cappicina Soave

 

Pesche

Seared & Butter Poached Wild Halibut with Ratatouille Gratin,

Balsamic Roasted Cippolini Onions, & a Radicchio Caesar Salad

Margan Dry Shiraz Rose & Petanque Grenache

 

Intermezzo

A simple Fruit Granitas

 

Contorni

Potato, Yam, & Carrot Nests cradling Boneless Roasted Quail,

stuffed with Artichoke & Leek Mousse with Grilled Oregano & Tomato Jus

Calistoga Cellars Sauvignon Blanc & Be Forville Nebiollo

 

Insalata

Mixed Lettuce with Extra-Virgin Olive Oil, Sea Salt & Roasted Peppers

 

Dolce

Lemoncello Zabaglione with Casaba, Cantaloupe, and Tuscan Melon

served with plates of Italian Cookies

La Spinetta Moscato d’Asti

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303.667.3768

Food Wine Pairings 12 Seasons