Exclusive Food And Wine Pairing Dinner By Charles Perrin

Food And Wine Pairing

Food and wine pairing is still one of the mystified areas in wine. There is often pressure to come up with new and innovative pairings that actually work. What should be paired with what to make a good combination of food and wine?  The basis of a good match is when the flavors and textures of the food and the wine work in harmony. 

Food can totally transform the flavor of a wine. In particular, proteins in meat and cheese can soften the tannins in red wines. Some wines seem at first too austere or one-dimensional but are miraculously transformed when paired with food. 

Wine has an almost mutual relationship with food, just like a seasoning, it improves the food and the food brings out the flavor in the wine. With good research and practicing a few simple rules and steps, everyone can become a successful harmonisateur.

The successful pairing was demonstrated very clearly at an exclusive specially crafted 5-course dinner where a custom made a recipe from award-winning Chef Mohsine Korich and Charles Perrin was made available to the patrons at The Lord Erroll Gourmet Restaurant in RuakaRoad.

The starter comprised of smoked Chicken Terrine, confit of chicken, Garlick and Thyme, Micro Greens and Balsamic Thyme Vinaigrette. There was also an option of Carpaccio of Beetroot, Grilled Courgette, Feta Cheese, Micro Greens and Balsamic. The starter was to be paired by Perrin Reserve Blanc.

Soup was next in the menu and it also came in two options of Petite Bouillabaisse, Rouille and Garlic Croutons. Or Consommé of sundried tomatoes,  Ricotta Spinach Ravioli. They were paired with Miraval Rose.

The third course was Smoked Duck Breast, Chocolate and Vanilla Reduction and Red Cabbage or Caviar of smoked Aubergine with Rucola and Grilled Red Pepper Coulis paired with Chateau Beaucastel Coudoulet Cotes Du Rhone Rouge.

Finally, the main course was made available to the patrons. It consisted of French Rack of Lamb from Rift Valley, Reduction of Port Wine, Rosemary, and Kitui honey. The other option was Pan Seared Polenta with Moroccan Sweet Peppers and sweet Garlic Foam. They were paired with Perrin Chateauneuf Du Pape Rouge

The Dessert was white and dark Chocolate Mousse, Lemon Cremeux paired with La Vielle Ferme Brut Reserve.

The dinner was a success and everyone in their diversity of taste and preference went home happy and satisfied thanking the chefs of the night for their creativity and attention to detail.


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