 |
|
|
|
|
|
|
|
|
 |
 |
 |
|
|||||
 |
 |
 |
 |
 |
 |
|
||
|
December 10th, 2009 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive. Merlot Plus EVOO Pairing a red wine with beef? Beginner stuff. Pinot Gris with salmon? Fill ’er up. A big chunk of runny Brie or a thin slice of nutty Graddost? Hmm. How about olive oil? Huh? If you understand that it’s more about a food’s flavor profile than the actual food, then pairing the perfect wine is a cinch. Certified sommelier Joyce DeNeal and Marianne Prey, owner of Extra Virgin, An Olive Ovation, know all about it. Join the duo at Prey’s oasis of olive oil on Sunday, when they’ll delve into an international selection of wines, olive oils and cheeses while comparing, contrasting and pairing the flavor profiles of all three foods. Cheez Whiz? You’re on your own. Sauce pick: Wine, olive oil and cheese pairing class Where to get it: Sun., Dec. 13 – 4 to 5:30 p.m., Extra Virgin, An Olive Ovation, 143 Carondelet Plaza, Clayton Price: $30 per person Info: For reservations, call 314.727.6464 or visit extravirginoo.com. |
Advertise • Terms of Use • Privacy Policy • Contact Us
Sign Up • About Us • Home Page
©2009, All rights reserved, All content copyright Sauce Magazine.