Exploring the Art of Wine Dinners in Asheville
Ah, Asheville! The vibrant city nestled in the Blue Ridge Mountains is not just known for its beautiful scenery and artsy vibe; it’s a hub for food and wine lovers alike. As fall sets in, many of us are gearing up for the season of wine dinners. But let’s be honest: not all wine dinners are created equal. Some are memorable experiences that leave you dreaming of the next course, while others may fade into the background of your culinary adventures. So, what makes one dinner outstanding while another is quickly forgotten? We had a chance to chat with Chef Sam Etheridge from Quench!, who shared his secrets on how to earn those rave reviews.
Location Matters
First off, Chef Etheridge emphasizes a crucial factor when organizing a wine dinner: location, location, location. He believes that understanding where the wine comes from is essential. Each winery typically brings a selection of four to six wines to feature, and Etheridge strives to incorporate a sense of place into his dishes. For instance, during a recent dinner featuring wines from Materra in California, he pointed out that California cuisine reflects a blend of diverse influences, especially Mexican flavors. This led him to creatively add a puréed salami to his dish, providing a little spiciness that paired beautifully with the full-bodied red wine called Midnight.
The Perfect Pairing
The 2021 Midnight boasts an inky purple hue and delightful fruit-forward aromas, which Chef Etheridge skillfully complements with his culinary creations. His approach to pairing is simple yet profound: “What grows together goes together.” This philosophy plays a pivotal role in his cooking, but it doesn’t stop there! Etheridge believes that proper pairings should enhance the flavors of the wine. He aims to highlight notes of black currant, blueberry, and spices like white pepper that the wine carries, all while making sure his dishes bring out the best qualities of each wine.
A Taste of Variety
At his wine dinners, Chef Etheridge takes it up a notch by serving two similar wines with the same dish. This allows diners to experience firsthand how different wines can change the flavor profile of a meal. “The goal is to stretch the limits of the usual pairings and encourage exploration,” he explains. For example, during the Materra dinner, they showcased two Bordeaux Blends: Materra Right Bank and Materra Hidden Block. This idea of comparing a Merlot-based wine with a Cabernet Sauvignon one gave diners a unique perspective on how the richness of flavors and the sweetness of various ingredients interact.
Finding the Sweet Spot
The highlight of the evening was a deliciously tender beef dish served with black garlic mole. The combination was intended to draw attention to the rich flavors of the wines while showcasing their individual complexities. Interestingly, many diners found themselves gravitating towards the Right Bank Merlot, a choice that deviated from the norm. Chef Etheridge meticulously designed the black garlic mole to elevate the flavors of black cherry, ripe plums, and hints of spicy oak found in the wine.
The dinner was such a success that the winery even invited Etheridge to host a cooking event in California! Now, that’s what we call a win-win situation!
Save the Date!
For those interested in diving into the world of wine dinners, mark your calendars for the upcoming Thanksgiving Dinner featuring Ken Wright Wines on Thursday, November 14, at Quench! in Woodfin. It’s a perfect opportunity to celebrate the season with delectable food and exquisite wines.
As we prepare for this wonderful season of wine dinners, let’s take a page from Chef Etheridge’s book—embrace the art of pairing and savor the flavors that each glass of wine has to offer.
