Learn to pair food and wine in Vail
VAIL – Pairing a perfect wine with food is sort of like finding a great new recipe. That combination of the right ingredients creates a fabulous dish you’ll serve over and over again. Similar to that great recipe, pairing the right wine with food creates a combination that compliments and highlights the experience of both food and wine. Understanding what goes into that ideal match is the basis of Monday night’s interactive seminar at Sweet Basil. “Food and Wine Pairings” is the second event of the restaurant’s weekly cooking and entertaining series called ‘Love our Locals’ running through June 21. On Monday night, Wade Vizena, Sweet Basil’s wine director, will share his secrets and simple techniques to create that perfect match. “The basic structural components in wine are easily paired with the structural components in food,” Vizena says. “Simply match those components and you match your wine to your food.” Vizena will use Sweet Basil’s vast pantry to highlight some basic flavor profiles in food. Then, through side by side sampling, attendees will be able to match those profiles with the same ones in a wine. This basic understanding of how the components interact is the main focus of the seminar. “I want to teach people how to identify these flavors to make great pairings,” Vizena says. Anne Barnett from Edwards has a home cellar of over 200 wines and has already booked her seat for Monday night’s seminar. “The only thing that stresses me out when I’m entertaining is how to pick a wine to go with the food that I’ll be serving,” Barnett says. “Or, when I pick a great wine from our cellar, how do I figure out what food will enhance the flavor of the wine?” The Food and Wine Pairing seminar will be held in the private dining room at Sweet Basil Restaurant in Vail from 5:30 p.m. to 6:45 p.m. on Monday. Reservations are required. The event costs $25 or choose any four Love our Locals events for $80. “Gone are the days when the rule was: Cabernet Sauvignon with steak and Chardonnay with fish,” Vizena says. “Big oak wines overpower the delicate flavors of most foods. I like to see wine as a background rather than a foreground to a meal – a compliment to enhance your food.” For more information about Sweet Basil, or to make reservations visit http://www.sweetbasil-vail.com or call 970-476-0125.