Recipe(tried): Some comments & recipes for Dina's Wine Tasting Party.

"...There is nothing like a few bottles of wine to enhance the holiday festivities. You may be hesitant to throw a wine tasting party imagining that you must be a wine connoisseur with a cellar full of vintage Bordeaux to host a proper event. We beg to differ; anyone can have an enjoyable, enlightening and stress-free wine tasting party. We've provided a few tips to send you in the right direction. You certainly don't have to follow all of these guidelines to have a successful party, but taking these ideas into consideration will guarantee a wine tasting celebration that will both entertain and educate.

Variety is not only the spice of life, but also the key to a great wine tasting party. Serving a diverse selection of wines from several different wine regions is a good way to please all of your guests while also allowing people to compare and contrast different wine styles. Take this opportunity to introduce your guests to wines made from obscure grape varieties or produced in up and coming wine regions. It's a fairly safe bet that your guests have tasted a Cabernet Sauvignon from Napa Valley, but have they ever tried a great Albarino from Spain (Lagar de Cervera or a Conde de Albarei)or an Aglianico from Sicily? Not only will you broaden the wine horizons of your guests, you'll likely save money by seeking out lesser-known wines.

Take a moment to learn about the wines that you're serving. Use the Internet, the wine merchant who sold you the wine, or the back label as a resource. It may seem like a lot of homework, but your guests will appreciate even the smallest tidbits of information about a wine they find enjoyable.

Think about what foods or cheeses will complement each wine (for Spanish wines some Manchego cheese (Goat Cheese) or some Cabrales (Spanish blue cheese). For Italian wines some Provolone or Gorgonzola or an aged smoky Mozzarella. Again, variety is the golden rule. Offer a wide range of appetizers to allow each wine to shine. We've included some suggestions to get the ball rolling:


Ceviche with Wonton Chips:
Source:Chef Alexandra Ewald, La Tapa, Cruz Bay, St. John
Yield: 4 Servings
This dish screams for a light-bodied white wine with good acidity. A Sauvignon Blanc (I love Spanish FRANSOLA) is the natural choice. Look to Sancerre, Pouilly-Fume, New Zealand, South Africa, and California for good examples of this varietal. You could also try a bright and lively Albarino from Spain (like the ones I previously mentioned-LAGAR DE CERVERA & CONDE DE ALBAREI), a complex and racy Riesling from Germany, or a clean and crisp Pinot Grigio from Italy.

For the Ceviche:

1 pound fresh mahi mahi (we call it Dorado)
Juice of 5 fresh limes
2 scallions, sliced
2 heads of garlic, chopped
Habanera hot sauce to taste
Salt and pepper to taste
2 Tablespoons extra virgin olive oil
Small bunch fresh cilantro, chopped
Micro-greens-MEZCLUM (optional)or simple baby lettuce.

In a large bowl, marinate fish in lime juice until cooked, approximately 1-2 hours. Add scallions, garlic, hot sauce, salt, pepper, and olive oil; toss together until combined. Serve on bed of micro-greens MEZCLUM with wonton chips.

For the Wonton Chips:

1 package spring roll wrappers
Canola oil
Salt and pepper to taste
Ground coriander to taste

Cut spring roll wrappers into triangles. Heat canola oil, deep fry triangles. Remove chips to paper towel to drain excess oil. Sprinkle with salt, pepper and ground coriander.


Grilled Mushrooms with Hazelnut Gremolata
Source: Bobby Flay
Yield: 8 appetizer portions
Wine suggestion:
Red wines from Ribera del Duero (Spain) are concentrated but have very balanced flavor, acidity and tannin, which makes them a great match not only with grilled meats but also with the earthiness of the mushrooms. My favorite & very inexpensive wine in this category is CAMPO VIEJO RESERVE. A very expensive one is the PESQUERA reserve.

1/2 cup olive oil
4 large portobello mushrooms, cleaned, stems removed
8 small shiitake mushrooms, cleaned
8 oyster mushrooms
Hazelnut Gremolata (recipe follows)
Salt and freshly ground pepper

Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill until just cooked through. Remove from grill and slice portobello mushrooms into 1/2 inch thick slices. Arrange portobello slices in the middle of the platter with shiitake and oyster mushroom placed around outside of the platter. Drizzle with Hazelnut Gremolata.

Hazelnut Gremolata:

1 cup hazelnuts, finely chopped
2 Tablespoons fresh thyme, finely chopped
2 Tablespoons flat leaf parsley, finely chopped
4 cloves garlic, finely chopped
1 Tablespoon lemon zest, finely chopped
1/2 cup olive oil
Salt and freshly ground pepper

Combine all ingredients in a medium bowl and mix well to combine. Season with salt and pepper.


Cheese, Please:
Cheese can enhance the qualities of almost any wine. It is an especially nice accompaniment for big, bold wines with firm tannins and explosive fruit flavors such as California Cabernet Sauvignon or Merlot, Australian Shiraz, or French Bordeaux.

Fresh fruits in several colors, in a beautiful glass tray!


Good luck with your party.