About     FAQ     Contact      Advertise With Us      Press   

Maryland Chapter of the Tasters’ Guild December Event

On Sunday we joined about 40 other members of the Tasters’ Guild in Maryland at the Elkridge Furnace Inn in Elkridge. The atmosphere was festive and the one Tasters’ Guild event that most people dressed up. We had four wines paired with a four course brunch. Executive Chef and Owner Daniel Wecker wowed the members and their guests.

Upon arriving we were given a glass of Gruet Brut. This sparkling wine was a straw color with small bubbles. It offered an apple aroma and taste with citrus on the cleansing finish. It was good as an aperitif while people were chatting with each other. The sparkling wine paired quite well with the first course. Our first course was a plate of appetizers: gravlax, miniature spinach quiche, canapés, blue cheese and apple served in a tartelette shell and folded crapes with confiture. The appetizers were quite tasty and the brut was very helpful with cleansing the palate between easy taste.

First course

First course

The second course was a thick cut French bread toast topped with foie gras finished with sweet and sour berries. My piece was about two inches thick. The wine paired with this course was a Kirchberg de Barr Riesling Grand Cru, 2011. The yellow colored wine had a petro aroma and taste and was dry. There was an undertone of peaches on the taste. It paired with the dish; however, the petro was a bit overwhelming for me and I would have liked to see a touch of sweetness on the Riesling.

Second course - not like the French bread we make at home.

Second course – not like the French bread we make at home.

The third course was our main dish. It consisted of dorade finished with a lemon thyme sauce. The fish was served with wild mushroom and potato galette, housemade sausage, brioche and haricots verts. Yum! The dish was paired with a 2012 Joseph Drouhin Pouilly Fuisse. The Chardonnay wine was a yellow color with notes of pear, apple and caramel. The pairing was fine; however, a Pinot Noir sparkling wine would also have worked.

Third course

Third course

Our dessert course was a pithiviers paired with another sparkling wine a Cremant D’Alsace Brut Reserve. The wine was a blend of mostly Pinot Blanc with Pinot Gris, Chardonnay and Riesling. The straw colored sparkling wine had tiny bubbles and had apple on the aroma and apple and citrus on the taste. It went quite well with the pithiviers.



The food was wonderful as were the people attending. My favorite wine food pairing was the Gruet Brut with the appetizers, although several others liked the brut with the pithiviers.


Post a Comment

You must be logged in to post a comment.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013