Wine Tribe Gathering

Friday night marked the second anniversary of the Wine Tribe. This is a small monthly gathering of three couples. We take turns hosting the event. The hosting couple goes all out, with amazing appetizers, dinner, and dessert. For some unspoken reason we always choose a theme.

My mouth waters over the memory of our creations. Usually the theme is national; Thailand, Italy (Chianti), France, Mexico, Spain, India, Napa. Some are thematic; comfort food, ranch food, my mom’s spaghetti, California barbeque, white trash food (but gourmet somehow). I’m forgetting many of them I’m sure.

The table is set to match the theme. This can get complicated, trust me, but we can’t seem to help ourselves. I remember at Mr. & Mrs. S’s house they used woven Mexican purses for placemats for the ladies settings, and we got to take them home with us. For comfort food night, Mr. & Mrs. W used all their oldest china and glassware . . . an impressive collection. When we did French Provencal, I used at least ten flowered napkins spread out to make a tablecloth. The cabin weekend gatherings are always spectacular, especially with Joe's barbequed ribs. 

The first night we gathered we each presented a bottle of wine for the long evening. Little did we know how it would evolve. A decision was made that first night (I think it was the first night?) to brown bag our wine at the next house and do a tasting party. Now we have a system. It’s a bit complicated, but we discovered we couldn’t be trusted to vote fairly if we knew whose wine belonged to whom. We always seemed to have very close scores . . . very diplomatic and hospitable. Now we have 3 carafes, 3 cloth wine bags, tags 1-2-3, and fancy wine-tasting score sheets. We even have a medal. It looks like it came out of a bubblegum machine, but we covet that medal! The hosting family chooses the varietals. Here’s how it works:

• One person from each couple separately enters a designated room, pours their wine into a decanter, and bags their bottle (completely covered). They place their bottle and decanter side-by-side and leave.

• One person who didn’t go into the room is chosen to go in and wrap a numbered tag around each decanter. They then place the corresponding tag on the corresponding bottle.

• Finally that person carries out the decanters, but leaves the bagged and tagged bottles in the other room.

• When the scoring is done, the bottles are brought out and revealed.

So this begins a long journey of sharing our Wine Tribe dinner events with our wine and foodie friends. I begin with the 2nd anniversary dinner party at the W’s.

We entered their home and were welcomed to Napa. In the center of their kitchen they’d rolled a real wine barrel for the cheese and crackers. The counter was loaded with sliced artisan bread and crackers, Smoked Trout Pate (caught the week before in Alaska by Mr. W) and Kahlua Baked Brie. The table had a runner of lightweight burlap, a large basket of fresh fruit, and each table setting had a menu with a fall leaf attached.

MENU

APPETIZERS

Smoked Salmon Trout Pate

Kahlua Pecan Baked Brie

Cheese Plate

SALAD

Great Bering Sea Ceviche (mouth watering)

ENTRÉE

Tagliata With Baby Spinach and Arugula

Wild Alaskan Salmon (with some sort of coffee-bourbon-molasses rub)

Gorgonzola Croquettes

Braised Green Beans with Portabella Mushrooms

DESSERT

Flourless Chocolate Cake and Carmel Sauce (decedent)

WINE

We were told to bring a “blend”, so we brought a bottle of Prisoner (Orin Swift), the S’s brought 2010 Berhold Crankcase. The W’s cheated and presented their own home-made wine, a blend of Syrah and Zinfandel. The S’s stole the medal from us for best food-pairing wine, but the W’s wine was savored ‘til the wee hours over nibbles of chocolate cake, and gazing at the stars.

All-in-all, another wonderful evening of fellowship. Next Wine tribe gathering . . . November.

By-the-way . . . we will be in the Bahamas for two weeks in October. For my Travel Buddies, be on the look out for new postings!

Heidi