“The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite”.
The IW&FS has chapters around the world and the Lake Tahoe Branch is a very active one with its members enjoying fine dining and fine wine with Lake Tahoe as the backdrop. As Cellar Master, I purchase and mange a 1,200 to 1,500 bottle cellar (much like a small restaurant’s cellar valued between $100,000 and $150,000). There are monthly events which require pairing of the food with wines from the cellar, or purchasing for the event if an appropriate wine is not available. During the evening, the Cellar Master educates the attendees on the ‘why’ of the food and wine pairing to broaden their knowledge and to create a unique experience to enhance enjoyment of the dinner.
Link to an article I wrote about ‘critics scores’ published in the IW&FS Magazine on page 12 of this issue: https://www.iwfs.org/assets/upload/regions/americas/WFF/WFF132_1_.pdf
Sample menu with wine pairings:
IW&FS Lake Tahoe Chapter
Passed Appetizers
Salmon Gravlax on a Potato Chive Pancake with Chive Crème Fraîche
Oyster Spoon with a Blood Orange Mignonette in Champagne Vinegar
To Pair: Selection of Champagne, Chardonnay, Pinot Noir and other Red Wine
First Course
Crab Brioche Toast served with Avocado Soup
garnished with a Cured Lemon Concasse
To Pair: Choice of 2016 Galiere Sauvignon Blanc, Napa Valley
or
2015 Talbott Chardonnay, Santa Lucia
Second Course
Pan seared Verlasso Salmon with a Cherry
Apple Gastrique served on a bed of Sautéed Butternut Squash and Farro
To Pair: Choice of 2016 Mount Edward Pinot Noir, Central Otago, New Zealand
or
2016 Chateau des Jacques Moulin-a-Vent, Beaujolais, France
Main Course
Flat Iron Steak with Truffled Mushrooms and a crisp Yukon Potato Latke
served with Braised Heirloom Carrots, garnished with Roasted Cipollini Onions
To Pair: 2009 Chateau Talbot, St. Julien, Bordeaux
Dessert
Sacher Torte with Raspberry Coulis and Apricot Jam
To Pair: 2015 Fonseca Guimaraens Vintage Port – 200th Anniversary Limited Bottling
Sudsy's Cellar 