Chef Chris Cosentino and winemaker Janet Myers pair his Kobe beef crudo with a Franciscan Estate Cuvée Sauvage Chardonnay.Chef Chris Cosentino and winemaker Janet Myers pair his Kobe beef crudo with a Franciscan Estate Cuvée Sauvage Chardonnay.
[MUSIC] Chris and Ben and I are coming together to create this culmination of food, wine, and music. And it's going to be beautiful. [MUSIC] One of the things of Ben's music is his references to fire and smoke. And that is one of the themes that Chris has throughout the menu. We use barrels in wine making. Barrels are fire toasted so it's a beautiful tribute to that and also interplaying on those flavors. So the Kobe beef dish is one of his signature dishes of the evening and it's one of Ben's Favorite dishes. So this is a really fun pairing because you think we'd be using a red wine to pair it with beef. But in this case we're using our reserved chardonnay. The chardonnay is being paired with a beef for a variety of reasons. I mean we're serving the Kobe beef raw and you wanna think about this almost like you would think about schezuan. You want something crisp and cutting. The fattiness will be cut by the white. Cuvee Sauvage is our wild use for menen Chardonnay. It's in barrel for 16 months, really picking up the richness and toastiness of the barrel. So by serving the white, she's really. Devour the perfect pairing by knowing what the food balance is. Putting it with the wine that's correct, so it is altogether, you have that harmony. So it's really a white wine for red wine lovers. I think it'll be a really fun pairing. [MUSIC]