Linton Hopkins: Wine Pairing Party

Linton Hopkins: Wine Pairing Party

Linton Hopkins: Wine Pairing Party

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Hi! I'm Linton Hopkins of Restaurant Eugene in Atlanta, and I love wine parties. I particularly love pairing food and wine together. We're going to talk about some of those characteristics, about why these wines go with these foods. [MUSIC] First thing we're going to do is grab some bottles of wine. Going over to the jet air beverage center here. I've got three zones here in the Jenn Air beverage center, up top my mixtures and soda, I've got it cold about 41 degrees. I'm able to set that middle white wines I like 45 to 55 degrees really depending on style of white. I've got that right at 52. I've got my red wines set at about 65 anywhere between 60, 65 degrees that's going to be optimum for your red wine. It's very important to actually have a different temperature for a different style of wine. Brings out a lot of those characteristics. Whites we want them crisp, reds a little deeper, more savory. We're gonna bring that up. We don't want our reds at room temperature, that's a little too warm. Our whites, also you don't wanna hold on ice, it gets it too cold. Mutes down a lot of the flavors so, having these different zones, is critical to appreciating those wines. So let's get a couple of bottles and start pouring. Here we have our full array. Progressing from lightest, down to heaviest. It's very important that you start light and finish strong and savory. Otherwise, if you start this way and go this way, you're gonna cover up and mute a lot of the flavors here. First we're going to start with a champagne. This is a true champagne, 100 percent Chardonnay Blanca Blanc, crisp, bright. A great way to start a party, it's going to really refresh the mouth as your guests come in from the door. We're going to be pairing the champagne with caviar, briny, creamy creme fraiche and a little [INAUDIBLE] Perfect with champagne. Here we go into Gewürztraminer. This is with crab. We got high acid, beautiful fruit. Gonna really help cut through some of the richness of the crab and contrast some of those elements on the crab, the spiciness here is gonna complement. Again, I talk a lot about complement And contrast. And that's really how you wanna think about your wines. Here we have tomato [UNKNOWN] with pepper jelly. Spicy, creamy, a little bit of fat. We're gonna need a wine here. An [UNKNOWN] and And Sauvignon blanc, again we're talking about a bright, loads of apple, fresh [UNKNOWN] fruit, this is really gonna be a winner. So we have 100% chardonnay here, it's aged in steel rather than wood. Comes from Chablis, and what's good about that is it doesn't overpower the wine grape. A lot of times if you age chardonnay in wood, it can be a little too much. Paring it will a smokey, grimy bacon wrap scallops. Perfect compliment. And that's wonderful especially paired with a smokey nature of the bacon. Now we're going to go under our reds and this is probably one of my favorite reds of all made by my wife out in California. It's a [UNKNOWN] for our restaurant it's 100% [UNKNOWN] Called Pinot Eugene. Pinot Noir is one of my favorites, it's really a beautiful, mushroomy type flavor. We start getting into the rich flavors here. Pair with eggplant and peppers and onions A little flat bread. Here is a star as well, I love getting these red wines. We've got forest mushrooms with garlic and baguette, a lot of fresh herbs in there. Have a sera from Italy. Here we're getting into a lot of rich deep flavors, a lot of pepper, a lot of red fruit, huckleberry coming in through there. Even som fresh fig. And then, our star ending. And it's great to have a wonderful wine to finish. A lot of people say have your great wines at the beginning and finish sort of weak because people's palates are tired. I disagree. I think you wanna finish with a big, bold wine that says sort of a goodbye. And of course, the way to say goodbye is not with a diminished wine, but with really a star. So this is a point Where you can really bring in a strong wine that also has a richness and a subtlety to it. And that's why I love Cabernet Sauvignon. Here we have one from [UNKNOWN]. And this is gonna be wonderful. It's paired with our beef tartar. We've got a richness in there, bright mustard and capers to add balance. A good hearty bread. Its a great way to finish and sort of say goodbye to your guests with a statement. So cheers y'all. Enjoy your food and wine and enjoy your wine party. Remember, with a few special touches, and the right Jenn-Air appliances, you can turn the ordinary into the extraordinary.
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Linton Hopkins:  Wine Pairing Party


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