Pairing food with wine is creating art - there are some guidelines of composition, but it also takes passion and intuition. When done well, food and wine pairing can be as sublime as a masterpiece painting or sculpture. In Nashville, there are some great venues that showcase the epicurean art of pairing. One such establishment is New Orleans-based Ruth’s Chris Steak House, which features a semi-regular series featuring the wines of various winemakers and wineries paired with the steakhouse’s reputable cuisine. At the most recent event on June 6th, an intimate group of 25 gathered together at Ruth’s Chris Steak House for a casually classy five-course dinner paired with the wines of California stalwart, Rodney Strong.

After a few welcoming words from the vineyard representative, Heather Hanks Kathey, the evening began with the Charlotte’s Vineyard Sauvignon Blanc paired with mini crabtinis. This lump crabmeat was dressed in a delicious remoulade made with creole mustard was impressive as the creaminess of the sauce neutralized some of the wine’s acidity, creating a refreshing, yet slightly sweet, effect.

The second course consisted of seared scallops in a parsley pesto paired with the Chalk Hill Vineyard Chardonnay. The scallops were wonderfully prepared and very artistically presented atop small white stones reminiscent of sea salt and with a mesh-wrapped lemon tied with ribbon. The Chalk Hill is a classic butter and oak California Chard. Although a faint metallic flavor resulted from the combination, most likely from the distinct presence of garlic in the scallop dish, each element was appealing in and of itself.

The first entree course was lamb chops, which filled the room with a mouth-watering savory aroma upon arrival. The lamb was paired with the 2003 Jane’s Vineyard Pinot Noir, which tasted young and will likely reach its potential in three to four years. The fatty meat paired with the slightly tart, bright-berried wine created a simple yet lovely effect reminiscent of blueberries and cream. Next, the Alexander Valley Cabernet Sauvignon was showcased on its own. This estate vineyard wine is a lighter-style Cab with notes of plum and cherry. The interlude allowed for guests to enjoy the wine on its own, and also to digest a bit between entree courses.

The second entree course was filet mignon with shrimp. The dish was finished with a sizzling barbeque sauce that added a great auditory element. Both the meat and shrimp were very flavorful, although some may have preferred the filet a bit more rare. The dish was paired with the Alden Vineyards Cabernet Sauvignon, which is a wonderfully yummy cab. The tannins of the wine successfully cut through the muscle and fat of the filet, thus releasing additional flavors, without overpowering the shrimp (probably because of the barbeque sauce). Unfortunately, the mashed potatoes and creamed spinach side dishes intended to accompany this course were accidentally brought out long before the course itself.

Dessert was the aptly named Chocolate Sin Cake paired with Gentleman’s Port. The cake was decadently rich and delicious. However, the Gentleman’s Port is a lighter style port and after playing around with the wines from previous courses, our table decided that they preferred to pair the cake with the more-pronounced Alden.

Aside from great food and wine, a highlight of the evening was the opportunity to speak with both the representatives from Rodney Strong and Best Brands. They offered unique insights into the operation, from the history of Rodney Strong to the soil composition of specific Rodney Strong vineyards. Heather and a few others circulated around the room throughout the night, answering questions and ensuring that everyone was enjoying themselves.

Overall, the event was a whole lot of fun, peppered with a bit of education and promotion. The dinners are $99 per guest plus tax and gratuity, which is a pretty good deal considering the well-sized portions, hefty pours, enjoyable ambiance, and polished service. Be sure not to miss out on upcoming pairing dinners at Ruth’s Chris (check back with us for specifics soon!)

MAPLE PORK CHOPS WITH APRICOT SAGE BUTTER
(Pairs with Beans Creek Stone Fort White)

For the Pork Chops: 3 cups water
2 cups apple cider
½ cup maple syrup
2 tablespoons salt
2 cloves garlic, cracked with knife blade
½ teaspoon black peppercorns
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 bay leaf
4 bone-in pork loin chops, about 1-1/2 inches thick
Olive oil as needed

Apricot Sage Butter: 4 tablespoons unsalted butter, softened
2 tablespoons apricot preserves
1 teaspoon minced fresh sage
½ teaspoon kosher salt

For the pork chops: Combine all ingredients except pork and oil in a saucepan. Bring to a boil and remove from heat. Allow brine to cool fully before proceeding. Place pork in a glass container and pour brine over top. Cover and refrigerate at least 6 hours or up to 12 hours. Remove pork from brine and preheat grill or broiler. Brush the chops with a scant coating of oil. Grill or broil to an internal temperature of 155 degrees. Allow to rest in a warm place for 5-10 minutes. Top each chop with a dollop of Apricot Sage Butter just before serving.

For the Apricot Sage Butter: In a small bowl, work the softened butter together with the apricot preserves, sage and salt. Refrigerate in a small container, but allow butter to come back to room temperature before using. Serves 4.

On April 23rd , Palm Bay Imports hosted a fabulous wine event at the new Nero’s Grill in Green Hills. A few of the wines tasted that early evening were from the current issue of Nashville WinePress. Highlights included the Reserve line from Santa Rita, Faustino Rosé, Col D’Orcia Rosso di Montalcino, Condesa de Leganza Crianza and the Bertani Amarone. These are the currently available vintages are here in Middle Tennessee.

This FREE event also included delightful appetizers from Nero’s Grill that were so delicious, I stayed for dinner. I highly recommend their Tuna app. My mouth is watering just typing it—honestly!

This is another example of Palm Bay’s commitment to excellence and spreading the wine word—free wine, free food—that’s my kind of party!

Lastly, I cannot recommend enough the 2002 Condesa de Leganza Crianza. It retails around here for about $12 and is one of the best wines under $15. In the magazine, it received a collective score of 88 from all the tasters. I personally rated it much higher because I rarely find a wine with such joyous fruit and depth in that price range. If you want to try something different from your usual visit to the wine store and it’s in your budget, buy it!
If you have had this wine, please give us your thoughts here!