Andrea Robinson, pairing

We had the pleasure of Andrea dining with us tonight. She is one of 14 women who have been awarded the title of Master Sommelier. It was an interesting dining experience for both of us. She sent back a glass of some awesome wine for me to taste and left it up to me to make the pairing for her. I chewed the wine for a moment and was hit by a refined earthiness, hint of sweetness, not over the top acid, smooth and a well balanced mouth feel. The next step was pin pointing the elements of that taste to highlight the wine. No pressure, just a master somm leaving her several hundred dollar bottle of wine in your hands. I hit her with some halibut. It's a neutral fish that can support many flavors. Here is the dish.

Halibut, parsley root and coulis, chanterelle, heirloom carrot, braised radish, truffle vinaigrette and air, foie mousse. According to her it was a perfect pairing. I couldn't ask for anything more than that coming from someone of her caliber. She is doing a demo at Epcot Food and Wine tomorrow, be sure to check her out.

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