Skip to content

Details

Ok so a lot of you know I've been poo pooing AI for a while. But since I am in the workforce for at least another ten years I have been warming up to Claude. I didn't use Claude for this exercise but I thought I would give Gemini a try at a wine pairing dinner! I was inspired by the Orin Swift dinner last week at Ruth's Chris. I stopped by The Wine to Buy and purchased a progressive mainly red flight with a white starter, two of my favorite reds in the middle and a banger of a closer in Mercury Head!

Prepayment via the methods listed below of $86.99 is required for this event. Refunds will only be issued if a paying waitlister takes your spot. I will be hosting this event in my home. You must have attended at least three of our public events to join us.

The Gemini Curated Menu...

Course 1: The Opener

  • Wine: Mannequin Chardonnay
  • Profile: Rich, full-bodied, and creamy with aromas of stone fruit, heavy toasted oak, and a clean, tropical finish.
  • Dish: Pan-Seared Sea Scallop with a roasted sweet corn purée, crispy prosciutto, and lemon-herb butter.
  • Why it works: The natural caramelization of the scallops and sweet corn mimics the wine's oak-aged weight. Salty prosciutto adds contrast, while crisp lemon butter cuts the creaminess.

Course 2: The Structured Classic

  • Wine: Palermo Cabernet Sauvignon
  • Profile: Classic Napa Cabernet showing aromas of crushed cassis, dark plum, toasted oak, and smooth, framing tannins.
  • Dish: Smoked Duck Breast with a tart cherry-balsamic glaze and a root vegetable purée.
  • Why it works: Sweet, wood-fired smoke on the duck highlights the toasted oak undertones of Palermo. The acidic cherry-balsamic glaze cuts through the deep fat while accentuating the wine's dark stone-fruit core.

Course 3: The Grand Blend

  • Wine: Papillon Bordeaux Blend
  • Profile: Massive, complex, and muscular, packed with layers of dark chocolate, espresso, and formidable, tight-grained tannins.
  • Dish: Sous Vide Pork Tenderloin with a creamy, parmesan-infused polenta and a black pepper-fig jam reduction.
  • Why it works: The cheesy, velvety polenta provides the luxurious texture needed to tame the wine's formidable tannins. The dark fig and cracked black pepper offer a deep fruit profile.

Course 4: The Flagship Finale

  • Wine: Mercury Head Cabernet Sauvignon
  • Profile: The pinnacle of the lineup. Deeply concentrated, showcasing dark mountain fruit, graphite, cassis, velvet texture, and an incredibly long, savory finish.
  • Dish: Herb-Crusted Roasted Rack of Lamb served with a rosemary-infused red wine reduction and garlic purée.
  • Why it works: Lamb features a distinct, rich savoriness that demands a powerhouse wine. The herbaceous rosemary crust cuts through the intense dark fruit, while the wine's refined tannins seamlessly melt into the succulent meat.

Location will be advised to attending members the day before the event.

Payment Methods
Venmo dkbvenmoaccount (last four of cell 2192)
Zelle dawna9999@yahoo.com (last name Eldringhoff)

You may also like