All About Bordeaux

Tonight's class was devoted to the Bordeaux region of France,
winemaking in those regions and the foods that pair
well with the Bordeaux wines.

Michael Wayman was the Sommelier.....

Joann McKeown prepared the foods.....

.....and the complimentary Bordeaux wines can be found at
Blue Wind Gourmet in California, MD.

Information on the regional variations in winemaking
was very comprehensive! Grape properties based on soil
differences, micro-climate and irrigation availability all factor into
a very complex art to produce these wines with time-honored traditions.

The class was very attentive and had lots of questions
throughout the night.

The menu started with a Baked Brie and assorted cheese platter
complimented with a very hearty red Bordeaux. (Baked brie not shown as
too many people were enjoying it for me to whisk it away for a photo!)

Fresh ingredients were on the sidelines, waiting to get converted
into the entrees for the night.

The first entree was enjoyed and sampled while....

Joann carved thin slices of lamb to go on a skewer.

This was served with a grainy mustard sauce; Delicious!

The sauce is as good as it looks!

The food flavors were enhanced with an accompanying
Bordeaux that folks seemed to really enjoy.

And then it is time for Caroline to go into the kitchen and start
a fire......

This was to help complete the sauce for the Steak Au Poivre Crostini.

Also very tasty!!!! Michael gives more information about
the region that the current wine comes from and how the climate
and the soil is directly related to the properties of the wine...

...and it's onto the next entree.

The crew needed to stretch before going into the final dish
which was Polenta Stuffed Mushrooms. This was served
with a refreshing white Bordeaux. The tray was full
when we started........

But it didn't take long for that to change.

This crew said they will be back for more!