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CITRUS

CLUB

First Course

Pan seared scallops served with lavender Prima Dona grit cake and cardamom wine reduction paired with

Airfield Chardonnay 2016

Second Course

Bacon wrapped pork tenderloin over Italian sausage and grapes in a wine reduction paired with

Airfield Mustang 2015

Third Course

Duck Bolognase served over black pepper pappardelle pasta finished with Pecorino Romano cheese served with

Airfield Avaitor 2015

Fourth Course

Pan seared rib eye served with rosemary garlic mashed potatoes and crispy Brussels sprout leaves served with

Airfield Cabernet 2015

Fifth Course

Fresh strawberries topped with a Riesling Sabyon and toasted almonds served with

Airfield Riesling 2017

On April 20th I had the distinction of hosting another outstanding wine dinner at Citrus Club in Orlando. This amazing dinner featured Chef Reiner Drygala, CEC's cuisine paired with the equally amazing wines from Airfield Estate in Washington. All of the grapes for these wines were estate grown, nurtured with care and vinified to perfection. The pairings were near perfect as the Chef actually uses the wines from each course in the dishes from each course, usually as a reduction sauce. This extra effort really blends the food and wine into a harmonious dance for two. Some attendees noted that the dinner was the "best ever."

The Courses and Wine Pairings

ROBERT STERLING SCOTT

ARTWORK

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Photos courtesy of Jim Ford