Wine Dinners at Bethany’s Table
To me, it seems to me that since COVID, folks are seeking more experience-based activities and a higher level of engagement.
Wine dinners allow me to create an experience beyond a great meal. Done right, wine dinners are educational as well as fun and tasty. Neighbors enjoy meeting each other and new friendships are often made.
I’d like to take you through my process for a wine dinner. Believe it or not, revealing the date is a big challenge. For instance, I have two dates picked out for upcoming dinners, but the menus are in progress so I don’t know the prices. These are the first questions most people ask, so I resist advertising them. But I would like to let you know as early as possible.
I’ve decided I’ll start releasing a save the date… Here we go.
What’s next?
August 19th: On Saturday, August 19th, we plan to do a ‘staff favorite’ wine dinner. I thought it would be fun to feature some wines we currently have on our bottle list, to open our favorites, along with some unique finds. This will give you all a chance to taste through a variety of wines and get exposure to something you might not otherwise try. I have asked David to be in town to help host this with me. I am working with James and staff to come up with the wine selections. I should have the wines and a ticket price next week.
September 16th: I was also just able to confirm a very special evening with a California producer (Paso Robles) that I have come to love. DAOU Family Estates is bigger than the wineries I usually work with. They are a rich and textured family story. The winemaker brothers cannot attend, but they are sending an excellent representative from the winery who is their storyteller. They are very excited for this event which we will call “House of The Soul of a Lion”. If you love Paso Robles Cabernet Sauvignon this is the event for you. We will be tasting a four - year vertical of this very exclusive wine. There is so much to explore comparing “Soul of a Lion” 2017, 2018, 2019 and 2020. This event will be limited and frankly, the wines pricey, but this will absolutely be an evening to remember! The date for that dinner will be September 16th.
Lighten It Up: James and I have also been playing with the idea of doing a Sparkling and Rosé tasting with light appetizers. Something a little lighter and more casual than a full-on wine dinner. No reds. Just sparkling, rosé and maybe a few whites. I’m still working on this idea, but I’d like to do it in August before summer is over.
Now, The Process
Planning the menu. Preferably, I sit down alone with the wines. (David likes to join me and he has gotten pretty good at keeping his mouth shut… though it’s not his gift.) As I taste through the wines I’m looking for more than just texture, flavor, and mouth-feel. Getting a grip on a wine’s unique flavor profile is just half of the puzzle. My job is to let those flavors and textures build in my mind and to imagine completing the puzzle. Sometimes I hope to simply enhance and amplify the food, while the food returns the favor to the wine. Some wines need a pairing that will stand up to it. Other wines just need a partner.
I also like to research the area the wine comes from, especially when it’s from another country. Over the years I have learned that the locals already know what pairs well with that wine, and vice versa. Other times the complete dish will come to me as a whole.
Later I will typically meet with my chefs and pose a challenge like “I want earthy flavors and a creamy mouth feel” and see what occurs to them.
Often with the reds, I will save them and taste them again on Day Two to see how they have changed and determine whether or not and how early we should decant the wine.
It’s All About Your Experience
One other thing I seek to do with my wine dinners is experiment with new foods. A lot of you visit us often, I respect that you know my usual offerings and I really want you to have a unique experience. I often don’t make these meals before the dinners, freestyle at its scary finest. By the time I actually prepare the meal I have made the dish over and over in my head until I know exactly what it will look and taste like. Some people make things over and over until they get it right. That may be the wiser, but my need for a thrill dictates otherwise. It seems to work and I sure have fun doing it.
Much appreciation,
Janet and her fantastic team
