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Menus & Pairings

Gualala Soroptimist House Tour
May 7 2005
Wine and Cheese Selection
Created by Sheana Davis, The Epicurean Connection

Vella Cheese Company Toma
Drizzled with Poggiolo Olive Oil

Laura Chenel Chevre
Drizzled with Nectarine Peach Moon Mountain Vineyards Sauvignon Blanc Compote

Vella Cheese Company Mezzo Secco
Served with Spring Cherry Blueberry Coturri Merlot Compote

Oregon Blue Cheese
Served with Raspberry and Blackberry and Coturri Zinfandel Compote


Served with 2003 Merlot Coturri Maclise Vineyard, Sonoma Valley

2001 Cabernet Sauvignon, Napa Valley Wiess Vineyards

2003 Zinfandel Chauvet Vineyards, Sonoma Valley

Nectarine Peach Moon Mountain Vineyards Sauvignon Blanc Compote
Yields 2 cups
Created By Sheana Davis, The Epicurean Connection

3/4 cup dried nectarines, chopped fine
3/4 cup dried peaches, chopped fine
2 cups Moon Mountain Vineyards Sauvignon Blanc
1 tablespoons Orange zest, grated fine

In a heavy bottom pot, simmer all ingredients for 25 minutes or until fruit is plump and wine is reduced to syrup.

Spring Cherry Blueberry Coturri Merlot Compote
Yields 2 cups
Created By Sheana Davis, The Epicurean Connection
3/4 cup dried cherries, chopped fine
3/4 cup dried blueberries
2 cups Coturri Merlot

In a heavy bottom pot, simmer all ingredients for 25 minutes or until fruit is plump and wine is reduced to syrup.


Raspberry and Blackberry and Coturri Zinfandel Compote
Yields 2 cups
Created By Sheana Davis, The Epicurean Connection
3/4 cup fresh or frozen blackberries
3/4 cups fresh or frozen raspberries
2 cups Coturri Zinfandel

In a heavy bottom pot, simmer all ingredients for 45 minutes or until fruit is plump and wine and juice is reduced to syrup.


www.coturri.com
www.vellacheese.com

More Pairings

 

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