Wine Tasting at Riviera Country Club

Between the exotic coed dinners of December and February, we are offering our members the opportunity to explore the dimensions of wine/food pairings at an intimate stag event at the Riviera Country Club. Chef Gerard Lewis has boldly created a tasting menu that is certain to challenge the palate.  Take, for example, Merguez sausage, Swiss chard-stuffed roasted quail with black pepper gravy, kabocha puree and Brussels sprout slaw, all of this as a dish to excite the taste buds. Let’s try pairing it with wines from Germany and Alsace. As for a truly international dish to test the palate, the chef has put it on the line with a Moroccan-spiced, seared Scottish salmon Veronique with curried vegetable couscous. Covering enough countries for you? We are going BIG by pairing this International dish with a 2005 Sine Qua Non The Petition. As for some of the reds we are pairing Gigondas and Châteauneuf-du-Pape with almond-crusted lamb, porcini chèvre bread pudding, chayote and lentil stew with a mint jus lié.  We could tease you some more by telling you what we are pairing with the garam masala spiced duck breast with foie gras but you will have to join us to find out!

How does the wine influence the flavor of the food? How about the impact of the food on the wine? We have chosen the menu and the wines to encourage lively discussion. Seating will be at one rectangular table and will be limited to 30 members in order to facilitate interaction.  Valet parking is provided.