Posted by Rhonda H., cousin of Brennan "Uncle Brutha" Proctor, and MBA student in Charlottesville, VA.
In my
culinary life, I have three loves: spice, wine, and
dessert. Thursday night, Brennan (aka “Uncle Brutha”) and I enjoyed this
trio
at Wine Made
Simple’s event, “Wine Pairing with Creole Food.” Joyce, owner, and
Matt, team member, served as knowledgeable and friendly hosts.
To balance these bold flavors, we sipped on fruity, sweeter
wines like Roses and Gewürztraminers, and then detoured from the status
quo to
try a syrah, and a fabulous merlot + cabernet franc blend. The
experience came to a stunning finish with
a homemade bread pudding paired with a South African Cuvee. It was so good that cousin "UB" and
I
needed a moment.
And another spoonful of pudding.
Next time you're adding a bit of UB's No. 9 or 10 to your dish, consider
pairing it with a chilled Gewürztraminer, or spicty merlot + cab franc
blend. We'd love to hear about it.
My apologies that there are only a few photos. Had our hands full of wine and...
BREAD PUDDING.
Check out...
Elin McCoy of Food & Wine on Pairing Wine and Spicy Food.
Recipes
Blackened
Tilapia
Spicy Green Beans
And just for fun… the Creole String Beans Band
Brennan chatting with new wine BFFs. - at Wine Made Simple
Titleist makes a hat with the UVA logo on the side – I want – but not in my budget. You should be making the big bucks soon, so you could probably pick one up. They have them at the golf course in Poolesville, MD. Not far from the district if you ever make the capital your destination.