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. 

The typical Creole “party in your mouth” flavors were in full effect:  paprika, sassafras, onion, garlic, and cayenne pepper. In an intimate setting of six people, we enjoyed blackened tilapia and spicy green beans. Blue Ridge Creole Products catered the meal, and even gave each person a bottle of spices.

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