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Food and Wine Pairing

Featuring Pegasus Wines

Food and wine pairing is one of my favorite activities. It’s always exciting to see what goes together! The flavor profile of food and wine can change depending on what you pair together! Here’s some pairings that I love and why they work!

Sauvignon Blanc and Alaskan Cod

This Sauvignon Blanc is light, crisp and refreshing. The acidity makes your mouth water and has well balanced citrus notes of lemon, grapefruit, lime and honeysuckle.

Paired with Alaskan Cod and veggies. I cooked the fish with some olive oil, a few minutes on each side in the cast iron skillet.

Why it works: with Sauvignon Blanc being a fairly light wine, you want to pick a dish that won’t over power it and vice versa with the fish. The light fruity flavors compliment the lightness of the cod perfectly!

Sta. Rita Hills Chardonnay with Salmon

This stunning Chardonnay with coastal influence and notes of lemon, pear, apple and pineapple. Very well balanced and perfect example of a well made Chardonnay.

Paired harmoniously with Salmon and veggie mash.

Why it works: salmon is meatier fish with some fat and stronger flavor but still on the lighter side as far as food goes. The Chardonnay is fuller bodied with tropical fruit notes, perfect balance with the salmon!

Grenache Rosé and Teriyaki Chicken

This Provence style rosé is light, floral, refreshing and elegant. Beautiful notes of strawberry and white flowers.

Paired with Teriyaki Chicken, sweet potato and broccoli.

Why it works: chicken is still pretty light as far as meats go, so I chose a lighter wine to keep them balanced. The sweet and saltiness of the teriyaki complimented the fruitiness and almost off-dryness of the rosé.

Rosé of Cabernet with Carnitas Tacos

This rosé was super fruity with notes of strawberry rhubarb, white peach, orange, and roses. A very drinkable wine that is fun and delicious!

Paired with carnitas tacos. (Trader Joe’s Carnitas is the bomb!) we added sweet potato, feta cheese and avocado to the tacos.

Why it works: who doesn’t love tacos and rosé!? But because this is a fuller bodied rosé with bigger fruit notes it can stand up to a heavier meat like carnitas!

Beef strip and Bordeaux style Red Blend

The Quadrille is made up of 4 grapes: Cabernet Sauvignon, Petite Verdot, Cabernet Franc and Merlot. Beautiful left bank style Bordeaux. With notes of blackberry, Cassis, chocolate, tobacco. Very well balanced of tannin and acid with a lasting finish.

Paired with beef strips cooked in coconut oil on the cast iron skillet, feta cheese, sweet potato and green beans.

Why it works: the tannin in the wine helps break down the fat in the beef. The full flavor from the feta stood up to wine nicely. And the two complimented each other perfectly.

Cabernet Sauvignon and Ribeye Steak

What an absolutely beautiful Cabernet from Santa Ynez Valley. Perfect balance of fruit and oak. With notes of blackberry, plum, spice and pepper.

I couldn’t write a food and wine pairing blog post without including steak and Cabernet. My all time favorite pairing. I put salt and pepper on the steak and grilled it to medium rare.

Why it works: again the fat and tannin compliment so nicely but also the pepperiness on the wine is a fabulous touch to the steak. The meatiness of the steak goes so well with the richness of the wine.

Thank you again to Pegasus Winery for this fabulous lineup! I highly recommend checking out these Santa Barbara County wines!

Cheers!

Love, Cas

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How I’m prepping for Certified Sommelier-CMS 2

The biggest goal I have set for myself this year is to take and pass Court of Master Sommelier level 2, which will make me an official certified Sommelier! I took CMS level 1 about 1.5 years ago and it was tough but very rewarding! I’ve also taken WSET courses 1 and 2 within the last year. I’m excited to get back into studying! Here’s how I’m prepping!

 

STUDY PLAN

MATERIALS NEEDED

 -tracing paper to draw maps

-notecards for flash cards- also Vino Cards (available on Amazon

-Books:

Wine Bible by: Karen MacNeil 

Wine Folly: Madeline Puckette 

Windows on the World Complete Wine Course by: Kevin Zraly  

The World Atlas of Wine by: Jancis Robinson and Hugh Johnson  

And of course lots and lots of wine! I plan to open every bottle with the proper method and go through the grid with every wine. I plan to practice blind tasting as much as possible!! 

Comment below any other study tips you have!! Cheers!!  

Xoxo Cas

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Wine Certifications: CMS vs WSET

Are you looking to further your wine education, but not sure where to start? Should you go with the Court of Master Sommelier (CMS) program or the Wine and Spirit Education Trust (WSET)? I’m here to shed some light on the topic and help you make the right decision for you! I have taken CMS level one and WSET level 1 and 2 (with distinction). I’ll start by saying, both are great programs and both are great ways to get into the wine world! However, there are quite a few crucial differences between the two! 

Click here for the most updated version of this post!! 

 

    • Let me start my saying CMS level 1 course is MUCH harder and complex than WSET level`1 course! With my experience, the CMS level 1 course was equal to if not even a bit harder with more information than the WSET 2 course. 

    • CMS course spends more time on the hospitality side of wine. Teaching you the proper way to open still and sparkling wine as well as serving wine. 

    • CMS is organized by region and WSET is organized by varietal. Personally, I found the format of the WSET program much more organized and easier to follow along. 

    • If you don’t know much about wine and are looking to learn the basics, I would recommend WSET level 1 course. If you already have a pretty steady base knowledge of wine and some experience working with wine, then I would recommend CMS level 1 or WSET level 2. 

    • What type of career are you trying to build in the wine world? Are you looking to be a floor sommelier at restaurant? I would highly recommend the CMS programs. After you complete CMS level 2, you are officially a certified sommelier. Are you looking to work in sales or the retail side of wine? I would recommend the WSET courses. ** One important note- the term “certified sommelier” comes from the CMS courses only. 

    • Lastly, know that the CMS level 2 course (to become a certified sommelier) is a 3 part exam including theory, service and blind tasing. 

Hope this is helpful! Happy to answer any questions! Leave a comment or shoot me an email.

Cheers!! 

xoxo, Cas 

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