Dine by Design is more than catering

dine by design

Kim Pitchford in her kitchen at Dine by Design Catering in Grayton Beach.

Deborah Wheeler | The Sun
Published: Thursday, February 28, 2013 at 03:51 PM.

Did you know that not only do food flavors influence a wine's taste, but aromas from different foods — and even spices — also impact the taste of a particular wine.

Kim Pitchford demonstrated this concept recently at a wine tasting and pairing held at her Dine by Design kitchen in Grayton Beach.

Those at the event traveled from between three different tasting stations and were able to experience for themselves the different combinations and the effect the aromas have on the palate.

Red snapper crudo, yuzu, hazelnut, fresno, and sorbet were available at the first table and paired with a Gewurztraminer.

At the next table, samplers found braised beef short rib croquette, manchego, and beurre rouge, which was paired with Tempranillo.

And, at the third table was roasted duck breast, polenta, and black cherry mustard paired with pinot noir.

Pitchford learned while in France about how aromas and various flavors such as rose lychees, cherries, and spices affect pairings and the ability to pinpoint flavors in wine.

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