Appetizers

Terre Rouge will star in five-course winemaker dinner

Moroccan spices symbolize the flavors in Terre Rouge syrah, one of the wines that will be poured at a winemaker dinner at Fabian’s Italian Bistro in Fair Oaks.
Moroccan spices symbolize the flavors in Terre Rouge syrah, one of the wines that will be poured at a winemaker dinner at Fabian’s Italian Bistro in Fair Oaks. Jane O’Riordan

Directions for a party: Cook up an array of small-plate dishes. Open multiple bottles of wine. Match the wines with the foods, with an eye toward complementary pairings. Taste, move to the next dish and repeat.

That scenario plays out regularly in Sacramento restaurants and homes, and the more the merrier. We happen to know of an upcoming wine-pairing dinner featuring the vinos of the Sierra foothills-based Terre Rouge-Easton winery, near the town of Plymouth.

Fabian’s Italian Bistro has teamed with the winery for what promises to be a fulfilling evening. Chef Tom Patterson has devised a five-course menu sourced from local ingredients, to be paired with whites and reds. Start tasting at 6:30 p.m. June 6 at the restaurant, in the Almond Orchard center, 11755 Fair Oaks Blvd., Fair Oaks. Tickets are $58 each (plus tax and tip; 916-536-9891). Weather allowing, the dinner will be on the patio; seating is limited. Terre Rouge owners-winemakers Bill Easton and Jane O’Riordan will discuss each wine with every course.

As for the menu:

Reception wine: sauvignon blanc

First course: Seared pork belly with Enigma, a blend of white Rhone varietals

Second: Prosciutto and brie carpaccio with vin gris rose

Third: Seared Hawaiian ahi with barbera

Fourth: Sarsaparilla-braised short rib and polenta with syrah

Dessert: muscat vanilla panna cotta with muscat

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