Eat, Drink and Be Merry – Cadillac Experience at Wine and Food Week
By: A Chevy Texan
June 26, 2012 10:19 am CT
With more than 500 wines and bites of food from 50 of Houston’s best restaurants, the Wine Rendezvous Grand Tasting and Chef Showcase at this year’s Wine and Food Week was a tremendous success. One of the sponsors, Cadillac served guests beverages in its Cadillac Premium Lounge and provided sweet treats at the Cadillac Chocolate and Coffee Bar.
While wining and dining, we gathered insider’s tips on how to make delicious food even tastier with a perfect wine pairing.
- To complement the lamb Navarin, made by Houston’s Philippe Restaurant, guests often turned to either a Cabernet Sauvignon or a Malbec. Cabs offer a full-bodied partner with deep flavors. Merlots also harmonize well with red meats.
The versatile duck ravioli, dished up by Max’s Wine Dive, was easy to partner with both medium-bodied white wines, like a Riesling or a Sauvignon Blanc, or light reds, like Chianti or an earthy Pinot Noir. Pairing wine and food from the same country is often a good idea; they were made for each other.
- To finish the evening, Le Mistral’s Marie Antoinette raspberry macaroon boasted raspberry sorbet and fresh raspberries with a sweet raspberry coulis sandwiched between two raspberry macaroons. Champagne or sparkling wine perfectly complemented this little piece of heaven for many guests.
Lucky for us, special guests and Houston foodies Joanne Witt (@foodprincess) and Nathan de Paz (@texasnate) recorded their experiences at the festivities. For a glimpse into the event, more photos are below.
Forget that countdown to Christmas you had going, how long until Wine and Food Week?