It’s always a treat to attend a paired wine dinner – and the recent evening at Bull & Bear at the Waldorf Astoria Orlando was no exception. In addition to the masterfully prepared five-course meal, we were led through the Paul Hobbs wines by Master Sommelier Michael McNeil. The slender-stemmed Sophienwald wine glasses were provided by Ginger Turner of Adelion, U.S. distributor of the Austrian-made vessels.
The meal started with Coquille St. Jacques Diver Scallop with Paul Hobbs 2014 Edward James Chardonnay. Course two was a Baby Bitter Lettuce Salad with Paul Hobbs 2014 Russian River Chardonnay. Next up was a Pan-roasted Muscovy Duck Breast with Paul Hobbs Lindsay Pinot Noir. The entrée was a Charred Petite Filet with two Paul Hobbs wines – 2013 Napa Valley Cabernet Sauvignon and Las Piedras Cabernet Sauvignon. And for the finale, a chocolate and peanut butter cake was served with a 2013 Stratus Reisling Icewine.
The setting was quite intimate – just two large tables in the private wine room. The next edition of the Bull & Bear Masters 2017 Wine Pairing Series is scheduled for Thursday, June 8. Highlights… Chef de Cuisine Richard Brown and General Manager Rafael Frederick will host the five-course dinner paired with a selection of wines from The Spire Collection – Kendall Jackson family of wines. Special guest Master Sommelier John Blazon will be presenting the exquisite wine selections. For more information: http://www.waldorfastoriaorlando.com/masters-2017/