Gordie and I gave Anne and Phil an evening of wine tasting as one of their Christmas gifts. Lucky for us, Brenna offered to be our chef for the night and make dishes to pair beautifully with each of the six wines we had chosen. Unfortunately, I guess we were too distracted by the wine and delicious food, because I only seem to have pictures of three of the six courses...
The line-up in order of courses: 1. Groth Sauvignon Blanc (bought in Napa in April and it was definitely as good as we remembered and the favorite of the evening-- grapefruity and delicious smelling)...paired with seared flounder with grapefruit-clementine sauce
2. Robert Mondavi Pinot Grigio...paired with chicken with honey-thyme sauce
3. Nicholson Ranch Chardonnay (bought in Sonoma in April-- really creamy and buttery)...paired with fettucini with silky asiago alfredo
4. Carneros Creek Pinot Noir...paired with bleu cheese, proscuitto, and bruleed bing cherries
5. Mount Veeder Cabernet Sauvignon (a favorite of Cassidy's and we could see why)...paired with baby back pork ribs braised in peppered pinot noir
6. Ravenswood Zinfandel...paired with a variety of chocolates
The aroma wheel
Bren taught me how to "supreme" (suh-prem) citrus, removing all the skin, pith, membranes, and seeds, and leaving just the fruit
Supremed grapefruit segments
Bren bruleeing cherry slices
Strong, aged bleu cheese wrapped in prosciutto with the bruleed cherries
Pork ribs braised in peppered pinot noir
Chocolate tasting 
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