Monday, April 30, 2012

Pairing Wine and Food with Potomac Point Winery

In this week's episode we learn about pairing wine with food courtesy of winemaker Simone Bergese and Executive Chef Michael Stevenson of Potomac Point Winery. Simone is originally from Alba,Italy and was the Chief Winemaker for Firriato Winery in Paceco, Sicily before coming to the Commonwealth. Chef Mike apprenticed to Pastry Chef Jacques Torres in New York and chefs David Grier and Norman Love in Philadelphia before taking over Potomac Point's kitchen. Plus he's the personal stadium suite chef for the Washington Redskins. Together with the rest of the winery's staff, they are refining Potomac Point's specializing in pairing wine and food through their Le Grand Cru Bistro, Le Grand Cru Catering, and seasonal wine dinners. During this seating, Simone and Chef Mike paired their Richland Reserve Viognier with a chopped salad tossed with a Chardonnay vinaigrette; Richland Reserve Heritage with short ribs; and finally, their Rabelos Virginia Dessert Wine with a chocolate souffle. Buon Appetito!

As usual, the intro music is "How High the Mountain" by Andrew McKnight and all VirginiaWineTV videos are available via iTunes.

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