Wine Down

Vino pairings made easy at Cheuvront

If you think a cask is what you're buried in and an oenophile is someone who has every screechy, irritating album by John Lennon's widow, you've got a lot to learn about wine.

Skip the boring educational classes and learn by experience at the Clos Pegase Wine Dinner. Chef Ryan Rivera teamed with the restaurant's owner and sommelier to create a gourmet four-course feast paired with vino from California’s Clos Pegase, an estate winery where all of the wines are made from grapes grown on-site. The tasting menu includes blackened shrimp Caesar paired with 2006 Sauvignon blanc; mushroom risotto and chardonnay; kurobuta pork chop accompanied by an ‘06 cabernet sauvignon; and blackberry turnover with Clos Pegase’s '05 merlot. What would happen if you swapped the cab for a pinot noir or ditched chardonnay in favor of Shiraz? "It does affect the flavor," says Chef Rivera. "I wouldn't be held responsible if they didn't pair well!"

Wed., June 9, 7 p.m., 2010
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