Wine & Artisan Bread Pairing

What food, what drink can lay claim to be more basic to civilization than bread and wine? Naturally they go together in metaphor and in spirit. But at the dinner table? If we think about bread in connection with wine at all, it’s most likely as a side dish, something to push a bite of your main course onto the fork or sop up the gravy. Or served during wine judging to “cleanse the palate” between tastes, chosen specifically because it presumably does not alter one’s impression of the wine.

But bread and wine together, playing off each other as a direct food-and-wine pairing? It’s not a concept that would occur to the average wine lover. This isn’t quite as crazy as it sounded. Fresh-baked French bread, made with care and given plenty of time for a slow, cool rise to develop its subtle, sweet-nutty wheaten flavor, is a treat good enough to enjoy contemplatively – not unlike a fine wine – and that’s even before you slather on the butter.

Put them together and give them a little attention, and the results are … going to surprise you.  Join us Friday night as we pair up a selection of wines with local baker Bruce Ezzell, owner of The Bread List (http://www.thebreadlist.com/) and taste these magical combinations.

$15 advance / $20 at the door.


1 Response to “Wine & Artisan Bread Pairing”

  1. October 9, 2009 at 4:35 pm

    A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: http://www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life on Wall Street to the peace and glories of the French countryside lead me to be the co-founder of http://www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.


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