Food and wine are two of life’s guilty pleasures. Here, we will bring together the flavors in the food to match the balance of fruit, acid and tannins in the wines. Our selections are stunning examples of wines from the different regions of France. Crab and Shrimp Vol au Vent (puff pastry shell), served with Sancerre; Crispy Seared Salmon Fillets over Couscous, served with Pinot Noir; Spice-Crusted Breast of Duck with Creamy Polenta, served with Chateauneuf du Pape; Baked Apple Crème Brûlée with Spiced Madeleines, served with Riesling
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