Mas­ter Som­me­lier Vir­ginia Philip

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As we wring out the last weeks of sum­mer, our palates crave crisp, clean whites, dry rosés and lighter reds. I re­fer to these wines as “pool­side sip­pers,” and they’re also ideal for this month’s menu.

Goat cheese and cour­gette can­noli, nut bon bon, caramelized fig and clar­i­fied gaz­pa­cho jelly is a light and unique dish. Lu­cien Cro­chet’s 2016 Sancerre from the Loire Val­ley in France has a beau­ti­ful acid­ity that com­ple­ments the food’s caramelized notes. This crisp, 100 per­cent sauvignon blanc wine is medium-bod­ied with notes of lemon, ripe grape­fruit, green ap­ple and aca­cia flower. There are slight notes of cut grasses with a bright min­er­al­ity on the fin­ish that brings out the sum­mer fla­vors in the dish.

The char-grilled oc­to­pus, cit­rus-mar­i­nated beetroot and as­para­gus ex­tra-vir­gin caviar with slow-braised, black-and-white Cata­lan cas­soulet is a fla­vor­ful and sub­stan­tial dish. Tinto Pes­quera’s 2012 Reserva from Rib­era del Duero, Spain, has enough weight to match the fla­vors and tex­tures. This 100 per­cent tem­pranillo wine is aged 24 months in Amer­i­can oak bar­rels and 12 months in the bot­tle. It has a deep, el­e­gant nose with in­tense notes of black cherry and red plum, and a touch of well-in­te­grated oak. On the palate, well­rounded tan­nins and a per­fectly in­te­grated acid­ity frame the plum, cur­rant, red fruit, toasted wood and anise fla­vors. The strong fla­vors of char-grilled oc­to­pus will work with the wine’s toasted wood and red fruit fla­vors, and the el­e­gant tan­nins will bal­ance the caviar’s salti­ness. The wine’s fresh acid­ity will match the cit­rus mari­nade, and the over­all bold fruit and toasted wood fla­vors will en­hance the slow-braised black and white Cata­lan cas­soulet.

For the dessert of mil­lion­aire’s short­bread, banof­fee ba­nana crum­ble and bit­ter or­ange sor­bet, try Bisol’s Crede prosecco Val­dob­bi­adenne from Lom­bardy, Italy—and add a 1-ounce pour of Coin­treau. The re­fresh­ing com­bi­na­tion will work well with the dish’s or­ange and ba­nana notes, end­ing the night on a lighter note.

Vir­ginia Philip is one of only just over 200 pro­fes­sion­als world­wide to hold the ti­tle of Mas­ter Som­me­lier. Her dis­cern­ing palate and en­cy­clo­pe­dic knowl­edge also earned her the Amer­i­can Som­me­lier As­so­ci­a­tion’s ti­tle of “Best Som­me­lier of the United States.” At The Break­ers Palm Beach, Philip over­sees the bev­er­age se­lec­tion of the re­sort’s nine restau­rants and bars and 14 wine lists. She owns Vir­ginia Philip Wine Shop & Academy in West Palm Beach. vir­giniaphilip­wineshopacademy.com

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