Every December the Wine & Food Society of Jacksonville gathers at a member's home to celebrate the season and enjoy an informal wine tasting with catered dishes which complement the wine. At this year's event, guests were greeted with a glass of Champagne and then were free to proceed to 4 stations, enjoying wine and food along the way. The first station offered 3 white wines, followed by the second station with 3 medium body red wines, then the third station with 4 sturdier reds. The final station featured Porto with cheese and dessert. Catering was provided by Royal Palm Village Wine & Tapas.
Entrance
Canard-Duchene Brut Champage, NV
Station One
Fraga do Corvo Godello, 2017
Domaine Chatelain Chablis 1er Cru, Fourchaume, 2017
Willm Pinot Gris Reserve, 2018
Marinated Shrimp with Fresh Herbs, Chiles & Fennel served with Sourdough Toast
Broiled Oysters with Bacon, Parmigiana Reggiano, Scallion
Station Two
Chanin Wine Co. Pinot Noir, 2016
Albeisa Produttori del Barbaresco, DOCG, 2016
Pierre Amadieu Le Pas de L'Aigle Gigondas, 2014
Asian Style Pork Belly with Tamari Sweet Potato
Smoked Duck Breast with Cranberry Compote
Station Three
Pahlmeyer Jayson Red Wine, 2016
Faust Cabernet Sauvignon, 2017
Michael David Inkblot Cabernet Franc, 2016
Martinelli Vigneto di Evo Zinfandel, 2016
Beef Saltado - Peruvian Beef Marinated in Red Wine with Potatoes, Peppers and Onions
Dessert
Taylor Fladgate 20 Year Old Tawny Porto
Farmhouse Cheddar, Aged Gouda and Blue Cheeses
Dessert Miniatures - Chocolate, Pecan Praline, Strawberry Tartlet