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"With FOUR, we wanted pairings that enhanced the food with complementing and contrasting elements. The wine experience will progress from course to course in the same way as the desserts.

The wines don’t act merely as a sidekick, they complete the experience."

- Steve Ash, certified Wine & Spirit Education Trust


Treveri Cellars Riesling Demi-Sec

We begin the evening with a sparkling Riesling from Washington winemaker Treveri. This is an off dry sparkling wine with notes of melon, pear, and peach. The bubbles in the wine provide a textural contrast to the creamy mousse and crunch in the cookie.



Domaine Weinbach, Les Treilles du Loup 
Gewurztraminer, Alsace, 2021

Gewurztraminer is a wonderful floral variety that you find often grown in the same areas as Rieslings. This is from the Alsace region of France, near the alps. Notes of white cherry blossom, chamomile team, lychee make this an interesting pairing with the sharlotka cake. The baking spices in the cake interact with the floral aromatics in the wine to provide a delightful contrast that pulls out the complexity in the cake.


2015 Eola Hills Wine Cellars Sauvignon Blanc 
Late Harvest Vin d'Or

For the gingerbread trifle, we have paired a 2015 Eola Hills Late Harvest Sauvignon Blanc. This sweet wine has has citrus notes of tangerine and honeysuckle with rich complexity and hints of baking spices, which makes it a perfect pairing for this cake with spiced pear + cranberry chutney. This pairing is a good example of how wine and food combine to evoke familiar, fond memories: you are transported to a cozy living room, next to a fire, enjoying dessert with family during the holidays. Late Harvest on wines means that they deliberately wait longer before picking the grapes. This allows the wines to further ripen, increasing their overall sugar content, which allows for plenty of residual sugars after fermentation, creating a sweet wine

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