What do Marmite, Vegemite, tuna, mushrooms, prosciutto, chicken stock, Parmesan and fermented black beans all have in common? They all contain the fifth taste sensation umami. It is a meaty, savoury taste less obvious than sweetness, saltiness, sourness and bitterness but I believe more delicious than the other four taste sensations. Umami rich dishes are perfect partners for pinot noir and in fact many New Zealand pinot noirs have an umami character.
As autumn deepens and winter beckons, red wine comes into its own. Creating pinot noir-friendly dishes for Pinot Noir NZ 2013 has further whetted Ruth’s already fond appetite for this seductive wine. So she jumped at the suggestion that pinot-lovers not lucky enough to attend the big event would welcome a class where she demonstrates many of the actual dishes featured at the event’s lunches and dinners.
“I would like to share Ruth Pretty Catering’s experiences at Pinot Noir 2013. I was so busy hardly a bead touched my lips but with new found knowledge from listening to delegates and wine staff, I am anxious to try the whole realm of New Zealand pinots.”
Over lunch, the careful pairings will highlight how some wine and food combinations bring out complementary flavours and others emphasise contrast. Currently Ruth can be heard muttering about rabbit terrine or zucchini and mint salad? Clams or tuna? Beef bavette or merino shoulder? Artisan cheeses are definitely on the menu. This unique class will be as much about wine as food: when your teachers asked you to ‘compare and contrast’ it was never this much fun.
Saturday 18 May 2013 and Sunday 19 May 2013 – 10.00am – 4.00pm
Ruth Pretty Catering School
Te Horo, New Zealand