A South African Wine Journey: Five Course Pairing Dinner at the Explorer's Lounge at the Royal Sonesta Harbor Court

When you write about food for a living, many of the tastings and multi-course pairing dinners and cocktails and nibbles - even the best ones -  eventually blend into one another. The nuances and intensity of the flavors gradually fade from sense memory.

I love the rare exceptions to this phenomenon.

As Poppa Trix (who took all of these lovely shots) and I ate and drank our way through a recent five-course wine pairing dinner at the Explorer's Lounge at the Royal Sonesta Harbor Court in Baltimore, I knew that this was one of those special meals that would stick with me for a very long time.

Indo-Chinese Sichuan Fusion: Spicy Mapo Paneer for the International Incident Sichuan Party, Plus a Dragon's Hollow Wine Giveaway!

I am a bit late to this month's Incident Party, as I honestly thought it wasn't happening. You see, our fearless foundress and hostess Penny aka Jeroxie recently lost her dad. My mom died in 2006, and I unfortunately know a thing or two about the grieving process: It's long, exhausting, unpredictable, and  utterly nauseating.

But then I found out the Incident gang was going ahead and posting in support of Penny, and I'm all for that. Watching someone grieve is a helpless feeling, because there is nothing at all you can do. That said, it's important to show your support, so if you have a moment please go stop by Penny's blog, check out her tribute to her father,  and give her some love. I know she will appreciate it. Penny - this post is for you.

Before I get to my dish, I've got a really cool giveaway at the end of this post. It's a bottle of Dragon's Hollow Chinese wine. As far as I know, it's the only fine wine produced in China - but it makes sense, as it's on the same parallel as Napa and Bordeaux. I met David Henderson, the company's founder,  at the Fancy Food Show, and after tasting his delicious wine (at 10 am!) I set this giveaway up. More 2 year blogoversary festivities! As always - you have to get to the end of this post to see the goods.

Heurigen Hopping: An Austrian Dispatch with Plenty of Food, Fantastic Views, and Lots and Lots (and lots) of Wine

Mmmm, liters and liters of Wieninger wine:

 

 Heurigen are uniquely Austrian establishments.  At these cozy neighborhood wine taverns on the outskirts of Vienna, wine-growers serve patrons their newest vintages - the "neue wein."  And,  thanks to a decree issued by Emporer Franz Josef II in 1784, which stated that proprietors may, along with wines they've produced,  sell "other food," there's usually a substantial selection of homemade goodies - things like cheese, bread, dumplings, salads, sweets -  on offer as well. 

And in keeping with the unhurried Austrian approach to all things pleasurable,  a heuriger is a place to while away as many hours as you please, to sip and snack and unabashedly relax and enjoy life.  I definitely approve.

Day 12: Caudell, Medieval Egg Nog

A man cannot make him laugh - but that's no marvel; he drinks no wine.

Shakespeare, Henry IV, part 2

It's finally here - the last day of the 12 Days of Medieval Feasting.  And what better way to end than with a fond farewell toast over a warm cup of medieval eggnog? 

To be honest, I can't remember where I saw this drink referred to as the medieval version of eggnog (though I am certain I did); it's actually frothy white wine or ale thickened with egg yolks, sugar, and saffron.  The first time I made it, I didn't get the comparison at all. For one thing, I hardly used any sugar  because I don't generally prefer sweet alcoholic beverages.  But the result, to me, tasted of strong hot wine and eggs, kind of like spiked egg beaters - not exactly the stuff that pleasant holiday memories are made of, if you ask me.

Day 10: Fish in Erbage, Whole Snapper Stuffed with Oysters & Herbs in a Red Wine Butter Sauce

He hath eaten me out of house and home; he hath put all my substance into that fat belly of his.

Shakespeare, Henry IV Part I

I have a confession to make: This is likely not the most perfectly historically accurate dish I have presented during the 12 Days of Medieval Feasting.  For one thing, the fish is supposed to be a pike, a popular fish in the Middle Ages, not a red snapper, but a whole pike was nowhere to be found.

The recipe itself is from Eating Like a King: A History of Royal Recipes, by Michelle Brown. The author says that pyke in erbage was served at the coronation feast of Queen Katherine, wife of Henry V, in 1419. That much I've confirmed - the dish was served, in fact, as a first course along with (among other things) "trought," "crabbys," and "tartys." 

Day 4: Clarrey, Spiced White Wine with Honey

He drynketh yppocras, claree, and vernage

Of spices hoote, to encressen his corage

Chaucer, The Merchant's Tale, from the Canterbury Tales
 

For me, part of the appeal of making clarrey, a medieval spiced white wine with honey, was the thought that I would get to drink something similar to what Chaucer may have quaffed while writing his Canturbury Tales.  After all, he does mention clarrey - or "claree" - in both the Knight's Tale and the Merchant's Tale. If that's not bringing history and literature to life, I don't know what is.

The fact that it's alcoholic didn't hurt, either. I mean, all this medieval cooking really works up a thirst - a wench has got to drink, after all. (That said, I think this could easily be adapted if you don't drink or if you'd like to make it for kids, which I'll discuss in a bit.)