Dining in New Orleans is an experience like no other. Local dishes with custom wine pairings attributes to the overall dining experience that many find during the annual New Orleans Wine and Food Experience. I was fortunate enough to be a guest at a wine dinner featuring Executive Chef Agnes Bellet at La Louisiane. Executive Chef Bellet showcased several signature dishes that complemented Souverain Winery, an official New Orleans Wine and Food Experience Wine Dinner at Hotel Mazarin.
Souverain Winery has a very unique history. Beginning in Napa Valley in 1944, Souverain Winery is currently located in state-of-the-art winemaking facility surrounded by the 120-year-old Souverain Estate Vineyards in the Alexander Valley, California. Winemaker Ed Killian was on hand for our wine dinner at La Louisiane where we enjoyed the award-winning Alexander Valley Cabernet Sauvignon, Merlot and Sauvignon Blanc.
I did not know soul at the event but after a few glasses of Sauvignon Blanc, making new acquaintances is inevitable! Traditionally at events similar to this, my IPhone captures most of the event but as I chatted with other guest including Souverain Winemaker Ed Killian my thoughts were on conversation, wine, food and not food photography. I did manage to squeeze in a few pictures of the event.
Executive Chef Agnes Bellet and Souverain are a perfect pairing. The Sautéed Tenderloin of Beef with Rossini Sauce Perigueux was the crown jewel in my opinion. Merlot traditionally is my wine of choice but Souverain Sauvignon Blanc was my favorite wine selection of the evening. The crisp, fresh taste of melon and orange blossom in the Sauvignon Blanc paired with seared scallops was absolutely divine. Between the food and wine we experienced an explosion of flavors at Hotel Mazarin. If you are traveling to New Orleans, be sure to visit
Burrata and Mushroom Crostini
Seared Scallop and Shrimp with Provencal Sauce and Tapenade
Souverain, Sauvignon Blanc
Sautéed Tenderloin of Beef Rossini Sauce Perigueux, Potato Copeaux and Seasonal Vegetables
Souverain, Cabernet Reserve
Merveille (French Beignet) Filled with Macerated Berries and Cream
What is your favorite wine and food parings?