OK, I admit it……….I’m a type A personality……..My children will acknowledge it, my step kids will echo the same and my wife…….well we don’t have to go there.  So it should come as no surprise that the demons have kicked in once again as my wife and I chart the course of my upcoming 60th  celebration.

From the beginning, my goal has been to share as much of my wine knowledge and enthusiasm with our guests as possible.   Translated, this means rolling out lots of wine from diverse regions around the globe.  And why not?  Good wine (and food) is meant to share with those you care about.  The title of this tasting menu extravaganza is appropriately coined “Wines Around the World.”  My vision is to pair the wines with the outstanding cuisine from Jax Kitchen (and soon to be added The Abby), run by Brian Metzger (www.jaxkitchen.com).

The plan is to start the guests off with a toast of California Sparkling wine paired with some crudités………..A nice hats off to the good ole USA.  Next up would be a trio of starter whites: White Burgundy, Viognier and a Hermitage Blanc to pair with preparations of scallops, lobster and mussels.  From there, we would dive into the “meat” of the tasting menu with five entrees comprised of lamb, pork (2 different styles and preparations), duck, and beef and wines to pair from both Northern (Syrah) and Southern (Chateauneuf-du-Pape) Rhone, Australia (Shiraz), Bordeaux and Spain (Ribera del Duero).  To close this gastronomic festival, I would highlight a couple of sweet dessert whites, perhaps a Sauternes, German Auslese Riesling or a late harvest Chenin Blanc and a Port to pair with a fruit based dessert and plate with a chocolate truffle, raisins and nuts.