Pinehurst Wine and Food Festival, Labor Day weekend

This is a four-day event but I will be attending only 1 1/2 days (Saturday all day and overnight through Sunday brunch.) The gala dinner Saturday night has the same menu with four different wine distributors providing wine pairings for each of the four courses so attendees choose which distributor's wines that want with the meal. I went with Country Vintner (my second choice was Empire.)
Saturday I am attending sessions on Washington State wines, a lunch with old world cuisine and wines, a session on Malbec with Catena Zapata wines, one on Napa Valley wines and one on Central Coast wines, followed by walk around to different distributors' booths and then gala dinner. (Good thing I'm staying nearby in Holly Inn. If I'm not fit to drive I can take the resort shuttle.)

Champagne brunch on Sunday.


Here is the menu and pairings for Saturday night's gala dinner:

Course # 1 �Foie Gras & Homard: Organic Foie Gras Balotin with Sauternes and Fig, Fleur De Sel, Lobster
Salad, and Cranberry Walnut Loaf Bread� featured by Pinehurst Resort Executive Chef Thierry Debailleul.

Course # 2 � Potato and Truffle Ravioli with Smoked Eel and Sage Miso Beurre Monte� featured by Chef
Chris Hylton of The Mint Restaurant.

Course # 3 �Beef Tenderloin �Bourguignon�, Wild Mushrooms, Apple Wood Smoked Bacon, and Pinot
Noir Reduction� featured by Chef Collin Crowley of Terlato Wines International.

Course # 4 � Milk Chocolate Jivara Napoleon, Honey Citrus Sauce, and Indian Curry Mango Sorbet� by
Chef Florian Bellanger of Mad-Mac.

Mark 1 to 4 Distributor/
Sponsor
Wine Course
Mutual
Weingut Fred Loimer Gruner Veltliner
Montes �Cherub� Rose of Syrah
Franciscan �Magnificat� & J Lohr �Hilltop� Cabernet
Sauvignon
Guenoc Winery 2001 Vintage Port


Empire
Clos des Quarternons, Cremant de la Loire
Grgich Hills Chardonnay, Napa Valley 2007
�Sanford & Benedict� Vineyard Pinot Noir, 2007 Santa
Rita Hills
BV Muscat de Beaulieu

Classic
Bisol Prosecco Crede
Terredora Greco Di Tufo
Produttori Barbaresco
Pineto Brachetto D Acqui


Country
Vintner
Chateau Sahuc-Lestour
Venica �Jesera� Pinot Grigio
Alysian Pinot Noir Select
Pierre Moncuit �Delos� Grand Cru

How would you pair the four courses from the gala dinner and which distributor would you choose?


[This message has been edited by wondersofwine (edited 08-06-2010).]

IMO the problem with dinners like this, 1. the wine are not well chosen (they are trying to sell wines), 2. the wines are not properly prepared (i.e. not decanted or properly chilled) and a terrible lack of imagination when it comes to pairings. Having said all that (and established myself as a superfluous snob) as you know, most everyone there will not know the difference, and if you keep quiet and smile, everyone will have a wonderful time. This is not the time for "wine class". And as the resident "expert" you need to be there to give "cred". Enjoy.

tough matches, especially not knowing exact prep

I d start with Bisol Prosecco or Moncuit Champagne.
Maybe the Loimer Gruner (not ideal)
With meat the Barbaresco (the real thing, right")
Brachetto with chocolate course