Summers End

Labor Day marks the unofficial close of summer, and to celebrate the long weekend, we're hosting a barbecue. But it's not just any barbecue; we're also including a wine tasting. Here's a bit of background... Occasionally, you encounter a colleague who evolves into more than just a "work bestie"; they become a friend you can't imagine life without. Our barbecue guests are those kinds of friends. We've worked at four different companies, traveled together as couples, attended sporting events, and share a passion for good food and fine wine!

When my husband and I moved to the Bay Area, we were initially drawn to the big, luscious Cabernet Sauvignons. However, our friends introduced us to the pleasures of Pinot Noirs, and now we consider ourselves "Pinot People." While our friends are also "Pinot People", they are avid fans of Georges de Latour Cabernets and have invite us to Beaulieu Vineyards, the producers of Georges. During a recent event at Beaulieu Vineyards, affectionately known as BV, where they unveiled their new tasting room, we talked about organizing a Georges tasting for Labor Day. If you find yourself in Napa Valley, be sure to visit Beaulieu https://www.bvwines.com/; the tasting room is breathtaking, and the wines are exceptional! We've set the date for Labor Day, and the planning is underway!

My youngest son constantly encourages me to create more food-related posts, so this one combines tablesetting with food.

As I was starting to plan the dinner and thinking about what kind of table to set, I opened up my linen cabinet and this gorgeous 1970's mod flower print jumped out at me.

The pattern and colors are ideal for transitioning from a summer to fall table setting. A little secret: this isn't actually a tablecloth; it's a curtain! I believe I bought it from an antiques website I often visit, possibly Etsy. The moment I saw the stunning pattern, I knew I had to have it! A rust-colored brocade under-tablecloth extends over the table ends.

What complements this vibrant tablecloth better than Fiesta? I selected Poppy, Butterscotch, and Shamrock for the plates. Later in the fall, I might switch to Linen, Chocolate, and Marigold, or perhaps Persimmon? Paprika? Maybe even Chartreuse? We always serve our tomato salad in wooden bowls, just like my husband's parents did, so I planned to use the darker wooden bowls on top. To complement this, I added a darker woven charger underneath, as there is brown in the pattern.

Tortoiseshell and gold stemless wineglasses are paired with clear wineglasses at the place setting. I chose two different napkins: one in shamrock green and another with an orange pattern, both with a berry-like napkin ring. I've had these napkin rings for ages and can't recall if I've ever used them before; they bring the tablecloth's colors onto the plate. Everyday Mikasa Harmony flatware is used.

• 

• 

• 

Additional Fiesta on the table includes the Jade fluted vase, Lemongrass coasters, my prized Marigold soup tureen, and an interesting Homer Laughlin bowl I found at Fishs Eddy in New York City, a throwback to the vintage turf green. It will be perfect for serving the roasted vegetables.

Our friends are total foodies and so we split the chef duties and came up with a menu. On to the meal and the wines:

The menu:

• Appetizers: Crispy prosciutto wrapped around brie with fresh figs and deviled eggs

• Salad: Fresh tomatoes with basil with baguette

• Vegetables: Roasted vegetables; Pomme Boulangère

• Main: Steak tenderloin and scallops with beurre blanc

• Dessert: Chocolate cake with chocolate ganache

• Wine: Various vintages of George de Latour Cabernet Sauvignon

• 

• 

• 

• 

• 

• 

What a feast! Tomato salad with tomatoes and basil picked this afternoon with olive oil, balsamic, and salt and pepper. No-knead bread in a baguette shape—perfect for sopping up all of the tomato juices. The roasted vegetables: zucchini, peppers, fennel, Brussels sprouts, leeks, onions, and eggplant, tossed with olive oil, salt, pepper, and garlic—the house smelled amazing while they were in the oven. Pommes Boulangère, oh my! Buttery and crispy with a layer of perfectly caramelized onions. Dear hubby did a perfect steak tenderloin, and finally, the scallops in beurre blanc—everyone put the sauce on everything!

The wines matched these dishes perfectly. As we were preparing, my #2 son suggested, "Mom, why not use Claude AI to make a wine scorecard for us?" I must admit, it was a brilliant idea! We enjoyed putting it together, and it was useful as we tasted and cooked throughout the afternoon and evening.

Setting up for the wine was fun! I brought out all my lovely and vibrant Estelle glassware, planning to use a different color for each vintage. Although it didn't go exactly as planned, we had our trusty wine scorecards to track which color glass we were using.

• 

• 

• 

• 

We ended the evening with a delicious chocolate cake topped with incredible chocolate ganache icing and the last vintage. We are lucky to have such good friends to cook with and share great food and wines.