Kat Hawkins
Wright & Co. | Detroit, MI | September 2016
FEATURED PAIRINGS
Beef Carpaccio: Sesame, Green Cabbage, Mango, and Micro Mint paired with Sauvignon Blanc/Semillon, Le G Blanc Sec, Chateau Guiraud, Bordeaux, France, 2013
Heirloom Tomatoes, Burrata, Basil Pesto, Aged Balsamic, and Micro Basil paired with Zierfandler/Rotgipfler, Weingut Stift Klosterneuburg, Thermenregion, Austria, 2014
Parisian Gnocchi, Prosciutto, Arugula, Parmesan, and Saba paired with Palomino, Fino Seco, Gutiérrez Colosía, Andalucia, Spain
Sirloin Steak, Sweet Corn, Charred Scallion, and White Miso Butter paired with Tempranillo Blend, Viña Tondonia Reserva, R. López de Heredia, Rioja, Spain, 2004
PHOTOS: WILL BLUNT
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