Vino-Sphere: Herbs Infuse Wine Luncheon With Fun And Fine Cuisine

Crowd enjoys festive Herb Infused Luncheon

Herbs are the quiet architects of great cooking—they shape aroma, deepen flavor, and turn simple ingredients into something memorable. We celebrated herbs during a unique Herb-Infused Luncheon, a collaboration with my good friend Arthur Barham of Merlot2Muscadine.

We have teamed up on several notable wine events, including a Judgment of Paris anniversary luncheon and a feast celebrating wine and food from the Republic of Georgia. Each couple at the latest gathering prepared a dish highlighting an herb (or herbs) of their choice. Then Arthur and I brainstormed to pick the perfect wine match for the course -- no easy task, because the subtle herbal notes must be allowed to shine through.

The soiree was held on the last day of May, so we also saluted North Carolina Wine Month. The Old North State was well represented with wines from Raffaldini Vineyards, Junius Lindsay Vineyard, Windsor Run Cellars, and Jones von Drehle Vineyards. Top wines from around the world rounded out the wine list. Luncheon guests enjoyed the gourmet bites and specially selected wines in the home of Arthur and Mary, decked out in a colorful floral theme.

Sourdough bread with artisan spreads

The welcoming wine was Château Paradis La Grande Terre 2024, Côteaux d’Aix-en-Provence, a rosé blend of Syrah, Cabernet Sauvignon, and Grenache. The lovely red fruit, citrus, and minerality make this one of our favorites. It also paired with Diane's delicious sourdough bread, accompanied by artisan spreads including olive oil with sage and rosemary, goat cheese with thyme, marjoram, sumac, and butter with orange rind, syrup, and coriander.

Shrimp Flatbread and Chilled Cucumber Dill Soup

Shrimp flatbread with basil (thanks, John Caves) was matched with Cava by Segura Viudas. Cava is a Spanish sparkling wine made using the traditional method, impressive in both taste and value.

Green Dragon prepared a chilled cucumber soup with dill and lump crabmeat, a perfect match with the 2023 Raffaldini Vermentino Superiore, one of the most impressive white wines coming out of North Carolina at present. It has orange zest, peach, and herbal notes. The soup was a feast for the eyes and the palate.

Lemon Balm Butter Lettuce Salad

Arthur's butter lettuce salad with lemon balm dressing was served with my favorite white of the day -- the Mokoroa Getariako Txakolina 2024. This zesty Basque wine from Spain has coastal freshness, lemon and lime flavors, and a spritzy effervescence.

Our intermezzo featured two amuse-bouches and three wines

As a bridge between our lighter fare and the red wines and heartier dishes, Arthur decided on an intermezzo -- a fun interlude where Arthur served two amuse-bouches matched with three different wines: Jones von Drehle 2023 Blanc de Blanc, Weinhaus Heger Blanc et Noir Brut Nature (Baden, Germany), and Respelido 2022 Lirac Rouge.

Sparkling wine in North Carolina is rocketing sky-high with quality and popularity. I have long considered Jones on Drehle's Blanc de Blanc to be the state's best sparkler. The Heger Blanc et Noir was a treasure wine procured by John and Kathy Caves during their visit to Germany. It is crisp with citrus zest and brioche and rather luxurious. The first appetizer was smoked salmon mousse in a phyllo cup and was marvellous with the sparklers (including the German gem). The Tuscan-spiced meatball with Hoisin sauce was spot on with the Rhone red, a Southern Rhone blend of Grenache and Syrah.

Natalie's succulent herbed pork was presented with the 2023 Junius Lindsay Reserve Syrah, a stellar NC wine. The grapes for this wine come from vines originating from France's iconic Château Beaucastle. The grand finale was Michelle's chocolate mint bread pudding served with the delicious Windsor Run Redhook's Revenge, a rum punch that was a tasteful end to a splendiferous luncheon. Michelle is well-known for her heavenly desserts.