I confess that as a foodie my knowledge of pairing wines with food is…shall we say, a little lacking. I’ve always deferred to the “experts” and wino friends for advice on what wines to buy and what to serve them with. So the Peter Franus dinner and wine pairing at Ripple seems like it would be perfect for someone whose knowledge of wine is limited to “white with chicken and fish, red with beef.”
The dinner on January 25th will consist of five courses served with Napa Valley wines from Peter Franus Wines. Ripple is a gem in the city and when I had dinner there in the early fall, every dish was great from start to finish. For this particular tasting, some of the courses will include slow poached eggs, crispy duck leg confit, a braised veal cheek and a spin on the Fig Newton. Wine selections will include zinfandels, sauvignon blanc and a cabernet.