Sip and Savor

When the weather outside is frightful, a glass of wine by the fire sounds oh-so-delightful. Whether it’s a glass of red to warm up a chilly evening or sparkling white for a Valentine’s Day date, fine wine pairs well with every occasion. This winter, when Branko and Gina Marusic decided to host a wine tasting party in their Clayton home, they knew exactly who to call: Robust Wine Bar & Café. Not only does Robust offer a tailored catering service, “The In-Home Robust Party,” which includes wine tasting and education from one or more of the restaurant’s five certified sommeliers, but also in-home gourmet food pairings by Chef and Chief Culinary Officer Eric Brenner.

As guests filtered into the couple’s dazzling home, they were greeted with champagne flutes of Aperol Spritz, a citrus-flavored cocktail made with Aperol liqueur, champagne and simple syrup. “We like to serve these fun cocktails at the beginning of a party just to start it off on the right note,” says Stanley Browne, co-owner of Robust with wife Arlene.

In the dining room off the entryway, Chef Eric and Chef de Cuisine Zach Dale have prepared a buffet of meats, cheeses, hors d’oeuvres and small plates: Butter-poached Shrimp with Homemade Remoulade; Beef Tenderloin Canapés with Horseradish Crème, Red Onion Marmalade and Fresh Parsley; Prosciutto-Wrapped Asparagus with Truffle Oil; and Sweet Potato Bellini with Crème Fraiche and Caviar. “Stanley talks about how people don’t always think about how wine tastes in your mouth, so we always make sure the wine will hit a certain viscosity in your mouth against the fat in the food,” says Eric.

The succulent beef tenderloin, made with onions in red wine, vinegar and sugar, is the perfect match for a rich red, because, as Eric explains, the earthy meat reinforces the sweetness of the wine. White wine lovers fawned over the butter-poached shrimp with homemade remoulade, which includes bright ingredients such as pickled vegetables and shallots, paired with a Sauvignon Blanc. “The wine has a mineral quality, an iodine quality, that pairs well with the sweetness of the shrimp,” says Eric.

The final dish, the sweet potato bellini with crème fraiche and caviar, is enjoyed with a glass of sparkling wine. “The bellini potatoes give it that vegetal, earthy quality, but it also has eggs and cream in it, so it’s a bit more luscious,” says Eric. “The champagne cuts right across that, and then the saltiness of the caviar really pops.”

As party guests savored the flavorsome food and wine pairings, Stanley began the wine education element of the evening, answering questions and describing each glass of grape and why it complemented the cuisine.
“When we’re catering a party or event, it’s focused around what the customer wants,” says Stanley. “Sometimes we’ll do a wine education component and theme, which could be anything from ‘How to Taste Wine Like a Pro’ or ‘New World vs. Old World Wines.’ For us, it’s a full package: gourmet food, wine and experience.”

Menu for a Wine Tasting Soirée:
-Red Pepper Hummus, Pita Bread, Kalamata Olives, Feta Cheese and Cucumber
-Sliced Capicola and Sliced Salami Garnished with Asparagus and Mesclun Greens
-Belletoile Triple Crème Cheese, Sartori Raspberry Cheese, Mantoro Cheese
-Butter-poached Shrimp with Homemade Remoulade
-Beef Tenderloin Canapé with Horseradish Crème, Red Onion Marmalade and Fresh Parsley
-Prosciutto-wrapped Asparagus with Truffle Oil
-Sweet Potato Bellini with Crème Fraiche and Caviar

RESOURCES:
Robust Café, Shoppe and Wine Bar, www.robustwinebar.com, 314-963-0033