With the already incredible ambiance of the atrium at West Baden Springs Hotel, we add to the magic and host a Wine Pairing event once a month. Gathered in front of the Rookwood Fireplace, one of our talented resort chefs prepares a stunning meal of 5 courses, each paired with a specific wine chosen by our in-house wine expert. Food and wine menus vary each Wine Pairing as our chefs will choose seasonal offerings each month.
Wine featured at the Wine Pairing can be enjoyed at Ballard's Bar and Sinclair's Restaurant at West Baden Springs Hotel. Reservations are required for this event and can be made through the concierge at (812) 936-5579 or online.
Chef Ethan and Chef Allison prepared fried artichoke hearts in the second course of this Wine Pairing.
Chef Allison discusses the elements of each course before guests enjoy.
The menu featured at this Wine Pairing:
Course One | Roasted Baby Carrots with Miso Labneh (similar to Greek yogurt), Honey, Lime and Pistachio Dukkah (mixture of herbs, spices and nuts). This course was paired with Snoqualmie Gewurztraminer 2013 from Columbia Valley, Washington.
Course Two | Fried Artichoke Hearts and Braised Kale with Pink Peppercorn Aioli, Braised Curly Kale and Marcona Almonds. Wine paired: Castello Banfi San Angelo Pinot Grigio 2012 from Tuscany, Italy.
Course Three | Vietnamese Rice Noodle Salad and Grilled Chicken Kebab with Carrots, Napa Cabbage, Cucumbers, Parsley and Mint, Roasted Peanuts and Chili Fish Sauce Dressing. Paired with this course was the Diora La Petite Grace Pinot Noir 2015 from Monterey, California.
Intermezzo | Seasonal Sorbet. To refresh and cleanse the palate, West Baden Springs Hotel's Pastry Chef prepared a refreshing strawberry sorbet garnished with fresh mint and white chocolate.
Course Four | Mushroom and Ricotta Saffron Ravioli with White Asparagus Cream Sauce and White Asparagus Tips and Seared Scallops. Benziger Sauvignon Blanc 2014 from North Coast, California was paired with this plate.
Course Five | Cloudless (flour-less) Chocolate Cake with Coffee Mousse and White Chocolate Bavarian Mousse. Paired with Graham's Six Grapes Port 2005 from Douro Valley, Portugal.
Guests are encouraged to engage with our wine expert and chef with any questions they have throughout the event.
Upcoming Wine Pairings:
Friday, April 13 • 8pm
Friday, May 4 • 8pm
Friday, June 15 • 8pm
Friday, July 6 • 8pm
Friday, August 3 • 8pm
Friday, September 7 • 8pm
Friday, October 5 • 8pm
Friday, November 9 • 8pm
Friday, December 28 • 8pm
There are several opportunities to snap and share your food and wine experience at French Lick Resort with our on-going line-up of events at both of our historic hotels. Tag us @frenchlickresort and use #frenchlickresort when sharing your photos! Happy eating, sipping and snapping!
