in 1982, José Ferrer purchased 250 acres in Sonoma-Craneros countryside in California and opened a vineyard that he named after his wife Gloria. Gloria Ferrer is the first sparkling wine house in Sonoma-Carneros. This lovely bubbly has been my “house sparkling wine” for years, so I was very interested in creating a “glorious bite” to pair with Gloria Ferrer Brut when I noticed this challenge…
Gloria Ferrer received 1,800 entries in their Glorious Bites Challenge and 18 of those entries were selected to compete in their regional cook-offs in Los Angeles, California, Washington, D.C. and Austin, Texas. I was honored to be among the 6 semi-finalists that competed in Washington, D. C.
My wonderfully supportive husband and I had a bubbly fun time and I look forward to sharing my experience with you in the next few posts. Spoiler alert! I did not win the regional contest but I met some fabulous new friends, dined on delicious food and enjoyed lots and LOTS of bubbly!
Many thanks to my fabulous neighbors for tasting my “Gloriafied Crab Appetizer” prior to the Washington, D.C. event.
The evening before we left for D.C. we decided to relax, get me out of the kitchen and enjoy some grilled spareribs with a nice Châteauneuf-du-Pape. The smokey black cherry notes of the wine pair perfectly with the charcoal grilled flavor of the ribs.
On Wednesday morning, on our way to D.C., we stopped by the Scratch Biscuit Company, Memorial Avenue (Grandin Village) Roanoke, Virginia, for a breakfast biscuit…yum! These are “cat’s heads biscuits”…flaky, good size and very delicious down home southern flavor! (Traditionally cat’s heads biscuits are called thus because they are as big as a cat’s head!)
We arrived at our hotel in Alexandria, Virginia and decided to enjoy a “before dinner toast” with Yann Alexandre Champagne. Well balanced with a fine bead, notes of toast and delicate pear. Fabulous way to begin the evening…
We stayed in Alexandria, Virginia and enjoyed noshing on charcuterie ~ house-made duck prosciutto, chutney, figs and house-made crackers at the La Fromagerie restaurant.
Domaine Terre de Mistra Rosé. 35% Syrah, 50% Grenanche, 15% Rolle grapes in this French Provence Rosé was a refreshing pairing with the charcuterie.
I was looking forward to the Gloria Ferrer Glorious Bites cook-off event and decided no matter what the outcome, I would…
I’ll publish more details about this fabulous adventure soon… including the recipe for my Glorious Bites entry: “Gloriafied Crab Appetizer”.
Please visit my Facebook Page: Bubblybee