American Club chefs' wine pairing tips and sips

The Kitchens of Kohler Chefs of The American Club Resort at Destination Kohler, the only Forbes Five-Star hotel in Wisconsin, and the Forbes Four-Star Immigrant Restaurant, will share monthly tips, tricks and recipes.

The Kitchens of Kohler are preparing to host thousands of hungry and thirsty festgoers during the resort's signature culinary event, the Kohler Food & Wine Experience Oct. 23-26 at Destination Kohler. As the Midwest's premiere wine, spirits and culinary festival, the 14th annual soiree is once again boasting a strong roster of award-winning chefs and big flavors.

In this edition, chefs share sipping tips for pairing food with wine ranging from seafood to chocolate and from Pinot Noir to Pinot Gris.

Cucina Italian Restaurant Chef Trent Hazelberg's top wine tip is to find a wine that will complement what you are eating, not smother the flavors of your food.

"Simple food and good wines make any meal memorable," said Chef Hazelberg.

An example of good wine pairings are Chardonnay with a Grilled Chicken and wild mushroom risotto and Zin with a Charred Ribeye with Garlic Steak Fries and asparagus. Bad pairing examples include Cabernet Sauvignon with fresh Seafood and Sauvignon Blanc with Braised Beef Short Ribs.

Chef Hazelberg has an extensive interest in seafood as he carefully selects the freshest items for the restaurant's seafood dishes and raw bar. His favorite wine pairing: a Crisp White Italian Wine such as Bibi Graetz Casamatta Bianco from Tuscany paired with Freshly Shucked Oysters.

"When these two flavors meet and you close your eyes you see fireworks and the combination of flavors leaves your tongue feeling invigorated and ready for more," said Chef Hazelberg. "Italian wines and seafood are like French fries and ketchup. They just work together!"

Learn more from Chef Hazelberg at the complimentary Oyster Tasting on Saturday, Oct. 25 at Woodlake Market.

Kohler Original Recipe Chocolates Chocolatier Anette Righi DeFendi takes a sweeter approach to pairings with wine and chocolate.

"It is all personal as everyone's pallet is different," said Righi DeFendi. "Sometimes it is more important to know what you don't like than to know what you do like. It is important to have an open mind."

Through years of experimenting with chocolate, she has found a sweet spot for an unexpected pairing of sparkling wine and a variety of chocolates.

"My favorite discovery is the Kohler Original Recipe Chocolates Platinum, an artfully handmade chocolate with a dark chocolate shell filled with smoky, soothing pecans and caramel, pairs incredibly with a classic French Champagne such as Taittinger," said Righi DeFendi.

Righi DeFendi is hosting a variety of seminars during the Kohler Food & Wine Experience including a Port & Kohler Original Recipe Chocolates pairing demonstration on Saturday, Oct. 25 at 12:15pm with Kobrand Corporation.

On the topic of discovery, Blackwolf Run Chef Paul Smitala states there are no set guidelines when pairing wine and food.

"Sometimes it works and sometimes it doesn't," said Smitala. "Have fun and be creative while discovering what you enjoy."

Chef Smitala's favorite pairing is braised meats with Pinot Noir such as the 2011 Pinot Noir from Ponzi Winery of Oregon.

"When you can transform a tough cut of meat into something soft and flavorful by adding ingredients such as wine it becomes amazing as it adds flavor notes of the wine into the meat and the sauce," said Smitala. "A glass of that same wine paired with the finished dish is a sure match."

Explore some of the top wines from Ponzi Vineyards at the Ponzi Wine Dinner at Blackwolf Run on Saturday, October 26 at 6:30pm. Maria Ponzi presents a variety of Ponzi wines during a four-course dinner expertly paired by the culinary team at Blackwolf Run with views of the golf course and Sheboygan River.

Time of year and seasonality also play a role in chef picks for wine pairings. The American Club Pastry Chef Molly Glackin takes time of year into consideration when selecting a bottle of wine.

"Rose is great for a end of summer picnic and in Fall a Shiraz is top on the list," said Glackin.

Glackin's summertime favorite pairing is a spicy Thai dish paired with a lighter white wine such as a Reisling that cuts through the heat of the Thai spices.

Glackin suggests a no-stress wine selection process of picking a different bottle every time and use wine rating labels as a guide.

"There are so many great winemakers and always new interesting wines on the shelf," said Glackin. "My favorite brand of wine is whatever I am drinking!"

Thirsty & Hungry for more? Learn more from celebrity chefs, regional tastemakers and wine experts at the 14th annual Kohler Food & Wine Experience, October 23-26, 2014 at Destination Kohler. Tickets for the four-day weekend extravaganza featuring interactive and educational experiences are on sale now at www.KohlerFoodandWine.com and via phone at 1-800-344-2838; along with many other complimentary events and samplings.