Instead, I decided on a menu that showcased my wine "roots" here in BC as paired with the culinary delights of where I am going in a few short weeks; a sort of Pacific Northwest meets the Middle East. Using fresh ingredients from my garden (zucchini, cabbage, parsely) is about as BC as I got, but everyone seemed to enjoy the eccelctic mix of tapas one would not normally expect to pair with wine. Which is the point of these events: to challenge yourself to try something different.
Below is a list copied from our website of the wines I poured as well as the different tapas intended to go with each wine:
Tapa Pairing: Krumb Mahshy (Egyptian Cabbage Rolls) - stuffed with rice and a herbaceous blend of parsely, cilantro, and dill, Egyptian Cabbage Rolls are simmered in a broth of lemon and olive oil. The creamy texture from the lees-aged Pinot Blanc balances the texture of the rolls.
Tapa Pairing: Ricotta-stuffed Zucchini Rolls - BC Viognier always makes me think of an California roll, so I modified this to include garden-fresh zucchini filled with homemade ricotta cheese and pinenuts.
Tapa Pairing: Ta'amiyya (aka. Falafel) - Proper ta'amiyya should be so full of parsely, cilantro, and dill that the chickpea batter is bright green; a perfect flavour profile to match a zesty and herbaceous Pinot Grigio.
Tapa Pairing: Buffalo Kifta (Meatballs) - The same trilogy of herbs as above (parsely, cilantro, dill) are blended with the ground buffalo meat and bound together by bulgher (cracked wheat), which makes for a more delicate and moist burger patty. Cabernet Franc tends to have a herbaceous flavour to it, and was thus the right choice for this tapa.
I suppose the next step is when in Doha, I will have to recreate this theme by matching BC-inspired tapas with local beverages. I'm not sure, however, how well a White Spot Pirate Pack will pair with karkade tea...