She will serve no wine before its time |

She will serve no wine before its time

April E. ClarkGlenwood Springs, CO Colorado

ASPEN Louisa Goldsmith could be considered a wine snob if she wasn’t so darn nice.When it comes to wine, Goldsmith a sommelier at the Cooking School of Aspen knows her labels. She does the research, keeps up on the industry.And she could talk wine all day long if she had the time.She knew the ins and outs of a sparkling wine label Argyle from Oregon that was paired with one of Bruce Berger’s dishes during his hands-on Italian cooking workshop in March.”It’s very crisp, has a nice body to it,” she tells the class, smiling, as they swirl, smell and sip the bubbly white wine. “It’s great with mozzarella. One of the beautiful things about sparkling wine is the bubbles. The bubbles truly do refresh the palate.”The sweet wine paired well with Berger’s creamy, salty appetizer dish Mozzarella en Carozza – crustless white bread filled with milk mozzarella and anchovies, covered in egg and Japanese breadcrumbs, then fried in olive oil.”It’s extremely versatile,” she says, of the wine, as students nod their heads in agreement.On to Berger’s lemon chicken and Goldsmith’s pairing choice Quinta da Aveleda’s Vinho Verde, a simple, young wine from Portugal.”It’s not really about the chicken when pairing wines, it’s the sauce,” she says. “You don’t want the wine overpowering the flavor of the dish.”Following her presentation, Goldsmith answers questions and refills empty glasses for a second taste. She speaks of the upcoming Aspen’s Food & Wine Classic in June, where she’ll share her expertise.But as soon as a student asks about her two young kids, wine’s the furthest thing from her mind. She shows two ladies, both named Barbara, her cell phone’s wallpaper.A child with dark locks and a sweet smile, just like her mom.Life isn’t always about wine.Contact April Clark: 945-8515, ext. 16601aclark@postindependent.comPost Independent, Glenwood Springs Colorado CO

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