There’s absolutely no denying we live in the place for wine and food. I mean, come on. We have the bounty of the ocean, amazing local farms and hundreds of wineries making world-class products—right at our fingertips. Put all those things together, and we’re talking unending possibilities. I’m not even going to mention the beautiful scenery and excellent weather…oh wait, I just did.
If you’re anything like me, you’re constantly seeking out the new and interesting. And with events like the
Sonoma County Harvest Fair,
Taste of Sonoma and
Taste Napa Valley (to name but a few), where the region’s top wineries and chefs come together to present their best work, I’m constantly surprised at what there is to find. But has it always been this way? Have people always been this adventurous when it comes to food and wine? And what’s the secret combination that makes a great pairing, anyway? Is it the way things work together, how they contrast each other or simply where we are during that “aha” moment? As food choices improve and become more varied, so does the wine—they work together naturally that way.
Taste through time
In the 1930s and ’40s, “fine dining” generally meant French-style food at upscale hotels and restaurants (but mostly served with beer or cocktails). Wineries like the Italian Swiss Colony (the second most popular Calfornia tourist destination in its day), the Christian Brothers and
E&J Gallo were just getting going.
Moving to the 1960s, most wine lists used color-coded entries like Burgundy, Chablis and Rosé (and occasionally some sparkling). Food classics meant chop suey, duck a l’orange and crepes suzette. The 1970s brought us
Chez Panisse,
Zuni Café and
Mustards (yay!), while new California wineries were sprouting up everywhere—and simultaneously making their way into restaurants nationwide. This was also when people began to recognize and order wine by varietal, and wine-based publications (such as
Wine Spectator and
Wine Advocate) were founded.
In the late 1970s and early 1980s, as air travel became popular, people began recognizing American regional cuisine as well as expanding their horizons into real European cooking by experiencing it first hand. From there, we saw a virtual explosion of new restaurants and magazines evoking a passion for wine and food nationwide.
And while the late 1980s and early 1990s posed some financial and other setbacks, by the mid 1990s, things were back in full swing.
The Food Network hit the airwaves, salsa had surpassed ketchup as America’s first choice in condiment, profitable cult wines hit the scene, and New World players got into the wine game from around the globe.
Today, we’re seeing an ongoing acceptance of wine as an everyday beverage, a celebrity chef in almost every city (thanks again to the Food Network), and fast food restaurants offering their versions of healthy and gourmet items. And while the wine, restaurant and hospitality industry is due for a “Darwinian shakeup,” consumers are still interested in wine and good food. Subscriptions to cooking magazines are up, and people still want to go out (although maybe not as often, and their spending habits have obviously changed). After all, we’ve moved from California Chablis and Burgundy to micro-production lots of Chardonnay and Pinot Noir; from Shake ’n Bake to panko; and from casseroles to heirloom tomato salads with fresh mozzarella cheese. There’s no denying it—we’ve developed a deep and ongoing interest in food and wine, and it’s here to stay.
Back to the future
“When the subject was presented, I was flattered and overwhelmed at the same time. How does one condense 75 years of food and wine into about 20 minutes?” says Goldstein, who describes himself as a “foodie by training.” If you’d like to read his talk in full, visit the Wine Institute’s website at
www.wineinstitute.org.
Goldstein became involved in the food industry in the late 1970s, when he trained in Paris at locations including the
Lancaster Hotel. Then he was opening sous chef at
Auberge du Soleil in Napa; from there he went to Chez Panisse, then he and his mother, Joyce Goldstein, opened Square One in 1984. It was then he embarked on a different path—up the wine road. “Having a strong background in food, beginning in childhood, has made me a stronger wine professional,” he says.
His newest book, due to be released in spring 2010 (also by UC Press), is titled Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs. It’s inspired by his observation that people are expanding their horizons when it comes to trying new wines—and foods. “People are trying wines from different countries as well as different varieties. They have more adventurous drinking habits.
“In food, the trends that started 20-30 years ago continue. America is a melting pot. We’re a country of immigrants, which is reflected in the food we eat. Regions are defined by state, city, even neighborhoods. So people are interested in new and exciting foods they see by reading, traveling, on TV or even in their own neighborhood. If you look at menus, you’ll see an international table has taken hold.”
His new book continues from where
Perfect Pairings (a book that many refer to as their “go to” pairing reference—and rates highest in the cooking reference category on
Amazon.com) left off. It also takes a close look at America’s arrival as a truly bonafide wine consuming country. Inside, 36 grapes are discussed and matched to a recipe—each created by a different chef. Each chef was given a grape varietal and a category of food (salad, fish, meat, dessert, for example), then asked to create a recipe to show off the grape.
Which comes first?
But not everyone is looking to showcase the wine over the food. When it comes to pairing, it’s often the other way around. It just depends on what your focus is. Do you want people to notice that rockin’ bottle of Pinot Noir you just released? Or do you want a wine that takes the flavor of your newest recipe to the next level? And once that’s decided, are you looking for flavors that contrast, or complement, one another? Decisions, decisions (fun ones though).
“My approach is deductive,” says Yoon Ha, sommelier (along with Scott Tracy) at Napa’s famed
La Toque restaurant, which is well known for its wine and food pairings (70 percent of patrons don’t order off the wine list, because they’re more interested in the set pairings—that’s how good they are). Ha explains his thoughts behind each pairing like someone who’s slowly painting a picture, so people can clearly see its most important elements as they all come together. He’s soft spoken, down to earth and his wine and food knowledge is incredible.
“This is a kitchen-driven restaurant,” says Ha. “My job is to select wines that honor the chef’s [Ken Frank] creations. I worked in a winery too, and it was the other way around: We’d make adjustments to show the wine well. Now the tables are turned.”
Ha is very much into finding the important parts of a dish. “On a car, I wouldn’t focus on the pinstripes or the wheels,” he says. “I’d look under the hood. The same goes for a dish—I want to know what drives it.
“I approach it like a blind tasting. I look at the recipe and see how it’s presented on the plate. I gauge the level of acid, fat, sugar, fruit and earthiness. I see if there’s a dominant flavor or a balance. I try to see how it’s achieved. I look at the function of each ingredient. Then I can gauge depth or lightness of flavor. Once I do that, I can select varietals that mirror the weight or lightness,” says Ha, who’s set to take his master sommelier exam this coming February.
An example that stood out to him recently was an Asian pear, Kona kampachi and avocado salad with yuzu kizami, which he paired with a 2007 Riesling Kabinett, Maximin Grunhauser Herrenberg, von Schubert, Mosel (is that already a mouthful or what?). “I knew there was a level of sweetness the pear expressed. So I wanted it to match the sugar level in the wine [not too much sweetness or alcohol]. The Reisling I chose has a little sweetness and a refreshing acidity, so it works well with the yuzu’s acid. It keeps things very fresh as a starter course; ideal without being too overwhelming to the dish.”
From the ground up
Moving from what drives a dish—how about what inspires a garden?
Round Pond Winery in Napa’s Rutherford district developed a biodynamic sensory garden this year, under the direction of Jeff Dawson (who also did the gardens at
Kendall-Jackson and COPIA, among others). It includes fruits, herbs and vegetables that emulate the flavors and aromas found in Round Pond’s Cabernet Sauvignon and Sauvignon Blanc, as well as items that pair well with its wines.
Created so visitors could learn how things grown there are expressed in the wine, the garden has separate areas for white and red wine affinities. When we visited, Dawson showed us all around, energetically pointing out how things are planted according to what varietal they emulate or pair well with. (Turns out lighter-colored things—citrus, melons, peaches—naturally go along with the Sauvignon Blanc, and darker things—raspberries, blueberries, plums, peppers—with the Cabernet Sauvignon.) It’s a place where you can see, smell and taste straight from the source. We learned that green peppers are actually unripe red, yellow or orange peppers, and that you can eat corn raw, right off the cob—and it tastes sweet and wonderful. There were cucumbers, chilis, tomatoes, beets, carrots (the list goes on and on). In winter, the garden will include things like fava beans, onions and winter greens.
“It offers a complete experience,” says Dawson. “Most wine is consumed with food, so the trend is to have bites with tastings [which Round Pond does]. The garden gives visitors inspiration to try something at home. We’re looking for ‘aha’ moments that are both educational and inspirational. How can we showcase our products while we have visitors’ attention? We already had the olive oils, vinegars, citrus syrups and wines. We wanted a garden the public could walk through and learn from.”
Winery Chef Hannah Bauman takes it to the next level. “I get the role of connecting the dots. I educate guests on how they can enjoy our wine at home; where to start. Having a visual [from the garden to the finished product] is really good for a lot of folks.”
One of the pairings we tried was the 2005 Cabernet Sauvignon (dark fruits, spice, earth) with a leek and purple potato cake with sweet Italian sausage and smoked sundried tomatoes, garnished with an aioli of Merlot/Cabernet red wine vinegar and fresh picked parsley. “Take a sip first, then a bite, then another sip,” advises Bauman. “The food gives the wine a playground, and the fattiness from the sausage soaks it in.”
Dawson adds, “I like to think visitors will go home and plant their own garden. We want them to walk away with more knowledge and great memories.”
In the moment
When we asked Sondra Bernstein, proprietor of
Estate and
The Girl & the Fig in Sonoma and
The Fig Café and Wine Bar in Glen Ellen (as well as the author of the popular
The Girl & the Fig Cookbook), what her “aha” food and wine pairing moment was, she said that for her, it’s more about a sense of place. She has fond memories of being in France, eating and drinking wine and food grown in the same region. “Is it the tasting, or the
experience?” she asks. “I think you could taste the same thing in two different places and have two entirely different experiences.”
She points out classic pairings (like several others we spoke with for this article) such as foie gras and Sauternes, Champagne (some say Sauvignon Blanc) and oysters, but says the basic premise is, you want the flavors, body and texture of the foods and wines to work together. “For example, if you had fish without sauce, you could pair it with almost anything. But when you add other ingredients like butter, citrus or vegetables, they’ll change what to pair with it,” she says. “I could have a bottle of wine with a meal. It’ll taste one way before the food, then will change completely when the food comes. Your palate keeps changing as you add more to it.”
And although Bernstein (as a restaurant owner) prioritizes showcasing the food, she knows wine is an integral part of the overall experience. “I want it to be part of the meal—a necessary part. If you make a cake without sugar, there’s something missing. The philosophy of the restaurant(s) is to enjoy a meal with friends, create memories and have fun. It’s more about community. Wine completes the experience as a component to make it all work together.”
She also says that, in the past, people would have one wine with one food. Now sometimes there are two or three tastes served with a single course. “You can compare vintages or different varietals with a particular food,” she says. “We’ve been doing wine flights. When people don’t know what they want, I steer them toward a flight so they can see what they like. Or I’ll customize a flight with what they order.”
Bernstein is also one of three people who mentioned cocktail pairing as an upcoming trend, “but how much liquor can a person drink?” Everything in small doses, right?
“I think you should drink what you like and eat what you like. If it works together, that’s great!” she says.
Locally grown
Chris Sawyer, sommelier at Carneros Bistro & Wine Bar at the
Lodge at Sonoma, works closely with Chef Janine Falvo to create pairings that bring out the best in the food (and wine). A native of Sonoma County, Sawyer grew up in the Russian River Valley literally surrounded by grapes. “This was my destiny,” he says. “I saw the industry grow with me.”
Sawyer has been doing food and wine pairings for 15 years at restaurants, in magazines (
WINE X and
Patterson’s Tasting Panel), social groups (Wine Brats), industry events and as a personal sommelier. As a wine educator, he’s traveled to wine regions around the globe. The
Sonoma County Vintners even call him “the sommelier of Sonoma County” (“I appreciate that!” he says).
Today, [at Carneros Bistro] he shares his stories and gets people excited about wine. It’s hard not to be excited when Sawyer is around. His energy is contagious and fun.
He notes that, as the move toward more localized cuisine continues, we’re certainly in the right place. “Sonoma County is an agricultural mecca. If you cut the county off from the continent, we’d be just fine. There are so many resources of beef, lamb, poultry, vegetables, fruit—and plenty of wine. Plus if we were cut away from the coast, we’d have twice the amount of shores to fish from!”
When it comes to pairing, he says it’s important that the wine highlights the food while showcasing its own flavor. “I look for wines that help you pay attention not only to what you’re eating, but also to what you’re drinking,” he says.
“People are trying a lot more wines by the glass. These options are ‘in,’ especially if people at the table have different palates and are adventurous enough to try new taste sensations. In addition, wine flights or smaller pours give them more options to see how wines pair with food and opens up opportunities to enjoy new tasting experiences,” he says. “Sometimes, happy customers hug me, because I helped them find something they’d never have found on their own. In essence, they feel like they got more than they paid for. Plus, hugs are good!”
What’s hot
So what are the current trends in today’s food and wine pairing world? Here are some tasty tidbits to whet your palate.
“Farm-to-table is a natural in this area,” adds Bernstein. “Knowing the people who are raising the animals and how they’re treating them is good. People are looking for that amid all the turmoil in the world.”
Artisan cheeses. “I like my red wine with perfectly ripe cheese, like morbier, which is fragrant and rich with a thin layer of ash,” says Bernstein. “I like goat cheese with Champagne,” she adds. Sawyer points to local purveyors as his current favorites—yet another reason, he says, this area is so special.
Alternative desserts. Many people are opting for cheese as a dessert course. “In general, people want to create a cheese plate with a lot of choices,” says Evan Goldstein. “This wreaks havoc on wine.” He notes that, when chatting one afternoon with Nick Peyton at
Cyrus in Healdsburg, Goldstein had an “aha” moment when Nick explained how they choose to pair cheese based on what wine was left at a table after the main course is completed or depending on what the guests next feel like drinking. “Some cheeses go well with red, others with white, others with sweet wine,” he says. “Also, desserts like
Bi-Rite’s salted caramel ice cream [which is made from
Straus Family Farms dairy products, and which, this writer can attest, is out of this world!], or coarse sea salt on a dessert pair well with sweet dessert wines. The American palate loves salt and sugar together. There’s a reason Reese’s and cookie dough ice cream are so popular. Same goes for salty cheeses, especially blues, and sweet wines.”
Ethnic flavors. “The flavor palate of the moment is Korean-influenced,” says Goldstein. “Or anything from North Africa, especially Morocco. Indian-inspired food is en fuego,” he adds.
House made salumi and charcuterie. This is something almost everyone pointed out.
Micro greens. “Fresh, right from the garden,” says Sawyer. “You can taste the difference.”
Wines by the glass, wine flights and wine bars. The more choices, the better.
And, my personal favorite, it seems a lot of today’s chefs are wine lovers, too.
Satiate your body and mind
What does all this come down to? As far as I can tell, it’s all about enjoying life. It’s about having fun, and creating new and different experiences that involve wine, food, friends and loved ones. We really are so lucky to live where we do. Now get out there and see what you can find.
How Do You Like Your Scallops?
When NorthBay biz asked wine and food professionals for their favorite pairing recipes, three of them sent one for scallops! So now you get to choose which one sounds the best.
Bay Scallops with 2008 Bella Rosé
1 tablespoon oil
2 tablespoons butter
1 pound bay scallops, patted dry
2 garlic cloves, crushed
3 tablespoons Bella Rosé
1/4 teaspoon Kosher salt
Ground black pepper
Chopped fresh parsley, thyme and marjoram
Heat the oil and half the butter in a large, heavy skillet over medium-high heat until the mixture starts to brown. Add half the scallops and cook without moving until seared, about 30 seconds on each side. Remove from pan.
Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat. Add garlic and Rosé, then season with salt and pepper and sprinkle with parsley, thyme and marjoram. Serve immediately.
Seared Day Boat Scallops with Pearl Tapioca and Squid Ink
This recipe is from Ken Frank and Yoon Ha of La Toque in Napa.
8 pieces U-10 day boat scallops, side muscle removed
2/3 cup hollandaise
Chevril
Pearl tapioca with squid ink:
1 8-ounce package of large pearl tapioca
1 tablespoon butter
1/2 cup finely diced onion
1/2 cup dry white wine
1 cup fish stock
1 tablespoon squid ink
To make the pearl tapioca with squid ink, sweat diced onion in a small saucepan with butter until tender. Add white wine, tapioca, fish stock and squid ink. Simmer, stirring frequently to avoid sticking, for 20 minutes. Cover, remove from heat and let rest for another 20 minutes, until the tapioca is completely tender. Verify seasoning and adjust consistency with fish stock if necessary.
Next, sprinkle scallops with salt and sear on a plancha, about two minutes per side. Serve on a large spoonful of squid ink tapioca with a drizzle of hollandaise. Top with a sprig of chervil.
Serve with a crisp, Burgundian-style Chardonnay.
Seared Day Boat Scallops with Truffled Summer Corn Relish and Basil Oil
This recipe is from Chef Josh Silvers at Syrah in Santa Rosa, who was referred to us by Jim Mack of Jemrose Vineyards, who says he enjoyed this dish tremendously with his 2008 Egret Pond Viognier.
“Viognier and scallops are a classic match,” says Mack. “The tropical and floral aromas, creamy texture and crisp acidity match up perfectly with the richness and sweetness of fresh scallops.” The basil oil is made one day in advance.
1 bunch of fresh basil
1/2 cup salad oil
6 scallops
Rice or peanut oil
Salt and pepper
1 cup fresh corn kernels
1/4 diced red onion
1 tablespoon chopped parsley
Drizzle of truffle oil
Fleur de sel
1 tablespoon olive oil
To make the basil oil, take the bunch of basil, blanch in boiling water and shock in ice water. Squeeze dry, chop. Add to blender with 1/2 cup salad oil. Blend approximately 5 minutes. Let sit one day and strain.
For the scallops and corn relish, add the rice or peanut oil to a hot pan and sear the scallops. Combine corn, red onion, parsley, truffle oil, fleur de sel and olive oil to make the corn relish. Put the corn relish in the middle of the plate, drizzle basil oil around and then put the scallops on top.
Grilled Pork Chops with Roquefort and Apple Cider Sauce
This recipe is from Sondra Bernstein of The Girl & the Fig, The Fig Café and Wine Bar, and Estate. “This is a dish that’s very unique for wine pairing, because it works with both white and red wines. I’d enjoy a creamy Marsanne or a lighter-style Grenache with it,” she says.
4 pork chops, 8-10 ounces each
Olive oil
1/4 cup Roquefort cheese, crumbled
Pork marinade:
1/2 cup olive oil
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 tablespoon chopped garlic
2 tablespoons chopped fresh herbs
Apple cider sauce:
2 tablespoons minced shallots
1 tablespoon olive oil
3 Gravenstein apples, peeled, cored and sliced
1/2 teaspoon chopped fresh sage
1 tablespoon Dijon mustard
3/4 cup apple cider
1 ounce apple cider vinegar
Salt and pepper
For the pork marinade, combine olive oil, fish sauce, soy sauce, red wine vinegar, chopped garlic and herbs. Cover the pork chops and marinate in the refrigerator for six to 24 hours (no less or more).
For the apple cider sauce, sauté (in a large pan) the minced shallots over medium heat in olive oil until translucent. In a bowl, combine the apple slices, chopped sage, mustard, apple cider and cider vinegar. Add the apple and herb mixture to the sautéed shallots. Season with salt and pepper. Sauté the apple mixture until apples are soft and the liquid reduces by half. Set aside to cool. Purée the mixture in a blender and strain.
To cook the pork chops, season with olive oil, salt and pepper. Grill over high heat for 8-10 minutes on each side, depending on thickness.
To plate, reheat the apple sauce gently. Add the crumbled Roquefort cheese to the sauce. Drizzle the sauce over the pork chops. Serve immediately. Goes well with mashed sweet potatoes or sautéed broccoli (or whatever your favorite side dish is).
Ligurian Tomato Soup with Pellegrini Zinfandel
This is a family specialty from the kitchen of Janet Pellegrini of Pellegrini Family Vineyards, whose family has roots in Liguria, Italy. Janet and other members of the family love to make quarts of this soup using fresh summer tomatoes, then freeze the results to be enjoyed all year long.
The 2007 Pellegrini Zinfandel (Russian River Valley) has a vibrant acidity and intense berry fruit that complements the equally zesty tomatoes while adding delicate fall spice notes. Taste the soup then the wine—you won’t know where the first ends and the second begins.
5 pounds sun-ripened roma or beef tomatoes, peeled and seeded
6-8 slices French bread
Butter spray
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
1 large red onion, finely chopped
3 cloves garlic
1 can (6 ounces) tomato paste, to thicken (optional)
4 cups chicken broth
1/2 cup finely chopped basil leaves
6-8 whole basil leaves
Salt and freshly ground pepper
1/2 teaspoon of crushed red pepper (optional)
1 cup freshly shredded parmesan cheese
For this recipe, fully sun-ripened tomatoes that are slightly soft to the touch are a must. To peel and seed them, bring a saucepan 3/4 full of water to a boil. Score an X on the bottom of the tomatoes and, in batches, immerse them for 30 seconds or until the skins just begin to wrinkle. Remove the tomatoes, let cool slightly, then peel away the skins. Cut in half crosswise and squeeze to dislodge the seeds and excess water.
Slice bread 1-inch thick. Place on baking dish and bake one side in oven at 325 degrees for 5 minutes until lightly browned. Turn over, spray with butter spray and top with freshly shredded parmesan cheese. Bake another 5 minutes. Set aside.
In a large soup pot, warm oil over medium heat. Sauté onions, stirring frequently until softened, 5-7 minutes. Add garlic and cook until softened, about 1 minute.
Add the tomatoes, stock and tomato paste (optional), raise heat to high and bring to a boil and cook until the tomatoes are softened, about 30-45 minutes. Remove from heat.
In a food processor, purée the soup in batches, leaving some texture if desired, and return soup to the pot on medium heat. Add the chopped basil and season to taste with salt and pepper. To give it a kick, as an option, add crushed red pepper (optional).
To serve, place a slice of the prepared bread in the bottom of each warmed bowl. Ladle the soup on top, sprinkle with more parmesan cheese and garnish with a basil leaf. Serve immediately.
Pairing Buzz
Inspired by our monthly “Biz Buzz” item in our QuickTakes section, we asked: “What’s the ultimate wine and food pairing?”
Grant Raeside, executive director, Sonoma Valley Vintners & Growers Alliance
Oh, that’s simple. I’d always had beer with oysters when I lived in the South, but when I moved back to California, I went to an oyster party and was introduced to Sauvignon Blanc and oysters. Wow, I recommend the Kunde Family Magnolia Lane Sauvignon Blanc with raw oysters…fantastic!
Colleen Topper, Goosecross Cellars
I have to say one of my favorite wine and food pairings is the Goosecross Coho Smoked Salmon with a glass of Goosecross Chardonnay. We use our oak barrels, which had been marinating in Chardonnay, to smoke the salmon. The flavor of the wine is smoked into the fish, and it tastes fabulous!
Peter Pahk, executive chef, Silverado Resort
For moi, as a cheffer type, I start with my favorite food…to find an ultimate pairing takes some trial and retrial! But my fave of all time (so far) is sautéed farm-raised ocean rose abalone with a miso butter sauce and fried capers, served with a well-chilled Beneserre 2007 Pinot Grigio!
David Ramey, Ramey Wine Cellars
I vote for fresh, local, line-caught wild king salmon—if it ever gets back in season—grilled, with Russian River or Sonoma Coast Chardonnay. Hard to beat.
Will Dunbar, general manager, Nick’s Cove and Cottages
Other than Syrah and lamb with fresh rosemary pesto, I have the most enjoyable pairing ever: foie gras and Sauternes [preferably Chateau d’Yquem]. On the palate, Sauternes is a true wonder, as its rich sweetness is paired with a razor sharp acidity. This full-bodied wine leaves a complex and lengthy finish of marmalade and preserved stone fruits. Foie gras has a buttery richness, regardless of preparation, which begs for Sauternes.
The rich and delicious flavor of foie gras completely covers your palate with buttery silk, and is complemented by the full-bodied sips of Sauternes that have a full palate’s worth of viscosity, glycerol and sweetness. The Sauternes dissolves the rich foie gras but then sneaks up on you with a ripe and super tart pucker’s worth of equally massive acidity. That’s it, the magic of the two!
Bryan Cass, wine club manager, Cass Winery
Aged Gouda and Cabernet Sauvignon.
Tom LaTour, LaTour Signature Group and LaTour Vineyards
The classic food wine pairing, in my mind, is Chateau d’Yquem and fresh foie gras—an ethereal combo that’s like no other. Also, a rack of Colorado lamb with a LaTour Vineyards Syrah—wow.
Tess Ostopowicz, proprietor, GTO’s Seafood House
Wild king salmon cakes, Asian style, drizzled with a rice wine vinaigrette and paired with Balletto Vineyards’ Pinot Gris.
Bill Cadman, Tulocay Vineyards
As luck would have it, I just found a memorable wine and food combination…at a restaurant called Whipper Snapper in San Rafael: Seared ahi and Pinot Noir! I’d like to say the wine was Tulocay, but we actually had Steele, which was a very good pairing. Tulocay Pinot Noir (honestly, really, no bull, take my word) would have been a great pairing.
Joe Norman, associate winemaker, Heitz Wine Cellars
The creamy texture and light saltiness of Hog Island oysters with the crisp, fresh citrus of Heitz Cellars’ Sauvignon Blanc—that’s a taste of the California good life no matter where you are!
Amy Warnock, Pahlmeyer
I experienced one of my favorite memories of a food and wine pairing last fall. At Pahlmeyer, we’d just finished bringing in the fruit for the 2008 harvest, after which I spent a “recovery” weekend in Marshall, California, with close friends. We bought oysters at the Marshall Store, pulled up chairs to a table made out of a wine barrel, opened a chilled bottle of the newly released Pahlmeyer 2006 Sonoma Coast Chardonnay and watched the sunset over Tomales Bay. The briny-yet-creamy oysters paired perfectly with the crisp citrus flavors and the fat mouthfeel offered by the Chardonnay. Enjoying these two local delicacies with close friends and beautiful scenery replaced the exhaustion of harvest with gratitude for the fruits of our labor.
Brian Streeter, culinary director, Cakebread Cellars
My wife’s roast chicken on a Sunday evening with my family at the table and a glass of our Pinot Noir to enjoy it with: Dinner prepared by the person I love and enjoyed with the people most important in my life makes everything taste better.
