2008 Holiday Food and Wine Pairing
A winemaker dinner created by our winemaker for the holidays
The launch of our limited-production wine program in June 2007 set the stage for the creation of several intriguing food and wine combinations. Produced in small lots, the wines are featured in our Saratoga tasting room, but many are available via our virtual storefront for all to enjoy at the dinner table.
The unique aromatic and favor profiles of these wines enable us to move in directions beyond the traditional food and wine pairings established by renowned chefs. These culinary experts are responsible for designing the lavish menus at our winemaker dinners in distinguished restaurants throughout the country.
Join us this holiday season as we present a winemaker dinner created by our winemaker in the company of our limited-production wines. We hope our interpretations interest you enough to try them, or better yet, inspire you to plan some of your own.
First Course: 05 Dry Creek Valley Zinfandel with puffed pastry and a savory filling of fresh crab, artichoke hearts and Gruyere.
This wine complements the delicate flavors of the dish without overpowering them. In particular, its dried-herb and sagebrush aromatics underscore the herb-seasoned filling while its lengthy finish of dark ripe berries creates a seamless backdrop to the crabmeat and sliced artichoke hearts.
Second Course: 06 Paso Robles Roussanne with steamed green beans, candied pecans and crisp morsels of bacon.
The freshness of the green beans works well with the brightness of the wine, but like Yin and Yang, the lively acidity of the wine cleanses the palate after indulging the richness of the smoky bacon fat. Furthermore, this spicy wine with a hint of residual sugar cheerfully weds the creamy toastiness of the candied pecans.
Third Course: 04 Lodi Cabernet Franc with rack of lamb or prime rib
Cabernet franc has the earthy, spicy aromatics that pair well with either of these rich tender meats, but especially the lamb. A testament to the art of comparison, the suppleness of the wine lends itself to the creaminess of the meats, creating a synergy of satisfying mouthfeel. While the tannins of some big reds need to be tempered by seductive meat fat, the rounded tannins of this wine work effortlessly with the juicy lamb or beef.
Fourth Course: 06 Late Harvest Cabernet Sauvignon and fresh berry parfait with a wine-based strawberry coulis
Our dinner ends with a final stroke of complementary treatment as we pair a dessert wine with a grouping of fresh fruit and berry coulis that quotes the wine’s best statements. The cold coulis (strawberries simmered with the wine, then pureed and strained) is layered with strawberries and blueberries, and finished with a dollop of fresh whipped cream. Served in Port glasses, the wine has the aroma and flavor of strawberries, thus echoing the profiles of the berries and coulis.
Bon appetite et joyeuses fêtes!
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