Tuesday, October 8, 2013
Grilled Cheese, please with Laura Werlin, Paul Mathew wines and guest chef Crista Luedtke of boon eat & drink and Big Bottom Market.
This October's Foodie Seminar included guest speaker Laura Werlin and each guest received a signed copy of the book.
We started by picking five recipes that were all very different from each other. Each recipe incorporated different cheeses, breads as well as other ingredients. We purchased all the bread from Della Fattoria in Petaluma, one of our favorite bakeries.
With the line up of sandwiches, we offered four different Paul Mathew wines, Chardonnay, Valdiguie, Pinot Noir and Cab Franc. The idea was that every person taste each sandwich with each wine. And they did.
The outcome of pairing preference is always fun and sometimes very surprising.
Double cheddar with Tomato jam - first place pairing Chardonnay. Second place Pinot Noir / tied
with Cab Franc. This sandwich was one of the two favorite
recipes of the evening.
Mozzarella with Proscuitto - First place pairing was Cab Franc. Second place Valdiguie. Although
LW and 2 others preferred the Pinot.
Cheese and cherries - This sandwich was one of the Favorites of the evening and the pairing was tied
for first place between Valdiguie and Pinot Noir. Great flavors and so fun to pair
Balsamic glazed carrots and Havarti - all or none. This very unusual sandwich was not the favorite
and none of us felt it was perfect with any of the wines.
Gorgonzola, Hazelnut and Honey - we had to try it even though we didn't expect the magical pairing.
Fun sandwich and with additional honey even funner. But pairing
was limited. Some liked the Cab Franc but many did not.
The greatest thing about Food and Wine is the enjoyment of tasting and discussing the flavors.
We look for to 2014's Mac and Cheese, please with Laura Werlin.
Thursday, October 3, 2013
Oct. 2, 2013
Cab Franc and Cab Franc foods
This was the topic of our Sept. Foodie Seminar.
All due to our love of Cab Franc: In 2012 we made our first Cab Franc from Alegria Vineyard in the Russian River Valley. We bottled late February and released it in April. People are often thrilled to see a 100% Cab Franc and sales prove this. Our 200 case production is half sold.
We chose this topic for many reasons:
One - Knowing the foods that pair with our Cab Franc assists in the joy our customers will have
with a purchase and recommendation.
Two - people often seem confused why our Cab Franc is in a Burgundy bottle.
Three - Many people have come out of the woodwork claiming to be Cab Franc fans
Four - we did a blind tasting of Cab Franc's after we had signed the contract last year to
purchase the grapes and wanted to do some research. We enjoyed the tasting so much, we
wanted to share our findings.
So, what was the outcome, Read more about our evening.....
We started with 4 glasses per person and did two flights. The wines were all wrapped in paper bags & unknown to all participants.
The first flight of four had two French wines and two Californian. The room was not really divided but the favorite was the last wine, Paul Mathew.
The second flight featured a New Zealand, Finger Lakes, Sonoma and a Napa. These wines all had hands up but the favorite two were the Sonoma and the Finger Lakes.
Once we unleashed the line up of wines, everyone was able to retaste the wines & pick what wine to pair with our foods.
The Foods: we discovered that Cab Franc goes really well with tomato based foods. So, we had Backyard Restaurant chef Daniel in Forestville prepare four food items:
Crostini with tomato jam and lardo
Paella with chicken and chorizo
Everyone was fairly divided with favorites but there was a consistent result; the Cab Francs were great with the food. The New Zealand showed well with the Ratatouie, Paul Mathew showed with the Lardo crostini. I loved the Mossaka!
cheers to another fun evening of food & wine.