We clearly love pairing all wines and foods but Sparkling wine is spectacular to enjoy and easy to pair.
Although we don't offer a taste of our 2013 Brut Rose' in the Tasting Room, when we do, it's available as a pairing. Usually one day or one weekend a month we offer this delightfully dry sparkling alongside a plate of 4 bites. Caviar is one of them, served with crème fraiche on a potato chip.
We also love to pair our Brut with Foie Gras Mousse. This rich and creamy mouthful pairs so nicely.
A bonus is to stop by Nightingale Bakery in Forestville for a Forestville French Baguette and double your pleasure.
Another favorite is our local Cowgirl Creamery with it's guaranteed triple cream style, melt in your mouth enjoyment.
We tried a mix of other bites including sushi, carrot soup, cous cous salad which all worked but without the WOW factor.
For us it is a constant taste test. Weather it's been Sparkling, Pinot Noir, Syrah, Gewurz... we enjoy the failures almost as much as the success's. One cannot discover without trying.
Paul Mathew Vineyards is committed to low input winemaking using indigenous yeast and Malolactic bacteria. This winemaking style produces wine lush on the palate with seamless flavors. This process is much slower and more time consuming than traditional commercial winemaking. Low input winemaking showcases the fruit and the site.