Savory Spice Shop & Paul Mathew Wines          
        June 2013

Our June Foodie seminar was a great evening of flavors & fun! We focused on four spice blends of very different characters from The Savory Spice shop.

We started with 7 blends and narrowed our pairing down to 4 which we think represent very opposing flavors. Nantucket Rosemary & Citrus, Coastal CA Fennel Pollen, Park Hill Maple & Spice Pepper and Carolina High BBQ Rub.

We prepared each blend on a skinless chicken breast brushed with olive oil then sprinkled with the spice blend on both sides and grilled on our Primo grill.

Focusing on 5 wines, 2012 Rosé of Pinot, 2010 Chardonnay, 2012 Valdigue, 2010 Pinot Noir ( Ruxton Vineyard ) and 2012 Cab Franc, gave plenty of opportunity for discussion.

Everyone tasted through the wines and each spiced chicken individually & we recorded the results to share.

             -          Nantucket blend – 30% for each Chardonnay, Rosé & Valdiguie

            -          Coastal CA - 75% Pinot then Chardonnay & 3^rd was a tie of Vadiguie, Rosé                           Cab Franc
            -          Park Hill Maple – 70% Pinot then all other wines tied ( we all agreed that this    
                          spice  blend  was the most versatile
            -          Carolina High – 50% / 50% Pinot Noir & Rosé

Personally I enjoyed the Rosé and the Cab Franc with every one but the consensus of the group did not. The only way to really know is by trying this at home.

The evening of spice heaven ended with Vindaloo Sweet Potatoes which we have regularly at home, served with 2009 TNT Pinot from the library. Not only was the wine devine but the pairing completed the evening like dessert. This recipe will appear on our recipe page within the month.

Every month our Foodie Seminar focuses on a different local purveyor of Fine Food. Calendar of these events is on our Web site, www.paulmathewvineyards.com

             You can purchase these spice blends on line or if you have a local Savory Spice Shop. www.savoryspiceshop.com

 

May 5, 2013

Savory Spice Shop

Our next Foodie Seminar, June 22^nd is sure to be a big hit.

This shop is an adventure for Foodie’s to visit. I went right to the curry section which had more selection than I’ve seen before. Smelling the spice jars,  reading the labels, I was lost in a heaven of Food thoughts.

When Pat & Cheryl, owners of the Savory Spice Shop came for our initial meting, the discussion was not far from my heaven but this time of recipes and wine pairings.

We will have a guest chef preparing 4 samples of chosen spice blends that will be paired with 4 different wines although, the idea is to try all and discover your own conclusion.

 

Another fun evening to book if you’re not already reserved.

Limited seating. For reservation 707 865 2505

 

 

March 25, 2013

Foodie Seminars

When we opened our Tasting Room last November, the excitement about our Dining Room, Foodie Room and possibly soon to be Supper Club, our inspiration grew.

Next month the 4th Foodie Seminar and last of our 1st trimester will be complete. To call them a success comes from the Sold Out status and the wonderful comments from the attendees. April's to be next to add to this reaction. How could it not, Liberty Farms Duck.

To add to the excitement, Our 2nd trimester will be announced next month. As our Foodie Seminars become more public in the Spring news letter alongside the Spring Wine Club releases, we expect a wider audience of Foodies signing up.

This being said, today's comversations hold no less excitement than the last months. Discussions with Laura Werlin, Author of 'Grilled Cheese Please' and Freestone Ranch along many more.

The 'Grilled Cheese Please' book has been available for purchase in the tasting Room since we opened. Alongside the purchase of the book are many great stories not unlike my own. Hence one of the many reasons for having the book in stock. My childhood memories of my brother in law giving me a loaf of bread & a pack of cheese for my 13th birthday. I know I'm not alone in my love of the old stand by which can now be an adult treat with the right recipe.

Enough said, these seminars are fun interactive, exploding of Food & Wine and limited.
Look forward to seeing many of you there.
cheers

March 21, 2013

We received new magnum racks as a gift ftrom friends that built a beautiful cellar in their home,
Ours are in the Tasting Room.

Why buy magnums?

 
 A few years ago we  served a combination of 6 magnums during a family reunion. That’s one great use for magnums; a large group of guests. We were thrilled by the freshness of the 2006 Sonoma Coast Pinot Noir, one we no longer produce because the vineyard fruit is not available to us. The second rationale for a magnum is the 2006 vintage literally tasted like a wine made a year ago. The large format allows the wine to age differently than a 750 ml. It is widely regarded as the ideal size bottle for ageing fine wine, being large enough to slow the ageing process but not to big as to be unyielding. Number three, is when we do serve magnums people love the specialty related to ‘not just an every day wine’. A special feeling arises when magnums are opened, from the pulling of the cork to the serving of the bottle. Not to mention the enjoyment of the consuming. A magnum is also an impressive gift. Fourth reason; As a gift, an unspoken message of celebration is intended.

 

March Foodie Seminar with Cowgirl Creamery, great evening!

http://www.youtube.com/watch?v=5LX4W_lQYeY

 

MARCH 1, 2013

Just bottled, not officially released, if you come by you might get a taste 

February 27, 2013

Cheese & Wine or Wine & Cheese

It's all good wether you start with the cheese or the wine. But, the pairing can be crucial, make the wine & cheese better if you pair right.
Yesterday Michael from Cowgirl Creamery & I sat down to the task of pairing Paul Mathew wines with cheese. Yes, it was fun. Michael has an amazing palate! His 8 years of experience with cheeses is incredible.

We tasted alot of great pairings & some not so much. Needless to say the cheeses were great & so were the wines. To know how to pair the two is great, that is why our next 'Foodie Seminar' in March is pairing the two with Michael co hosting and Mat & Barb of Paul Mathew wines.

A few additional cheese treats will be served along side a recipe booklet with room for notes.
This sold out event will be repeated in the Fall