Feb. 28, 2015           Blind Pinot Noir Tasting

 

One of our Wine Club members–and now a good friend–toured Oregon’s Willamette Valley last fall. He visited a lot of vineyards, and brought back a treasure trove of Pinot Noirs. Excited about his discoveries, and wanting to share them with friends, he asked if he could use our Dining Room space for a blind tasting.

Mat & I are big fans of blind tasting, so we were thrilled to co-host and participate. We feel that blind tasting is the very best way to taste wine without any preconceived expectations, and this night was no exception.

 

The two organizers chose to taste 12 wines in three flights. Within each flight was one surprise selection that was not from Oregon. All the wines in the first two flights (a total of eight) were from 2012. The third flight was a combination of older vintages. Each bottle was bagged and numbered, and they were poured in front of us at the table with nothing visible other than the top ridge of the bottle. We ten lucky participants went through each flight individually, taking notes in silence, accompanied only by the noises of pouring, swirling, sipping, and spitting. At the end of each flight, we discussed each of the wines, voted and ranked them, and then unveiled them from the paper bags.

After we tasted through the three flights and tallied the scores, we enjoyed a potluck dinner with the now-exposed wines, giving everyone a chance to go back and re-taste the Pinots alone and with food. The experience generated lively discussion throughout the evening. Everyone enjoyed the focused tasting and appreciated learning what wines they liked without knowing what they were, uninfluenced by name, vintage, region…

The fact is that all the Pinot Noirs in the lineup were good, high-quality, well-made wines. We had to make tough choices during the blind tasting, but once food was introduced into the equation, each wine was great in its own right. Some of the wines did better with the food, providing another lesson on pairing food and wine. There were no losers among the 12 selections, and the true winners were the participants around the table that evening. It was such a fun, lively, and educational event – blind tasting might become regular happening at Paul Mathew.

 Below I’ve listed the evening’s wines, separated in flights, and indicated the winner of each flight. By a unanimous vote, before the wines were unveiled, one wine was voted the top wine of the night. It was thrilling to see the bag come off the wine that was awarded the highest rating, and amazing that every single participant selected this wine, without knowing what it was, as the best of the dozen we tasted  blind.

First flight: All 2012 vintage

1.      Patricia Green, clone 115
2.      Paul Mathew, Bohemia Vineyard
3.      Ken Wright, Shea Vineyard
4.      Bergstrom, Shea Vineyard

 Patricia Green placed #1 for the group although all four women at the table gave their highest rating to Paul Mathew, which placed #2.

Second flight: 

5.      Gevry Chambertin, Cuvee Bertin  2009
6.      Archery Summit  2012
7.      White Rose Luciole Vineyard  2012
8.   Bergstrom, Le Pre Du Col Vineyard  2012

The Burgundy placed #1 in the group with Archery Summit coming in second.

Third flight: Mixed vintages

9.      Paul Mathew 2009 Ruxton Vineyard
10.  Lenne 2008
11.  Le Cadeau reserve 2011
12.  Domiane Drouhin Laurene 2011

2009 Paul Mathew Ruxton Vineyard was unanimously voted as the #1 wine of this flight and of the evening as whole. Second place was Domaine Drouhin.

 

As you can imagine, it was extremely gratifying that our wine came in first place. I didn’t even know it was in the lineup, as Mat had helped pull together the surprise selections from outside the Willamette Valley. Not only did it feel great to see our Pinot get the highest rating – unanimously – at this blind tasting; it also once again validates Mat’s exceptional winemaking skills.

 I encourage you to try a blind tasting of your own. If you need any help with the guidelines, or if you would like a simple way to keep score, please be in touch.

 

 

 

 

February 7th, 2015    

MUSHROOM MONTH

We're a bit late with our first post of 2015, but I think you'll forgive us because it's about another one of our favorite things: Mushroom Foraging. And what a better way to do it than with 25 enthusiastic Wine Club members!

We host this foraging event every year, with the exception of last year, when we had no rain and no mushrooms. The Foray is one of our most popular Wine Club events. Most people who attend want to come back every year. This year was no exception; while our members clamor to attend, every year we manage to include a few newbies.

This year's mushroom season started off well in the autumn with a nice amount of porcinis. Moving into December, when we had substantial rainfall, the hedgehogs and black trumpets starting coming up. Then the new year arrived with a nearly total absence of rain in January, and it seemed as if  mushroom season was doomed.

The date of our Foray happened to coincide with the first storm of 2015; predictions called for five inches of rain and wild wind. As the weekend approached, the emails and phone calls began to pour in as many who enrolled questioned whether we would cancel the event. Fortunately, it stormed on Friday and Sunday, leaving Saturday, our foraging day, with a mix of sun and clouds but no rain until 5 pm, when we were all done. This was good luck for all of us who prefer to forage without rain dripping down our backs. We get wet enough as it is hiking through branches and brambles.

After foraging around the hilly property, our group returned to the lodge with tremendous amounts of mushrooms. The day was full of smiling faces with baskets full of black trumpets and hedgehogs. Members also brought back a few random nonedible finds to discuss with David Campbell, our mycological specialist and guide. It was a truly successful day of foraging.

The happy foragers were rewarded with a hearty lunch of wild mushroom lasagna and plenty of Paul Mathew Pinot Noir. This is when tales of the trails are told by foraging friends. There's plenty of discussion of what will happen with the bounty of mushrooms going home with the hunters. Which recipes, who cooks, who picks the wine....

Cheers to all you mushroom finatics and foraging friends, and BIG Thank you to the clean up crew!

December Celebration  Dec. 7, 2014

This eighth annual Celebration is one of our favorite events of the year. We are so lucky to feature the chef of former Mosaic Restaurant from Forestville, Tai Olesky.

The evening reception in itself is special: we pour all the 2013 newly bottled Pinot Noirs. These wines won't release for 10 months to 16 months from now. Upon entering, a welcome taste and palate prepper of the 2013 Chardonnay is the 1st wine of the night, which just released Dec. 1st.
A perfect accompaniment to the mussel soup being passed. A rich blended and creamless bisque like shot glass on a Fall evening.

The guest are seated at 7pm in the Tasting Room that has been transformed into a dining room. The only reminence of the room is the bar and wines. A long table seating twenty people is laid with burgundy glasses and silverware.

Our 1st course of the evening, a beautiful chestnut soup. So good, licking the bowl was discussed.
Two wines to pair, our 2010 Chardonnay and 2007 Horseshoe Bend Pinot Noir. They both went well although the Chardonnay in itself was showing so well, people were drawn to it.

Next up, a crab salad accompanied by Satsuma, heart of Palm and Blood Orange Puree . Two Pinot Noirs to pair, both from the 2006 Vintage, Ruxton Vineyard and TNT Vineyard.

The infamous mushroom dish from Mosaic days followed. This dish won the hearts of the consumers then and tonight was no different. For the guests that remembered this dish, it's a main reason for coming tonight. And the guests that missed out after the Restaurant closing in 2009, were thrilled to get a taste of the past. Served with grilled Nightengale baguette and Cowgirl Creamery Mt. Tam, the warm combination of local mushrooms sautéed in a hot pan with madera, herbs and cream. What's not to like. It's hard to share this dish as it was served family style. Paired with 2 Pinot Noir's, one from 2008, Horsehoe Bend Vineyard and the second out of magnum from 2010, our Russian River Valley blend.

The main course, braised lamb served with polenta and more two Pinot Noirs. This time both from 2009 vintage, TNT Vineyard and Ruston Vineyard. The rivalry between Mat's and my favorite vineyard's ruled the conversation. Ruxton is typically our lamb pairing although tonight due to the preparation and influence of polenta, the TNT won the best pairing.

A finale of petit fors from Patisserie Angelica and the introduction of the chef and his team providing the plates received a standing ovation. The consensus from the full bellied crowd was that they require the 1st notification of next years event date.

Another fun filled evening of food and wine "ala"' Paul Mathew Vineyards wines. We are so lucky to not just to have such fine wines but great friends to share them with.

Thank you to Susan Adler photography for supplying such quality shots to reflect back.

Paul Mathews Gift Baskets

October 2014              OYSTER HEAVEN

Our final Foodie Seminar for 2014 was a great consumption and success!

I started out the morning with a coffee "to go" for the drive to the coast. A beautiful Fall morning with the sun shining and oysters in my future. I was not alone at the entrance of Hog Island that day. The few of us with BIG oyster plans were anxiously awaiting our Oyster alotments, coolers ready filled with ice. Mat G. thriftly shucked a few samples and just like that, instant gratification. What a way to start this fun day!

We had a chef assist for the evening of six different oyster preparations. A lot of shucking experience is needed with this line up. And so it began...

1. Raw Oysters on the half shell with raspberry mignonette
2. Oyster Stew
3. BBQ Oysters ( Hog Islands recipe )
4. Oysters Rockafeller
5. Flash fried oysters with sriracha aioli
6. Oyster pattie ( similar to Vol au Vent )

We were all in good company, knowing that anything oyster was game. No questions, no holds, no dietary concerns. Shuck'em, suck'em, eat them hole was the motto.

We focused on 4 wines for the evening of pairings: 2013 Rose' of Pinot, 2011 Chardonnay, 2013 Valdiguie and 2011 TNT Pinot Noir.

The pairing winners were as follows:

1. Raw with Rasp mignonette - 60% Rose',  due to the Mignonette, Chardonnay was #2 pick
2. Stew - 75% liked the Valdiguie best, 25% Chardonnay - No on the Rose'
3. BBQ Oysters = 98% Pinot Noir, one person voted for Chardonnay and one also for Valdiguie
4. Rockefeller - Now this pairing was very pleasant with each wine. We had a 33% tie for each    
          Chardonnay, Valdiguie and Pinot Noir
5. Fried Oyster was favored 50 / 50 between Valdiguie and Pinot Noir
6. Oyster Pattie : once again great pairing with each of the Chardonnay, Valdiguie and Pinot.

 

We rarely have multiple ties but, this evening was a real surprise to many. The Valdiguie won or tied with Pinot Noir on 4  different courses. I consistently expect to see Pinot lead in many cases and this evening was a different experience. The one course of BBQ oysters was the obvious Pinot pairing winner, expected but the rockefeller could have won and didn't. If you are not familiar with the Valdiguie grape, it is no surprise. With less the 1% of  this grape planted in Sonoma County, very few Wineries produce it. We have been bottling this fun varietal for 10 years and spreading the word.

The consensus for this fine oyster filled evening was that, if you love Oysters, you love them prepared any style.

What we learn from these fun and interactive evenings is that one needs to try different wines and think outside the box. With many years of pairing experience, it never ceases to thrill me to discover new flavors and pairings.  Mat and are always happy to share our love of Food and Wine. It is an endless good thing!

Sept. 27,  2014          Tomato Talk with Michele Anna Jordan

We all LOVE Tomato season in Sonoma County! So many friends grow them and share them. It's wonderful to be the receiver of a box of these colorful treats.

The local menu's flourish with tomato talk in September and why not, we have an abundance of them and chef's to prove their worth.

Tomato Talk for our Sept. Foodie Seminar was perfect in many ways. Michele Anna Jordan, our local Food Writer was available to share her stories, her recipes and prepare samples.
We had four different plates: Golden Gazpacho, Tomato and Burrata, BLT on a skewer and Warm Tomato Vinaigrette on pasta.

Our usual set up, multiple glassware for each person to taste every course with a selection of  wines. And then we share our results.

Course One: Golden Tomato Gazpacho with a Skordalia
                     (coated Crostini with a wonderful greek paste)

We focused on Rose' of Pinot, Chardonnay and Valdiguie. There was a great response to the Rose' and chardonnay as expected. It seems that people who like a certain wines will always like it with food.

Rose' has acquired a huge fan base, old and young. Never liked it, never tried it, use to hate, now LOVE it, it's great. As a long time lover of Rose, I find it pleasantly humorous when people are surprised how much they like our Rose'.

The actual pairing with the gazpacho was across the board equal, everyone enjoyed the Rose' , Chardonnay and Valdiguie with it. Personally I liked the chardonnay hands down and I was surprised, I expected to be Rose' all the way.

Next up, Tomato / Burrata. A favorite dish of simplicity, authenticity and purity.

The pairing continued:
#1 - 90% Chardonnay
#2 - Rose' with Tomatoes ONLY
Valdiguie was the favorite by 2 guests

The pleasant smell of bacon arrives and the quote of the evening "every dish gets better with bacon".
or " Add bacon to any dish and then it goes with Pinot ". Bacon has become cult status! Where and who you get it from is a common discussion ( as I await a pork belly dish ), Yes, the BLT done every which way tonite is grilled on a skewer. In reality there is no "L" lettuce, one of my favorite components. But, there is bacon, tomato and bread.

This dish is interesting, nobody commented on what I thought: each bite is limited to each bite, there is not a blend of components. I like this idea of BLT for social situations but not to discuss wine pairing. The group never commented on this so, I kept it to myself. They voted and I listened. Here is what they said...
#1  - Pinot Noir / Cab Franc   50% / 50%


The last course was a fresh pasta served with Warm Tomato Vinaigrette recipe link below. This was an excellent example of beautiful simplicity of Tomatoes ( there is no photo). The flavor pairing had less components to influence but yet the group was successfully divided.

#1 - Cab Franc 70%
#2 - Pinot Noir 20%
#3 - Valdiguie 10%

Although there is no conclusion of the evening, other than we all love tomatoes and wine and Michele Anna Jordan is the prefect advocate of both, we had another wonderful night of food and wine.

August 23, 2014

Nutrition and Vegetarian with Chef Alaina Barron


The inspiration for this evening derived from all the vegetables that we receive from friends gardens at this time of year.

What to do, needing ideas and Chef Alaina's life journey has focused on cooking and serving vegetarian dishes with a strong focus on nutrition.  Who doesn't need a little lesson on nutrition while eating great food paired with wonderful wines?

The three courses served with three wines to compare:

1) Lettuce wrap
2) Quinoa stuffed avocados
3) Cauliflower Burgers

Wines
1) 2013 Rose' of Pinot Noir
2) 2011 Chardonnay
3) 2012 RRV Pinot

With a full group of partakers in this evening, we delved into each course tasting all three wines one course at a time.
The start was amazing. So much flavor in the dish and each wine enhanced a different ingredient. The group was evenly divided into thirds. Devotees of Pinot will rarely budge and so, 30% of the group liked Pinot best. A third of the table were thrilled at the chardonnay pairing and Mat and I alongside the remaining 30% felt the Rose' won hands down. The citrus bounced with the walnut ingredient.
What a fun dish to eat with so many flavors and apparently easy to prepare. A very social course and obviously versatile with the wine pairing response. Could easily be served family style.

Next up, the avocado with quinoa. This very colorful dish could be served as a side dish to Chicken or Fish. The group was divided in two for the best wine pairing, 50% Chardonnay and 50% Pinot.
My thought was there are so many flavor combinations that it didn't really work perfect with any wine. I would classically put Chardonnay or Viognier with avocado but the quinao's nutty character could be thought of as perfect for light reds. I would like to try this dish again with Sparkling wine, vermentino or many other wines, just a thought.

The third course was an impressive Cauliflower cake that resembled a crab cake and could easily be transformed into a Cauliflower and crab cake. There was a clear wine pairing winner with this wonderfully textured dish, Chardonnay. With an ingredient of capers, Chardonnay was the most successful collaborating profile. Pinot came in second with the Rose' last. One guest commented that the Chardonnay pairing tied them up and held them hostage. This dish won many hearts for the presentation and impressive flavors. Who thought cauliflower could be so good.

We did discuss the amazing benefits of eating many of the ingredients. Quinoa being a "super food" Gluten free and high protein. Walnuts being a brain food that assists with keeping our mind sharp. Mushrooms have selenium that help prevent cancer. Cauliflower has Vitamin C. This is just an example of the benefits from adding these ingredients into your diet. Of course wine in moderation after you discover the perfect pairing after several samplings.

The consensus of this fun evening of nutrition and vegetarian cuisine, we didn't feel the need for meat as each dish was so fulfilling and flavorful. None of us are vegetarians but happy to include more meals that omit meat for the health benefits.

Chef Alaina is available and happy to do private dinner parties and share her passion and knowledge of vegetarian cuisine. "Inspired food to inspire health "  chefalaina@gmail.com