Archive for the 'Wine and Food Pairing' Category

Happy 4th of July!

Published on July 1, 2010 in Wine and Food Pairing. 0 Comments

Wine is a great accompaniment to your Fourth of July Barbeques, and summer heat calls for wines on the lighter side to keep your temperature down.

2008 ZCS is a favorite for summertime grilling because of its lighter body, soft tannins, jammy fruit forwardness, and tickling spice. This Zinfandel based blend (blended with Carignane and Sangiovese) can stand up to all sorts of spices, char, and rubs. 

The 2008 Central Coast Pinot Noir is a light and fruity choice for warm day red wine sipping.  Neutral barrel aging preserved the forward fruit flavors that have becomea  signature for this wine. 

Our 2007 Reserve Chardonnay pairs perfectly with full-flavored, fatty sheep’s milk cheese plate as well as grilled chicken topped with freshly chopped fruit salsa.

The Santa Barbara Winery and Lafond Winery tastings rooms will be open for regular business hours (10am-5pm) on the 4th.

Joanie Hudson, Director of National and International Marketing, Santa Barbara Winery / Lafond Winery & Vineyards

Wine and Cheese Pairing at Santa Barbara Winery Tonight, April 17

Published on April 17, 2010 in Special Events and Wine and Food Pairing. 0 Comments

Tonight at Santa Barbara Winery:

Wine and Cheese Pairing Saturday April 17th 6-8pm $30
Join us in the barrel room as we taste through a selection of cheeses produced in California.  Kathryn and Michael from C’est Cheese (a small, family-run cheese shop in the heart of downtown Santa Barbara) will be on hand to walk us through the pairing .  We’ll learn the importance of buying local and discover our local California cheese producers.

C’est Cheese offers about 120 different types of cheese at their shop, alongside over two dozen cured meats, a modest but well-priced and high quality selection of wines, and a whole wall of delicious goodies that go far beyond just crackers.

Click Here to visit the artisanal cheese website to access your own wine and cheese pairing resource for your home.

Thanksgiving Wines

Published on November 10, 2009 in Joanie Hudson, Nebbiolo, Riesling, Santa Barbara Winery and Wine and Food Pairing. 0 Comments Tags: , , , , , , , , , , .

Thanksgiving has always been one of my absolute favorite holidays.  The entire month of November is spent in anticipation of this amazing meal that brings friends and family together from all across the world, just to sit around the dinner table together for this special night.  This drawing factor of Thanksgiving is one of the things I love most about wine as well.  I am so greatful for any event or beverage that has the ability to bring people together to relax at the end of their day, and reflect on what matters most in this world, the company that we surround ourselves with and close friends and family.  Thanksgiving is a North American Harvest Festival, and it pretty much signals the end of a vintage for our winemakers, just in time to get everything in barrel to be home with family for the holiday. 

That being said, Thanksgiving dinner is always a very interesting topic in the realm of food pairings.  The reason that there will never be a single answer for what wine goes well with Thanksgiving dinner (a question I get asked repeatedly) is that my Thanksgiving dinner is likely very different from my neighbors, whose dinner is very different than their neighbors.  We all have our traditions and special Thanksgiving recipes and ingredients, and there are so many different wines that work well with each aspect of the plate.  So when you’re thinking about what wines to serve at Thanksgiving, put some thought into the different flavors, textures, and weights that will be put together in the kitchen.  Think about your guests, think about what you like to drink, and then make your decision from there.  There are some general rules that can serve as a guideline, but that’s all it is, a basic guideline, you as a consumer are responsible for finding out what you like and don’t like, and that just comes from tasting lots of different wines!  I personally love Rieslings and Sta. Rita Hills Pinot Noir with Turkey, Grenache and Nebbiolo are also generally hits at the table as well.  The jamminess of our Negrette is another nice pairing with Cranberry sauce and stuffing. 

Our tasting room is a nice venue to taste through a few different options and see what might work best with your meal.  We are open daily from 10am-5pm, and are closed only on Thanksgiving Day.

Joanie Hudson, Director of National and International Marketing, Santa Barbara Winery / Lafond Winery & Vineyards

‘The Science of Wine and Cheese’

Published on August 21, 2009 in Wine and Food Pairing. 0 Comments

 We all know that wine and cheese pair together like two peas in one pod, but it’s the science of the pairings that can be confusing… Have questions about wine and cheese pairings?  Take a look at this fantastic article, ‘The Science of Wine and Cheese’ by Hank Campbell on wine and cheese pairings on the Scientific Blogging website.

Some Quick Rules On Wine And Cheese

- Stronger cheeses go better with stronger wines

- Mature cheeses do better with mature wines

- Cheese and wine made in one region tend to work well together

- White wines are combined with cheese better than red wines

- Sweet cheeses and fresher wines will seem more acidic together

- Red wines are better with soft cheeses

- Taste all cheese at room temperature except for fresh cheeses, which should be cold. 

- With cheese, go from mild to sharp, soft to firm

Click Here for the rest of the article

SBWinery on Twitter

Published on July 22, 2009 in Lafond Winery, Wine and Food Pairing and Winery News. 0 Comments

We’re twittering! Or is it tweeting? tweets? twit?

My tongue is twisted already…

Follow us on Twitter
twitter.com/SBWinery

Updates will include upcoming events, new releases, almost sold out wines, travel updates, food pairings, praise for our peers, and links to interesting articles..

Customer feedback is so important to us.

4th of July Wine Pairings

Published on July 1, 2009 in Wine and Food Pairing. 0 Comments

Wine is a great accompaniment to your Fourth of July Barbeques, and summer heat calls for wines on the lighter side to keep your temperature down.

ZCS is a favorite for summertime grilling because of its lighter body, soft tannins, jammy fruit forwardness, and tickling spice. This Zinfandel based blend (blended with Carignane and Sangiovese) can stand up to all sorts of spices, char, and rubs.

Negrette is another BBQ winner for its smooth structure, Cabernet Sauvignon-like fruit, and hearty versatility. Our currently released 2006 vintage is the last of the Negrette for us, so get it while you can.

Our Reserve Chardonnay pairs perfectly with full-flavored, fatty sheep’s milk cheese plate as well as grilled chicken topped with freshly chopped fruit salsa.

The Santa Barbara Winery and Lafond Winery tastings rooms will be open for regular business hours (10am-5pm) on the 4th. Locals and visitors can also visit the Pierre Lafond Wine Bistro tonight, July 1, from 6-8pm for their Passport to the World of Wine.

Joanie Hudson, Director of National and International Marketing
Santa Barbara Winery / Lafond Winery & Vineyards

C’est Cheese and Honey Tasting

Published on May 24, 2009 in Joanie Hudson and Wine and Food Pairing. 1 Comment Tags: , , .

It’s difficult to choose a favorite cheese shop in Santa Barbara, because the quality of products that are sold in each and every store is superb.  Two that rank highly on my list are Metropulos (just down the street from the SB Winery facilities) and C’est Cheese.  C’est Cheese hosts monthly tastings that revolve around their cheeses paired with anything from cider to beer to wine.  Last week I attended their Honey & Cheese Tasting and learned a great deal more than I ever thought I would know or learn about honey.

If you’re like me, you grew up with one of those plastic bear honey-filled containers in your cabinets.  While this always does the trick, it is the artisan honey products that really pull the rug out from under you and impress.  We tasted five different honeys paired with different cheeses.  As we tasted through the line up we went from lightest and least intense to heavier and dramatic intensity.

Perhaps one of the most interesting things that I learned at this tasting had to do with honeys that are labelled as coming from orange blossoms, or lavendar flowers, etc.  I would have always assumed that “orange blossom honey” would have a hint of orange flavor interlaced with the sweet honey.  This is not the case because it comes from the nectar of the orange blossom, which tastes very different than the fruit that the plant produces.  Now, if the honey is labelled as infused, then it will have flavors that come from the ingredient infusion.  ie) orange infused honey would have a citrus flavor. 

Below are the pairings that were served (cheeses in the left column, honey in the right):

Le Chevrot                                             Black Sage Flower

Chaource (sha-orse)                          Lavender Flower

Ossau Iraty (oso eerahtee)             Thousand Flower (aka Wildflower)

Pecorino Stagionato                          Black Truffle Infused Clover Honey

Queso de Valdeon                              Tupelo Flower

Pair these honey drizzled cheeses with a light white wine, such as a crisp stainless steel fermented chardonnay.  Try one of these pairings for dessert or as an apertif at your next dinner party.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Lamb and Red Wine Pairing

Published on May 10, 2009 in Grenache, Joanie Hudson and Wine and Food Pairing. 0 Comments Tags: , , , , , , , .

I wasn’t aware that lamb had a season, but apparantly it is spring.  Lamb has long been a very versatile meat to pair with wines, but sometimes is overlooked.  Rhone reds (origins from France’s Rhone Valley) from Grenache and Syrah to earthy blends of these varietals are a favorite of mine to pair with this rich, almost sweetly flavored and earthy red meat.  Remember that when pairing wines with foods, one of the most important considerations is in the sauce of the dish.  Hence why these rules of varietal – meat category can be silly.  Try an oven roasted, herb dusted lamb with our 2006 Santa Barbara Winery Grenache.

Here is an excerpt and link to the full article of a fun article I found on pairing lamb with red wines, remarking on its versatility.

Spring is lamb season. That in turn means it’s wine season, as lamb is the most wine-friendly meat. It pairs beautifully with Cabernets, Rhônes, and—my newest discovery—Pinot Noir.

A classic Cabernet’s minty/herbal side goes with the grassiness of lamb (which, traditionally, can be served with a mint sauce), while Rhône reds (the grape is usually Syrah or Grenache) often possess an earthiness that flatters lamb’s meaty complexity. But Pinot Noir illustrates an important lesson of food-and-wine pairing: It’s sometimes better to go for contrast than harmony.

Click here for the full article at Chow.com

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery