Archive for the 'Wine and Food Pairing' Category

Viognier/Roussanne/Marsanne Cheese Pairings

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joanie
on August 28, 2008
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Last night, Spiritland Bistro’s Wednesday Wine and Dine theme was Viognier/Roussanne/Marsanne (white wines from France’s Rhone region), and the cheese pairings were so perfect that I must share.  If you haven’t read my previous posts about this event, in short, Spiritland hosts a themed four course dinner on the last Wednesday of each month.  They choose a theme (July’s theme was Rose, September/October’s theme will be SRH Pinot), and during the first hour guests are able to pour themselves a taste of all of the wines that each person brought along.  During this first hour, guests graze on cheese from local shop, C’est Cheese that are meant to complement the wine.  

There were three cheeses last night, all served at a recommended room temperature so that they become almost spreadable on crackers.  First there was the Idiazabal from Spain.  This is a pressed unpasteurized sheep’s milk cheese that comes from the Basque country.  It has a buttery flavor with hints of hazelnut and is slightly acidic.  Nice for cutting through the richness of Rhone varietal white wines.  

Second we had Toma Maccagno from the Valle Cervo in Biella, Italy (Piedmont).  This one was best kept at room temperature because it is semi soft to begin with and was the perfect consistency to spread on a tiny cracker.  Toma is made from cow’s milk.  It is rich and earthy and like the Idiazabal has a buttery texture.  

Last there was my favorite, the Hoch Ybrig (hohk ee-BRIG) from Switzerland.  This is a full flavored cow’s milk that has a firm texture and ripe stone fruit essences, primarily apricot.  This wine would also be nice with a Riesling.  

The wine’s were fantastic, as usual, and I particularly enjoyed the 2006 Tablas Creek Bergeron that I brought.  Bergeron is 100% Roussanne (a French Savoie grape). If you are not familiar with the Tablas Creek wines, they are one of my favorite wineries in California and produce Rhone varietals in Paso Robles.  One reason I love their white wines so much is that their acidity keeps them nice and crisp, never cloying.  Their lean character makes them very food-friendly and balanced.  

Hope to see you at the October 6 SRH Pinot dinner!  See a previous post for the menu.  

Spiritland Bistro, 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Indian Cooking Class

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joanie
on August 25, 2008
in Joanie Hudson, Special Events, Wine Club and Wine and Food Pairing
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Over the weekend, we hosted our final wine club special event prior to Harvest 2008.  Chef Joel Chapman led an Indian cooking class in the barrel room for an intimate group, and it was a blast.  He provided helpful demonstrations while weaving in pieces of the history of the food and culture.  Santa Barbara Winery wines were paired with each of the three delicious courses.  This class was a follow up to the Greek cooking class back in June.  Below is the menu of plates Joel dished out.

Saturday August 23 Chef Joel Chapman:

Vegetarian Samosa with Cilantro Pesto Dipping Sauce
Paired with 2007 Pinot Gris

Lamb Skewers with Three Dipping Sauces and Fragrant Rice
Paired with 2005 Petite Sirah

Shrikhand (an Indian sweet dish made from strained yogurt)
Paired with 2007 Riesling 7.3% R.S.

2007 Sauvignon Blanc
2006 Reserve Chardonnay

Joanie Hudson, assistantTasting Room manager, Santa Barbara Winery

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Santa Rita Hills Pinot Noir dinner menu

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joanie
on August 24, 2008
in Joanie Hudson, Lafond Winery, Pinot Noir, Santa Barbara Winery and Wine and Food Pairing
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As I previously mentioned, Santa Barbara’s SpiritLand Bistro hosts a Wednesday Wine and Dine Social on the last Wednesday of each month.  Each dinner has a speaker that is an expert on the night’s designated varietal (either a winemaker, a distributor, etc.).  October 6, our assistant winemaker Ryan will be representing Lafond Winery and Santa Barbara Winery and speaking about Santa Rita Hills Pinot Noir.  

This will actually be held on a Monday night because there is such a huge crowd in town interested in attending an SRH Pinot dinner that they will be holding two (one at the end of September).  I received the menu (which we will likely get a paper copy of in the winery if you’re interested in taking another look), and it screams for pinot to pair with it.

First Course: Assorted Gourmet Cheeses (chosen to go with the wines)

Second Course: -Rustic wild mushroom tart

Third Course: -Salmon with balsamic & red wine reduction, potato gratin, & vegetable medley

Fourth Course: -Mixed berry crumble

The mixed berry crumble will likely be paired with a dessert wine that is TBA.  $45 includes tax and tip for four-course organic meal. Bring a bottle to share that matches the theme - no corkage fee! If you are interested, or if you have any questions at all about the event, call Spiritland Bistro at 805-966-7799.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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AIWF at The Cultured Abalone Farm

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joanie
on August 18, 2008
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Yesterday I attended an event organized by the American Institute of Wine and Food (AIWF) at Santa Barbara’s own Cultured Abalone Farm.  This was the 4th Annual Tour and Tasting at the farm that the esteemed national organization has put together.  AIWF’s mission statement is to “enhance the quality of life through education about what we eat and drink.” With this in mind, they organize artisan food gatherings, winemaker dinners, and exclusive wine tastings for their members and guests, to name a few.  At the core of these events is the educational element, which is really where wine and food appreciation comes into play.  

Guests of the abalone event were first guided through the farm where we learned how abalone are bred, grown, processed, and marketed commercially.  Local restaurants such as Square One and The Wine Cask are just two clients who go directly to the source to obtain the freshest abalone.  We got to take a look at the “specialty market” tanks, which held abalone three times the size of commercially market standard size (which looked like it was about 3 inches in diameter).  The specialty market abalone are coveted by sushi chefs throughout the southern and central California coast.  After our tour we enjoyed a three course luncheon, which included a cooking demonstration by Chef Michael Hutchings, set up in the middle of the harvesting tanks.  The abalone was lightly breaded with granulated flour (which I learned doesn’t clump) and served with roussanne (2007 Jaffurs Roussanne - a classic pairing).  The shellfish and the richness of the rhone varietal white went together seamlessly.  

If you have an interest in food and wine, AIWF is worth looking into.  The organization has 25 chapters in major cities across the U.S., and over 4000 members.  

Cultured Abalone Farm (9580 Dos Pueblos Cyn Rd. 805-685-1956)

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Lafond BBQs and Spiritland Bistro Dinners

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joanie
on August 6, 2008
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A couple of fun things to announce that are coming up quickly!

First off, I hope that wine club members that are able to attend have all signed up for the Annual BBQ up at Lafond Vineyard this Saturday (August 9).  We are so excited about it here at the winery and very much looking forward to the food, the wine, the venue, and getting to mingle with our beloved loyal customers.  

Also, I wrote earlier about the Rose Wine and Dine Dinner hosted by Spiritland Bistro last week, but have yet to write any after thoughts.  To put it simply, if you live in Santa Barbara and have any interest at all in wine (which I assume that if you are reading this you most likely do), this is an event that you just can’t skip.  

It was just so much fun, the company was fantastic, and apparently the Rose dinner set a record for the number of bottles consumed at one of these dinners (the Rose dinner was the sixth one).  The cat is out of the bag and getting a coveted seat at this event is getting tougher and tougher as almost everybody I was with signed up for as many dinners that were scheduled for the rest of the year at the end of the event last time.  

The one that I wanted to announce on our website is the Santa Rita Hills Pinot Noir themed dinner that will be on October 6.  Ryan Ralston, our assistant winemaker, will be the speaker and will be there to represent Lafond Winery (I will be there as well of course - I was one of those people who signed up through the end of October).  I’m not sure yet what the menu will be as it is in progress right now, but as soon as I know I will post it here first.  I have already decided that I am bringing our 06 Lafond Martin Ray Clone Pinot because it is my favorite!  

The next dinner is August 27 and the theme is Viognier/Roussanne/Marsanne.  The speaker will be Jaffurs Wine Cellars, one of my local favorites for rhone varietals such as these.  Here is the menu below:

First Course: Assorted gourmet cheeses

Second Course: Corn & Spinach Chowder with crispy onions and chile oil

Third Course: Halibut with Asian-style Julienned Vegetables in a coconut lemon grass sauce, over red angel hair pasta

Fourth Course: Coconut Tapioca Pudding with pan sauteed caramelized peaches and roasted hazelnuts

$45 includes tax and tip for four-course organic meal.  Bring a bottle to share that matches the theme - no corkage fee!

Spiritland Bistro 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Pinot Noir Pairings

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joanie
on August 2, 2008
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I know that it is difficult to imagine that summer will be over before we know it.  September and Harvest 2008 are right around the corner.  I usually try to put the end of summer and the end of long days out of my head until it actually comes that time.  But I got thinking about it because I was recently asked to think about ideas for a Pinot Noir wine dinner in October.  My brainstorming left me with a few ideas that got me looking forward to harvest flavors.

I recently came across a recipe in one of my favorite cookbooks, Mario Batali’s Italian Grill, that is totally unique and a really nice pair with light red wines such as Pinot Noir and Sangiovese.  The recipe is a Grilled Polenta Verde (or Green Polenta).  The rustic polenta turns a rich green color when you blend in a puree of parsley, spinach, and olive oil.  This is an extremely versatile dish that can be served as a side or a main course.  

Other flavors that pair well with the berry and floral aromatics characteristic of Pinot Noir are:

Morel or Porcini Mushrooms with Parsley

Root Vegetables such as Butternut Squash, Parsnip, and Beetroot

Green Lentil Soup with Sausage

Butternut Squash Polenta or Butternut Squash Lasagna (pinot noir will cut through the richness)

Pumpkin-based dishes

Small Butterflied Leg of Lamp

Roast Duck Legs

Quail

Grilled Pacific Salmon

Pinot Noir is an extremely versatile food wine primarily because it is light with soft tannins (the texture is pillowy on your tongue).  You don’t have to start planning for your October dinners just yet, but I’m just giving you some ‘food for thought’ (literally).  What is your favorite pinot pairing?

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

 

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Old Spanish Days Menu at The Bistro

Published
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joanie
on July 25, 2008
in Articles on Wine and Vineyards, Chardonnay, Joanie Hudson, Lafond Winery, Pinot Gris, Restaurant News, Riesling, Santa Barbara Winery, Sauvignon Blanc and Wine and Food Pairing
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In celebration of the 84th Old Spanish Days Fiesta, The Bistro will have a special Spanish-themed menu next weekend (Wednesday, July 30- Sunday, August 3).  I just took a peek at it, and it looks delicious!  One of the best things about the menu is the wide selection of dishes that will be available.  It is not just two or three specials, but rather an entire menu.  

Traditional recipes cover a lot of bases in terms of Spanish cuisine - from chilled Gazpacho Verde, Ceviche, Chicken Pasole, Shrimp Tamales, Sea Bass Tacos, Pulled Chicken Tortas, and Filet Mignon Enchiladas.  Chorizo, cilantro, and queso are scattered like confetti as reappearing ingredients in menu descriptions.  

The full wine list of Santa Barbara Winery and Lafond Winery will be available.  Spanish dishes call for a little bit of caution when selecting a wine pairing, but the right choice can enhance both the wine and food (like any good pairing should).  Spicy foods call for slightly sweet or fruity wines with little to no tannin.  I would pair any of our white wines with most of the featured items, but would be selective if leaning towards a red.  

Thinking back to The Bistro’s Solstice Wine Pairing dinner, the 2007 Santa Barbara Winery Pinot Gris with the Shrimp Ceviche was my favorite pairing of the night, as well as the most successful in terms of balance. Three wines that would be consistently good with most of the dishes would be the 2007 Santa Barbara Winery Sauvignon Blanc, Riesling 1.7, and Pinot Gris.  

All are light, refreshing, and fruity.  The Riesling is nice with spicier dishes because of the small amount of residual sugar.  Filet Mignon Enchiladas would be good with either the Riesling or 2005 Santa Barbara Winery Sangiovese.  Cesar’s Chicken Salad would be good with either of the 2006 Santa Barbara Winery Chardonnays (Reserve or Color Label).  

Tacos Al Pastor (Marinated Shaved Pork tacos with Pineapple, Cilantro and Onions Served with Black Beans and Corn Rice with Pasilla Chiles and Queso Anejo) would go well with the Riesling because of the sweetness of the marinated pork and the pineapple.  

The Fiesta Breakfast menu features similar bright flavors.  Huevos Con Chorizo, Chile Verde (Slow Roasted Pork in Green Salsa with Poached Eggs, Avocado, and Black Beans), and Calixto’s Thick Cut French Toast with Fresh Strawberries are a few highlights.  Omelet lovers can order the Oaxacan Vegetable Omelet (Mushrooms, Calabasas Squash, Spinach, Pasilla Peppers and melted Queso).  

See the full menu at pierrelafond.com.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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