A California Winery Blog

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