Wine and food pairings prove a hit | July 26, 2013 | Pleasanton Weekly | |

Pleasanton Weekly

News - July 26, 2013

Wine and food pairings prove a hit

Four-day event shows love of learning about wines

by Dolores Fox Ciardelli

Taste Our Terroir, four days of wine and food pairings offered by the Livermore Valley Winegrowers Association last week, was a hit, said executive director Chris Chandler. In previous years, it was a one evening event with gourmet food and wine pairings judged by wine experts and chefs.

"People are increasingly curious about everything that goes into wine they enjoy. The new four-day format of Taste Our Terroir gave folks the opportunity to immerse themselves in all facets of wine country -- in one weekend," Chandler said.

"In addition to the food and wine pairing competition that sold out again this year, the most popular events were Chef Ryan Scott's cooking demonstration at McGrail Vineyards & Winery; the 29 Minute Meals class by Castlewood Chef Tracy Flores at Rodrigue Molyneaux; and the Secrets of a Sommelier blind tasting class at Double Barrel Wine Bar."

The Taste Our Terroir food and wine pairing competition on Thursday at Casa Real Event Center was sold out, with 650 people attending. The results of the judging was as follows:

* People's Choice & Best White Wine Pairing: Page Mill Winery 2012 Chardonnay, Chandler Vineyard, Livermore Valley (Winemaker Dane Stark, Page Mill Winery) with WonTon Shell Topped with a lightly blackened Scallop with an Avocado Pico di Gallo and Chipotle Aioli (Chef Jorge Magallon, Piccola Casa)

* Most Innovative Pairing: Cuda Ridge Wines 2010 Malbec, Livermore Valley (Winemaker Larry Dino, Cuda Ridge Wines) with House-made Steamed Bun, Black Plum Char Siu, Spice-cured and Charred Pork Belly with pickled Root Vegetables, Cilantro and Green Onion (Chef Clay Brunton, Beets Hospitality Group)

* Judge's Best Pairing: Concannon Vineyard 2011 Reserve Righteously Rosé, Livermore Valley (Winemaker Julian Halasz, Concannon Vineyard) with "Off the Hook" Seafood Sausage with a Rosé Cream Sauce (Chef Eric Berg, Underdog Wine Bar)

* Best Classic Pairing: Rodrigue Molyneaux 2009 Estate Sangiovese, Livermore Valley (Winemaker Garry Rodrigue, Rodrigue Molyneaux) with Lightly crusted Dutch Valley Veal Scallopini with Tomato Coulis and fresh Mozzarella on Citrus infused Focaccia (Chef Tracy Flores, Castlewood Country Club)

"Feedback on all of the events has been very positive and we are already looking forward to hosting this great food and wine weekend again next year," Chandler said.


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