sonoma county -

by Emily

Summer Food & Wine Pairings with Michel Schlumberger

I recently spent a GLORIOUS long weekend in Sonoma County, California. What was I doing there? WINE TASTING, obviously! I guess some people go to Sonoma to ride bikes or shop or something, but for me it’s 100% wine, 100% of the time. One of the many highlights I enjoyed on this Sonoma wine weekend was an afternoon at Michel-Schlumberger winery, where we toured the grounds and cellars before settling into the best part of the winery: a five-course food and wine pairing in their beautiful back garden.

Before each course, the chef came out and introduced his course, which wine was paired with it, and why. Educational and delicious! I loved every bite and sip. Let’s recap together! You just might find some inspiration for your upcoming summer cookout… there’s so much more to backyard BBQ boozin’ than just beer.

Course 1: Vietnamese Grilled Shrimp Lettuce Cup with Toasted Peanuts paired with NV Brut

Why a sparkling wine with this shrimp course? The crisp brightness of the brut pairs well with the delicate flavors found in both shrimp and Vietnamese seasonings. Sparkling whites can also stand up nicely to spicy food, and this shrimp definitely had a kick to it!

Course 2: Bruschetta with Grilled Peaches, Ricotta, Toasted Pecans, and Estate Olive Oil paired with 2013 Gold Collection Chardonnay

So this might not look like much from the photo, but this bruschetta was phenomenal. Peaches and soft cheese are always a great combo, but the toasted pecans and the kiss of olive oil really added a roundness to the dish. This particular chardonnay boasts a smooth, full, creamy body that can stand up to the richness of the olive oil. The fruity notes of the chardonnay ties in with the light, sweet peaches as well.

Wine and Cheese: A Match Made in Heaven

Two of my favorite indulgences in life are a good glass of wine and a good hunk of cheese. How can those things get any better? When you enjoy them together, of course. The thing is, I’m not an especially discerning critic when it comes to cheese and wine combos. Hand me a fat glass of red and any cheese nicer than a Kraft Single (ick) and I’m pretty good to go.

My anything-goes palate was treated to a special wine pairing evening hosted by Kendall Antonelli of the fantastic Antonelli’s Cheese Shop here in Austin and Lisa Mattson of Jordan Winery, who paid us a visit all the way from Sonoma County. Along with a small group of fellow Austin food bloggers, I enjoyed an evening of amazing artisan cheeses carefully paired with an assortment of Cabernet Sauvignons (and one rogue glass of Chardonnay) from Jordan. Luckily for my eccentric palate, one of the most important lessons I learned is this: when it comes to wine plus cheese, there is no single right way to pair. Let your taste buds be your guide, because everyone’s flavor profile is different.

Keeping this in mind, here are some interesting tidbits and suggestions I picked up over the course of the night: