Sonoma Holiday Wine Market delights with Wine, Food and Local Color

The Sonoma Valley Vintners and Growers Association “Wine Market – Holiday Edition” proved to be a great opportunity to taste from 27 wineries in one place, including small producers not open to the public. Here you could taste, then purchase unique wines at fantastic savings. Excellent food tastings, and food-wine pairing advice was available from local Sommeliers  – in Santa hats no less.  Last not least, you could speak with the winemakers … and see what characters they can be!

Santa in Floods? Bart Hansen, winemaker at Dane Cellars, says he spends most of the year in Bermuda shorts. When Sonoma temps hit 75’ F on December 2, he rolled out to the event in his special Santa Floods.  The Dane Cellars Clarksburg 2009 Chenin Blanc he poured is richer bodied than a Sauvignon Blanc, making it a was a good wine for a sunny winter day and a perfect match for the Truffle Mac ‘n Cheese served up by the girl and the fig.

Santa Sommeliers. What is a sommelier (so-mel-yay)? A “Somm,” or wine steward, is a trained and knowledgeable wine professional specializing in all aspects of wine service as well as wine and food matching.  Three certified Somms in Santa hats roamed the floor at the “Wine Market – Holiday Edition” event, helping guests with wine advice, pairing, and directing them to wine specials.

Eric Ross "Struttin' Red"

Cocky Wine: Eric Ross 2010 Struttin’ Red

Eric Luce, winemaker at label Eric Ross, invites you to taste his red blend of the year. 2010 is a unique blend of Tempranillo, Old Vine Zin and Petite Sirah. It screams out for a really good Cheeseburger. Failing to find any cheeseburgers, this wine was great with the Truffle Gateau chocolates featured at the Market.

Consumers have many benefits to gain from a single-location event like this. To name a few:

  1. Access unique fine wines and local cuisine
  2. Lower prices on quality wines
  3. Remove the driving around from a wine-tasting outing – all the wines and food, all in one place
  4. Access to *Santa Sommeliers* to advise on matching foods with the wines you like
  5. Buy where you taste and take your wine home with you!

I had a conversation with Christopher Sawyer, Somm at Carneros Bistro in Sonoma. I asked Chris how one should go about pairing up wines with a meal. “First of all, the method should be reversed. Decide your menu, then match the wine to it.”  OK, I said, then to break the rules a bit, let’s say I’ve got a Zinfandel from Haywood Winery, which is pouring here today. Chris suggests, “This is a supple, medium body Zinfandel that gives you a lot of flexibility with the food pairing. Game. Duck. Spicy pork with compote on the side. Strip steak. And of course Ribs will go well with Zin.”

Christopher Sawyer "Santa Sommelier"

Wines of note:

Eric Ross 2010 Marsanne-Roussane. Your guests will appreciate when you serve this unique white. Winemaker

Eric Luce blends two grapes from the famed SaraLee’s Vineyard in Russian River Valley to make a wine in the Rhone style that everyone’s talking about.  Full-bodied, food-ready, and a great under-$30 wine to diversify your palate.  It paired with the Truffle Mac ‘n Cheese and I would recommend it with any cheese.

Dane Cellars 2007 Jackknife Cabernet Sauvignon. When you are looking for full-flavored, medium-bodied Cab, the Jackknife is a great choice. From a vineyard high above Sonoma Valley, with volcanic soils and generous late afternoon sun, this wine explodes with fruit and complex flavors. Sommelier Sawyer says:  “With a medium-bodied cab like Dane Cellars’ Jackknife you have more flexibility in your menu – you can pair with red meat or you can go with a bigger fish such as sturgeon or tuna prepared with a soy sauce.”

Pip 2010 Sonoma Coast Chardonnay.  Undecided between oaked and unoaked? You can’t go wrong with this under $20 wine from Dunstan, from famed Durrell Vineyards blended with nearby grapes, then aged in 1/3 neutral oak and 2/3 stainless steel.  The resulting Chardonnay will please both the oaked and unoaked taste, as the neutral oak imparts lovely vanilla aromas and softness while the stainless steel defines the varietal character and imparts a crisp finish.  Another great match for the Truffle Mac ‘n Cheese.

Abigail Zimmerman of Annadel Estate Wines

Best new wine find: 

Annadel Estate 2008 Anni’s Blend is an instantly memorable red wine that’s also easy to pair with food.  I got rich fruit medleys and a velvety mouth feel from this blend of 45% Cabernet Sauvignon, 40% Merlot, 10% Cab Franc and 5% Petit Verdot. For a Cab-Merlot blend like this, you could even serve it with a Mac & Cheese dish with toasted walnuts and mushrooms, according to Sommelier Sawyer.  The adjacent “Coppa & Apple Mostarda on Foccacia” from Estate went well.  Annadel Estate Winery is the effort of a family who are restoring an 1880’s vineyard estate in the region. Expect to hear more about their wines soon.

There were many more varietals and examples of great winemaking available for taste. I can’t cover them all here. See what you missed and check back soon for upcoming events at the Sonoma Valley Vintners and Growers Alliance website.

On my Christmas wishlist: http://www.platsdujour.net/

 

 

 

 

 

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