Have you ever been to a food and wine pairing that was so good you couldn't stop gushing about it and you felt like a walking ad for all parties involved? If you have, and I hope you have, then you know how I feel. Pure Luxury, and a small group of special clients, attended a food and wine pairing at Carneros Bistro & Wine Bar. The five-course meal was paired with 6 different wines from 6 different wineries. It's nice to have guides on any adventure instead of being left to find your way on your own. During the evening, the talented team of Chef Janine Falvo and Sommelier Christopher Sawyer provided insight into what we were experiencing.
The adventure began with a Truffle Encapsulated Egg, Polenta and Black Garlic paired with Anaba 2008 Coriol White Wine, Sonoma Valley. My first thought was "unusual." After the first bite I thought, "delightful." After tasting the wine with the food I thought it was amazing how great this winning combination was paired. Next was Halibut, Spring Onion-Potato Confit paired with Hanzell 2007 Estate Chardonnay, Sonoma Valley - more wonderful flavors. The third course is where I try to pace myself with the food for fear of becoming full before I've completed my meal. But it was impossible to hold back once my fork lifted Pork Belly & Oysters to my lips. The pork melted in my mouth and was paired with Molnar Family 2007 Pinot Noir, Poseiden Vineyard, Carneros. Vegetarians Beware: The next course was the Wagyu Beef Tasting consisting of Flatiron, Short Ribs, marrow, Hedgehogs, and Creamed Spinach. These scrumptious samples of beef were paired with Adastra 2006 Merlot, Estate, CCOF Certified, Carneros and Audelssa 2006 Cabernet Sauvignon, Sonoma Valley.
Of course there was dessert. Chocolate mousse, Cocoa Nibs, and Chocolate Tuilles paired with Valdez 2006 Late Harvest Zinfandel, Dry Creek Valley. Doesn't that sound good? Belive me, it was, very good.This was an evening of fabulous food and amazing wine pairing one could never forget!