2013 Taste Our Terroir Food Pairings

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Underdog Wine Bar chefs at work creating seafood sausage

On July 18th Livermore Valley’s 2013 “Taste Our Terroir” event took place at Casa Real at Ruby Hill Winery and we were lucky enough to attend. Terroir simply means a sense of place that is expressed through a wine. Livermore wineries came to the event with wines they felt best expressed the land, climate, soil, and environment they were made from. In addition to tasting these wines, local food establishments paired up with the wineries to best compliment the taste you’re experiencing. This was absolutely a taste bud’s paradise with over 20 featured wineries paired with local restaurants! We sipped and ate our way through the event while chatting with local chefs and winemakers about their creations. Wine and food judges participated in a blind tasting and presented awards for the Most Innovative Pairing, Best Classic Pairing, Best White Pairing and Judges’ Best. As of this time, official results are yet to be posted.

Here are some selections we found that I’m sure you’ll enjoy:

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Sea scallop, chipotle aioli, chunky guacamole
2012 Vintners Select Chardonnay
Page Mill Winery & Piccola Casa

 

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Lightly crusted Dutch valley veal scallopini with crusted tomato coulis and fresh mozzarella on citrus infused focaccia
2009 Sangiovese
Rodrigue Molyneaux & Castlewood Country Club

 

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Pepper crusted tri-tip
2009 Cabernet Sauvignon
Crooked Vine Winery

 

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House cured smoked pork beyy, black plum charsiu, pickled veggies, steamed bun
2010 Malbec
Cuda Ridge & Beets Hospitality Group

 

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Kobe beef carpaccio, wild arugula, stone ground mustard
2010 Zinfandel
Occasio Winery & Mangia Mi

 

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Fried green tomato, mozzarella, corn salsa, basil aioli
2011 Chardonnay – Shadow Hills Vineyard
Mitchell Katz Winery & Handles Gastropub

 

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House made seafood sausage composed of gulf shrimp, wild coho salmon, pacific true cod, sea scallops, sauteed in olive oil, chives, in a rose cream sauce garnished with Chervil
2011 Righteously Rose
Concannon & Underdog Wine Bar

 

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Watermelon paspacho, castelvetrano olive, boquerones, grains of paradise
2011 Merlot Rose
Retzlaff Vineyards Winery & Tender Greens

 

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Grilled Niman Ranch flank steak with Argentinean chimichurri served on sweet Brentwood corn sopes with fire roasted Anaheim chili demi glace and smoked Cotija cheese
2010 Supremacy
Nottingham Cellars & Zephyr Grill & Bar

 

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Lamb pastrami, blueberry white truffle sauce, heirloom tomatoes, basl
2009 Syrah
Auburn James

 

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Cascabel chili and dried blueberry BBQ. Pulled pork with key lime cumin cilantro slaw, housemade jalapeño pickles
Wood Family Vineyards & First Street Ale House

 

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Baked risotto balls made of spicy italian sausage, crimini mushrooms, asparagus, with parmigiano regiano cheese. Baby arugula drizzled with a sweet and spicy red current and plum reduction
2012 Pinot Blanc
Longevity Wines & Winemaker’s Pour House

 

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Duck duck goose – maple blini, chilled smoked duck breast, gooseberry cowboy caviar, chicharrones crumble
2010 Patriot Cabernet Sauvignon
McGrail Vineyards & Double Barrel Wine Bar

 

Have a favorite food and wine pairing we didn’t have a chance to cover? Tell us about your experience at the 2013 Taste Our Terroir event in the comments area below…

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