Pairings

The accompaniment of food and wine and the occasional cigar. As a winemaker and event coordinator years ago Robin pushed the limit to pairing food and wine. One of her favorite events was Wine, Chocolate, and Cigars that amazed and impressed all who attended.

The Wine: Pinot Noir, ’09 Santa Maria Valley, Garey Ranch Vineyard, William James Cellars The Cigar: Arganese FDW Santiago The Chocolate: Rogue Shakespeare Stout with Dark Chocolate made by Socola Chocolatier.

The Wine: Syrah, ’06 Camino Real Wines The Cigar: Room 101 from Camacho The Chocolate: Jasmine Tea with Dark Chocolate made by Socola Chocolatier

The Wine: Port, ’05 California William James Cellars The Cigar: Savinelli Exotica The Chocolate: Vietnamese Coffee made by Socola Chocolatier

There are two principles to create the perfect match. The first is in regard to terroir; where things grow together, they go together. The second is in regard to ingredients. If you cook with a wine, cider, or beer then naturally that is what you should serve with the finished meal. A good example is coq au vin with a red wine.

Cider pairs well with white meats; chicken and pork. Fish and shellfish with a creamy white sauce is surprisingly delicious as well as Indian spicy faire.