So Let me catch you up: Bianchi Winemaker Dinner - February 12, 2014

It all started with Wine, but then again doesn't everything wonderful start with Wine?

Part and parcel of the wine charmed lifestyle we lead here in Paso Robles are the Winemaker dinners. Let me tell you that it is one of the best reasons for living here. Great wines need brilliant winemakers and I have had the pleasure of attending entertaining dinners where the food is unctuous, the wine is rich and the Winemaker and Chef are hilarious. Sometimes, however, there are a few missteps between the Chef, the food and the wines. 

This tale is not about one of those missteps, but the former where wine and food pair up beautifully and the Winemaker and Chef are funny, clever and a joy to be around.

This evening was the Bianchi Winemaker Dinner and Tom Lane is a winemaker extraordinaire. He's crafted some amazing wines from estate grapes and one of my personal favorites of his is the Rofosco.

Arriving at Second Press around 6ish, I had a short wait before my friends, Jan & Bruce arrived. They had come into town to test out their new, spiffy RV and well, enjoy wines while they were at it.

My date for the evening Angi, arrived shortly thereafter and we fell into the festivities as good guests should. Where was the Dread Knight? He was away on his own adventure.

It started with bubbles, like all great evenings should. Bianchi Winery has created its own California Champagne, a delicious Brut style Methode Champenoise sparkling wine. We sipped, we chatted, we giggled (well not Bruce, he chuckled).

Then it was time to enjoy everything the evening would provide.

STARTER

PAN FRIED HALOUMI AND FIG SALAD

baby kale mix, peanut garlic chutney powder and fig vinaigrette

2012 SAUVIGNON BLANC

This was such a huge hit. Pan frying the Haloumi (a Middle Eastern Cheese) brought out so many layers in the cheese which resonated with the Sauvignon Blanc. I have to say the addition of figs as a salad and vinaigrette was brilliant as it softened the green notes in the wine creating blissful sips. The peanut garlic chutney powder brought such savory complements to the wine that not a word was heard while diners devoured the starter.

ENTREE

APPLE GLAZED DUCK

prosciutto wrapped, celery root puree,

grilled chanterelles and roasted apple sauce

2010 Merlot

The Duchess & her Date

The Duchess does love duck and Chef Ryan did not disappoint. The roasted applesauce and the prosciutto wrapped duck added savory and luscious fullness to the bold, berry fruit filled Merlot. I am a huge fan of celery root and this puree was pure gold. Delicious.

Then the winemaker surprised us with a barrel sample shiner of the Rofosco. Tom, with his enchanting sense of absurdity, had the men sing in Tenor "Rofoooosco" while the women were to sing softly, "ChardonAY" as sopranos. Jan, in her element, sang it beautifully and we enjoyed rounds of operatic iight-hearted foolishness.

L-R: Tom Lane, Eric Connolly, Bruce & Jan

DESSERT

POMEGRANATE CHOCOLATE DESSERT

vanilla chiffon cake, dark and white chocolate mousse, 

pomegranate molasses and pomegranate mirror

2009 PETITE SIRAH

This was another revelation of Chef Ryan's palette. I am not a big fan of desserts paired with wine. Often this is the big blunder that ends a meal, not with a bang but with battery acid flavors on the palate. His desserts are restrained and work to mirror and contrast with the flavor profiles in the wines. This was no exception and not only "worked" it was a sublimely extraordinary pairing.

So much has happened and I will endeavor to catch you up as quickly as possible. 

So many tales of wines, food, friends and life...