'A Taste of Spring' at Ferrari-Carano

    You can learn a lot about food-and-wine pairing by seeing what wineries serve with their own bottlings.

     Each April, Sonoma County’s Ferrari-Carano Vineyards and Winery hosts “A Taste of Spring” for some of its regular customers. Among the activities are a walk-around tasting in the winery, and a sit-down winemaker dinner.

     Here’s a look at some of the various food-and-wine combinations that the winery featured at “A Taste of Spring” in 2008…

     * Goat Cheese, Leek and Swiss Chard Bruschetta — Fume Blanc.

     * Apple Fennel Salmon Cakes — Chardonnay.

     * Wild Mushroom Ragout on Polenta — Pinot Noir.

     * Rosemary Orange Brochette — A blend of Cabernet Sauvignon (70%) and Syrah (30%).

     * Savory Bread Pudding with Fresh Herbs, Fontina and Swiss — A blend of Sangiovese (68%) and Malbec (32%).

     * Braised Short Ribs with Six Spices — Cabernet Sauvignon.

     * Grilled Day Boat Scallops with Spring Vegetables, Apple Bacon and Meyer Lemon Vinaigrette — Chardonnay.

     * House Made Willie Bird Smoked Chicken Ravioli with English Pea Broth, Pea Shoots and Chive Blossoms — Reserve Chardonnay.

     * Roasted Breast of Liberty Duck with Frisee, Fava Beans and Roasted Beets — Pinot Noir.

     * Roasted Niman Ranch Filet of Beef with Grilled Asparagus, Roasted Yukon Gold Potatoes, Green Garlic and Blue Cheese Bearnaise — Cabernet Sauvignon.

     * Basque Cake with Almond Brittle, Organic Strawberries and Orange-Scented Mascarpone — A sweet dessert wine made from Semillon (76%) and Sauvignon Blanc (24%)

Posted in Food and Wine Pairings/Recipes
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