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%)