Travel Review - Paso Robles Wine Country

I'd been craving a wine country getaway since my first whiff of autumn in the air, but it took us until well into spring to make it happen. Wherever you are in the US, wine country isn't far away since all 50 states have vineyards now. But it had been nearly two years since our last California wine adventure, and we really wanted to head back to the Paso Robles American Viticultural Area (AVA).

Even if you're not into wine, it's a beautiful area to visit. Paso Robles (or Paso, as the locals call it) is midway between San Francisco and Los Angeles, about a 3 1/2- to 4-hour drive, depending on your chosen route, from both SFO (San Francisco International Airport) and LAX (Los Angeles International Airport). And you can fly into the nearby (40 minutes) San Luis Obispo airport from Los Angeles, Phoenix, San Francisco, Seattle and Denver. Don't like to fly? Amtrak stops in Paso Robles. 

There are good accommodations at every price point and of every type. Some vineyards even have a few guest rooms, I learned! We were fortunate enough to stay at the full-service resort we stayed at on our first trip, Allegretto Vineyard Resort, and enjoyed every minute. We needed what I like to call a "personalized self-guided wellness retreat" or "one-stop ultimate relaxation and rejuvenation." Or as Mr Delightful put it: We needed a vacation like nobody's business!

Of course, we went out and about, tasting wine, eating wonderful meals, seeing beautiful scenery, visiting charming downtowns; but if we had never left the property we could have been happy. The restaurant, Cello, is not your usual hotel restaurant. It is a serious--but unstuffy--restaurant where you'll run into as many locals as guests. Headed up by executive chef Justin Picard, it is about fresh, local ingredients and artisan cookery. 

Though I could have tea in my room any time (someone had thoughtfully replaced all the Keurig coffee with assorted teas; and I had brought along, as always, my tea travel kit), I was thrilled to be able to get a proper cup of tea in the restaurant, even at the bar. If you are a tea aficionado in the US, you know what a rarity that is!

Unfortunately, I didn't get a chance to experience the Spa at Allegretto, but it looked lovely. Here's a peek at their outdoor relaxing area.

This property is a labor of love for its owner-creator whose personal collection of art and artifacts spanning multiple centuries and cultures is seen throughout the resort, inside and out. One of my favorites is this one, and I bet you can guess why!

There's plenty to see and do, even if you have no interest in wine. We would have enjoyed the Pioneer Museum, but it's only open Thursday through Sunday. And there's horseback riding, zip line tours, a water park, craft breweries and distilleries (we prefer wine), all sorts of things we didn't manage to drag ourselves out for. The charming downtown is walkable and so fun!

There are lots of great places to eat in Paso Robles and the surrounding area, including Fish Gaucho, Thomas Hill Organics and Novo. Novo Restaurant & Lounge, in downtown San Luis Obispo, features locally sourced, globally inspired cuisine in a serene creekside setting.

I wanted to walk over this gorgeous little footbridge, but it didn't happen. Next time.

In inclement weather, it would have been a pleasure to dine in the historic building, but we never miss an opportunity to dine outdoors. The comfortably heated patio perched over the creek was idyllic. Mr Delightful was so dazzled by the setting I was afraid he'd not pay enough attention to the food! But the food stood up to the view. And the service was outstanding.

We enjoyed visiting the tasting room at Allegretto, sampling the excellent wines and watching Stephanie work the room. I have no idea how she kept track of what everyone was tasting. She was knowledgeable about the wines, and we also appreciated her restaurant recommendations.

Our visit to Eberle Winery, which cultivates 64 acres of vines over five vineyards with different soil-climate combinations to suit particular grapes, was the highlight of our stay. The time we spent getting acquainted with the Eberles was priceless. Both raconteurs, they kept us entertained! We even got to meet the winemaker, Chris Eberle (not related).

Following a tour of the 16,000 square feet of underground wine caves (photo below), we sat on the deck overlooking the vineyard and tasted lots of wine. Like any self-respecting blogger, I should have taken a picture of the view from the deck, I should have taken lots of pictures; but I was in the moment.   

Photo courtesy of Eberle Winery

As we sipped wine and nibbled cheeses, savories and dried fruits and drank in the view, we learned the history of this pioneer of Central Coast winemaking and a lot about the region and wine in general. 

Tasting each wine, I pictured what foods I would pair it with; for example, a pork roast and fruit sauce with the Syrah, a traditional roast beef dinner with the Cabernet. Can't wait to break open a bottle!  

Disclosure: Though parts of this trip were comped or discounted, I assure you that does not alter my opinions or influence my review. I always tell my readers exactly what I think.

Jean

Travel Review - Napa Valley

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Once is never enough with a place like Napa Valley! It had been three years since our last visit, so we were overdue. Napa Valley is easy to get to from three major airports. San Francisco, Oakland and Sacramento international airports are all about an hour's drive from Napa.

If you prefer not to rent a car, there are other ways to get to Napa from the airports; such as, Napa Valley Tours and Transportation or Evans Transportation. I have no experience with either, so this is just information rather than a recommendation.

The term "luxury travel" makes me a little uncomfortable, and I don't like to come across as some kind of snob, but I have to admit I'm one of those people who would really rather stay home than stay in accommodations that are less than fabulous. I never really relax and enjoy a vacation unless I'm staying in a really nice hotel with really good food nearby! 

I've always admired the kind of people who can fly for hours scrunched up in coach on bargain flights, throw a sleeping bag on a friend's floor or be perfectly content in less than stellar surroundings and just have an adventure! But I'm not one of them, and I've come to accept it!

SENZA Hotel

So when I had the opportunity to stay at SENZA Hotel in Napa, I was happy indeed. A boutique hotel with 41 guest rooms divided among five buildings set on two acres of gorgeous gardens, SENZA has the understated luxury and relaxed vibe that I prefer.

I fear my enthusiasm for this place is going to sound "advertorial!" But if you've been reading Delightful Repast for any length of time, you know that even when I've received something (whether an appliance, product or a hosted stay) I tell you what I really think. 

The design of the guest rooms is far more contemporary and modern than my own style, and yet I loved it and felt very much "at home" with it. Our Vineyard View Suite met my basic requirements for a hotel room -- spacious, clean, quiet, well appointed, pleasant view -- and then kicked it up several notches!

One might expect a guest room with these clean lines, hard surfaces and cool neutrals to feel "cold" or stark; instead, it feels energizing and relaxing, warm and inviting. With lots of natural light and lovely views beyond the comfortable balcony, it had a real "indoor/outdoor" feel. 

The lovely views beyond our balcony included the Merlot grapes
being harvested and the sky filled with hot air balloons at sunrise

(Though I've only ever been a hot air balloon spectator, if I decide to be a passenger, I'll check out Napa Valley Aloft.) 

But back to the hotel!

The bathroom? Fabulous! Though I can live without the dual sinks (hey, we haven't kept the romance alive all these years by brushing and flossing together!), I always appreciate ample counter space. 

The enormous shower with two shower heads, deep soaking tub and my personal favorite, heated floors, take the bathroom right over the top! Mr Delightful was dazzled by the huge mirror with its built-in surrounding light.

Other things that made our stay perfect: a wonderful wine and cheese hour in the evening, lavish continental breakfast buffet in the morning, pool with cabanas for shade-loving palefaces like me and a really powerful hot tub.

I never see a hotel's parking situation mentioned in reviews, so maybe I'm the only person who cares about it; but it's something I always call ahead about and have definite opinions about. SENZA has a perfect parking situation. Spaces scattered about so that guests can park near their room, but unobtrusive, hardly noticeable amidst the lush landscaping.

SENZA Hotel | 4066 Howard Lane | Napa CA | 707-253-0337

HALL Winery

We were invited to HALL Winery (St Helena) for a special HALLmark Tour & Tasting with wine educator Chris Burton, who amazed us with his knowledge and enthusiasm. Chris gave us a tour of the art and architecture that are as much a part of the winery as the vines and wines! One of our favorite pieces was the life-sized "Camel (Albino) Contemplating Needle."

The fully restored original 1885 Bergfeld winery stone building is the centerpiece of the new winery complex that incorporates modern architecture, art and equipment.

The owners have a commitment to sustainability -- organic certification, green buildings, solar power, recycled water, bio-diesel in their farming equipment -- as well as to making award-winning wines.

Ultimate Cabernet Experience
in the founder's cellar
of the historic Bergfeld building

The HALLmark Tour concluded with a seated tasting in one of the salons where we enjoyed a selection of five award-winning wines. It was only when I had transferred my photos from camera to computer that I realized I didn't take a single photo of the tasting! I was so focused on the excellent wines that I forgot I was a blogger! 

HALL Winery | 401 St Helena Hwy S | St Helena CA | 707-967-2626

Disclosure: Though our hotel stay and winery visit were hosted, all opinions are, as always, well and truly my own. 

Wine Review - Two Shepherds Grenache Rose

With the heat at near record levels, I hadn't been drinking much wine lately. Then I remembered I had a bottle of Two Shepherds Grenache Rosé 2014. It's so pretty, a gorgeous shade of light red, that I almost didn't want to open it. But one taste and I was saying "Where have you been all summer?"

Of course, you can drink this wine all year round, but it is so perfect for summer. I know it's almost a cliche to call a rosé "refreshing," but this one really is. It's bright and vibrant and goes so well with the kinds of foods we eat in summer: grilled foods, vegetables, salads. Chinese takeout.

I was feeling ambitious, in spite of the heat, and whipped up a batch of steamed pork buns for lunch. Thought they might be good with the rosé. I was soooo right! I had a little left over and enjoyed it with an avocado sandwich the next day. Yes! An avocado sandwich. And it was a wonderful pairing!

Here's my review of Two Shepherds Grenache Blanc.

Two Shepherds specializes in "cool climate Rhone wines that express place and vintage." The one-man micro-winery began commercial production in 2010 with just 175 cases and has grown steadily from there.

Now they're expanding their operation so they can bring us more of their wonderful wines. They've launched a crowdfunding campaign, and you can see more about it at Indiegogo Two Shepherds story.

(By the way, I'm not being compensated to tell you about Two Shepherds or their crowdfunding. I just wanted to pass along the information to others who enjoy wine and who like to see people working at something they are passionate about.)

These Steamed Pork Buns (or is it Pork Steamed Buns?) were great, but I did not have time to get the recipe together for you this week. Soon. What is your favorite hot-weather food and wine pairing?

Chicken and Corn Flakes - Two Shepherds Grenache Blanc

Warm Chicken Salad or some such thing might be a better name for this dish, but my husband called it Chicken and Corn Flakes the very first time I made it when we were newlyweds, and the name stuck. Even back then I was all about organic and local, and yet I made an exception for canned water chestnuts.

Since then I've gotten even stricter about all my food being organic and local, so the imported canned water chestnuts had to go. Instead, I use daikon radish. Jicama would also work, if I could ever get my hands on a domestic one. And Jerusalem artichokes are a possibility, but I haven't actually tried it in this dish yet.

I like to make it with both green and red bell peppers, but today the organic green bells were imported so this batch just has the red ones. And, as you might imagine, I do battle with myself over eating almonds in view of issues around the water crisis where they are grown. But some days I give myself permission to just take a breath and take a bite!

We first had this, or at least what this started out as, at a dinner party. The hostess would not divulge the recipe, but I easily worked it out for myself. How do you feel about sharing your recipes? There are one or two good reasons someone might not share, but I'm not going to name them. I'll just see if one of you will!

Two Shepherds Grenache Blanc

Two Shepherds Grenache Blanc 2013 was the perfect wine for this dish. Though enjoyable on its own, it pairs well with a variety of foods. It would have been perfect for my recent and brief seafood kick or with anything that calls for a white wine. Very popular, Grenache Blanc has become Two Shepherds' flagship single varietal wine. 

This beautifully crafted unfiltered white is what I call a spirited wine, with an almost spritzy (no actual effervescence) zippiness. Pale straw in color, it does not "pale" on the palate. I'm not a wine expert and don't pretend to have an extensive vocabulary of wine descriptors, but I'd say this wine strikes a balance between softness and crispness.  

It has just the right level of acidity to make it bright and refreshing. I tried it both in and out of the recommended temperature range (52 to 56F/11 to 13C) and liked it at any temperature. Had it with a cheese plate, too, and marveled at how it changed with the cheeses. Bet it would have been great with my Gougeres!

Have you discovered any delicious food and wine pairings lately?

Note: See Disclosure at end of post.

Chicken and Cornflakes - Warm Chicken Salad

(Serves 6 to 8)

2 pounds (907 grams) boneless skinless chicken breasts

1 teaspoon salt, divided
3 cups thinly sliced celery
1 cup julienned daikon radish
1 large green bell pepper, chopped
1/2 cup thinly sliced red bell pepper, rinsed and patted dry
1 tablespoon very finely minced onion
2/3 cup slivered almonds, toasted
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups milk or lower sodium chicken broth
1/3 cup grated Parmesan
1 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 cups lightly crushed cornflakes

1 Preheat oven to 375F/190C/Gas5. Sprinkle boneless skinless chicken breasts all over with a little of the 1 teaspoon salt. Bake for 30 minutes. Chill thoroughly. Cut cold chicken into bite-size chunks. Place in 3-quart bowl. Add celery, daikon, bell peppers, onion and toasted almonds to bowl. 

2 In 1-quart saucepan, make a quick bechamel (with milk) or veloute (with broth) sauce. Melt the butter, stir in the flour, cook for 2 minutes, and remove from the heat. Gradually whisk in the milk or chicken broth. Return to the heat and simmer, whisking or stirring, until thickened. Stir in the Parmesan and season to taste, using a bit of the 1 teaspoon salt. Add to bowl and stir sauce into the chicken and vegetables; stir in the mayonnaise and lemon juice. Taste and adjust seasoning. 

3 Grease or cooking-spray a 13x9x2-inch baking dish and pile mixture lightly into dish. If not baking until later, cover and refrigerate until 45 minutes before serving time.

4 One hour before serving time, preheat oven to 350F/180C/Gas4 for 15 minutes. Uncover and bake casserole for 30 minutes. Turn up heat to 425F/220C/Gas7, top casserole with cornflakes and bake for 15 minutes.

Disclosure: From time to time I'm sent a bottle of wine free of charge for sample purposes. If I like it, I might tweet about it and might even write a blog post about it. If I don't like it, well ... I just don't mention it. This wine was given to me; I received no other compensation. The views expressed here are entirely my own. I always tell my readers what I really think!

Travel Reviews - Napa Valley - Food, Wine, Lodging

My view of the vineyards from Castello di Amorosa wall

We recently had to make an unexpected trip to a little town in northern California, so I looked on the map to see how far we would be from other interesting destinations. Turned out, Napa Valley was quite close! Sacramento International Airport made the most sense for our itinerary, but San Francisco, Oakland and Sacramento international airports are equidistant (about an hour) from Napa; so take your pick.

Update 10/13/16: Just posted another Travel Review - Napa Valley, featuring different places.

We checked in at our hotel, Westin Verasa Napa, on the riverbank in downtown Napa. We selected the Westin because of its proximity to the Napa Valley Wine Train and the Oxbow Public Market* as well as for its own features. I never really relax and enjoy a vacation unless I'm staying in a really nice hotel with really good food nearby! Our deluxe king room at the Westin more than met my requirements for a hotel room: spacious, clean, quiet, well appointed, pleasant view.

Photo courtesy of The Westin

This room had things I didn't even get around to using! It had an in-room kitchenette with granite countertops, refrigerator, microwave, cooktop (yes, I said cooktop!), sink and dishwasher (that's right, dishwasher!), as well as cupboards full of dishes, flatware, cookware and utensils. But with so many good things on the menu downstairs at the Bank Cafe and Bar and just down the street at Oxbow Public Market, I was not going to be doing any cooking.

Bank Café and Bar had seriously good food, and one of my favorites just happened to also be vegetarian and gluten-free. It is called Panisse Cake and is topped, as you can see below, with lots of seasonal mushrooms.

The large pool, perfect for even serious lap swimmers (I'm a dry-hair bobber myself), and the hot tub are in a beautiful setting which includes cabanas for shade-lovers like me. Just outside the pool area is the lovely riverwalk along the Napa River. 

* Oxbow Public Market (photo below) is rather like a rustic, upscale, non-chain, slow food, newfangled food court where you can dine--seafood, crepes, Mexican, Italian, Venezuelan, et cetera--inside or on the riverfront patio or buy fresh meat, charcuterie, cheese, tea, coffee, spices, olive oil, wine, chocolates, tableware, all sorts of fabulous things.

  
The next morning, we walked across the street to the Napa Valley Wine Train. Checking in was a breeze and the charming station is a comfortable place to wait for the antique train. You can even taste wine before departure. We perused the gift shop so we could make our purchases quickly when we got back to the station. The staff, both in the station and on board, clearly love what they do. 

Photo courtesy of The Wine Train

There are several options. Ours was the Castle Tour, for which lunch service is completed on the trip up valley since the return is by motorcoach. We were seated at a table with a lovely couple from Cincinnati who were kind enough to rearrange their seating so that I, being prone to motion sickness, could face forward. Turns out, I did not have even a tiny problem! I don't think anyone on the whole train had a problem. Everyone looked healthy and happy! 

There is a wine tasting bar on board with dozens of wines to choose from, but I was so comfy and lazy I just had wine at the table. I enjoyed looking at the kitchen cars. Can you imagine cooking and serving on a moving train--I'm sure I'd be fired on my very first day!

My husband started with a salad that he declared delicious, and my roasted cauliflower soup with smoked salmon garnish was exceptional. I liked it so much I would have been happy to have another bowl with their excellent bread and call it lunch. We both chose the chicken main course (Coriander Mustard Encrusted Breast of Chicken topped with Endive-Radicchio‐Feta Salad in a Citrus Beurre Blanc), the couple from Cincinnati had the pork and the couple across the aisle from us had the beef. We were all very pleased with our choices!

The restrooms on board were a pleasant surprise, small but not cramped (nothing like those on airplanes) and had a basket of cloth towels rather than paper towels. I was impressed--one of the many ways the Wine Train exceeded my expectations!

Those of us who would be leaving the train up valley for winery tours moved to plush swivel chairs in a lounge car for dessert. We had the crème brulee topped with fresh berries (wonderful!) and our new friends from Cincinnati enjoyed (she said "inhaled"!) the chocolate dessert.

Fourteen of us disembarked at St Helena and boarded a very comfortable shuttle to Castello di Amorosa, a must-see winery in Calistoga. Even if you're not a wine drinker, this is a place that puts the "sight" into "sightseeing." The owner's fascination with Italian medieval architecture led him to begin drawing the plans 19 years ago. The original plans kept expanding until the castle, built over more than a dozen years using old, handmade materials and ancient techniques, reached its current 121,000 square feet. 

The photo at the top of the post is a vineyard view from the castle wall. The last, French oak barrels. We tasted about twenty wines and learned a lot from our enthusiastic and knowledgeable tour guide. You can read my Castello di Amorosa Sangiovese 2009 Napa Valley review here, and I'll be writing about others over the coming months. We want to go back to Napa and do it all again!   

Disclosure: Though parts of this trip were comped or discounted, I assure you that does not alter my opinions.

Lasagne and Sangiovese - A Classic Food and Wine Pairing

Comfort food, Italian style. Everyone I know loves lasagne, and I used to make it quite often. So when I perused my Recipes index page to decide what to post next, I was shocked to discover that lasagne wasn't on the list. Then I learned I'd not even put my recipe where I've been putting them for the last five years, so that means I haven't made lasagne in at least five years. That's just crazy!

So why now? Well, I had this lovely bottle of sangiovese that was just crying out for lasagne! Not that it's a wine only for red sauce. It also pairs well with fish in a rich sauce, grilled meats and vegetables, all sorts of things. But I was craving lasagne, so nothing else would do. Know what I mean? Anyway ...

Castello di Amorosa Sangiovese 2009 Napa Valley* is a medium-bodied red wine with a nice balance of fruit and oak. Its dryness and excellent acidity make it very food-friendly and a perfect match for the tomato-y meat sauce. Poured a glass, swirled, smelled, tasted, liked it. Reminded me of tart cherries. Waited 10 or 15 minutes to let it "breathe" a bit, tasted again, liked it even more. Juicy. Then I tried it with the lasagne. Too often with such dishes, I've just gone with a lighter-bodied red I happened to have on hand. Never again!  

But back to the lasagne. I think it's always better when assembled the day before it's baked and served. Since it's not going into the oven right away, I like to completely cool the meat sauce before assembling the dish. If you want to really make it ahead, cover the unbaked lasagne with plastic wrap and then with aluminum foil to freeze for up to a month. Then thaw it completely before baking uncovered.

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Lasagne with Meat Sauce

(Serves 6)

The Meat Sauce

2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 or 2 cloves garlic, minced
1 pound extra lean ground beef
2 tablespoons tomato paste
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce
1/2 cup drinkable dry red wine or water
1 tablespoon parsley flakes
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper flakes
1 bay leaf

The Cheese Filling

1 15-ounce container ricotta
3 ounces shredded Parmesan
1 large egg
1 tablespoon parsley flakes
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground nutmeg
1/4 cup milk

The Rest

Enough lasagne for 4 layers, cooked according to package directions
12 ounces mozzarella, shredded

1 In large skillet, heat oil and cook chopped onion for about 5 minutes, or until very soft. Stir in minced garlic and cook for about half a minute. Add ground beef and cook, breaking up the meat, until it is well browned. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, cooking for a few minutes to "toast" it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 30 minutes. Remove the bay leaf. Taste and adjust seasoning. Let cool at room temperature for 30 minutes, then cover and refrigerate for at least one, or up to several, hours.

2 In large pot, bring 4 quarts of salted water to a boil. Cook pasta according to package directions. Drain and rinse in cold water. I leave the noodles in a bowl of cold water as I'm assembling the dish. 

3 In 1-quart bowl, combine ricotta, Parmesan, egg, parsley, nutmeg and milk. The milk is just to give the filling a spreadable consistency so you have even layers of filling instead of big blobs.

4 Lightly oil a 13-by-9-by-2-inch baking dish. Spread 1/4 cup or so of sauce over the bottom of the dish. Lay on a layer of lasagne, the number of noodles will vary with different brands. With my favorite brand of organic whole wheat lasagne, 4 noodles laid widthwise cover the pan. Spread with 1/3 of the cheese filling, 1/4 of the shredded mozzarella, then with 1/4 of the sauce. Repeat twice for three layers. Add a fourth layer of lasagne. Cover the top layer with the remaining 1/4 of sauce and mozzarella. Cover with plastic wrap and refrigerate until an hour before serving time.

(It goes: just a little sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, sauce, mozzarella.)

5 Preheat oven to 375F/190C/Gas5. Bake for about 45 minutes, or until crusty and bubbly. Let stand for 20 minutes before slicing and serving.

* Disclaimer: The wine was sent to me free of charge for sample purposes. All opinions are my own.

Note: You'll want a nice crusty, chewy artisan bread to with the lasagna!

Jean

Wine - Justin Vineyards Visits Ojai Valley Inn & Spa

(Okay, I admit it, this post isn't strictly within my Comfort Food genre. But wine can be comforting, right? And I've always found a posh dinner very comforting.)

A wine tasting seminar, led by Justin Baldwin of Justin Vineyards & Winery, followed by a specially prepared vintner's dinner by executive chef Jamie West of Ojai Valley Inn & Spa got my week off to a great start. Held in the resort's Maravilla Restaurant, attendance was limited to about 70; and locals were joined by guests coming in from Santa Barbara, Los Angeles and Orange County.

The AAA 5 Diamond resort, a short drive inland on California's Central Coast, is elegant, yes, but with a laid-back vibe. My husband and I stayed there a few years ago and felt like we were in another world. Maravilla, the resort's fine dining restaurant, has that same elegant but relaxed ambience. The friendly, professional staff provides service that is impeccable without being ostentatious. I was delighted to accept their kind invitation.

Justin Vineyards & Winery, a bit farther up California's Central Coast, is entirely family owned and operated (I like that!) and its "main" wine, called Isosceles (after the triangle), is a Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes.

I don't consider myself a wine connoisseur at all, but I know what I like. I enjoy tasting a wine with care, with and without food, and attempting to notice its characteristics. But I don't dissect it. And you'll never hear me using wine words like flabby or gamy or--heaven help us--naive, amusing or unassuming!

Justin Baldwin's tasting seminar was the best I've ever attended. He's so relaxed and imparts a lot of information for both the novice and the hard-core oenophile. So many people cannot talk about wine without sounding a bit stiff. But Justin, totally at home with his subject after decades in the business, is completely unstuffy. To my dismay, there were a few heavily perfumed people in attendance. I was very amused when Jason walked into the tasting room (the cozy Neff Lounge set up classroom style) and discreetly opened a few windows! (In case you don't know it--and apparently not everyone does!--wearing fragrance is not the done thing at a wine tasting.)

The Paso Robles appellation in the wine country of California's Central Coast is even larger than I thought, with 250 wineries and 30,000 acres of wine grapes. Cabernet sauvignon is the foundation grape variety of JUSTIN. Of the three wines in the tasting--2009 Sauvignon Blanc, 2008 Savant (blend of Cabernet Sauvignon and Syrah) and the 2008 Cabernet Sauvignon--the Cabernet Sauvignon was my favorite.

Acclaimed chef Jamie West's dinner of what I called posh comfort food was fabulous, each of the four courses accompanied by the perfect JUSTIN wine. In the tasting seminar, Justin Baldwin said "We make our wines to open up and enhance dining pleasure." And that's just what they did!

Each food and wine pairing was so perfect, I could not pick a favorite from the four wines. The Obtuse was the big surprise of the evening for me as I had never before enjoyed a dessert wine half so much. The not-too-sweet, not-too-chocolately dessert, which would have been perfectly wonderful with a cup of tea or coffee, was even more so with the Obtuse. And the Obtuse, quite delicious on its own, was positively transformed by the chocolate fig bread pudding.

It was a delightful repast!

Chicken Roulade with Almonds and Goat Cheese
Pineapple Spiced Couscous, Apple Gastrique
2009 Chardonnay

"Pork & Beans"
Crisp Pork Belly, White Bean Ragout
Tart Cherry Reduction
2007 Justification (blend of Merlot and Cabernet Franc)

Braised Veal Cheek
Root Vegetable Puree, Creamed Spinach
Blackberry Espresso Demi
2007 Isosceles

Chocolate Fig Bread Pudding
Mascarpone Vanilla Gelato
2008 Obtuse (Port-style fortified Cabernet Sauvignon dessert wine)