Friday, July 22, 2016

A fantastic Taste Our Terroir in Livermore Valley

The 2016 Pairing Competition of Taste Our Terroir, Livermore Valley’s premier food and wine affair, took place from July 221, provided food and wine lovers a chance to check out the best of Livermore Valley.  This event was sold out and 700 attendees got to sample wines and food from local wineries and restaurants.  Judges Deborah Parker Wong of The Tasting Panel Magazine, culinary instructor and author Linda Carruci and wine writer and educator Fred Swan tasted 18 gourmet food and wine pairings at Livermore Valley’s Taste Our Terroir event. In addition, guests had the chance to taste all 18 pairings and then cast votes for People’s Choice awards for Best White and Best Red Pairings.  The winners were:
 
Best Classic Pairing: Rodrigue Molyneaux and Gan Restaurant
  • Rodrigue Molyneaux 2013 Chateau Molyneaux Merlot, Livermore Valley (winemaker: Garry Rodrigue)
  • Wedding Cheeks with a Charred Korean Pepper Soubise, Crisp Potato and Pickled Red Daikon (chef: Peter Jee-Oh Chung )

Most Innovative Pairing: Dante Robere Vineyards and Lazy Dog
  • Dante Robere 2013 Roberitage, 50% Syrah 50% Cabernet Sauvignon Livermore Valley (winemakers: Dan Rosenberg and Bob Bossi)
  • Minced Chicken in Lettuce Spears with a Sweet Hoisin Sauce (chef: Adrian Rodrigues) 
Judges' Best Pairing: Wente Vineyards and The Restaurant at Wente Vineyards
  • Wente Vineyards 2014 Small Lot Serenity, Livermore Valley (winemaker: Karl D. Wente)
  • Berkshire Pork Sausage with Bing Cherry Mostarda and Riesling Fermented Kraut (chef: Mike Ward)

The coveted People’s Choice Awards were given to:

Best White Wine Pairing: Longevity Wines and Johnny Garlic’s
  • Longevity Wines 2015 Pinot Blanc, Livermore Valley (winemaker: Phil Long)
  • Won Ton Taco with Ahi Tuna, Mango Jicama Salsa, Wasabi Cream and Eel Sauce (chef: Ulises Rodriguez)

Best Red Wine Pairing: McGrail Vineyards & Winery and Beets Hospitality Group 
  • McGrail Vineyards and Winery, Cabernet Sauvignon, Livermore Valley (winemaker: Mark Clarin)
  • 12-Hour House Smoked Dry Rub Brisket with Homemade Smoky Paprika Pimento Cheese in a Crispy Risotto Shell (chef: Clay Brunton)

Over the following three days wineries across Livermore Valley will host cooking classes, blending sessions, vineyard tours and other unique experiences highlighting the region’s terroir. Most of these events were sell-outs.


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