Thursday, April 28, 2016

All In a Day’s Work: Linne Calodo

Membership in The Paso Robles Wine Club Pairs Beautifully with Your Favorite Foods

Running the top wine club on California’s Central Coast is definitely a job with benefits, but when it comes to picking unique wines from Paso Robles Wine Country to include in The Paso Robles Wine Club shipments, it means doing a lot of wine tasting. It doesn’t much sound like working, but when we taste wines to include in The Paso Robles Wine Club shipments, we take our work seriously because we want our wine members to enjoy the wines as much as we do. Our initial tastings are done without food, but once our notes are complete, there’s nothing more that we enjoy doing than pairing Paso Robles Wines with food.

This past weekend, we enjoyed a vertical tasting of Linne Calodo’s Nemesis, so we thought we’d share a few notes about the wines, along with dishes to pair them.

Nemesis 2011: Delicious, big, and well-crafted. This wine is the perfect match for Lamb Gyros on pitas with garlicky yogurt (87% Syrah, 10% Mourvèdre, 3% Grenache).

 Nemesis 2010: Bacon fat, cocoa, and boysenberries will lure you deeper and deeper into the glass—and you’ll put up zero resistance. Enjoy this beauty with BBQ pork, outdoors, with plenty of napkins (77% Syrah, 18% Mourvèdre, 5% Grenache).

Nemesis 2009: Seductive, alluring, and ever so delicious with nuances of ripe black fruit, graham crackers, and a hint of cigar—all perfect for a fatty rack of lamb roasted to perfection (87% Syrah, 10% Mourvèdre, 3% Grenache).

Nemesis 2007: Your palate will dance when it meets this wine. Blueberry cheesecake on the nose, followed by notes of boysenberry, cola, and roasted meat—all perfectly well paired with either a Hearst Ranch burger grilled to perfection, or pizza with grilled onions, cheese, and aged sausage  (80% Syrah, 15% Mourvèdre, 5% Grenache).

Join the Paso Robles Wine Club today and enjoy unique wines from Paso Robles Wine Country. Membership opens the doors to tasting wines that reflect the region of California’s Central Coast, giving you the opportunity to enjoy world class wines in your own home and to pair them with the foods you love.

Wednesday, April 13, 2016

Your Guide to Wine Pairing: Artichokes and Asparagus

Pair Wines Like a Pro with The Paso Robles Wine Club
Up and down California’s Central Coast and all through Paso Robles Wine Country, spring has sprung. A quick trip to any of the Farmers Markets from San Luis Obispo, Templeton, and Paso Robles reveals an incredible bounty of farm fresh seasonal vegetables. Two local favorites on the Central Coast—and throughout California—are artichokes and asparagus, but while these vegetables are a delicious reminder of the season, both are notoriously difficult to pair with wine, but with a few tips, you’ll soon be enjoying your Paso Robles Wine Club selections along with your favorite spring vegetables.

Few foods are more difficult to pair with wine than artichokes or asparagus. Artichokes contain a chemical acid called ‘cynarin’ which makes them taste sweeter—especially when paired with wine and asparagus has abundant sulfur compounds (most vegetables do, just not in such high quantities) which can create havoc on the palate, giving off a metallic and vegetal taste that is only magnified by most wines.

So, what to do…here are a few tricks that can help:

Change the flavor profile: Sometimes the best way to overcome a challenge is to change the obstacle. Pairing wines with artichokes or asparagus is difficult because they taste so green, or vegetal, but by grilling, charring, or caramelizing them instead of going with the more traditional steamed or raw preparations, you increase the number of wines that will pair well with them.

Add salt and fat: Never bad culinary advice on its own, adding fat and salt to artichokes and asparagus tones down the overtly vegetal profile and makes them vastly more pair able, not to mention infinitely tastier. So, go ahead and add a Hollandaise sauce to that asparagus or stuff that artichoke with breadcrumbs, cheese, and prosciutto and then open a creamy Chardonnay and enjoy!

Pair Like with Like: A fairly no-fail technique is to pair like flavors with like flavors. For example, pairing a crisp white wine with high acid foods, green wines with green wines, and sweet wines with sweet wines.

Enjoy the bounty of the season, along with the very bestwines of Paso Robles. Our wine club is the perfect accompaniment to any trip to the Farmers Market. The Paso Robles Wine Club is free to join and will allow you to enjoy unique and boutique Paso Robles and Central Coast wines delivered right to your door. 

Now that’s something to celebrate this season.

Wednesday, April 6, 2016

A Perfect Wine Pairing

The Paso Robles Wine Club Pairs Well With Cheese
When it comes to the perfect pairing, wine and cheese couldn’t be better suited to each other. Many of our Paso Robles Wine Club members report savoring their wine shipments along with cheese and can’t stop talking about the experience.  Like cheese, wine is an agricultural product and picks up similar nuances of a region, so sipping wine while sampling cheese enhances both. If you’re looking for a new way to enjoy your wine shipment, pairing the wines with cheese might be the perfect solution.

A few pairing ideas:

Pair fresh cheeses with Sauvignon: Soft, creamy fresh cheeses like Feta, Chevre and Burrata taste of fresh milk and are usually tangy. Often, these cheeses are nuanced with grassy, herbaceous undertones. Sauvignon is crisp and fruity and often herbaceous—a perfect compliment.
Chardonnay is a good match for soft ripened cheeses:  Also known as bloomy rind cheeses, these beauties have a oozy texture and mushroomy, tart and tangy profile. Among them: Brie, Camembert, and Robiola. Chardonnay is a great match and enhances any underlying herbal notes in the cheese.
Semi Hard Cheeses are enhanced by Chardonnay: With their low moisture content and crumbly texture, these cheeses are characterized by their sharp, tangy profile—one that’s made more pleasurable paired with a buttery, earthy Chardonnay; the underlying notes of caramel and fruit bring out the best in semi-hard cheeses.

After choosing the cheeses, add in a simple mix of accompaniments—fresh figs, grapes and apples, a selection of water crackers and sliced baguette, and a few handfuls of walnuts or almonds. Selecting the wines is easy when you join the Paso Robles Wine Club. We’ll send regular shipments to you and once you discover wines you like, you can reorder—and they’ll arrive in time for your next wine and cheese pairing.