Paso Robles Wine Club Food Pairing: Adelaida Cellars ~ 2015 Picpoul Blanc

Recipe photo courtesy of VICTORIA PEARSON from

Adelaida is a very impressive winery. With high altitude vineyards carefully carved out on steep slopes overlooking the Ocean, wine maker Jeremy Winetaub delivers a wine with a breezy nose of ripe pineapple and lemon mingled with grilled bread and hazelnuts. It is a wine that starts to tell a story before you even put it to your lips. The palate is rich and toasty with dried fruits and savory spices finishing with a crisp mouthwatering edge.

Served chilled on a sunny afternoon, this unique wine modeled after late disgorged champagne makes the perfect pairing to savory home-cooked delights. This wine offers endless opportunities to experiment with flavors. Using its structure as a compass, find out what you would like to bring out. 

The dominant fruity flavors and effortless structure of this wine will make an unexpected pairing with a creamy dessert like Baked Alaska. The caramelized meringue will be beautifully set off by this wine.

Don't have a sweet tooth? Try a grilled Salmon with a honey dressing. After all, what is wine without a little risk?

Pairing with cheese is a play on weights and saltiness. The wine is packed with fruit and with a medium to full body. Pick out cream cheeses to end up with a light taste on the palate and a mildly salty aged cheese to balance out the sharp acidity.