Sonoma Wine Pairings
What goes better with French food? French wines or California wines? Winemaker Ross Halleck of Halleck Vineyard in Sonoma County collaborated with Bar Boulud Sommelier Victoria Taylor in Manhattan on a private vintner dinner to find out.
They compared 4 award-winning, small-production California wines from the Halleck Vineyard boutique Sonoma winery in the West Sonoma County town of Sebastopol with 5 French wines, all carefully paired with contemporary French dishes from one of the most celebrated French chefs in America.…Read More
Pairing the best wine with Mediterranean food is notoriously difficult. There’s a menagerie of spices and herbs that don’t mesh easily with white and red wine varietals.
One of the best wines to pair with Mediterranean dishes is the Halleck Vineyard Hillside Cuvee Sonoma Coast Pinot Noir, according to Boulud Sud Head Sommelier Victoria Taylor, who pours the varietal at her Lincoln Center eatery.
Boulud Sud is owned by two-Michelin star celebrity chef Daniel Boulud,…Read More
Ready for some Pinot Noir food pairing tips from a true master? Sommelier Michael Dolinski at New York’s Michelin-star Portale restaurant recommends the Halleck Vineyard Three Sons Russian River Valley Pinot Noir.
Here’s a closer look at why this California Pinot Noir is Dolinski’s favorite for showcasing many menu items at Portale, along with Pinot Noir food pairing tips for what dishes to prepare with this award-winning, boutique California Pinot Noir. …Read More
If you’re searching for the best wine with crab cakes, you’ve come to the right place. This Dry White Zinfandel crab cake wine pairing (actually a Rosé) is complex, sophisticated, and refined. And it is the perfect wine for crab.
It’s rare to find a food and wine pairing this good. The crab cake recipe is simple, yet elegant. This pairing will undoubtedly earn you the respect of the most seasoned sommelier.
This “Best-Ever Crab Cake”…Read More
Among the best wine with salmon pairings can be found at Mourad, a San Francisco Michelin-star restaurant that fuses the rich and vibrant style of Moroccan fine dining with the local, artisan ingredients of northern California.
Currently, on the menu is smoked salmon in a tart tomatillo sauce, which pairs perfectly with the 2021 Halleck Vineyard Little Sister Sauvignon Blanc. Inspired and surprising, this is a pairing you won’t be able to recreate at home.…Read More
The best wine with duck confit and other duck dishes, according to wine aficionado Jennifer LaRue, is a little-known small-production Sonoma Coast Pinot Noir from Halleck Vineyard, which is not available in stores.
When LaRue hosted an intimate wine dinner at her Colorado Springs home earlier this year, she set out to find the best duck wine pairing to serve with Duck Confit, Pear, and Fennel Bites, a recipe from Food52 that incorporates confit duck breast baked in crispy phyllo dough. …Read More
The Sebastopol estate winery – surrounded by a single-acre Pinot Noir vineyard whose maiden vintage in 2001 earned Best of Class at the Pinot Noir Summit – drew wine club members and their guests for a library tasting with local cheeses,…Read More
If you’re looking for the best wine for Peruvian food, this post is for you. Executive chef Victoriano Lopez hosted a wine pairing dinner at La Mar SF, which included food and wine pairing with his delectable Peruvian recipes, showcasing some of the best wine for seafood with a Peruvian twist.
We usually imagine a Sonoma County Wine Tasting paired with a charcuterie board of hard and soft cheese, cured meats, pickles and olives.…Read More
Executive Chef Victoriano Lopez, Sous Chef Ricardo Younis and Vintner Ross Halleck will pair cool climate Sonoma wines paired with La Mar’s award-winning Peruvian cuisine for an intimate sit-down dinner in a private dining room, which was once the ticket office to the Piers with oversized windows overlooking the Financial District.…Read More
The Los Angeles Wine Writers’ Group recently attended a special food and wine pairing at AOC, the restaurant featured in Condé Nast Traveler’s “50 hot tables” and on Food & Wine Magazine’s “Best New Wine List.” It’s credited with pioneering the small-plate tapas dining experience on the west coast. A.O.C. is helmed by Caroline Styne, a lifelong restaurateur and master sommelier. It features her inspired and adventurous by-the-glass selection paired with a casual yet innovative small plates menu.…Read More