Paso Robles Rotary Winemakers Invitational Cook-Off & Tasting
(1) Enjoying the lake (2) Eberle's chef and judge Mike Stepanovich (3) Sunset tasting (4) Margaritaville?
After arriving at 5:30 (and still finding a good parking spot), the first thing I did was check in with my co-blogger and wine judge Mike Stepanovich at the judges tent with an eager: “Where should I start?”
Like a monkey on a banana tree, I happily scampered around sampling and tasting as many of the food and wine pairings as possible over the next three hours. Later, Mike and his wife Carol joined me. Here are some highlights:
Mitchella Vineyard and Winery, first place in judges' picks
This winery took home the gold for their 05 Debutante red rhone blend . . . and their petite sirloin and wild mushrooms burgers on garlic sourdough baquette with rustic cheese, heirloom tomato, arugula, caramelized onion and secret sauce!
Barreto Cellars, third place in judges' picks
These folks were the dark horse of the evening, with their unique Spanish and Portuguese varietal wines, plus Sangria and tapas – Gazpacho shooters, paprika chicken, and tortilla Espanola, a little potato omelet. But I was so intrigued with the wines, I forgot to try the food.
They had an interesting pair of Tempranillo wines, both made from the same Zin-similar grape from south of Madrid, but one grown in Paso Robles and one in Lodi. Both were “fruit forward,” with the Paso wine being a little dryer and more complex.
They were also serving an Portuguese blend, an 04 Vinho Tinto, and their 04 Port cost me one of the three “bribe” tickets you receive as part of the admission fee, but it was worth it.
(1) How many glasses does a judge need? (2) Shadows lengthen but the fun goes on (3) Cino's proposal-prompting bread
Edward Cellars
He sent me to Edward Cellers for their 04 Incognito, which sounded intriguing – a lush blend of morvedre, grenache, zinfandel and syrah. They paired it with fennel spiced pulled pork sandwiches, cooked in a reduction sauce made from the blend.
I really liked it but was a little surprised that Mike did. “It’s a tiny bit on the sweet side, isn’t it?” Affirmative, he replied, but explained that it was “fruit sweet” not sweetened with sugar after the fact.
Stacked Stone Cellars
With fond memories of The Gem, their young Bordeaux blend I tasted at the recent Atascadero Wine Festival, this time I started with their cleverly-named 06 Rosetta. A nice chilled rose with apple and rose hips flavors, it was perfect for the hot summer evening.
Next was the 04 Quarry, a Meritage blend with a pleasantly astringent character. Then their smooth 05 Zinfandel. Their food pairing was pork BBQ, which I skipped just because a person can eat only so much grilled meat.
Justin Vineyards & Winery
Justin was serving a Cab that was the perfect complement to homemade sausage with sautéed rapini greens, which are “sort of half way between turnip greens and spinach,” according to Ciro Pasciuto. Let me digress a moment here. I propose to Ciro every time I taste his bread. The man is a food saint and bread is his icon. Although he has a business card with an address for Skipping Stones Productions, he lacks a storefront. So the only way you’re going to taste his food is at catered events or by having him cater your event. (One more try: Cino, will you marry me?) (Update: You can buy his bread on Fridays and Saturdays at Willow Creek Olive Ranch on Vineyard Drive.)
Rio Seco Vineyard and Winery was graciously serving their $30 a bottle 02 MVP Reserve. It's figgy tones paired perfectly with their grilled pork tenderloin, fig jam and provolone in a Roussane reduction sauce.
Arroyo Robles Winery
The winners of the People’s Choice Award, these folks were serving up gumbo, which is a sacred food to me, having grown up near New Orleans. The flavor was right on but the consistency was watery. I’m prefer okra gumbo so thick your spoon will stand up in it. I think it was more their chocolate macaroonish dessert that won them the gold, especially since no one else seemed to be serving dessert.
Their Viognier was very fruity, with more taste than the blushes but still light and refreshing. It wasn’t listed on their order form, and when I inquired, the rep seemed puzzled. “Must be an older vintage. We’re almost ready to do a new release now,” he said. Let’s hope it’s as good. (Update: It is! Read about their 06 Viognier in the section on the 9th Annual Taste of Downtown Paso Robles
And more
Eagle Castle Winery and Eberle were both serving up Muscat Cannelli, a good dessert white wine, especially when paired with a cheese like White Stilton with apricots. Malloy O’Neill had a bold Petit Syrah that puckered my tongue it was so dry. I know folks who like that quality, but it's not my glass of wine.