I was grateful to attend the Livermore Valley’s kickoff event for Taste Our Terroir 2013 at the Casa Real in Pleasanton on Thursday July 18. The event was the first of a four-day weekend showcasing the food and wine of the Livermore Valley. For the remaining days, many wineries were hosting tours, with others offering wine-paired dinners with cooking demonstrations, and much more wine-related events.
Established in 1849, the Livermore Valley has long been a forgotten wine destination. Within the last two decades, a groundswell has been building to remind us that the Livermore Valley has a great deal to offer. This movement has come from a variety of different groups, including wine growers associations and the wineries themselves. Two of the wineries, Concannon and Wente, have deep historical roots in Livermore and have made many contributions to the changing landscape and strive to continue to draw attention to the Livermore region.
Thursday’s event had about 20 wineries each stationed with a local caterer. The pairings were exquisite, and I had the opportunity to talk with many winery representatives and caterers alike.
A couple standout pairings were:
- Eagle Ridge 2010 Zinfandel paired with small gnocchi (green potato dumplings) served with a lamb ragu sauce
- Garre Vineyard 2009 sauvignon blanc paired with smoked salmon on bruschetta with capers and goat cheese
- Concannon’s Righteously Rosé with a Gulf shrimp, Coho salmon, Pacific true cod, sea scallop sausage with Olivina EVOO, chives, rosé cream sauce with chervil [a delicate fennel-like herb]
- Occassio Vineyard 2010 Zinfandel paired with American Kobe beef Carpaccio lollipops
I was fortunate to speak with one of the pairing judges, David Glancy, after the competition. David is the founder and CEO of the San Francisco Wine School and has a culinary background, so he was well suited for judging the pairing competition.
I asked him what standards he was looking for in the pairings. He told me he was looking for pairings that were “right on” for the particular varietals, but he also said that the judging was not about wine or food, but that he was looking for the best pairing.
He alluded that the wine and the food together needed to equal more than their individual parts. He and another judge mentioned, “1 + 1 = 3.”
All in all, it was a great event to attend, and I’d love to attend it again to see what different pairings the caterers and wineries concoct for the evening.
How about you, did you attend? Which pairing did you feel was the best, and why?