Brodi-jo Scalise (left) catches up with the "godfather of zin", Joel Peterson
Ravenswood co-founder, Joel Peterson, sent out invitations to his exclusive wine-tasting event at Vancouver's Flying Pig. With over 100 northern California growers supplying the grapes for his delicious wines, it was sure to be an event to remember.
The evening starts off with a 2011 Vintners blend Chardonnay. A bright, rich wine with a hint of peach and citrus it proved a great pairing to the appetizers that followed.
Tomato, basil, prosciutto ...
Salmon, salmon roe, dill on cucumber...
We switch wines and move on to the first dish of the evening, a delectable plate of Quadra Island honey mussels in a tomzito corn and speck broth.
Peterson turns out to be quite the entertainer, giving us the history of his wines with comedic flare. He talks just long enough to give a bit of the history of the wine and then takes a sip. "It tastes pretty darn good," he says, and asks us to enjoy.
Plates are cleared and we're introduced to two new wines: a 2009 Old Vine Zinfandel with an intense black cherry, blueberry, plum flavour, and a 2009 Lodi Old Vine Zinfandel with a flavour of dried currants and spice.
The wines are coupled with a Bromme Lake duck duo of braised leg, sweet pea garganelli and a duck breast in a red wine reduction. On the first round it is the Lodi that stands out. It is dangerously smooth and stands well on its own. Once we start on the duck however, it is the Sonoma that shines through and balances the richness of the meat.
The wines are very different from each other. "Each region has a soil type that's very much that region" we're told. "What you're tasting is the region."
From here we are introduced to a 2008 Old Hill, Sonoma Valley Zinfandel from vines originally planted in 1860 and harvested from 30 different varieties. "in my opinion," says Peterson, "this is the best vineyard in California." We're also treated to a 2009 Barricia Zinfandel.
The wines are paired with a vension striploin (above) wrapped in bacon and a skillet roasted chop with parsnip puree and wild cherries. The uniqueness of the coupling is both rich and surprising.
The final savoury wine is a 2009 Teldeschi Zinfandel. It has a hint of oak and is organically farmed, though has yet to be certified.
It is perfectly matched with a braised organic beef short rib, aged Canadian cheddar mashed potatoes, and Dry Creek Valley bone marrow jus. The short ribs fall from the bone and, though bone marrow isn't something I'd normally gravitate towards, it's a big part of the dish and catches me off guard with how well it goes with the Teldeschi.
The final wine of the evening is fruity Late Harvest Gewurztraminer that is refreshing and sweet with a slight bitterness that matches it nicely with both sugary and savoury desserts.
It is presented with Chevrot cheese brulee, candied pecans, and fresh fruit: a perfect end to a perfect evening.
Next time you are in California make sure you check out Ravenswood Winery, and for an extraordinary local taste experience, check out the Flying Pig.
Next time you are in California make sure you check out Ravenswood Winery, and for an extraordinary local taste experience, check out the Flying Pig.
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