The celebration continues at Pedroncelli Winery and we were treated to 3 special wines along with a great steak recipe to pair with either of the reds. Always special to talk and sip wine with the winery as well as tasters across the country. I even hear Ed and the gang kidnapped some unsuspecting tasters who wandered into the tasting room during the event. I'm told they were spoiled.
We started with the 2016 Friends Sonoma Country White Blend of Sauvignon Blanc and Gewurztrminer. I believe my first comment was "tropical love" and boy does it feel like your sipping in the tropics, and as the label indicates share with friends (love the smiley face on the screw cap). On the nose the aromas of peach, melon, pineapple give way to hints of honey, daisy's and lemon zest. The mouth is as I said tropical and so refreshing. Little sweetness on the pineapple with juicy melon and a touch of pink grapefruit followed by the lemon citrus. Crisp, refreshing fun wine. Even my daughters (who are hard to please) even enjoyed this one asking "any more?" Great start to the evening.
We moved after 20 minutes to the 2015 Pedroncelli Merlot Sonoma County Dry Creek Valley Bench Vineyards. The nose was rich with dark fruit giving way to a hint of spice, violets and a subtle oak nuance. The mouth was enticing with juicy plum, dark cherry followed by a sprinkle of baking spice and white pepper finishing with a kiss of oak. As I tasted the beef with this wine the plum was accented tremendously both by the meat and the spinach. My only regret is not making 2 sauces one with merlot and the other with cab. Guess I need to remake and get more wine :). A fan of the merlot!
I could not believe we were 40 minutes in and it was time for the 2014 Pedroncelli Wisdom Cabernet Sauvignon Dry Creek Valley Estate Vineyard. The aromas of dark fruit (blackberry, black raspberry, plum) circle the nose while currents and toasty oak intertwine. The mouth is oh so rich and elegant with clusters of dark berry fruit and spice. The tannins are so soft at times I didn't even think I was drinking cabernet and before I knew it the bottle was empty. For the steak dish sauce I chose the Cab. Perfect pairing Ed. The cab reduction combined with the porcini mushrooms slathered over the steak (I chose a black angus beef filet), pulls the plum and blackberry flavors from the wine. Delicious.
Ed and Robert thank you for the invite to the tasting and sharing these wines and recipe. Once again my palate was spoiled. Readers and sippers if you're in Dry Creek and looking for a fun interactive tasting then look no further and stop at the Pedroncelli Tasting Room for your sipping pleasure.