2018 Tobin James Cellars, Reserve Chardonnay – Paired with Opakapaka from Hawaii
The Winery and Background
Photo from Tobin James Cellars
Tobin James (Toby) got his start with someone giving him six tons of Zinfandel grapes. At the time he was an assistant winemaker and he took this opportunity to make his own wine. Eighteen months later he produced his 1985 Blue Moon Zinfandel which won double Gold Medals and was listed on The Wine Spectator’s “Top 100 Wines of the Year”!! That was the unprecedented start of Tobin James Cellars, and in 1993, Toby built Tobin James Cellars. Lance and Claire Silver joined as partners in 1996.
The winery is located eight miles east of Paso Robles on Highway 46. The property encompasses 71 acres of vineyards. Having had the old “10 mile Stagecoach Stop” on site, they went with the old-fashion western style tasting room showcasing the rugged history of Paso Robles. Today Tobin James Cellars has a tremendous following which accounts for them having the largest wine club in California of over 30,000.
The Wine, Tobin James “The James Gang” Reserve Chardonnay – “Wine is bottled poetry” – Robert Louis Stevenson
Photo from Tobin James Cellars
The 2018 Tobin James “James Gang” Reserve Chardonnay is sourced from Monterey County. The Monterey coast is known for their excellent Chardonnay due to the cooling effects of the Pacific Ocean. First on the eyes a medium golden color and medium viscosity. On the nose, soft honeysuckle and jasmine waft into the senses. On the palate, a fullness and full body feeling is the first surprise for a Chardonnay. The second surprise is the tempered play between oak, vanilla and “butter”- all in harmonious concert without one dominating. On the finish you know there is a structure in place behind the lovely and mid lasting sip. Coming in at 13% alcohol and sells for $28/bottle.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired with Opakapaka fish flown in from Hawaii by our host. Opakapaka is also known as Hawaii’s pink snapper. It has a clear, light pink flesh with a delicate almost sweet flavor. Truly one of the best fish species for a light food pairing. This was seasoned with Nanami Togarashi and Alaea salt and cooked quickly on the stove. The wine and fish pairing were perfectly matched for the evening. Also the chicken with whole wheat noodles and the shrimp prepared with a coconut cream and red chili flakes fit like a glove to complete the meal.
Photo ©Michael Kelly
We also enjoyed some homemade Puri and curry goat meat (not shown) that paired nicely with some of the red wines served this evening.
Sláinte,
Michael