Cabernet Franc Day, Paso Robles – Media Appreciation Dinner
Photo from LXV Wines
The night before the 2nd Annual Cab Franc Day, Paso Robles, the six sponsoring wineries provided a spectacular dinner event at Daou Vineyards. Those wineries were: LXV Wines, Daou Vineyards, J. Lohr Vineyards, Brecon Estate, Hope Family Wines and Continental Vineyards. The event was also co-sponsored by several industry companies, The Somm Journal, The Tasting Panel Magazine, Parker Sanpei Marketing & Media and Riedel.
Photo ©Michael Kelly
The event started with an assortment of gourmet hors d’oeuvres and wine in the reserved members lounge. Pictured below are only two of the many that were served by the wait staff at Daou Winery.
Photos ©Michael Kelly
The event emcee was Maeve Pesquera, Sr. VP of Strategy Business Development who spoke eloquently welcoming everyone to Daou Winery.
Photo courtesy of @thebrandfoto
After some time of socializing each of the seven wineries spoke on their Cabernet Franc. Picture below is VP of Winemaking at J. Lohr, Steve Peck presenting on their wine. Each winemaker or winery representative who spoke talked about Cabernet Franc being the ideal grape suited for the Paso Robles climate and soil. The other key theme was the friendships established in the Paso Robles community who have banded together to provide mutual support in assisting each winery to flourish.
Photo ©Michael Kelly
Each of the seven wineries poured their wines ahead of the dishes served so that the guests could do a compare and contrast of the various Cabernet Franc wines. Each wine provided unique and quality characteristics that were enjoyed by all. I personally have five of the seven Cabernet Franc wines in my cellar and after this event will be securing the “missing two” as all represented the best qualities of Cabernet Franc.
Photo ©Michael Kelly
The first course was a squash, walnut, persimmon and apple salad. It included baharat labneh, pomegranates, candied delicta, Windrose apples, walnut vinaigrette, candied walnuts, shaved fennel and celery. The creativity and immense flavors were so appreciated by everyone.
Photo ©Michael Kelly
The second unique and tasty course was a gnocchi al fungi with lamb Bolognese. The ingredients included fromage blanc, rosemary breadcrumbs and black truffle. The flavors and textures presented in this dish were absolutely beautiful.
Photo ©Michael Kelly
The main entrée was Iberico Pork Secreto. This included goat gouda polenta, cherry sauce pica, braised apples and mustard greens. The presentation was much closer to a piece of art, but one bite and you realized that this specially prepare dish was heaven sent.
Photo ©Michael Kelly
The dessert was nothing short of decadent! It was a chocolate cremieux that looked heavy but was light and airy with layers of delight. Personally this paired so well with all the wines and was a great conclusion to the event.
Photo ©Michael Kelly
The Daou estate Chef Spencer Johnston created exquisitely wonderful dishes for all to be enjoyed. Also Neeta Metta and Linda Sanpei assisted with suggestions.
Photo courtesy of @thebrandfoto
What a marvelous kickoff Saturday evening for the Cab Franc Paso Robles Symposium and wine tasting the next day.
Sláinte,
Michael