They compared 4 award-winning, small-production California wines from the Halleck Vineyard boutique Sonoma winery in the West Sonoma County town of Sebastopol with 5 French wines, all carefully paired with contemporary French dishes from one of the most celebrated French chefs in America.

The French wines, selected by Taylor, all had similar grapes to the Halleck Vineyard varietals They were served with the California wines to illustrate the variations in styles and terroir. The wine dinner was hosted for members of the Inner Circle Wine Club and regular customers of Bar Boulud in their resplendent and cavernous underground wine cellar located near Lincoln Center in Manhattan. 

The bistro was founded by Daniel Boulud, a French-born chef and restaurateur renowned for his contemporary French cuisine. Born in Saint-Pierre-de-Chandieu, France in 1955, he began his culinary training at 14 and has worked in some of the most prestigious kitchens in France including the Michelin-starred restaurants Le Moulin de Mougins and Le Cirque in New York City. 

In 1993, he opened his first restaurant, Daniel, in New York City, which has earned 2 Michelin stars and is considered one of the best French restaurants in the US. He has since opened several other successful restaurants in New York City, Las Vegas, Miami, Singapore. He has won numerous awards for his culinary achievements, including the James Beard Outstanding Chef Award and the Chevalier de la Légion d’honneur from the French government.

Since pairing wine with Mediterranean food is something we get asked about about a lot, we previously covered pairing the Halleck Vineyard Hillside Sonoma Coast Pinot Noir with the signature basil fruit spiced Rohan Duck entree served at Chef Boulud’s standout New York City Mediterranean restaurant, Boulud Sud.  

Bar Boulud is a quintessential “casual” French Bistro in New York City. Not as formal as the Michelin-starred Upper East Side restaurant, Daniel, Bar Boulud near Broadway’s restaurant row carries a loose, lively vibe, with an emphasis on regional French dishes and charcuterie. And there’s an exciting selection of terrines, pâté, and wine from around the globe. 

Ross Halleck did not take your typical path to the winemaking profession. He found success as one of the leading brand agencies in Silicon Valley in the 1980s. But once his wine obsession finally took over, he planted a vineyard in the Sonoma Coast American Viticultural Area in 1991 as a fanciful notion. Planting exclusively Pinot Noir, it was the first vineyard in the region. Its first harvest was in 1999. 

Ross is passionate about creating perfect pairings and enchanting wine dinners with top chefs for Halleck Vineyard’s Inner Circle Club members. Previous dinner collabs include Chef Victoriano Lopez from La Mar in San Francisco, featured Ceviche Victoriano with Halleck Vineyards Sobre Vista Chardonnay, and Lumache bolognese with black truffle and Halleck Vineyard’s Three Sons Pinot Noir at Chef Alfred Portale’s flagship Portale restaurant in the chic Chelsea borough of Manhattan. Ross delights in creating extraordinary opportunities to build community through wine, and these wine dinners are just one of the ways Halleck Vineyard brings their wine club members together.

With a penchant for sustainable winemaking, Halleck Vineyard embraces the low-intervention, cool-climate style of Cote de Beaune in Burgundy. There’s an even and measured oak treatment in the red wines: only 30% new French Oak. Grapes are hand-sorted and go through whole-berry fermentation. As a result, the wines have higher natural acidity and minerality without losing the typical fruit profile of California Pinot Noirs. 

Halleck Vineyard falls into the ‘boutique winery’ category with fewer than 2,500 cases produced annually. But since these are small-production wines made exclusively from the Sonoma Coast, Russian River Valley, and Sonoma Mountain vineyards, and given the finite amount of fruit harvested in these iconic regions, their case production is too limited for retail distribution. These fine California wines are only found at select restaurants like Bar Boulud, via wine club allocations, or at a wine tasting at the Halleck Vineyard Winery Estate in Sonoma County, which recently opened a wine lodge for guests on the property.  

First Course Halleck Vineyard Wine Dinner

Escargots Persillade with garlic herb butter

• 2022 Halleck Vineyards Little Sister Sauvignon Blanc, Russian River Valley, 267 case produced
• 2021 Domaine de Pré Semelé Sancerre, Loire Valley, France, 7000 cases

The Escargots Persillade with mushroom garlic herb butter at Bar Boulud in NYC is a classic French dish that is executed to perfection. The tender escargots are served deshelled and bathed in a delicious garlic herb butter, which adds richness and depth of flavor. 

It was presented with a slice of crusty baguette, perfect for dipping into the sauce and sopping up all the delicious juices. The parsley and garlic add a bright, fresh note to the dish, balancing out the richness of the butter. This is a must-try dish for any foodie looking for an authentic French culinary experience in New York City.

The crisp, bright Little Sister Sauvignon Blanc highlighted the richness of the snails. The nose of lemon, lime, and boxwood shrub really complemented the garlic and herb sauce. Medium to high acid on entry, the wine smooths out and becomes creamy at the core. 

There’s no oak on the wine, similar to the Domaine de Pre Sancerre. This French wine is rounder and richer, with a bit more saline on the finish. Not as vivacious as the Little Sister Sauv Blanc, but more voluminous. It matched the weight of the snails, a heavy-for-heavy pairing. All were surprised by the character of the French wine leaning more in style to California, a result, expressed Taylor, of global warming.

Second Course Halleck Vineyard Wine Dinner

Oxtail Ravioli with tomato and fine herbs

• 2019 Halleck Vineyard Three Sons Pinot Noir, Russian River Valley, 512 cases produced
• 2018 Clos Salomon Givry 1er Cru Pinot Noir, Burgundy, France, 210 cases

The Oxtail Ravioli with Tomato and Fine Herbs at Bar Boulud in NYC is a unique and delicious take on a classic Italian dish. The homemade ravioli is stuffed with tender and flavorful braised oxtail, perfectly balanced by the light and tangy tomato sauce. 

The fine herbs add a fragrant and fresh note to the dish, elevating the flavor profile and giving the dish a vibrant and appetizing appearance. Each bite of the ravioli is a delight, with the rich and savory filling contrasting with the delicate pasta and bright tomato sauce.

There’s a savoriness in the oxtail and tomato which is like the deeper fruit tones of the Halleck Vineyard Three Sons Pinot Noir. The wine comes from the Russian River Valley, but it doesn’t have that region’s typical intense baked fruit character or red opaque color. It has  a jewel-like shimmer. More caramelized cherry, earth, and pepper aromas. Far more complex than typical Russian River Pinot Noir and a fantastic compliment to the zesty tomato sauce

By contrast, the Clos Salomon was a touch muted on the nose. A bit of earth, soil, ripe cherries. Very autumnal. Yet the wine was quite clean and refreshing. Smooth and supple tannin, ripe dark cherry fruit. But both wines melted into the oxtail with ease, no flavors fighting for supremacy. 

Third Course Halleck Vineyard Wine Dinner 

Coq au Vin with lardons, mushrooms, and pearl onion

• 2019 Halleck Vineyards Clone 828 Pinot Noir, Sonoma Coast,  212 cases produced
• 2012 Halleck Vineyards Estate Pinot Noir in Magnum (served blind), less than 100 cases
• 2017 Gérard Segiun Gevrey-Chambertin Terroir du Domaine Pinot Noir (served blind), Burgundy, France, 250 cases

The Coq au Vin at Bar Boulud is a quintessentially French dish that showcases Chef Boulud’s mastery of classic French cuisine. The dish features tender chicken that has been slow-braised in red wine with lardons, mushrooms, and pearl onions, resulting in a rich and complex flavor profile. 

The sauce is velvety and sumptuous, with the bacon lending a smoky note and the vegetables adding a subtle sweetness. The chicken itself is cooked to perfection, with the meat effortlessly falling off the bone. This dish is a delicious reminder of the warmth and comfort that French cuisine can provide.

The course was Initially paired with Halleck Vineyards Pinot Noir Clone 828. This wine recently earned double gold at the 2023 San Francisco Chronicle Wine Competition. High-tone cranberry and pomegranate on the nose gives way to a much more complex bouquet of pepper, saddle leather, and an elusive smoky tobacco note, much like a fine cigar. It was remarkable that the strong flavors didn’t overwhelm some of the subtleties of the dish. 

Later, the two other reds were served blind. Sommelier Victoria Taylor labeled each glass so there would be no confusion, and the wines were tasted side by side. 

The 2012 Halleck Estate had no browning or bricking around the edges, suggesting quite a long life ahead for it. There’s more density and complexity here. Refined and impressive. The Gevrey-Chambertin (also served blind) was similar in flavor and aroma but earthier than both Halleck Pinot Noirs. A little more tannic feel here, with more power. It was four years younger. 

Dessert Halleck Vineyard Wine Dinner

Raspberry Mousse with orange blossom, almond, and marzipan ice cream

• 2022 Halleck Vineyards Dry White Zinfandel, Russian River Valley, 265 cases produced
• 2017 Gros Noré Bandol Rose, Provence, France

The Raspberry Mousse with Orange Blossom, Almond, and Marzipan Ice Cream at Bar Boulud is a dessert fit for royalty. The mousse is light and airy, bursting with the sweet and tangy flavor of fresh raspberries. 

The marzipan ice cream is a delightful surprise, with its subtle almond notes and delicate hints of orange blossom adding a touch of sophistication to the dish. The ice cream’s creamy texture and velvety finish perfectly complement the mousse’s silky texture, creating a heavenly dessert experience that is both indulgent and refined.

The Halleck Dry White Zinfandel is a crowd-pleaser. After a meal such as this, it’s like ringing in a new party. Sheer watermelon pink color, it doesn’t have that cotton candy sweetness typical of other California roses. Zippy and energetic, there is a buzzy quality to this  wine. Bright citrus fruit all the way through from entry to a snappy finish. Not the least bit of sweetness. 

And the Gros Nore, a classic Provencale Rosé, was perfectly aged. A deep nose of cherry, strawberry, licorice, and spice. But still delicate on the palette. A combination of muscle and grace. As per the rest of the meal, both wines showed extremely well and presented as distant cousins,, but both paired with the dessert exceptionally well.

California and French Wines – A Grape Comparison

California and French wines are renowned for their exceptional quality and diversity of styles. California is known for producing rich, full-bodied wines with bold fruit flavors and high alcohol content, while French wines are often characterized by their elegance, finesse, and complexity. The wines from Halleck Vineyard definitely lean toward the French in style and character, making this event particularly interesting.

California’s warm climate and abundant sunshine are ideal for producing nuanced Pinot Noirs and Sauvignon Blancs. At the same time, France’s diverse terroir is perfect for producing nuanced and flavorful wines such as Burgundy and Sancerre.

The opportunity to compare the best California and French Wines with a privately prepared meal by a Chef like Daniel Boulud is just one of the benefits Halleck Vineyard wine club members enjoy. Other benefits of club membership include allocations to award-winning vintages like the Dry Gewurztraminer from Calandrelli Vineyard – like the Clone 828 Sonoma Coast Pick, not Noir is only available at fine restaurants like Bar Loulud or through the California wine club.

One of the best wines to pair with Mediterranean dishes is the Halleck Vineyard Hillside Cuvee Sonoma Coast Pinot Noir, according to Boulud Sud Head Sommelier Victoria Taylor, who pours the varietal at her Lincoln Center eatery.

Boulud Sud is owned by two-Michelin star celebrity chef Daniel Boulud, best known for his Upper East Side French restaurant Daniel.

Taylor says this award-winning, cool climate Sonoma Coast Pinot Noir is more about subtlety than power. Halleck Vineyards is a family-owned winery located in the Russian River Valley. And their estate-grown Pinot Noir has been judged Best Pinot Noir in the US multiple times over the past two decades. This small-production Russian River Winery is only available at fine restaurants like Boulud Sud and through the wine tasting room at their Sebastopol winery estate.

There’s a ruby purple color in the glass. The fruit aromas are soft and expressive. There’s raspberry, cranberry, and a whiff of white pepper. Some chalkiness in the background, but this is more fruit than earth or mineral. It’s not super lush, but there is a great layering of red fruits, woodsy notes, and zipping acidity. 

Boulud Sud in New York City is a restaurant that celebrates coastal Mediterranean cuisine. From Spain to Greece to Turkey and beyond, the menu emphasizes the unique attributes of each micro-region. And one of the dishes on the menu that pairs particularly well with the Halleck Vineyard Hillside Pinot is their basil fruit spiced Rohan Duck. 

It’s prepared with dates, and this adds a good amount of sugar to the dish. The sweetness isn’t cloying, but it has a granular texture. It’s a complex and highly flavorful dish, and Hillside Cuvee Pinot Noir blends seamlessly with the texture and sweetness of the roasted duck. It’s a pairing of like with like. 

According to Taylor, “It can be kind of hard to pair bright, rich, brilliant, shiny wines with our cuisine.” These can impart a bitterness to the food, and blunt the expressive personality of the dishes. For specifically California wines, cool climate regions also tend to produce the best whites to pair with Mediterranean food. That’s because the cold Pacific winds keep these grapes from overripening. 

Wineries in these regions generally don’t extract too much from the grapes, meaning it won’t be super fruity or dense. These wines are light-on-their-feet. For instance, a quaffable, peppery Syrah from the Northern Rhone would generally work better than a heavily-oaked Merlot from Napa. Also, think along the lines of Nebbiolo from Piedmont rather than Cabernet Sauvignon from Napa. 

Taylor recently collaborated with winemaker Ross Halleck on a private wine dinner at Bar Boulud, another Daniel Boulud restaurant, on a private, four-course wine dinner for Halleck Vineyard Inner Circle wine club members to compare French vs California wines.

Sometimes Mediterranean food can throw you a curveball. There can be Labneh (a cheese made from strained yogurt) and other salty cheese on the menu. These foods are best paired with wine that has a good amount of lactic acid but that retains buoyancy and lift. Chardonnay from Sonoma Coast or white Burgundy from Cote d’Or are excellent choices. A mineral-tinged Chenin Blanc from Loire is also in the same ballpark. 

This helps imbue the food with a definitive texture, more so than classic French, Italian, or new American food styles. And since wine pairings are mostly focused on taste and smell, the challenge of pairing wine with Mediterranean food is to complement or align itself with textural, rather than flavorful, components. 

Historically, northern Africa and parts of the middle Middle East were colonized by the French and Spanish. Consequently, there is a lot of culinary influence from both countries on the food from these regions. Even in a really warm, humid climate, there will be various kinds of stews – tomato or squash based – coming from a tradition of stewing vegetables and meat. Fish also may be added. There’s a bit of Italian influence from pasta-centric dishes found in Mediterranean cuisine, which pairs well with the chameleon-like quality of Pinot Grigio.  

Boulud Sud is located in New York City across the street from Lincoln Center in New York. It’s next to the Metropolitan Opera, the ballet, and the New York Philharmonic. It’s open Tuesday – Sunday from 5:00 pm to 10:00 pm. Reservations are recommended.

Here’s a closer look at why this California Pinot Noir is Dolinski’s favorite for showcasing many menu items at Portale, along with Pinot Noir food pairing tips for what dishes to prepare with this award-winning, boutique California Pinot Noir.  

Pairing Pinot Noir with Sicilian Food

Serving a contemporary, seasonally-driven Italian menu featuring roasted vegetables, market salads, pasta dishes, and assorted grilled meats and fish, Portale is known for classical fare influenced by both Chef Alfred Portale’s Sicilian heritage and the flare of American nouvelle cuisine.  

“Slightly spicy seafood tomato sauce on pasta—very much what you’d find on the streets of Sicily,” says Dolinski of Portale’s signature style. 

This is one of the things that makes the Halleck Vineyard Three Sons Sonoma Pinot Noir an excellent complement to much of Portale’s cuisine.

The tendency to pair Portale’s food—along with other spicy cuisines, such as Indian—with a sweet wine like Moscato is a misguided one, says Dolinski. Food and wine pairing for heat is not about dulling the spice; it’s about spicing it up. 

After beginning his career as a wine steward at Marcel Desaulniers Trellis in Williamsburg, Virginia, Dolinski worked in the industry in various capacities — from fine wine wholesale and retail in the DC metro area to his current role as Advanced Sommelier at trailblazing Chef Portale’s eponymous award-winning Chelsea restaurant, where he developed the wine list.

Along the way, Dolinski accumulated a long list of Wine Director credentials, including for the likes of Alain Allegretti’s Allegretti, Kurt Gutenbrunner’s Wallsé, Junoon, Gordon Ramsay, and Geoffrey Zakarian’s Country.  

Pinot Noir Food Pairing Tips: Salmon and More

Beyond the basics like beef bourguignon, mushroom risotto, rabbit, and glazed ham, what are Dolinski’s Pinot Noir food pairing tips on the Portale menu?

It’s not surprising that he also finds the Halleck Vineyard Pinot Noir one of the best wines with salmon. Served with delicata squash, brussels sprouts, wild rice, and a honey mustard emulsion, the salmon at Portale calls for a light-bodied wine that won’t overpower the fish like many red Burgundies or heavier-bodied Pinots while also balancing out the sweetness of the squash. 

In addition to salmon, a classic Pinot Noir food, Dolinski points out that the Halleck Vineyard Russian River Pinot pairs well with arctic char, halibut, tuna, and any other fatty fish with some weight to it. 

Dolinski also highlights less expected pairings between Three Sons Pinot Noir and Portale’s antipasti. While antipasti tend to be less red wine-friendly, the Three Sons Pinot Noir offers a versatile solution suitable for pairing with everything from the restaurant’s beautiful fresh salads to its heartier ricotta meatballs. 

Exceptional Pinot Noir Food Pairing Pasta

Pinot Noir is one of the most popular Sonoma red wines, but it’s also wildly misunderstood—at least in part because of its incredible variety. This brings us back to what makes the Three Sons Pinot Noir from Sebastopol unique among red wines. When you consider Pinot Noir vs Cabernet Sauvignon, in a broad range of California Pinot Noirs, the Three Sons Cuvee achieves the middle ground. 

A fruitier, less tannic style of Pinot Noir, this beautifully balanced Russian River Pinot Noir (with a nod to Burgundy) fuses dark cherry with clove, cinnamon, forest floor, and black pepper. Subtle and yet unapologetically fruity at the same time, it is extraordinary—both in terms of its flavor and its Pinot Noir food pairing possibilities. 

The Goldilocks of Pinots, the Three Sons Russian River Valley Pinot Noir, is that rare red wine with enough acidity, freshness, and lift to be food-friendly and super versatile at the table. As such, it’s also a stellar example of the quintessential California Pinot Noir. 

“With that brightness, and that little bit of decadence, and even perhaps a touch of toast and a little bit of all the things that make California wine unmistakably California, unmistakably Sonoma, unmistakably what they are and where they come from, it isn’t trying to be something else,” Dolinski explains. 

Because of its rare yet distinctive quality, this elegant Russian River Pinot Noir has become Dolinski’s go-to when tasked with selecting a single California red wine to pair with multiple a la carte dishes.

The Halleck Vineyard Three Sons Pinot Noir is also Dolinski’s choice for a challenge routinely faced by dinner guests: which wine to bring to the occasion.

“If I’m going to a dinner party where I didn’t know what they were serving, Three Sons would be a great bottle to take because whatever it is that they put on the table, that wine has a chance because it’s not overblown or not overdone. It’s not overly alcoholic, and yet it’s right and classically California,” Dolinski concludes.

It’s rare to find a food and wine pairing this good. The crab cake recipe is simple, yet elegant. This pairing will undoubtedly earn you the respect of the most seasoned sommelier. 

This “Best-Ever Crab Cake” recipe was created by MeganVt01 and published at Food 52, and Martha Stewart has zero to do with it. It presents intricate flavors as you bite through the crisp exterior to get to the soft, delicate, sweet center. A dash of hot sauce adds dimension and depth. Fresh herbs explode on the palate. A rich, creamy aioli adds sweetness. With the right wine, this food and wine pairing is an utter delight.

That wine is the Halleck Vineyard 2021 “Not Your Mother’s” Dry White Zinfandel. This complex wine is light-bodied and offers a variety of nuances, including dried herbs, rich berry fruit, and delicate floral notes, in addition to a minerality on the mid-palate. It deviates from more expected white wine stone crab pairings like Chardonnay, red wines or Prosecco.

The Zin is well-balanced, structured, and elegant. It is a refreshing wine with bright acidity. Produced in the Russian River Valley, Sonoma County, this Dry White Zin is bright, fresh, and smooth. It is 100% Dry White Zinfandel. What that means is that nothing is added. This Zin has notes of stone fruit, white nectarine, white peach, a touch of maraschino cherries, and a touch of apricot. There are some bright white flowers on the nose. It is produced using the Provence Method, which gives it somewhat of a creamy texture which is reflected in the aioli. 

The dried herb nuances complement the fresh herbs in the crab cakes. The expressive nose is full of a mesmerizing blend of floral notes and delicate fruit. These aromas match and complement the sweetness and delicate nature of the crab meat. 

This wine is an acid-driven version of the classical Dry White Zinfandel. It features a bright, crisp acidity that cuts through the rich, creamy aioli sauce, which Jennifer also highlighted. “Aioli was an obvious choice in this pairing. The acidity cleanses the palate for the next bite,” says Jennifer LaRue, who, together with her husband Brad, served the pairing at a recent wine dinner event. The Zin leaves a refreshing finish that lingers with floral notes. 

Jennifer LaRue, an Inner Circle Wine Club member, hosted the dinner for friends in her Colorado Springs home. Winemaker Jennifer Halleck poured the chosen wine. 

“From my experience with food pairings, I know that Dry White Zinfandel is great to pair with crab meat. The key for me was to create a balance between the delicate crab meat and the mineral leanness of the wine. The two flavors combine beautifully, and neither one overpowers the other,” said Jennifer LaRue.

Any sommelier worth their salt will tell you it’s better to pair the wine with the sauce, not the meat. LaRue opted to add aioli instead of tartar sauce, as called for by the original recipe. It’s this minor change that elevated the dish and married the flavors and aromas between the wine and the crab cakes so perfectly. 

You may be wondering: is the white Zinfandel dry or sweet? The 2021 “Not Your Mother’s” Dry White Zinfandel is a dry wine with a lower alcohol content compared to the slightly higher Sutter Home White Zinfandel alcohol content, which is a sweeter White Zinfandel. 

Halleck Vineyard Inner Circle Wine Club often cohosts these dinners in members’ homes. The idea is to introduce members’ friends and fellow wine lovers from outside the Sonoma Valley area to Halleck Vineyard wines and wine pairings, such as Sonoma Coast Pinot Noir, a wine that pairs perfectly with Duck Confit.

Currently, on the menu is smoked salmon in a tart tomatillo sauce, which pairs perfectly with the 2021 Halleck Vineyard Little Sister Sauvignon Blanc. Inspired and surprising, this is a pairing you won’t be able to recreate at home.

The Little Sister is a medium-bodied wine with a savory, salty texture. There are classic green pear and gooseberry aromas, never too intense, along with lemon and floral tones that compliment the smoky, spicy qualities of the salmon. The wine has that citrus and passion fruit on the palate, typical of California, but with an added layer of mineral zip and saline finish that reminds one of Sancerre. As Sommelier Jose Delgado, the Wine Director at Mourad, describes this California Sauvignon Blanc food and Sonoma wine pairing, “The wine is round and rich enough to cut through the oily salmon and handles the smoke aspect very well.”

Smokey dishes can be particularly hard to pair wine with. Halleck Vineyard Sauvignon Blanc handles it like a pro. The winery is family-owned and located in the Russian River Valley. Their estate-grown Pinot Noir has been judged Best Russian River Pinot Noir multiple times over the past two decades.

Chef and founder Mourad Laulou maintains an inventive mix of traditional and modern Moroccan cuisine. Often recognized as one of the most creative chefs working today, Laulou is in the business of creating exceptional food memories for those who enter his restaurant. 

Moroccan food is characterized by long, long cooking times, often using a blend of house spices. There are not necessarily set recipes here, more like guidelines, and everyone has their own particular interpretation of a dish. Some use more Berber spice or different blends of cardamoms. Some are influenced more by grains of paradise or Aleppo pepper. Perhaps there are additions of cumin and coriander, even incorporating dried seafood or chilies. Often dishes with eggplant and pickled vegetables. There’s always going to be rosemary and preserve lemon, which is a staple of Moroccan cuisine. 

To maintain their rigorous quality standards, Mourad makes preserved lemons on-site. And they utilize small farms for their meat selections and buy seasonally available fish and vegetables from local markets. According to Sommelier Jose Delgado, the Wine Director at Mourad, the menu fluctuates according to what the season brings.

Other dishes that deserve mention for their outstanding pairing with the Little Sister Sauvignon Blanc are the Moroccan spice glazed chicken and the slightly cured scallops with poached pear, beets, and ponzu dressing. Since the wine is more on the savory salty side, it doesn’t clash with the spice in the chicken, and the green melon/passion fruit flavor gels with the scallops equally well.

Mourad is open Tuesdays thru Saturdays from 5 pm to 10 pm. Reservations are recommended.

When LaRue hosted an intimate wine dinner at her Colorado Springs home earlier this year, she set out to find the best duck wine pairing to serve with  Duck Confit, Pear, and Fennel Bites, a recipe from Food52 that incorporates confit duck breast baked in crispy phyllo dough. 

Her selection was the Halleck Vineyard 2018 Hillside Cuvee Pinot Noir, a Gold Medal winner that scored 96 points at the California State Fair. Only 242 cases of the 2018 vintage were produced. 

What Wine Goes with Duck?

LaRue knew this slow-cooked duck recipe needed a wine strong enough to hold up to its decadent fall flavors, as well as to complement its sweetness. “There was quite a bit of sweetness,” she says. “Both from the pear and the confit.”

Enter the best wine with duck: the lush and piquant Sonoma Coast Hillside Cuvee Pinot Noir. 

Duck confit, aka confit de canard, is an ages-old, classic French preparation that involves slow-cooking duck in its own fat until it’s impossibly tender. This famously luxurious duck dish—typically made with whole duck legs because of the hearty flavor of the dark meat—is known for its silky-smooth and succulent texture. 

Married with the sweetness of the pear and fennel, mild and creamy brie, and succulent puff pastry in this inventive recipe, the result is some seriously savory bites of bliss. (More of an appetizer or tapas-style offering than a stand-alone meal, these duck confit delights are ingeniously baked in mini muffin tins.)

Wine Pairing with Duck

Given the intensity of the meal, an equally intense red wine was in order—and according to LaRue, the Hillside Cuvee Pinot Noir delivered. With ample acidity to balance both the naturally fatty rich meat of the confit duck breasts and the slight sweetness of the pear and roast fennel, this ruby-red Sonoma Coast blend proved to be a sublime selection for LaRue’s duck confit bites. 

In particular, LaRue praised the small-batch wine’s earthiness, which not only played well with the fennel but also with the richness of the brie and puff pastry. Rounding out the attributes that make this Pinot Noir the best pairing for duck confit is its long, full, and velvety finish. 

A timeless classic, Pinot Noir is beloved for its complexity, tantalizing aroma, smooth tannins, bold freshness, and finesse. And when it comes to Sonoma Coast Pinot Noirs, the Hillside Cuvee exceeds expectations. 

Sonoma County is widely recognized as producing some of the world’s highest-quality Pinot Noir wines. At the literal and figurative heart of the region, Halleck Vineyard has emerged as one of the best small wineries in Sonoma County thanks to its commitment to refining its cultivation and harvesting methods to perfection.

A 100 percent Pinot Noir that’s comparable to a fine French Burgundy, the Hillside Cuvee Pinot Noir from Sonoma Coast grapes is among its finest offerings and has been heralded as one of the country’s best, having earned Gold Awards from the San Francisco Chronicle Wine Competition, the Los Angeles International Wine and Spirits Competition and Tasting Panel/Somm Journal 

Produced at the Halleck Vineyard Sonoma Winery in Sebastopol, this robust yet refined Pinot boasts a complex composition of earthy and fruity notes, including aromatic hints of brisk cranberry and vibrant pomegranate with a dash of white pepper, which makes it an exceptional wine to pair with duck.

If you don’t have time to order the Hillside Cuvee and need to pick something up right away, Meiomi 2017 Pinot Noir (375ML half-bottle) is an inexpensive, mass-produced but popular Pinot Noir brand that is actually quite smooth, despite its candy-sweet aroma. As an alternative, you might try a duck confit  Meiomi Pinot Noir pairing. But as a point of reference against other popular Pinots, not only did the Hillside Cuvee Pinot Noir best the Meiomi Pinot in a taste test, but it also won out over the Belle Glos Pinot Noir and the La Crema Pinot Noir. 

Duck Wine Pairing

For their Inner Circle Wine Club members, Halleck Vineyard co-hosts dinners like these fairly often. Jennifer Halleck flew the wine out personally to pour at the event. This is how the Sebastopol winery fulfills its commitment to building community through wine.

A California wine club for people who are passionate about exceptional wine and equally exceptional company, membership in the Inner Circle comes with an abundance of benefits, including limited-edition bottles and access to barrel tasting and blending seminars, philanthropic community outreach opportunities, and premier wine and culinary vacations to Kenya, South Africa, Honduras, the Virgin Islands, Lake Tahoe, and other idyllic destinations. 

Membership in the Inner Circle Wine Club is not limited to lifelong oenophiles. Even newcomers to the world of viticulture who are just discovering the joy of the taste of wine, are welcome in the Inner Circle. It’s a true community for people who enjoy the best that life has to offer—including Halleck wines. 

More Food and Wine Pairings

When it comes to the best wine pairing for duck, the Hillside Cuvee Pinot Noir is a consummate choice. And while this wonderful red wine is a match made in epicurean heaven with roasted duck, it also pairs well with a rack of lamb, and roasted or grilled chicken. And it has also been recognized by top sommeliers as the best wine with Salmon.

Because of its acidic lift, it’s equally at home on its own as it is with a meal. And the Hillside Cuvee Pinot Noir is just the start when it comes to Halleck Vineyard wines with the potential not only to complement foods but to elevate any meal into an unforgettable experience. 

If you’re interested in learning more about the art of food and Sonoma wine pairings, attending similar intimate Sebastopol wine tasting experiences like our exhilarating Harvest Party, and being part of a dynamic community of aesthetes, join the Halleck Vineyard Inner Circle Wine Club.

The Sebastopol estate winery – surrounded by a single-acre Pinot Noir vineyard whose maiden vintage in 2001 earned Best of Class at the Pinot Noir Summit – drew wine club members and their guests for a library tasting with local cheeses, live music, and a bountiful buffet lunch that included:

• Fresh-shucked Kumamoto and Miyagi oysters paired with 2021 Little Sister California Sauvignon Blanc, a startlingly complex white wine that offers the perfect blend of crisp acidity, tropical notes, and herbaceous green flavors. The Halleck Vineyard Sauv Blanc was judged “Best in Class” by Sunset Magazine and has won Gold and Double Gold medals at numerous competitions.
• Three Sons Cuvee Pinot Noir paired with Traeger smoked Filet Mignon. This Russian River Valley Pinot Noir – is lovingly named after their grown children Connor, Quinn, and Adam Halleck.
• House-made Baked Salmon over curried Quinoa with green onions and cilantro, accompanied by curry aioli paired with 2021 Little Sister California Sauvignon Blanc.
• Fresh Caprese salad, toasted butternut squash, and organic green salad with toasted walnuts, feta, and beets.
• The dessert was freshly baked chocolate chip, oatmeal, and snickerdoodle cookies from the Sebastopol Cookie Company.

Upon arrival, guests were greeted with a tasting of the signature 2021 “Not Your Mother’s” Dry White Zinfandel, the antithesis of the sweet White Zin from Sutter Home that was popular decades back.

This Dry White Zin wine features full floral notes and bright, crisp acids that blend with minerality on the mid-palate, offering flavors of subtle strawberry, rose petals, and other floral notes, with hints of apricot and zero sweetness.

Immediately following, club members and their wine harvest party guests were invited under the festive library wine tasting tent in the garden to sample an ensemble of past vintages poured from youngest to oldest, each of which is described by wine steward Harris Miner in these wine tasting notes:

Russian River Valley Pinot Noir, 2013 Three Sons Cuvee

The nose leads with dried cherry, thyme, Canela cinnamon, and dried leaves. Great roundness in the mouth with a lingering sweet spice on the finish. This vintage shows more earthiness than its predecessors, tipping its California hat toward Burgundy in the east. More info on this Russian River Valley Pinot Noir.

Sonoma Coast Pinot Noir, 2013 Clone 828

This Gold Medal Winner at the 2022 San Francisco Chronicle Wine Competition features tart pomegranate, cedar, and well-aged tobacco wafting out of the glass. The tobacco combines with a leathery richness on the palate. This wine has some life left in it yet, drink now or hold because this Pinot Noir will only continue to improve over the next 3-5 years. More info on 2013 Clone 828 Pinot Noir.

Sonoma Coast Pinot Noir (Magnum), 2012 Estate-Grown

Grown in the oldest publicly accessible Pinot Noir vineyard in Sebastopol, this beautifully expressive nose is filled with alpine herbs, brandied cherry, smoke, and white pepper. Guests visiting the Estate can walk the vineyards, a unique part of any Sonoma wine tour experience. The mouthfeel is rich and indulgent, with smooth tannins and a long finish that speak to the age of this wine. Yet it is still surprisingly bright for its age. Should only improve over the next 10-15 years. More info on the 2012 Halleck Vineyard Estate Grown Pinot Noir, made from the fabled one-acre vineyard surrounding the estate.

2010 The Farm Pinot Noir

This Pinot Summit Gold Medal Winner is surprisingly bright, given its age. Balanced acidity with orange zest and bright pomegranate. Black tea and toasty clove flavors abound, with a great minerality to finish. When this wine was made, the grapes were picked before sunrise, hand-sorted, and de-stemmed. They were cold-soaked for five days before going through whole-berry fermentation and receiving two punch-downs per day. This vintage is delicious now and will only improve over the next 10 years. Very limited reserves are available. More info on the 2010 Farm Sonoma Coast Pinot Noir.

Sonoma Coast Pinot Noir, 2008 Hillside Cuvee

Dried cranberry, damp earth, and a touch of Burgundy-like musk abound. The palate abounds with mushroomy forest floor, red fruits, and a certain rockiness that is the signature of this wine, even so, many years later. Hillside Cuvee is sourced from vineyards close to the Halleck Vineyard Estate, of similar elevation and character. More info on this Sonoma Coast Pinot Noir.

Russian River Valley Pinot Noir, 2007 Hallberg Ranch

The final Pinot Noir in the library tasting series was the 2007 Hallberg Ranch. Red plum and raspberry, both slightly desiccated and concentrated, are the first aromas to greet you. The fruit mixes with dried herbs and earth to create a comforting impression of a root cellar. The finish is long and satisfying, like the last sip of a pot of tea. Drink now. More info on the 2007 Halberg Ranch Russian River Valley Pinot Noir.

A local New Orleans-style band, The Pulsators, and a local teen trio, Gas Money, performed live music as guests mingled, danced, and enjoyed sweeping Russian River Valley views from what is one of the most beautiful wineries for Sonoma Wine Tasting.

We usually imagine a Sonoma County Wine Tasting paired with a charcuterie board of hard and soft cheese, cured meats, pickles and olives. Those are familiar flavors, so they’re easier to balance with different wine varietals.

And food and wine pairings are all about balance. Henri Matisse once wrote that he dreamed of art in balance. But pairing Peruvian food and cool climate Sonoma wines requires a particularly nimble approach.

I attended such a wine dinner event at La Mar, a Peruvian Restaurant at the Embarcadero in San Francisco, California. Executive Chef Victoriano Lopez collaborated with Wine Country vintner Ross Halleck to explore daring flavor combinations at a private dinner for Inner Circle Wine Club members. 

Peru’s dynamic culinary traditions developed over nearly 500 years of cultural fusion. European, West and Central African, and Asian immigrants arrived with their own culinary styles, which became intertwined with the indigenous Inca styles and flavors.

“There is so much biodiversity in Peru,” says La Mar General Manager Thomas Medl. Not only does quinoa originate from Peru, the country has 159 microclimates and 2000 types of potatoes.”

For those who haven’t enjoyed Peruvian food, it can be a surprise to see the transformation of simple ingredients like corn. 

Earning the Best Wine for Peruvian Food Designation

Located in Sonoma Valley in the hills of Sebastopol, near the Russian River in western Sonoma County, Halleck Vineyard is one of the highest-elevation vineyards in the county. It is also the oldest accessible vineyard in Sebastopol that you can visit. Halleck Vineyard was the first publicly accessible Pinot Noir vineyard that you can tour in Sebastopol. 

Founded in 1993, the family-owned winery began receiving top honors as soon as its first vintage of Pinot Noir was released in 2002. “We are intent on being in harmony with the land,” Ross explains.

Communities are built through shared experiences, often around the dining room table at Ross’ home. If you’ve never been, Sonoma County and Napa Valley are just 2 hours away from each other by car. But the vibe is world’s apart. Napa is where the large production wineries operate large-scale tasting rooms. Sonoma County, on the other hand, is home to more small production wineries. In Sonoma County, the person pouring in the tasting room is likely the winemaker who also tended the vineyard, called the pick date, and oversaw the winemaking process.

That is the case with Halleck Vineyard. They have raised hundreds of thousands of dollars for art education by harnessing the power of the wine community to fund philanthropic causes, and sponsor many a Sebastopol charity. “It all began with a small plan to plant a one-acre vineyard. That one-acre vineyard allowed me to make the world a better place,” says Ross, who hosts guests at intimate wine tasting salons in his top-rated tasting room. 

The La Mar and Halleck Vineyard food and Sonoma County wine tasting dinner began with a delightful amuse-bouché. Tuna sushi with micro greens and a drop of torch singed creamy pepper sauce.

1st Course Ceviche Victoriano

The meal started with local halibut in artichoke leche de tigre, the citrus-based, spicy marinade used to cure the fish that translates into tiger’s milk.

The ceviche was served with artichoke chips, orange sweet potatoes, choclo (Peruvian corn). It was paired with Russian River Valley Chardonnay made with Sobre Vista grapes from the Sonoma Coast.

Peruvian dishes use a vibrant range of colors, “You can paint the dish with all range of colors,” says Krzysztof Kaczka, food and beverage manager at San Francisco’s Pacific Union Club, which pours an extensive list of Sonoma Valley wineries, including Halleck Vineyard.

The Sonoma County Wine Tasting dinner drew a diverse crowd. I sat with San Francisco residents Albert Kim and Yeara Jo, who recently attended a Sebastopol wine tasting at the Halleck Vineyard Winery estate. Peruvian Pablo Bariola and wife Sylvia attended because they are fans of La Mar. Our table discussed the evolution of ceviche in Peru where the seafood is served raw rather than marinated in lime juice 

The rich creaminess of the leche de Tigre received a little kick from a hint of pepper in the drizzle of olive oil that topped the dish.

It’s not always possible to pair Chardonnay and ceviche. “Most Chardonnays don’t have enough lean acidity to pair well with ceviche or sushi,” says Ross.

Halleck’s 2020 Sobre Vista Vineyard Chardonnay is intentionally fashioned like a white Burgundy. It has less alcohol than most American Chardonnay, less sugar and a light mouth feel because the wine sees very little oak and does not undergo malolactic fermentation.

The nose reflects the floral aromas of apple blossom and flavors of green apple, sour fruits, sweet peas and green tea.

2nd Course El Poderoso with Sauvignon Blanc

The second course was the standout favorite. Maine live scallop, Santa Barbara sea urchin, and Kumamoto oyster served on smoked aji Amarillo sauce and paired with 2021 Little Sister California Sauvignon Blanc.

Artistic in its presentation of colorful morsels and special flavors, when the dish arrived, it reminded me of Henri Matisse’s famous 1912 painting Goldfish for several reasons. 

Matisse’s semi-still life features a glass cylinder housing bright orange goldfish on a table. Big, bright yellow Peruvian peppers in a glass cylinder served as the centerpiece of our table. 

Even though it’s costly and a challenge to source, the aji pepper is an extremely versatile ingredient. 

In Matisse’s painting, the table is decorated with tropical dark green leaves surrounding colorful fruit. Chef Lopez’s El Poderoso was served in a scallop shell framed by banana leaves arranged with a similar look.

Albert shared that he gets an almost geographical feeling from uni, depending on the region from which it’s sourced. “You imagine being in front of the beach in Santa Barbara,” he mused while describing its “lovely fatty, kelp flavor.”

“Peruvian sea urchin is very intense, like being swept over by a wave,” Pablo explained.

For Krzysztof, the provenance of the uni can be compared in significance to the concept of terroir for wine.

The 2021 Little Sister Sauvignon Blanc paired nicely with the oyster, lending it a floral characteristic. The dish was extravagant in its use of high-quality ingredients, and the flavors were magnified by the Sauv Blanc, truly one of the best wines to pair with seafood.

In fact, Sommelier Jose Delgado at Mourad says this Sauvignon Blanc is also the best wine with Salmon.

3rd Course: Los Tres Socios with Dry Gewurztraminer

The 2021 Calandrelli Vineyard Dry Gewurztraminer was paired with Ahi tuna collar, Alaskan halaszk halibut cheeks, Hiramasa belly, glazed with nikkei sauce, served on green peas puree. This German-style wine has aromas of rose petals and lychee. But don’t be fooled. It is not sweet and is made bone dry, in an Alsatian style.

The meatiness of the fish – which had a spicy barbecue flavor courtesy of the glazed Nikkei sauce – paired quite nicely with the Dry Gewurztraminer, a favorite among guests at Halleck Vineyard Sonoma County Wine Tastings.

The dish took a culinary detour toward India in style with whole green peppercorns that thankfully weren’t insanely hot and a pea puree that was a colorful and savory compliment.

4th Course: Ravioli de chupe with Dry White Zinfandel

Sous Chef Ricardo Younis shared that he drew on his Italian heritage experience. He created this Squid ink pasta stuffed with local Dungeness crab and shrimp, covered with chupe sauce, topped with quail egg and fried kale.

The chupe sauce was Peruvian by design but paired perfectly with the Rosé 2021 Not Your Mother’s Dry White Zinfandel. I thought it nudged the dish into a new Italian flavor profile. 

Also, the spring onion, sesame oil and dim sum seasoning of the dish accentuated the Asian influence on Peruvian cuisine. 

Purely Peruvian ingredients, like the smoked Amarillo sauce and dried lima beans, were topped with a surprising addition: a quail egg.

It was as though the tone of the meal shifted in order to give us a view of a completely different aspect of Peruvian cuisine. 

For Sylvia, it was as though the diners had climbed a mountain in four courses. “We went from sea level to the Andes in this dish,” she opined.

Unlike most White Zinfandel, the 2021 Not Your Mother’s Dry White Zinfandel was made in an intentionally dry, direct-pressed style after wine club members started requesting a Rosé. 

The wine has flavors of stone fruit, including maraschino cherries, and is unctuous but lean, with high acidity and not sugary to the taste. The wine’s spirited pink color reminded me a bit of bubblegum. 

5th Course: El Adobowith 2018 Clone 828 Pinot Noir

In my book, the Berkshire pork cheek in adobo with quinoa tamal and pickled onions paired nicely with 2018 Clone 828 Pinot Noir. Presented in a traditional way and made with vinegar to marinate the meat imparted a sensational tangy flavor. The dish was accompanied by quinoa to balance the intense flavor of the pork. It was parallel to the Pinot’s acidity and was the perfectly paired sip.

The wine shows flavors of baking spice, tobacco, and rich fruit, as well as a chalky minerality that comes from the soil. Its garnet color is in sync with the bright, refreshing flavor. The wine is balanced and restrained rather than overpowering, making it a delicious tasting experience. 

Dessert: Peruvian Chocolate with 2018 Haas Vineyard Pinot Noir

The last course was Fortunato N4 Mousse raspberry rocoto marmalade, brown butter financier, chocolate lace and maras salt. It was paired with 2018 Haas Vineyard Pinot Noir from Sonoma Mountain. This is a leaner Pinot from an area that for many years was considered undesirable for growing Pinot, but has since become a sought-after AVA. 

The nose is more floral with a hint of anise. Its slightly barnyard aroma indicates that it will likely age well. The wine reveals darker tannins and is lower in alcohol at 13.1%. 

The dish was designed to give the sense of the Andes mountains. The perfectly dry mousse was both flavorful and rich but not overly so and shaved slices of Amazon chocolate added a delicate outer structure to the dish. The raspberry marmalade featured spicy pepper from the south of Peru and the finishing touch was a dusting of green matcha powder. 

Peruvian food and Sonoma County wines are both magical. They guide visitors through an entirely unexpected food and wine tasting experience. La Mar combines the best of both worlds in a fresh and exciting way, in the heart of San Francisco. 

Although many of the dishes featured ingredients that might be difficult to source, the evening was a great reminder of something we all know already. The best flavors come from the freshest ingredients. I left inspired to experiment with spices and techniques in order to color outside of the traditional culinary lines. I was reminded to stay open to new food and wine pairing ideas. I am delighted to seek out wine varietals that can enhance dishes as unique as those conjured up at this memorable Peruvian Sonoma County wine tasting event.

 

 

 

 

 

 

 

 

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Executive Chef Victoriano Lopez, Sous Chef Ricardo Younis and Vintner Ross Halleck will pair cool climate Sonoma wines paired with La Mar’s award-winning Peruvian cuisine for an intimate sit-down dinner in a private dining room, which was once the ticket office to the Piers with oversized windows overlooking the Financial District.

Priced at $135 per person, the six-course food and wine pairing menu includes:

• Cebiche Victoriano: cured amberjack,  sunchoke leche de tigre, artichokes chips, purple sweet potatoes, and micro greens paired with 2020 Sobre Vista Vineyard Chardonnay
• El Poderoso: Maine live scallop, Santa Barbara sea urchin, and Kumamoto oyster served on smoked aji Amarillo sauce paired with 2021 Calandrelli Vineyard Gewurztraminer
• Los Tres Socios: ahi tuna collar, Alaskan halasz halibut cheeks, hiramasa belly, glazed with nikkei sauce, served on green peas puree paired with 2021 Little Sister Sauvignon Blanc
• Ravioli Bachiche: King crab ravioli, chupe sauce, and quail egg with spicy chalaca paired with 2021 Not Your Mother’s Dry White Zinfandel
• El Adobo: Berkshire pork cheek in adobo, with quinoa tamal and pickled onions paired with 2018 Clone 828 Pinot Noir
• Peruvian Chocolate Dessert paired with 2018 Haas Vineyard Pinot Noir

Tickets are available HERE.

How to Pair Food and Wine in 4 Courses

Caroline recently collaborated with entrepreneur Ross Halleck of Halleck Vineyards on a food and wine pairing menu. They aimed to showcase what has become one of the best small Sebastopol wineries. I was among the wine writer’s in attendance and this article is my review of the luncheon.

Ross did not take your typical path to the winemaking profession. He found success as one of the leading brand agencies in Silicon Valley in the 1980s. He worked with companies like HP and Apple. Soon he moved into the viticulture world by enhancing the recognition of brands like Iron Horse Vineyards and Jordan Winery. Finally, his wine obsession took over, and he acquired a vineyard in the Sonoma Coast region in 1991. Planting exclusively Pinot Noir, the first harvest was in 1999.

Halleck Vineyard embraces the low-intervention, cool-climate style of Cote de Beaune in Burgundy. There’s an even and measured oak treatment in the reds: only 30% new French Oak. Grapes are hand-sorted and go through whole berry fermentation. As a result the wines have higher natural acidity and minerality, without losing the typical fruit profile of California Pinot Noirs. Halleck Vineyard falls into the ‘boutique winery’ category with fewer than 2500 cases produced annually. You can find them at high-quality restaurant wine lists. And they are available to purchase at the Halleck Vineyard Winery in Sonoma and online. They also host intimate, unpretentious Sonoma wine tastings at their Sebastopol estate. The wines aren’t sold in stores. 

Apéritif: Dry White Zinfandel

Since it was a hot and balmy afternoon in Los Angeles, the 2021 Not Your Mother’s Dry White Zinfandel was served as an apéritif. Sheer watermelon pink color. A soft, restrained nose. It doesn’t leap from the glass like a weight Provence or have that cotton candy sweetness from more sugary California roses. There’s an energetic and buzzy quality to the wine. Predominantly bright citrus notes. Not stone fruit like Provence. High-acid and zesty all the way through from entry to snappy finish. A smooth, solid core with not the least bit of sweetness. 

First Course: Pairing Gewürztraminer with Butter Lettuce Salad

Pale lemon color with hints of straw. This defies the category of what most people think of Gewürztraminer. The Halleck Vineyard 2021 Dry Gewürztraminer Calandrelli Vineyard doesn’t have the heft of Wachau or the mouth-coating semi-sweetness of Alsace. All the fat has been trimmed off, but there’s no loss of flavor or intensity. Retains the quintessential spice and floral notes of the grape, but dialed back a few notches. White and yellow stone fruits rise up in the glass after some air. It’s not chewy or dense on the palette. More racy than luscious. Opting for a leaner style and a bit of surprising minerality with noticeable power on the finish. Closer to Alto Adige and the wonderful whites of South Tyrol. Unanimous choice around the table for the best pairing of the lunch. The buttermilk from the salad added texture and weight. While the earthy heirloom tomatoes and not-so-spicy nardello peppers enhanced and sharpened the flavors without blurring any of them. 

Second Course: Pairing Sauvignon Blanc with White Bass and Squash

Another wine that slightly defies expectations. This California Sauvignon Blanc tends to be fatter, oakier, and fruitier than its counterparts in Bordeaux or the Loire. Halleck Vineyard does not add any oak to what they call their 2021 Little Sister Sauvignon Blanc. As a consequence, there’s a tight lemon-lime citrus nose. Good old-fashioned boxwood shrub, and some hints of asparagus that peek their head around the corner rather than jumping out for a shock. Medium to high acid on entry, the wine smooths out and becomes creamy at the core. Lifted and controlled like Sancerre, but with California weight and lushness. The white bass had a subtle char which melted in the mouth. Good match with the rich core of this wine. The green harissa (a combination of jalapeño, cilantro, parsley and cumin) and creamy dukkah really elevated this pairing to another level. Revealing new dimensions in this chiseled Sauvignon Blanc.

Third Course: Pairing Russian River Pinot Noir with Steak and Fries

Halleck Vineyard seems to veer towards an idiosyncratic and atypical expression with all their wines. This Pinot Noir is no exception. Garnet, jewel-like color. And though it hails from the Russian River Valley the nose on this wine doesn’t exude an intense, baked fruit character. More caramelized cherry, earthy underbrush and nuanced pepper aromas. It doesn’t have a super unctuous mouth-feel. A savoriness is apparent, with precise delineation in structure. A clarity to beginning, middle, and finish. Good depth of fruit and spice. There’s power here, but restrained. The hanger steak was seared, juicy, with umami-like texture. It amplified the volume of the 2018 Three Sons Russian River Pinot Noir, pairing muscle with muscle. Yet, this wasn’t a dense dish. The wine gave the whole thing a refreshing quality which was quite surprising, crystallizing why some consider Halleck Vineyard to be among the top Russian River Valley Wineries.

Last Course: Pairing Sonoma Coast Pinot Noir with Cheeses

Slightly more opaque in color than the Three Sons. However, the nose is much more explosive and intense. High-tone cranberry and pomegranate at first. After some time in the glass the fruit gives way to a much more complex bouquet of pepper and saddle leather. And there’s an elusive smoky tobacco note, much like a fine cigar. The palette introduces more earthy qualities, but it’s not in any way funky. The flavors don’t really stick in the mouth, rather more like dancing across a highly polished floor. A more intricate structure than the Three Sons Russian River Pinot. A bit more grippy tannins that vie with acidity for supremacy. Overall, the balance between all this is refined and impressive. Three cheeses were paired with the Clone 828 Sonoma Coast Pinot Noir. Each brought out different aspects of fruit, earth, and mineral nuances in the wine. 

Food and Wine Pairing Tips

The food from A.O.C. and the wines of Halleck Vineyard followed the two main rules of pairing: similarity and contrast. 

As a general guideline, red wines create more congruent pairings, while white wines create more juxtaposition. 

Two questions you should ask yourself when designing a dish. Do I want to mirror the flavors in the wine, or do I want to contrast them? 

Overall, it’s good to keep in mind that the wine, whatever you choose, should be sweeter and more acidic than the food. 

Soon you’ll be able to experiment with more confidence. The food and wine pairing collaboration between Caroline and Ross provides a dependable framework for these elemental ideas. 

If you want more food and wine pairing inspiration, we have separate posts about pairing Sauvignon Blanc, exclusive recipes for top chefs and more Sonoma wine pairing suggestions.