Tuesday, September 6, 2016

B Cellars Vineyards and Winery Part 2-The Food and Wine Pairings! #bcellarswinery #bcellarskitchen

After reading part one of this blog, you should be able to tell that B Cellars is one extremely special winery that every wine drinker should visit! I want everyone I know and more to visit this winery. You will feel like royalty from the minute you arrive to the moment you leave!

I gave a small glimpse of the pairing menu in the first blog, but here's the entire menu that we will work our way throughout this blog.

When we returned to the hospitality house, we sat down to our tasting directly across from the chef's kitchen. I loved watching the chef and sous chef passionately plating our foods as we drank the fabulous wines.

Our first plate was a beautiful mixture of rosemary crackers, peach puree, purple haze goat cheese, and lavender honey all homegrown and made right in the kitchen!

The wine paired with the above was a 2013 Maldonado Chardonnay ($47) This wine is crisp on the palate, not buttery or oaky. I loved the way it paired with the cheese, honey and rosemary crackers.

Our next three wines were reds.

Starting from left to right, the first glass is a 2012 B Cellars Blend 24 ($55). 
If you have a fondness for a Super-Tuscan style red, this is your wine. 

It's a great pairing with any savory dish such as pork sausage, plum panzanella salad, pole beans, fennel and blueberries. 

The second or middle glass of red wine was a 2012 B Cellars Blend 25 ($67). It's one of the flagship wines and I couldn't find it on their website. But it's available to purchase because I certainly did! It's delicious! A bold 63% Cabernet Sauvignon and a juicy ripe 37% Syrah make this wine velvety and full-bodied!

Blend 25 was paired with a crispy duck confit, Medjool dates, Point Reyes blue cheese, and toasted pistachios. A-Mazing!

The third and last red wine in the flight of reds was a 
2013 B Cellars Star Cabernet Sauvignon ($108). A 100% Cabernet Sauvignon, this wine is robust and rich with a considerable complexity on the finish. 

This delicious Cab was paired with a beef slider (the buns were made right before our eyes), smoked goat cheddar cheese, grilled onions, and roasted garlic Cabernet aioli.

This is Derick Kuntz, Chef de Cuisine, a friendly chef who will answer any question you have about his foods and pairings. 

Here he is hard at work making his rosemary crackers.

What a beautiful place, wonderful foods, and awesome wines!

Linda and I both want to thank this winery for hosting an amazing experience at B Cellars Vineyards and Winery. It is not one we will soon forget! A memorable experience all around!