Reserve Wine & Food Pairing
Reserve Wine & Food Pairing
Kendall-Jackson Executive Chef Justin Wangler has created a seven course pairing focusing on the winery's small-production, limited release wines.
- Cost: $30 per person ($35 per person for groups of 6 or more)
- Club Members: 25% off ($22.50 per person)
Please contact the Tasting Room Scheduling Desk at 707.576.3810 to make an appointment.
2009 Grand Reserve Sauvignon Blanc
Délice de la Vallée Cheese with Fresh Sorrel Sauce
This cow and goat's milk blend cheese has a soft & creamy texture and mild tanginess that pairs well with the crisp acidity in the Sauvignon Blanc. Our fresh garden sorrel sauce complements the light grassy flavors in the wine.
2009 Grand Reserve Chardonnay
House Cured King Salmon with Chardonnay Grape Seed Oil, Preserved Meyer Lemon and Estate Peas
Our lemon cured salmon and preserved Meyer lemon vinaigrette compliment the citrus notes, while the Chardonnay grape seed oil and peas bring out the creamy, lush texture in the Chardonnay.
2007 Highland Estates Seco Highlands Pinot Noir
Mushroom Arancini with Sottocenere Truffle Cheese and Pinot Noir Aioli
We use local Gourmet Mushrooms from Sebastopol to make risotto and fill the arancini with Sottocenere cheese. The savory richness of the mushrooms and truffle cheese pairs wonderfully with our earthy Seco Highlands Pinot Noir.
2006 Highland Estates Alisos Hills Syrah
Sweet Tea Brined Niman Ranch Pork Belly Slider with Syrah BBQ Sauce
For our sliders, we roast Niman Ranch pork belly then dress each slice with house-made Syrah BBQ sauce. It may be a small sandwich but the flavor is big enough to hold up to the long finish of our 2006 Syrah.
2006 Highland Estates Trace Ridge Cabernet Sauvignon
Cabernet Braised Short Ribs
Short ribs are braised low and slow in Trace Ridge Cabernet until they fall off the bone and create a succulent sauce. Stone ground grits from Old Mill of Guilford, in North Carolina, makes for a soulfully smooth pairing with our high elevation Cabernet.
2008 Late Harvest Riesling
Cypress Grove Ms. Natural Goat Cheesecake with Lemon Curd and Almond and Riesling Oil Brittle
The tangy goat cheese, with its creamy richness, complements the lush honey quality in the Late Harvest Riesling. The Meyer lemon curd and the Riesling oil brittle add depth and texture to this dish.
2007 Late Harvest Chardonnay
Mama Frischkorn’s Caramel Corn
This lush and indulgent dessert wine pairs perfectly with an old family recipe for caramel popcorn.
