*These notes are from a tasting in March, 2013 at Creekside Cellars. While Creekside Cellars is no longer open, these wines can be found at a variety of places. I have a stack of tasting notes I will be sharing over the coming weeks from tastings held at this wonderful venue.*
The theme of this tasting group was “California wine and cheese,” and all the wines and cheeses collected were products of California. One of the things I will miss most about the weekly tastings offered at Creekside Cellars was the care that the owners up into pairing their weekly cheese plate with the offerings of wine for that week. While I don’t normally mention cheeses on here, I’ll give a brief overview of the cheeses that were featured during this tasting.
St. Pat – This cheese from Cowgirl Creamery in Petaluma was delicious. It was mellow, soft, and filled with flavor. It was wrapped with nettle leaves, giving it a delicious smoky, artichoke flavor.
Green Chile Chevre – This cheese came from Redwood Hill Dairy in Sebastopol. The cheese was a light and delicious goat cheese with green chilies mixed into it. I’m a huge chevre fan, so naturally I liked this as well.
Seascape – This cheese came from Central Coast Creamery in Paso Robles. It’s a mixture of cow and goat milk, cheddar like and aged for 5 months.
Mezzo Secco – From Vella Cheese in Sonoma, this cheese was a medium dry jack coated with black pepper. It was served with Blue Chair’s Organic Greengage Plum Jam.
Finally on the plate was Framani Picante Salami. It wasn’t a cheese, but it came from Berkeley. It was a dry chorizo seasoned with pimenton de la Vera. It was very delicious.
Okay, now that your mouth is watering, it’s time to get down to business and discuss the wines.
Rack & Riddle – Sparkling Blanc de Blancs Sonoma ($23) – This sparkling was very good. We gave it a star. On the nose, there wer hints of apples, walnuts, and pears. On the palate, it was all apple, peach, and green grapes. It had a Perond-like taste afterwards. It paired well with the seascape cheese and the plum jam.
Brander “La Mesa” 2011 Sauvignon Blanc, Santa Rita in Santa Barbara County ($18) – This wine was good when paired with cheese. It was floral and sweet, yet dry. It went well with the St. Pat, Chevre, and Seascape.
J Vineyards 2009 Chardonnay, Russian River Valley ($26) – We didn’t have this wine during this tasting, but in the past we’d enjoyed it.
Naggiar 2011 Viognier, Sierra Foothills ($11) – This was smoke yet dry. It had spice that appeared with the Mezzo Secco, and it had hints of ancho and Anaheim peppers. We gave this wine a star.
ampelos 2011 Rose of Syrah, Santa Ynez Valley in Santa Barbara County ($18) – This wine was very nice and versatile. We gave this wine a star and exclamation mark, meaning we really enjoyed it. It tasted of barbecued watermelon, was tangy and smoky, and it had a subtle spice. It would be great with BBQ chicken or even my husband’s delicious artichoke heart pasta.
Talley Vineyards 2010 Pinot Noir, Arroyo Grande Valley ($36) – This wine also earned a star and an exclamation point from us. It smelled of red fruit and licorice. There was a bit of “wet dog” on the nose which disappeared when swirled. There was also a hint of funky cheese on the nose. On the taste, it was smooth, with an understated spice. It was an excellent pairing with the Mezzo Secco cheese.
Pruett 2010 “CSP” Syrah, Sierra Foothills ($23) – This was another star and exclamation point wine. It tasted of plums, dark fruit, and cloves. It was sweet, especially with the olives. It was excellent with the chorizo.
Frank Family Vineyards 2010 Zinfandel, Napa Valley ($39) – We did not try this wine because we’d had it in the past and enjoyed it very much.
Neyers 2011 Sage Canyon Red” 45% Carignan, 25% Grenache, 15% Mourvedre, and 15% Syrah, North Coast ($39) This wine was stinky on the nose. It was like a wet dog. It had a dry heat and was tannic. It went well with the chorizo.
Ladera 2009 Cabernet Sauvignon, Napa Valley ($39) – This wine had butter and olive oil on the nose. It had notes of red fruit, olive oil, and butter with a slightly watery taste. It went well with the chorizo; the sausage brought out the heat, tannins, and spice in the wine.
Have you tried any of these wines? What were your thoughts on them? There were a few from this list that we’d like to cellar.
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