#sommselect

[yadhn]

SommSelect redesign © led by Deva Pardue

…that corkscrew, made with the S that recalls from Somm and Select is simply priceless wordmark!

[wine-porn]

Toasted almond salted caramel Butterfinger savory goodness with enough reduction to make the tooth fairy raise her hand. Lush melon, rhubarb pie and an almost chartreuse herb-tea earthiness supporting the orange-blossom sultry notes connect all the dots in this beautiful portrait of Champagne. Death Valley dry ZERO-dosage 100% Pinot austerity twisted around a goldenrod package with generous fine mousse and a cream-soda finish crackling on all sides with razor-taut verve. Another @sommselect find. Hey if Ian Cauble recommends it, do you think it's shit? That's what I thought. Follow them at www.sommselect.com and have a chance at stuff like this Marie Courtin. #mariecourtin #champagne #sommselect #libbeyglass (at SommSelect)

[wine-n-friends]

Enjoying food and wine is one of our favorite pleasures in wine country. Having the SommSelect team selecting wines for dinner at The Corner Napa, a memorable wine pairing dinner. The night started with a generous pour of Champagne Andrė Clouet, Grande Réserve, Grand Cru Brut. Darling 100% Pinot Noir bubbly, with an expressive aroma of golden apples, freshly baked croissant and hazelnuts.

The bubbles tingle on your palate with sparks of minerality and pleasant acidity. This Champagne shows tropical fruit, fresh red berries and hints of yeast. The perfect overture for the harmonious symphony of food and wine just peeking around the corner.

The first course,

Little Gem Burrata-stone fruit, hazelnut dukkah, creme fraiche. Paired with 2016 Caravaglio, “Infatata” Malvasia Blanca, Salina island, Sicily. Italy. This Malvasia is sultry with aromas of white flowers, tropical fruits, and lemongrass. Pleasant acidity on the palate with flavors of passion fruit, ripe nectarine, with hints of sea salt and fresh herbs. This food and wine combination was spot on, very playful texture and bright flavors.

The second course,

Corn Agnolotti, creamed corn “espuma”, spinach, sorghum. Paired with Saumaize Michelin 2014 “Vignes Blanches” Pouilly-Fuissé, Burgundy, France. A 100% Chardonnay that shows a vibrant golden yellow color. This elegant wine fermented in neutral oak goes through full malolactic fermentation.

This wine entices you with Granny apple, ripe peach, and Anjou pear with hints of pomelo. It shows lovely creaminess on the palate, pleasant acidity, and flavors of ripe pears, baking spices with hints of caramel and crushed slate. This Pouilly-Fuissé was a perfect companion for this creamy pocket of pasta. The touch of corn kernels and “espuma” felt exceptional with the silky texture and luscious creaminess of the wine.

The third course,

Beef Shortrib pomme purée, garden carrots, cipollini onion, we added the optional shaved foie gras. Paired with 1990 Olga Raffault Chinon, “Les Picasses” Loire Valley, France. We were delighted with this “gem of a wine.” This wine aged beautifully showed a fragrant perfume of rose petals, ripe red wild berries, tea leaves, and wet slate.

This Chinon has velvety tannins, generous acidity and beautiful layers of flavors; raspberries, dried mushrooms, red currant, and black pepper. This wine and food pairing was right on point, the pleasant acidity, fruit notes, and hints of earth on the wine complemented the savory flavors, creamy notes and hints of umami added by the shaved foie gras on the dish. One, if not the most superb, wine and food pairing experience yet.

This wine and food pairing was right on point, the pleasant acidity, fruit notes, and hints of earth on the wine complemented the savory flavors, creamy notes and hints of umami added by the shaved foie gras on the dish. One, if not the most superb, wine and food pairing experience yet.

The fourth course,

Panna Cotta, Point Reyes Toma cheese, pistachio pain de gene, riesling gelée, pickled blueberry, orange zest. Paired with Rare Wine Company Historic Series “Boston Bual” Non-Vintage Madeira, Portugal.

What an excellent Madeira, restrained sweetness, cinnamon, star anise and cloves with layers of roasted hazelnuts, orange peel, and fig compote. Another outstanding wine and food marriage. This savory dessert with hints of sweetness plays along well with the lightly sweet taste, stimulating acidity and long dry finish of the wine.

IAN CAUBLE, MASTER SOMMELIER

This four-course wine and food adventure was the result of an exceptional collaboration between Chef Dustin Falcon at The Corner Napa, Master Sommelier Ian Cauble and David Lynch from SommSelect. We are looking forward to the next food and wine experience. SALUD!

Memorable wine pairing dinner with SommSelect Enjoying food and wine is one of our favorite pleasures in wine country. Having the SommSelect…

[pixartist]

Lineup for this morning #sommquest #frustratedchef #sommselect #studygroup #blindtasting

[argaux]

It's pizza night and we're drinking @sommselect Tenute Sella #nebbiolo #argaux #somm #sommeliers #sommselect #foodwinewomen #foodandwine (at ARGAUX Kitchen)

[argaux]

Clos de Beaujeu Gèrard Boulay Sancerre 2013 paired with Mahi Mahi Zucchini Ribbon Jalapeño and Herb Pesto #Kabobs #foodandwine #foodwinewomen #barbecue #bbq #Sancerre #winepairing #sommselect