Cabernet Sauvignon Fits All Foods…Well, Almost

Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay
Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay

 

by André Gayot


Attractive and sporty Molly Hill, winemaker of seven years at Sequoia Grove (Rutherford, California), teamed up with Yousef Ghalaini, the new chef of FIG restaurant in the Fairmont Miramar Hotel & Bungalows (Santa Monica, California) to pair her wines with his food.


As Sequoia Grove focuses on prime Cabernet Sauvignons, the theme of the demonstration was that Cabs can accommodate a whole variety of dishes. Maybe not the smoked salmon salad, though. For the fish, Sequoia Grove has a flowery Napa Valley Chardonnay ($28).


The stars of the evening were the superb 2010 Napa Valley Cambium ($140), rich with complex aromas and fine tannins that make it a fit choice for the cheese platter, and the 2010 Tonella Vineyard Cabernet Sauvignon ($90), with its long-lasting finish.


Related Content:


FIG restaurant review


Fairmont Miramar Hotel & Bungalows review


Sequoia Grove Winery Profile


Sequoia Grove website

 

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