At Culinaria Cooking School, we are always looking for a variety of wines to pair with our class offerings. Nearly every week, we have a chance to taste test several wines from around the world. It is a tough job . . . but we are happy to do it!!
Our wine supplier, Cindy Savage of Virginia Wine Imports, usually brings a representative from a winery (or group of wineries) to discuss the nuances and characteristics of each selection. This week we sipped a collection from Rutherford Wine Company (third generation family owned and family farmed).
Here are our thoughts –
Rutherford Ranch Sauvignon Blanc 2014 is a light, crisp wine with hints of grapefruit, fig, lemongrass, and mango. It would pair well with seafood, goat cheese, brie, and manchego. (This is now on my favorites list!)
Rutherford Ranch Chardonnay 2014 This light wine has just a slight hint of oak. Crisp with a bright acidity. Smooth and creamy. Wonderful as an aperitif. Also great with chicken and seafood.
Lander-Jenkins Chardonnay 2013 is a lovely classic chardonnay. Hints of vanilla with a clean acidity. Ripe flavors, oaky, and buttery.
Lander-Jenkins Pinot Noir 2012 has a wonderful nose with hints of blackberries and cherries. Great for lighter meats, salmon, Artic char. Would be spectacular in a butter sauce with herbs.
Lander-Jenkins Cabernet Sauvignon 2013 starts with nuances of plum, oak, tobacco with a finish of vanilla. Silky medium-bodied with a touch of tannins. Amazing with chocolate . . . ask me how I know!
Rutherford Ranch Merlot 2013 features a wonderful fruity up front. Soft and silky. Would pair nicely with wild game, fig demi glace, blackened fish.
Rutherford Ranch Cabernet Sauvignon 2013 combines 4% Merlot, 2% Malbec, 1% Petit Verdot, and 93% Cabernet Sauvignon for this full-bodied wine with soft tannins. Blackberry and dark chocolate nose. Food pairings would include grilled meats, strong cheese, and rich chocolate desserts.
You will definitely be seeing some of these wines in upcoming classes! Stay tuned for the next review.
