Food and wine together – two of life’s guilty pleasures. Here, we will bring together the flavors in the food to match the balance of fruit, acid and tannins in the wines. Goat Cheese Soufflé with Thyme served with Napa Sauvignon Blanc; Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde served with Alexander Valley Pinot Noir; Pan-Seared Hanger Steak with Porcini-Merlot Reduction served with Sonoma Cabernet Sauvignon; Honey- Walnut Semolina Cake with Dried Mission Figs & Bittersweet Chocolate served with Vin…