Want to learn more about our wines? We’ve partnered up with Wine Smarties to help you dig even deeper.
Wine Smarties Founder and Certified Wine Educator Lindsay Pomeroy is one of Southern California’s finest instructors, and we couldn’t be more honored for her to have selected our April theme for her upcoming class. Join Wine Smarties on April 30th at PROTOCOL wine studio in San Diego as Lindsay takes an in-depth look at the wines included in Volume XI: The Lure of The Loire.
This will be your last opportunity to taste these wines, as this edition of Le Metro has sold out as have seats for our Aboveground dinner this Thursday at Juniper & Ivy. So act quickly!
Here’s the link for tickets. Class begins at 6:30 pm. We hope you can make it!
Developing the food pairings for Volume XI: The Lure of the Loire was especially fun as it provided me an opportunity to collaborate with one of the San Diego sommeliers who I most admire: Tami Wong at Juniper & Ivy Restaurant.
Tami and I have enjoyed many tastings together since I got to town a couple of years ago, and one of the things that was clear to me immediately upon meeting her is how much she adores the wines from France’s Loire River Valley. There was no doubt in my mind that she would savor these selections as much as I do, and that – armed with the ammunition provided by the kitchen at Juniper & Ivy – she would have some truly delicious suggestions as to what to pair with these wines.
If you missed my interview with Tami a couple of weeks ago here it is again, and her pairings are below. I hope they help you make the most of these magnificent Loire wines.
Thank you to Tami for being part of Le Metro – Wine. Underground this month!
Aaron Epstein, Curator
- Domaine Champalou, NV Vouvray Brut: Bubbles love fried food so I would serve our Dungeness crab beignets with the Champalou.
- Domaine Michel Brégeon, 2011 Muscadet Sèvre et Maine: ideal for most of our raw items but especially perfect for the fluke (which is a small halibut served raw).
- Nicolas Joly, 2011 Savennières Les Vieux Clos: Ah the Joly. Such a pensive wine. I want a simply roasted chicken with root vegetables.
- Thibaud Boudignon, 2012 Rosé de Loire: when I tasted this rosé, I loved how prominent the strawberry is and think it would be great with our beet salad in which strawberries play a starring role.
- Domaine Philippe Tessier, 2012 Cheverny Rouge: The Cheverny is my kind of wine, light, medium tannins, with a ton of minerality. I would also like this with the beet salad or the moonfish with beet dashi, which is also light but intense (if that makes sense).
- Bernard Baudry, 2011 Chinon Les Grézeaux: The Chinon has some barnyard so I would like it with meat. I would serve it with our pork shorty.
Tami Wong, Juniper & Ivy Restaurant