VineBuzz

Yesterday I had the good fortune to "audit" the Summer Food & Wine Pairings program at Round Pond, which heralds a new winemaker with a new style in Cabernet Sauvignon, while honoring great traditions in fine winemaking. Here's the line-up:

2009 Sauvignon Blanc moderates the wallop of
Muhammara with Almonds – hot and spicy, savory
Toasted Pita and Meyer Lemon Citrus Syrup – aromatic

2006 Cabernet Sauvignon leaps from the bottle nose first, but gets its legs quickly as the Roasted Beets, Blueberries, Bacon, Tarragon and Blood Orange Citrus Syrup attaches itself to the forward aroma of this vintage.

2007 Cabernet Sauvignon explodes on the palate with its' marriage (albeit temporary) to Grilled Pork Tenderloin, Peppered Ricotta, Pine Nuts, Current Soffritto, Mizuna Lettuce and Blood Orange Olive Oil (as shown above). The preparation, appearance, texture, and presentation of this small plate speaks volumes about its' spouse, and the esteem that their creators have built around them.

The flavor of the Mizuna lettuce matches perfectly with the tannin of this younger Cabernet Sauvignon, complementing the oak extraction. Without this masterful touch, the point of the exercise would have gone for naught.

The chef has beat the tasting room challenge, that this "Wine Spectator 94-rated" wine, isn't ready to "stand alone". It's just that the ’07 needs to breathe for at least an hour, a temporary condition which more bottle age will relieve.

The bottom line, which I witnessed accruing first hand, is the results on the books and the registers for memberships, case sales, permanent fans, and ambassadors. What is your visitor center doing toward these goals?