Below is a clip from a recent press release published by the Wine Institute:

Sommeliers Recommend Perfect Wine Pairings
for California Restaurant Month

California Wine & Cuisine Inspires
Chefs, Somms & Home Cooks in January & Beyond

SAN FRANCISCO — California’s chefs and sommeliers have created an unforgettable culinary scene! The Golden State’s diversity and abundance of wines and fresh ingredients gives them a vast array of ways to dazzle their dining guests with perfect pairings.

With California as the nation’s top agricultural state producing 100 winegrape varieties and more than 400 crops—as well as artisan cheeses, meats, olives, honey and more—the possibilities are endless for chefs and sommeliers to unleash their creativity on diners’ palates. If you’re a wine and food lover, one of the very best times to experience their creations—and pair them with a great local wine—is California Restaurant Month in January, when chefs bring their top “game on” to leading restaurants all over the state with special offerings and fabulous great-value meals. In honor of this special month, Wine Institute asked some of California’s best sommeliers to share their personal favorite pairings, offering inspiration to diners and home cooks alike.

To view all the sommeliers’ suggestions—and delicious wine-friendly recipes—visit Wine Institute’s website! You can also enjoy California’s delectable food and wine first-hand this month with special offerings such as Dine LA, San Francisco’s Dine About Town, San Luis Obispo’s Restaurant Month, week-long events in Newport Beach and San Diego and more! To learn more about California Restaurant Month and find participating restaurants check out Visit California.

Central Coast
Paso Robles is known for richly flavored reds and an exciting boom in California wines made with Rhône grape varieties. At Cass House Inn & Restaurant, Chef Jensen Lorenzen sources everything on the menu from the local area. Sommelier (and his wife) Grace Lorenzen says, “One of his favorite products to work with is Boer goat from Old Creek Ranch in Cayucos. I love it when he braises it in our wood oven, a preparation that pairs beautifully with the red varietal wine Mourvèdre from Paso Robles.” And when winter arrives, Grace says, “I love to pair persimmon and apple desserts with Paso Robles late harvest Viognier (or any late harvest Rhône white). They aren't very easy to come by, but there are a handful of producers in the area that are worth seeking out just for their late harvest whites.” Try one with this Caramelized Pear and Pastry Cream Tart!

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