On March 15, Wine Club of SaddleBrooke Ranch (WCSBR) members enjoyed a taste of New Zealand wines and small plate food pairings! The Sol Ballroom was packed with members who enjoyed eating and tasting two white wines and three reds.
The first pairing was a Sauvignon Blanc—Infamous Goose served with prosciutto wrapped roasted asparagus spears and fennel (or roasted asparagus and fennel for a vegan/seafood and gluten-free option).
Following was a Chardonnay—Craggy Range served with creamless creamed corn topped with shitake mushrooms and crab (or creamless creamed corn with shitake mushrooms for a vegan/seafood and gluten-free option).
The third tasting was a Pinot Noir—Mt. Beautiful paired with flank steak with shallots in red wine sauce (or sautéed wild mushrooms with shallots in red wine sauce that was vegan/seafood and gluten-free).
The fourth tasting was a Red Blend—Craggy Range Te Kahu paired with rosemary-garlic housemade kettle chips.
Finally, Red Blend—Craggy Range Sophia Gimblett was served with a flourless chocolate cake bite or a vegan and gluten-free chocolate cake bite.
Wine drawings were held during the tasting with winning tickets drawn at random. Winners included George Van Ess, Gordon Moro, Jennifer Black, Sandi Rizk, Ken Olen, Diana Walton, and Rob Rizk.
The next event is a wine mixer called “Wine’d Up with Whites and Pinks,” happening on the Ranch House Event Patio on May 17.
For information about membership in the WCSBR, please contact Debbie Chapman, membership chair, at [email protected].