Wines of the World Festival

The Wine Club of SBR enjoying their yearly gala in the Sol Ballroom.

Lorraine Smith

The Sol Ballroom was packed the evening of Oct. 16 for the SaddleBrooke Ranch (SBR) Wine Club’s yearly gala. This event offered a worldly wine-tasting experience, where members indulged in the vintages of France, South Africa, Chile, Portugal, Mexico, Sicily, and Walla Walla, Wash.

The festival was set against the picturesque backdrop of SaddleBrooke Ranch and created an atmosphere of traveling the world with like-minded wine enthusiasts engaging in discussions with wine experts and fellow members in a single evening. It was a sought-after opportunity to explore wines from seven different countries, discover hidden gems, and deepen one’s appreciation for the world of viticulture. Attendees traveled around the world with a “passport” in which they received a stamp for visiting the country.

New this year, the chefs of the Ranch House competed to create curated pairings and win the “First Annual Wine Club of SaddleBrooke Ranch Chef’s Wine Pairing Challenge.”

The Wine and Food Menu consisted of:

Nicolas Feuillatte Brut Champagne (France)

Paired with: Toasted brioche, lemon mascarpone, fresh pear

(GF) Gluten-free bread

Alta Mora Bianco Carricante (Sicily)

Paired with: Poached scallop, fennel salad, blood orange coulis—Prepared by Chef Daniel Davis

(V, non-seafood) Roasted eggplant

Casa Madero Chardonnay (Mexico)

Paired with: Chicken rolled taco, mango crema, pineapple pico—Prepared by Chef Felicia Gomez

(V) Vegetable taco

Los Vascos Carmenere Grand Reserve (Chile)

Paired with: Arroz con leche, dulce de leche wafer, chocolate tulip—Prepared by Chef Manuel Vasquez

(GF) Gluten-free wafer

Casa Ferreirinha Callabriga (red blend) (Portugal)

Paired with: Francesinha sandwich—marinated steak, ham, linguica sausage, gruyere

(GF) GF bread, (V) Roasted vegetable sandwich—Prepared by Chef Mason Chacon

Fort Ross Pinotage (South Africa)

Paired with: Lamb sosaties, arugula salad—Prepared by Chef Jonathan Bartolic

Aquilini Red Blend (Washington)

Paired with: Seared beef prime ribeye, blueberry brandy demi-glace, roasted potatoes—Prepared by Chef Greg Bartolic

The event had some great items as giveaways. Barb Milligan won a wine locker for a year and there were also numerous winners of dinner gift certificates and bottles of wine.

Many thanks to the volunteer board, wine advisors, culinary advisors, committee members, and Ranch House staff who gave their time to make this event so successful.

Interested in Joining the Wine Club?

Our web page,, is the portal for all information about the club including upcoming events and ticket purchases, news, membership directory, and event photos. Click on the New Member Signup tab on the top right! You can also contact [email protected] if you have more questions before joining.