By Jessica Yadegaran
Wednesday, October 22nd, 2008 at 10:04 am in Uncategorized.
I experienced a unique four-course food and wine pairing last night at Jack Falstaff in San Francisco. It was a growers’ dinner, so the intention was to showcase the greens from two local – Marin’s Star Route and Manteca’s Long and Bailey – with wines from the Sonoma’s Iron Horse Vineyards, located in the cool-climate Green Valley.
The stand-out pairing was a Braised & Roasted Pork Trotter with Iron Horse’s 2005 Estate Chardonnay. When you consider evolution of palate, I’ve gone from hating Chardonnays with oak and drinking only naked Chardonnays to understanding and appreciating the subtle nuances, depth and beauty of balanced Chardonnays with a kiss of the right oak. This is such a wine.
Joy Sterling and her fellow vintners at Iron Horse understand that malolactic fermentation is a winemaking tool to balance acid, not a Band-Aid for poor, lackluster fruit. The apple and tropical fruits shine in the nose and on the palate of this sophisticated Chardonnay that only gets better with each bite of fatty pork. Worth every penny of the $27.