"It’s common knowledge that the flavors in cabernet sauvignon enhance those of a fatty rib eye. Meat and wine lovers relish the chemistry when the fat in the steak interacts with the tannins in the wine. But the varietal is good with more than red meat; there are other, maybe even better partners than filet for cabernet sauvignon. An innovative food and wine pairing event at Sequioa Grove winery invites you to put down your serrated knife and explore some unfamiliar matches. Chef Britny Maureze serves a four-course menu that breaks standard pairing rules. One such bold move is serving the winery’s 2017 Christian Vineyard cabernet sauvignon with a grilled stone fruit salad. Tannic red wines are rarely accompanied with this kind of dish, for fear that the wine may overpower the fruit. However, Maureze grills the fruit to bring out more sweetness and complexity in order for a seemingly unexpected pairing to be the perfect match. The menu changes seasonally." - Regine T. Rosseau
