Issue link: http://digital.copcomm.com/i/391612
102 / the tasting panel / october 2014 As Karl walked through the tasting, he meandered back through the rich past of Wente Family Estates and reaffirmed Dutton's earlier notion about the grand traditions rooted in California's wine industry. He spoke of his role as a "flavor and texture farmer," admitting that texture trumps flavor and aroma by a little bit—he seeks to "make wines of elegance and of the place." The tone in his voice shifts as he talks about the people of Wente; his passion for their well-being is undeniable. "We made these beautiful etched bottles of wine for anyone who has worked with us for more than 25 years; we handed out 32 of them," Karl smiled. "It's one of the things I am most proud of." With a winemaker who feels as strongly for the people as he does for the land and for the grapes, it's no wonder that the Wente Family Estates portfolio truly shines—something the somms at the luncheon experienced firsthand as they sampled the wines with the Spago dishes and were then asked to pair each wine with a dish from their own restaurant. The luncheon's hosts (left to right): Traci Dutton, Wine Director for the Culinary Institute of America at Greystone; Karl Wente, Fifth Generation Winemaker for Wente Family Estates; and Meridith May, Publisher and Editorial Director of THE TASTING PANEL Magazine and The SOMM Journal. Pairing Menu created by Chefs Eric Klein and Wolfgang Puck First Course Dungeness crab, avocado ice cream, compressed watermelon, yuzu and hearts of palm with mint, basil and saffron. Middle Course Sonoma duck breast, smoked with oak. Traditional corn bread, cocoa nib, cherries, garnished with cherry purée and popcorn custard. Main Course Colorado lamb sad- dle, crusted with coriander, cumin, fenugreek and paprika. Fresh fried olives along with Mediterranean vegetables croquet.