Issue link: http://digital.copcomm.com/i/4337
november 2009 / the tasting panel / 87 Sustainability Sustainability f rom THE TASTING PANEL's offi ces in Los Angeles, it's not always easy to notice a change in seasons. That's why, when the leaves started changing colors in the more temperature- affected areas of the country, we decided to venture up the coast to San Luis Obispo County for a taste of the season and to experience autumn harvest in full swing. No commentary on San Luis Obispo County—home to two of the most infl uential up-and-coming grow- ing regions in the world: Edna Valley and Paso Robles—would be complete without discussion of the fruit of the vine. Paso's winding back roads lead through 26,000 vineyard acres producing more than 40 varieties, and Edna Valley's vines are cooled by Pacifi c breezes, just miles from the ocean. Despite three consecutive years of low rainfall, these AVAs are fl ourishing and producing world-class wines that are both consumer- and food-friendly. We tasted through some of Paso's darlings at the Black Cat Bistro in Cambria, just north of college town San Luis Obispo. There, owner Chef Deborah Scarborough prepared an innovative tasting menu that highlighted the strength of Paso's Bordeaux blends, while showcasing some of the region's local culinary standouts. Our favorite was the Cayucos Ocean Rose abalone, a large sea snail harvested fresh that morning and paired with the Kiamie 2007 White Kuvée, a crisp and fruit-driven wine with notes of story and photos by Rachel Burkons California's San Luis Obispo County stands out for its variety of fresh, sustainable produce, not to mention gorgeous vineyards. The wealth inspires chefs and winemakers alike to make the most of the Central Coast's bountiful harvest At the Avila Valley Barn farm, Central Coast-grown pumpkins provide a fl avor of the season. In Edna Valley, sustainable farming practices are highlight- ed at Paragon Vineyards, which are both vineyard- and bottle- certifi ed by the Central Coast Vineyard Team. As new vines are cultivated, winemakers rely on environmentally-sound water sources.