Issue link: https://digital.copcomm.com/i/164544
HAVING DINNER WITH . . . as it opens up," states Robert Della Santina, proprietor for Della Santina on the Sonoma Plaza. "We have a Tuscan dish of wild boar Ragu that would be optimized by this wine." Jon Toulze, Managing Partner and Executive Chef of Sonoma's the girl & the fig goes for the smoke and earth notes on this Pinot Noir when he thinks about his house-cured salumi. James Dick, Wine Director at Mustard's in Napa Valley points to their signature dish, Mongolian pork chop in a Hoisin sauce, as the perfect pairing with the Don & Sons Sonoma Coast Pinot Noir. Third Course At the El Dorado Kitchen in Sonoma, Don & Sons Sonoma Coast Pinot Noir is paired with a warm wild mushroom and goat cheese tart. "Pinot Noir with this much depth and composure offers an out-of-body experience," says Carneros Bistro's Chris Sawyer. "This is a wine that not many people have seen," Donny Sebastiani points out, remarking that the name Sivas (SEA-vis) is the modern-day Turkish derivation of "Sebasteia," the city named for Emperor Augustus two thousand years ago, and the historical origin of our surname. "This is a perfect pairing wine," says Anani Lawson, Wine Director at Lucy Restaurant & Bar at Bardessono Resort in Yountville. "It owns up to its clean, fresh acidity without austerity." "And the aromatics are enticing," adds Jennifer Ingellis, General Manager and Wine Director at Cindy Pawlcyn's Wood Grill and Wine Bar in St. Helena. Asked which signature dish would match best with this wine, Chris Sawyer, Sommelier at Carneros Bistro, who has this on his list, answers, "We recommend this wine with our fresh asparagus soup and Dungeness crab. I love the white asparagus note at the base of this wine—and at the second layer, kiwi and tropical fruit come through." Second Course Earth, smoke and fig, and maybe some infused raspberries: these were some of the round-table descriptors picked up by the prestigious panel at our dinner, speaking to Don & Sons 2011 Sonoma Coast Pinot Noir ($22). "Because the Sebastiani wine name was purchased by another company, the name Don & Sons is our way of being able to continue the legacy," says Donny. B Side and Aquinas wines are crafted from grapes sourced from long-time grower relationships throughout Napa Valley. The common thread is class, elegance and accessibility to excellent fruit from this high profile world-class wine region. Aged in American oak, Aquinas 2011 Napa Valley Cabernet Sauvignon ($23) has lovely aromas and flavors of blackberries and currants that caress the plate followed by round, supple, well-integrated tannins. The wine derives its name from the "higher being" philosophy of St. Thomas Aquinas Napa Valley Cabernet Sauvignon and B Side Red Wine Blend were paired with bacon-wrapped pork tenderloin and braised short ribs. "It's a family heritage project for us that reflects our hometown: Sonoma." The Sonoma Coast Pinot Noir fruit is sourced from the cool and windy Petaluma Gap as well as the Carneros region and showcases dusted raspberries in dark chocolate, purple basil and violets. "This wine becomes more feminine Aquinas, an important inspiration for Don Sebastiani Sr. "Dark and espresso-driven, this elegant blue- and blackberried wine has been a wine-by-the-glass favorite for years," comments Robert Della Santina, whose restaurant has become the largest volume seller of Aquinas Cabernet Sauvignon in California. 96 / the tasting panel / september 2013 TP0913_063-103.indd 96 8/22/13 9:24 PM