Pairing Food with California Wines In Style

We recently had the opportunity to participate in a live WineTwits Virtual Wine Tasting and because we can, we celebrated the occasion in true GEV style. Meet our gorgeous HMM Models – Megan, Maya and Shane who we transformed into food and wine connoisseurs for a day. We love how this fab trifecta dazzled us and tantalized our appetites with their suggestions.

Special thanks to the style team:
Photography by Vincent Gotti
Lighting Specialist Carl Simpson
Creative Director Niccanor
Assisted by Karmela Guno
Hair Josette Vigil Jelveh
MUA Ruby “Kenya” Envy
Featured designers Mina + Olya
Location Franciscan Estates and Napa Valley Wine Trolley

Megan Saulsbury

Wente’s Morning Fog Chardonnay, Livermore Valley (2012) conjures many sweet images for me; grapes fed by the morning dew, an overcast morning when you curl up to enjoy the brief moment of serenity and delay the onset of the busy day to come. Late in the afternoon, before the day’s activities become too hectic, I’ll create a spinach salad with cranberries, blueberries, chopped almonds and gorgonzola cheese topped with warm grilled chicken, accompanied by a fruity glass of this wonderful chilled chardonnay. As I sip on my wine, I can’t help but envision the morning fog rolling in, reminding me of the peaceful bliss of the promises of dawn.

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Shane Emerson

I chose salmon to go with the Garnet Vineyard’s Pinot Noir, Monterey County (2011). Usually when people think of pairing wine with fish or seafood they think first and foremost about white wine. I love Pinots because they’re so versatile you can serve it with red meat and fish and a whole host of other things. My theory on food and wine is there are no rules, just guidelines. This allows people to be creative in their own artistic ways within their own houses or when they go out to eat. Delicious food is its own art form as is wine and wine-making. When someone pairs a particular wine with their food, yet another form of art is created. The whole process is artful from concept to consumption. That’s the joy of cooking and eating and yes drinking; live, love and eat!

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Maya Harshbarger

I paired the Renwood Old Vine Zinfandel, Amador County (2010)  with a delicious organic burger topped with bleu cheese and caramelized onions. My burger was accompanied by yummy Brussels sprouts cooked with bacon and thick cut fries. Redwood Zin is a bigger body wine with bold spicy flavors; if someone were blind-tasting it they might mistake it for a pinot. That’s why I chose meat to balance out the two. It was awesome how the bleu cheese really brought out the pepper finish and made the dish perfect with this wine. I have always been a fan of great Zins and would definitely recommend this wine. I’d be surprised if you stopped at just one glass. For dessert I had a delicious amazing bread pudding with fresh whipped cream. This dessert was the perfect mellow finish to such an exciting meal.

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