Los Angeles

Reference Tasting Event at Clos Pepe Winery

Our Slow Food colleagues in Santa Barbara have asked us to extend the following invitation to members and friends of Slow Food Los Angeles:

“Displaying aromas and flavors of cherry, plum, cedar, and tobacco, with notes of Asian spice.” Did you ever wonder exactly what winemakers really mean by designations like these? How can pinot show a “leathery nose” or Syrah taste like “black pepper, plum syrup, and herbs de Provence”? What is the difference in taste between a wine aged in a barrel made of French oak or American oak, or with a medium or heavy toast?
Clos Pepe winemaker Wes Hagen will help demystify the descriptions winemakers give to their finest wines. After a brief introductory talk, we will each have an opportunity to educate both our nose and our palate. Participants will try to match a range of over twenty-five different characteristics noted on a score card with wines that have been specially infused to help us isolate and identify those mysterious aromas and flavors that give our favorite wines their character and complexity. After this, we will be much more confident about our ability to discern the specific flavors within a wine, either from the wine’s nose or by tasting it.
But the evening will not be just educational. We will also enjoy a seasonal dinner created by Jeff of New West Catering, accompanied by Clos Pepe wines. Don’t miss this memorable experience at Clos Pepe, a lovely winery that is not generally open to the public.

When: Saturday, November 10, 2007, beginning at 4:00pm
Where: Clos Pepe Winery, Lompoc, California
Cost: $80 per person for Slow Food members; $100 per person for nonmembers. Proceeds in excess of costs will be donated to Slow Food Nation.

This event is limited to 40 people. To sign up, please send a check payable to Slow Food Santa Barbara to Laurence Hauben, 814 San Roque Road, Santa Barbara, CA 93105. For more information, contact Laurence at sbslowfood [at] verizon [dot] net.

Pizzas from the wood-fired pizza oven topped with:
Chanterelle mushrooms, fresh thyme, ricotta, midnight moon;
Caramelized Onion, gorgonzola dolce, arugula;
Duck prosciutto, pasilla chile, grana padana;
Heirloom tomato, mozzarella, basil oil
Autumn Squash Pot Stickers With Black Bean Flavor And Sweet Soy
Charred Rare Ahi Tuna With Butter Lettuce, Avocado, And Ginger-Soy
Braised Berkshire Pork Belly With Apple Relish
A Selection Of Fine Imported And Domestic Cheeses, with Honeycomb, Crostini, Lavash, And Baguette
Grand Marnier Chocolate Truffles
Roasted Pear Crostada With Mascarpone
Scottish Shortbreads