I also rather enjoyed the Kings Mountain Vineyards’ 2012 Bacchus Pinot Noir from the Santa Cruz Mountains. I immediately liked this wine not only because it stood apart in style from the local Sonoma appellation wines, but also because it has tremendous amount of complexity. It is a bolder style, to be certain, but done in a very elegant fashion. Baking spices and earthy notes combine to provide an initial savory layer, with undertones of white pepper and a hint of vanilla over black cherry. The layers of this wine keep unfolding, revealing beautiful complexity and seduction in its silky-smooth style.
Alongside Chef Scott Romano, Chef Charlie Palmer of Dry Creek Kitchen never disappoints at his Taste of Pigs and Pinot event and the Niman Ranch Pork French Dip with herb-roasted cipollini relish, Cowgirl Creamery St. Pat cheese and Sausalito Springs watercress on a yeast roll dipped in au jus was a deliciously hearty offering. Cher Perry Hoffman of Shed offered up the most colorful and artfully prepared dishes of the night: the Confit of Niman Pork Cheek with sauerkraut powder, wild mustard and bread crumbs. This confit was wonderful, packed with succulent texture and those floral wild mustard flavors popped on the palate.
Bringing together world-class Pinot Noir and fine cuisine from mostly local restaurants, Pigs and Pinot is definitely a decadent weekend of wine and food, and the best part is that it’s all for a very important cause. A portion of the proceeds from event ticket sales and the silent auction are donated from the annual event to Share Our Strength's No Kid Hungry Campaign and a wide array of North Bay charities. This year along, This year, Pigs and Pinot weekend surpassed $1,000,000 in total funds raised over the last twelve years! Cheers to the Chef Charlie Palmer and his team at Dry Creek Kitchen for hosting such a fabulous annual event and providing such a fun way to give back to the local community.