We were invited to attend a wonderful food and wine pairing at Mayo Family Winery Reserve Room in Kenwood, California. The Mayo Family Winery was founded in 1990 by Henry and Diane Mayo along with their son Jeffrey. The Mayo Family continue to focus on their original concept to grow quality grapes, make small lot wines from single vineyards, with an emphasis on the ideal soil and climate. This methodology is exactly what Mayo Family Vineyards applies to their winemaking, which allows them to produce their unique and distinctive wines. The Mayo Family Winery currently produces over 20 Varietals allowing them to offer an abundant selection of exclusive wines.
Upon arrival to the Mayo Family Winery Reserve Room, we were met by President Jeffrey Mayo who greeted us with excitement and enthusiasm. We were given a tour of the Mayo Family Reserve Room which hosts a wine bar and private dining room. Jeffrey expressed the importance of hiring an Executive Chef to complement their wines with excellent food pairings. He was pleased to announce the acquisition of Executive Chef Samuel J. Frumkin.
The wine tasting experience has changed over the years, and wine enthusiasts have the advantage of enjoying exceptional wines paired with great food, bringing wine tasting to another level. The Mayo Family Winery Reserve Room Pairing does exactly that, and our experience at the Reserve Room demonstrated that change is good.
Samuel presented us with a perfect pairing of Roasted Fennel, Vichyssoise served with a 2013 Reserve Chardonnay from Laurel Hill Vineyard.
Next we had a delicious Yellow Thai Curry served with a 2012 Voignier from Saralee’s Vineyard in Russian River Valley.
We continued the pairing with Goat Cheese & Wintergreen Kale Ravioli with 2012 Reserve Sangiovese from Unti Vineyard in Dry Creek Valley.
While indulging, we enjoyed learning about the Mayo family Winery, and the food and wine pairings kept getting better and better.
A Chinese 5-Spice Brisket paired with a 2011 Reserve Zinfandel from Ricci Vineyard in Russian River complemented each other perfectly. The flavor profiles were incredible.
The next pairing was a mouthwatering Lamb Kabob partnered with a 2012 Reserve Malbec from Duke’s Vineyard in Napa Valley. This pairing really left us wanting more and was a perfect finish to the main course dishes.
The next course was an Idizabal Cheese with Blackberry and Walnut paired with a 2012 Reserve Petite Sirah from Rossi Ranch in Sonoma Valley. The flavors of walnut, blackberry and the Idizabal cheese were very appealing to the palate and the Petite Sirah melded perfectly with the cheese.
The Pairing finale was Pistachio, Apple & Munster Cheese served with a 2013 Gewürztraminer from Kunde Ranch Vineyard in Kenwood. This was a great finish to a wonderful food and wine pairing.
We really enjoyed the flavors of all the dish and wine profiles, along with Executive Chef Samuel J. Frumkin’s presentations.
The food and wine pairing at the Mayo family Winery Reserve Room was a great experience and we highly recommend going to their Winery Reserve Room for a fantastic experience. President Jeffery Mayo and Executive Chef Samuel J. Frumkin understand the combination of good food and good wine as expressed in their Reserve Room menu. We are looking forward to visiting the Mayo Family Winery again in anticipation of their 2016 Menus.
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