California Charcuterie & Cool-Climate Syrah: Pairing Boutique Meats with Savory Wine
Saturday, March 14, 2020
Melville Winery Santa Barbara Tasting Room
There’s a charcuterie revolution happening on California’s Central Coast, and there’s no better pairing for these cured meats than cool-climate Syrah, the most savory wine in the world. Sample hand-crafted, locally raised treats while sipping on Syrahs that are grown in the extreme conditions of the Sta. Rita Hills and Santa Maria Valley. Both charcuterie makers and vintners will speak. Featuring winemakers Chad Melville of Melville Winery, Bob Lindquist of Qupé and Lindquist Family Wines, Peter Hunken of Holus Bolus, Sashi Moorman of Piedrasassi, Nicholas Miller of Bien Nacido Estate and chefs Jeff Olsson of Industrial Eats and Drew Terp of Pico.