Not surprisingly, there are olives to be enjoyed at the fifth annual VinOlivo, a grand tasting being held next Friday night at the Lodge at Sonoma. There’s an entire olive bar, actually, stocked with the local, savory fruits and the lovely oils that come from pressing them.
Naturally, there’s also a bit of the “vin” going on, with pours from more than 50 Sonoma Valley wineries. There’s even a new, great, grapey highlight this year: the VinOlivo Winemaker’s Salon, a VIP area where guests can lounge with the winemakers themselves in the hotel’s Piano Bar and sip extra-premium selections.
Yet curious palates may wonder, how well do olives pair with wine? It seems like the match would pose a challenge – the salty-sour orbs against often acidic, tannic grapes.
But indeed they do, especially if there’s a little something else going on in the recipe, according to the respected olive professionals we know. And plenty of restaurants will be on-hand at VinOlivo, to prove just that. Serving up tasty bites are stellar spots like Carneros Bistro & Wine Bar, El Dorado Kitchen, ESTATE, the girl & the fig, BlueGrass Bar & Grill, Maya Restaurant, and Garden Court Café.
At center stage will be another delicious diversion – a pommes frites and sparkling wine bar, plus a lavish display of Port wines.
Look, too, for olive-type treats from Big 3 at the Fairmont Sonoma Mission Inn & Spa, The Epicurean Connection, The Olive Press, Olive & Vine, Ramekins Culinary School, The Red Grape, Sonoma Sausage, Sonoma-Meritage Martini & Oyster Bar, The Swiss Hotel, The Vineyards Inn, Whole Foods Market, Wild Thyme Events and Wine Country Chocolates.
While the VinOlivio event is sure to be sensational, the party doesn’t have to stop there, either. This is a great opportunity to stock up on Sonoma olives and olive-related ideas for your own kitchen. Grab some bottles of your favorite Sonoma wine, and you’re good to go with these easy recipes, courtesy of www.delallo.com:
· One delicious classic is blue cheese-stuffed olives with sliced pears and a glass of sherry, delightful for the sweet liquor’s contrast against the pungent cheese and cool pear.
· All on its own, a violet and cedar-toned Cabernet Sauvignon smoothes the snappish olive, yet the experience is even better with a bit of milky ricotta salata cheese to tame the bitterness.
· Picante chile-stuffed green olives are divine with warm, creamy, extra sharp Cheddar and herbal Cabernet Franc.
· The fleshy, tartness of pitted kalamata olives and tangy, wet feta partners beautifully with spicy Pinot Noir.
· Try a crisp, flinty Chardonnay with a medley of California green, jumbo kalamata and Mammoth Black Greek olives topped with shavings of crystal-crunchy Parmigiano-Reggiano.
· For big, lusty Zinfandel, you’ll love buttery jumbo Sicilian green olives with creamy soft Fontinella cheese.
· Tuck into this toss: a colorful mix of hot banana peppers, crunchy cauliflower, crisp carrots, and zesty olives tumbled with creamy cuts of mild Colby. Add a glass of Riesling, and wow.
· Merlot, pulsing with plum, takes on a dessert finish when paired with garlic-stuffed olives and tangy aged Taleggio cheese.
· A gently-oaked Sauvignon Blanc, imbued with sweet vanilla and wood, is a pretty partner to sun-dried tomato-stuffed olives smeared with soft, young goat cheese.
Details: VinOlivo, Friday, February 12, from 7 to 10 p.m. at The Lodge at Sonoma, 1325 Broadway, Sonoma. Tickets are $65 ($75 at the door). To purchase, call 1-800-914-7511 or http://travel.sonomacounty.com/1390_attraction-info_a724.html.
