Sun April 28, 2019
The Secrets to Food & Wine Pairing Featuring Mat Gustafson of Paul Mathew
SEE EVENT DETAILS
Cress Wine Design, and Montperi Catering present: The Secrets to Food & Wine Pairing, featuring owner / winemaker Mat Gustafson of Paul Mathew Vineyards Sunday April 28, 4-7PM in San Francisco at Naked Kitchen.
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with Paul Mathew Vineyards owner and winemaker, Mat Gustafson. On April 28th we'll get a chance to try expertly crafted wines, like dry Gewurztraminer, single vineyard Pinot Noir, and cool climate Syrah, with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Mat's perspective on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Check out the five course pairing menu below:
Course 1
Paul Mathew Gewurztraminer 2017, Russian River Valley
Paired with seared scallop, whipped sweet potatoes, tangerine-apricot reduction
Course 2
Paul Mathew Chardonnay 2014, Weeks Vineyard, Green Valley
Paired with sous vide pork tenderloin, seared snap peas, Asian pear compote
Course 3
Paul Mathew Pinot Noir 2014, Russian River Valley
Paired with shitake dark miso, shaved fennel, sautéed leeks, roasted eggplant
Course 4
Paul Mathew Pinot Noir 2014, Ruxton Vineyard, Russian River Valley
Paired with vanilla, black tea duck, cherry-beet reduction
Course 5
Paul Mathew Syrah 2016, McReynolds Vineyard, Russian River Valley
Paired with Toome de Cheever wonton, fresh blackberries, mint agave
Mat Gustafson is a winemaker, equal parts scientist, artist, philosopher, and steward of the land. He’s been involved in the wine business for decades, and making wine for twenty-plus years. He has a pedigree as sommelier, worked for Joseph Phelps on the business side, owned his own vineyard development company, worked in the cellar for Oakville Ranch, made wine with Merry Edwards at Dutton Estate, then decided to create his own label in 1999. He sought out the Green Valley AVA, within the Russian River Valley, after discovering that these wines have great ageability, structure, and finesse. Amidst the political banter and philosophy talk, his passion for the wine business will be unleashed!
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
show less
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with Paul Mathew Vineyards owner and winemaker, Mat Gustafson. On April 28th we'll get a chance to try expertly crafted wines, like dry Gewurztraminer, single vineyard Pinot Noir, and cool climate Syrah, with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Mat's perspective on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Check out the five course pairing menu below:
Course 1
Paul Mathew Gewurztraminer 2017, Russian River Valley
Paired with seared scallop, whipped sweet potatoes, tangerine-apricot reduction
Course 2
Paul Mathew Chardonnay 2014, Weeks Vineyard, Green Valley
Paired with sous vide pork tenderloin, seared snap peas, Asian pear compote
Course 3
Paul Mathew Pinot Noir 2014, Russian River Valley
Paired with shitake dark miso, shaved fennel, sautéed leeks, roasted eggplant
Course 4
Paul Mathew Pinot Noir 2014, Ruxton Vineyard, Russian River Valley
Paired with vanilla, black tea duck, cherry-beet reduction
Course 5
Paul Mathew Syrah 2016, McReynolds Vineyard, Russian River Valley
Paired with Toome de Cheever wonton, fresh blackberries, mint agave
Mat Gustafson is a winemaker, equal parts scientist, artist, philosopher, and steward of the land. He’s been involved in the wine business for decades, and making wine for twenty-plus years. He has a pedigree as sommelier, worked for Joseph Phelps on the business side, owned his own vineyard development company, worked in the cellar for Oakville Ranch, made wine with Merry Edwards at Dutton Estate, then decided to create his own label in 1999. He sought out the Green Valley AVA, within the Russian River Valley, after discovering that these wines have great ageability, structure, and finesse. Amidst the political banter and philosophy talk, his passion for the wine business will be unleashed!
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
Cress Wine Design, and Montperi Catering present: The Secrets to Food & Wine Pairing, featuring owner / winemaker Mat Gustafson of Paul Mathew Vineyards Sunday April 28, 4-7PM in San Francisco at Naked Kitchen.
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with Paul Mathew Vineyards owner and winemaker, Mat Gustafson. On April 28th we'll get a chance to try expertly crafted wines, like dry Gewurztraminer, single vineyard Pinot Noir, and cool climate Syrah, with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Mat's perspective on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Check out the five course pairing menu below:
Course 1
Paul Mathew Gewurztraminer 2017, Russian River Valley
Paired with seared scallop, whipped sweet potatoes, tangerine-apricot reduction
Course 2
Paul Mathew Chardonnay 2014, Weeks Vineyard, Green Valley
Paired with sous vide pork tenderloin, seared snap peas, Asian pear compote
Course 3
Paul Mathew Pinot Noir 2014, Russian River Valley
Paired with shitake dark miso, shaved fennel, sautéed leeks, roasted eggplant
Course 4
Paul Mathew Pinot Noir 2014, Ruxton Vineyard, Russian River Valley
Paired with vanilla, black tea duck, cherry-beet reduction
Course 5
Paul Mathew Syrah 2016, McReynolds Vineyard, Russian River Valley
Paired with Toome de Cheever wonton, fresh blackberries, mint agave
Mat Gustafson is a winemaker, equal parts scientist, artist, philosopher, and steward of the land. He’s been involved in the wine business for decades, and making wine for twenty-plus years. He has a pedigree as sommelier, worked for Joseph Phelps on the business side, owned his own vineyard development company, worked in the cellar for Oakville Ranch, made wine with Merry Edwards at Dutton Estate, then decided to create his own label in 1999. He sought out the Green Valley AVA, within the Russian River Valley, after discovering that these wines have great ageability, structure, and finesse. Amidst the political banter and philosophy talk, his passion for the wine business will be unleashed!
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
read more
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with Paul Mathew Vineyards owner and winemaker, Mat Gustafson. On April 28th we'll get a chance to try expertly crafted wines, like dry Gewurztraminer, single vineyard Pinot Noir, and cool climate Syrah, with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Mat's perspective on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Check out the five course pairing menu below:
Course 1
Paul Mathew Gewurztraminer 2017, Russian River Valley
Paired with seared scallop, whipped sweet potatoes, tangerine-apricot reduction
Course 2
Paul Mathew Chardonnay 2014, Weeks Vineyard, Green Valley
Paired with sous vide pork tenderloin, seared snap peas, Asian pear compote
Course 3
Paul Mathew Pinot Noir 2014, Russian River Valley
Paired with shitake dark miso, shaved fennel, sautéed leeks, roasted eggplant
Course 4
Paul Mathew Pinot Noir 2014, Ruxton Vineyard, Russian River Valley
Paired with vanilla, black tea duck, cherry-beet reduction
Course 5
Paul Mathew Syrah 2016, McReynolds Vineyard, Russian River Valley
Paired with Toome de Cheever wonton, fresh blackberries, mint agave
Mat Gustafson is a winemaker, equal parts scientist, artist, philosopher, and steward of the land. He’s been involved in the wine business for decades, and making wine for twenty-plus years. He has a pedigree as sommelier, worked for Joseph Phelps on the business side, owned his own vineyard development company, worked in the cellar for Oakville Ranch, made wine with Merry Edwards at Dutton Estate, then decided to create his own label in 1999. He sought out the Green Valley AVA, within the Russian River Valley, after discovering that these wines have great ageability, structure, and finesse. Amidst the political banter and philosophy talk, his passion for the wine business will be unleashed!
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
show less
Date/Times:
945 Valencia Street, San Francisco, CA 94110
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