Podcast: Play in new window | Download (Duration: 37:26 — 17.3MB) | Embed
Subscribe: Apple Podcasts | RSS | More
Tom Simoneau
Michelle Marquez is filling in for Steve Jaxon today. Dan Berger and Tom Simoneau are both in today as well. Simoneau Vineyards is putting on a Winemaker Dinner at the Bay View Restaurant at the Inn at the Tides in Bodega Bay. Today, Tom Simoneau has invited Marco Gallazzo and Luca Duria from the Inn at the Tides. Luca is the chef there and will prepare the dinner that they will serve at the Winemaker’s Dinner on Friday, October 14th, at the Inn. Today in the studio they have brought the whole dinner served with linen and actual silverware. They will pair it with the four wines that they will serve that evening. The chef is an expert Italian chef.
Tom Simoneau started making wine in 1983 but only went commercial in 2005. He is known as a grape grower but his production under his label is small and he only sells direct to consumer.
Tom has brought his Chardonnay Rosé. Dan says there may have been others but this one is superb. It’s made using early harvested Chardonnay fruit. The aftertaste has a gorgeous strawberry raspberry finish. Tom says it’s hard to make. They crushed the red grapes, Malbec, Merlot and Cabernet Sauvignon separately, before the Chardonnay grapes.
Diners will taste Tom Simoneau’s Cabernet Sauvignon, Meritage red wine, Brenda Lee Chardonnay and Chardonnay Rosé, with the dinner. You can make reservations by emailing or calling the Inn at the Tides. There will be a Lemon Risotto with fresh peas and pea shoots, and prawns finished in butter and Brenda Lee Chardonnay. It will be paired with the 2013 Brenda Lee Chardonnay, their 25th harvest. The oldest vines in that vineyard are from 1972, with some later plantings. They use French oak barrels and only 30% malolactic fermentation. Dan says the entry shows good acidity and the aftertaste is rich enough to go with the richness of the risotto. The rice is perfectly cooked, al dente, as it should be. Chef Luca explains that Italian Arborio rice keeps its texture very well.