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Wine May Be the Star, but Cuisine Plays a Best Supporting Role at Sauvignon Blanc Experience

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Kelseyville, Calif. April 30, 2018 – Over the course of two days at the Sauvignon Blanc Experience, May 4 and 5 in Kelseyville, Calif., hundreds of Sauvignon Blanc wines will be poured. They will come from wineries around the world – from New Zealand, the Loire Valley in France and all across California.

Wine is clearly the star. But no less important is the cuisine that will be served during the event.

Unlike many wine events where only bread and cheese are served, the Sauvignon Blanc Symposium and Grand Tasting will feature top-quality chefs serving signature bites throughout the event. The cuisine has been chosen to complement Sauvignon Blanc, a versatile wine that is friendly to a wide range of cuisines, writes David Glancy, founder of the San Francisco Wine School, in a recently published article:

“To me, wine is a seasoning to complement my meals. I play with wine pairings, sometimes playing it safe but more often experimenting. In many ways, Sauvignon Blanc is ideal for these culinary explorations.” – David Glancy

Newly Announced Seminar Pairs Sauvignon Blanc with Small Bites

On the agenda is a recently announced food/wine pairing seminar, Your Ultimate Sauvignon Blanc Primer. The seminar runs from 2:00 pm to 2:30 pm on for Saturday, May 5 and takes place on the crush pad of Chacewater Winery, near the Grand Tasting tent.

The seminar will be hosted by Master Sommelier Bob Bath, Professor of Wine and Beverage Studies at the Culinary Institute of America in St. Helena. Mr. Bath will be joined by Sara Schneider, most recently the wine editor at Sunset, and Chris Christensen, owner of Bodkin Wines.

The food and wine lineup for the seminar is as follows:

Selected Wines

  • Henri Bourgeois Sancerre
  • Chacewater Sauvignon Blanc
  • Six Sigma Sauvignon Blanc
  • Clos Henri Sauvignon Blanc
  • Lail Sauvignon Blanc “Blueprint”
  • Bodkin Late Harvest Sauvignon Blanc

Small Bites

  • Fresh goat cheese coated with fresh herbs and drizzled with olive oil
  • Ahi Napoleon: marinated ahi tuna, wasabi creme, avocado and micro greens
  • Pan-seared scallops with beurre blanc

The seminar is limited to 30 participants. Grand Tasting attendees may learn more or purchase a special ticket for the seminar on the website: https://sauvignonblancexperience.com/saturday-seminar/

About the Sauvignon Blanc Experience

Sauvignon Blanc is suddenly the coolest wine on the planet. And the place to find out why this varietal is now the toast of the wine world is the Sauvignon Blanc Experience, a two-day event in Lake County, California that includes an International Symposium for the trade and a Grand Tasting for consumers.

Planned for May 4 and 5, 2018, the Sauvignon Blanc Experience will bring together winemakers, sommeliers, growers, buyers, the media, and wine enthusiasts for two days of learning, presentations, technical tastings and trials, food, wine pairings and a few surprises. The Sauvignon Blanc Experience will feature wines from around California, the US, and the world, providing an opportunity to compare the style and character of Sauvignon Blanc grown in its most important regions.

For more information, call (707) 279-2633, or visit SauvignonBlancExperience.com

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