Gourmet Vegetarian Appetizers and Wine Pairings Now at Peju Winery

My great friends Martina and Ryan originally introduced me to Peju Winery in Rutherford, California several years ago, and I immediately became an instant fan of their wines and gourmet food items such as the Raspberry Cabernet Chocolate Fudge and Specialty Mustards and their beautifully landscaped grounds.  I returned last Saturday with my family and friends for a Tour and a Wine & Vegetarian Tapas Tasting arranged by Katie Lewis at Peju and given by Kimberly Mansager.  Kimberly warmly welcomed us and provided us a beautiful tour with information on the sustainable farming practices and solar initiatives.  Peju's H.B. Vineyard in Rutherford is certified organic while the Persephone Vineyard (Pope Valley) and Wappo Vineyard are sustainably farmed with organic certification goals set within the next few years.  Ariana Peju launched the "Harvesting of the Sun" project where 720 solar panels have been installed over 10,000 square feet of the winery's roof which will generate power throughout the winery. 
Now, for the wonderful Peju Wine and Vegetarian pairings.  Kimberly guided us through each pairing which included an amazing array of fabulous wines and delicately and thoughtfully prepared tapas items. Details on the Four Pairings we experienced are below for you to review and enjoy. When you visit, the items of course will change due to seasonal availability. Vegetarian options are available upon request.
2005 Peju Napa Valley Cabernet Franc
Paired with: Lubneh (a middle-eastern yogurt cheese) on cucumber slices, drizzled with extra virgin olive oil and a Lebanese spice garnish (Zaatar, Hungarian paprika, Herbs de Provence, sesame seeds, sumac)
2005 Peju Napa Valley Cabernet Sauvignon
Paired with: Toasted brioche with macadamia nut butter and a brunoise of dried apricot macerated in a clove & cinnamon syrup
2005 Peju Fifty/Fifty
Paired with: Fruited bread topped with chevre and rose petal jelly
2005 Peju Rutherford Reserve Cabernet Franc
Paired with: Baby roasted red bell pepper stuffed with fontina cheese, dipped in tempura batter, flash fried and drizzed with white truffle oil and sea salt
What's next at Peju?
The next Peju event will be this Sunday, October 19 (11am-2pm) to celebrate the 2005 Cabernet Sauvignon Reserve Release.
To reserve a spot and for more information, please contact donna@peju.com
Peju offers vegetarian options for all of their special guests per the guests' request.

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