The versatility of the Sangiovese grape can be demonstrated by the four very different food pairings that will be served alongside these wines at this coming Wednesday’s Passport to the World of Wine event (Wednesday, June 3).  Italy’s most commonly planted grape varietal (specifically loyal to Central Italy’s Tuscany region) can range from simple and fruity to savory laced complexity.  A common theme is the inherent acidity and medium body that makes it suitable for pairing with such a wide range of dishes.  One of our tasting room employees loves Sangiovese so much that he is getting ready to plant a small (very small) vineyard in his backyard to make some delicious home wine that I hope he will share!

Here are the dishes that will be served on Wednesday alongside the five different wines (five wines from five distinct growing regions will be served):

Barbequed Pulled Pork Empanadas

Duck Rillettes on Crisp Crostini smeared with Black Fruit Jam

Romanesco and Prawn Flatbread with Asparagus and Parmesan

Zucchini Cakes with fresh summer Basil

Passport to the World of Wine

Pierre Lafond Wine Bistro

Wednesday, June 3, 6-8pm

25.00 per person

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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