Wine flight with cheese pairing by Chef Carl Shelton. (From left to right)
1. Extra Brut, Sonoma Coast paired with Cardamom Almond Meringue over Goldette Tomette
2. Cuvee 20, Russian River Valley paired with Point Reyes blue cheese and mixed olives with ginger and J Vineyards olive oil
3. Brut Rosé, Russian River Valley paired with Bohemian triple cream Brie over rhubarb jam and hazelnut granola parfait.
#jvineyards #sonoma #healdsburg #gastronogram #cheeseplateheaven