This weekend, the Wine Pairing Weekend writers are writing about and pairing wines from Paso Robles. Lori from Exploring the Wine Glass is hosting. You may read her invitation post here.
About Paso Robles
Paso Robles (the locals pronounce it “Pass-O Ro-bolls”, but in my head I pronounce it the Spanish way) is located halfway between the two main California metropolises of Los Angeles and San Francisco, at the southern end of California’s Central Coast region.
Viticulture here dates back to the late 18th Century, when the first wine grapes (most likely of the Mission variety) were planted by Spanish missionaries. The first commercial winery was established in 1882, incorporating the region’s earliest Zinfandel vines explains WineSearcher.com
Today you will find about 200 wineries, and 40,000 vineyard acres producing more than 60 grape varieties – including French, Italian, and Spanish varieties, along with the area’s heritage variety – Zinfandel.
The Paso Robles AVA was established in 1983. In 2014, 11 new sub-AVA’s were established based upon their unique terroir( soils, topography, and meso-climates). See map below for details.
Part of what makes Paso such a great wine-growing region is its proximity to the Pacific Ocean. The main conduit is the Templeton Gap, which allows the cooling influences of the ocean to filter into Paso Robles each afternoon in the summer and through fall. It’s a natural air conditioner that turns warm days into cool nights. At times there might be a 40-50 degree difference between the day-time high and night-time low temperature (a.k.a diurnal shift). Such diurnal shifts helps contain sugar production, elevate tannins, and retain acidity in grapes. It’s a key climatic ingredient for great grape growing regions.
My wife and I have been visiting the region for around 15 years. Ironically, we “discovered” Paso Robles on a return trip from the San Barbara wine region back to the San Francisco Bay Area.
We’ve been huge fans ever since. In fact, if I had to pick one wine region in California as my favorite (Thank God, I don’t;-), it would be Paso.
Of course we love the diversity of the wines available in Paso (especially Rhone and Italian varietal wines), but Paso also has a burgeoning food scene and we enjoy its generally more laid back and unpretentious vibe.
We always make time to stroll the historic downtown, surrounding Paso Robles’ Downtown City Park for shopping, dining or picking up a picnic lunch to take to a winery. Additionally, within a short drive you’ll find neighboring coastal towns of San Simeon, home to Hearst Castle to the north, and the fishing village of Morro Bay to the south. We almost always make some time to visit the charming town of Cambria. It’s get’s hot in Paso in summer, so it’s great to head to the coast to cool down! Visiting Tin City has also become a must for us.
In My Glass
As fairly frequent visitors to Paso we have plenty of Paso Robles wines in our cellar. The challenge was which one? After tasting and pairing a Barbaresco recently, I chose the 2013 Lone Madrone Nebbiolo.
It’s 100% Nebbiolo from the Glenrose Vineyard, located in the Adelaida District sub-AVA.
Translucent dark ruby color with sour cherry, red licorice, mint and subtle dried herb and mushroom aromas. On the palate, it’s medium-bodied with juicy acidity and polished tannins. It shows red cherry, red currant, a bit of strawberry and dried savory herb flavors with a moderately long finish. 15% abv.|SRP – $28. This is a lovely wine that is a varietally correct expression of Nebbiolo in Paso Robles. I would definitely purchase again!
Lone Madrone is owned by the British-born winemaker and former chef Neil Collins, his wife Marci, and Neil’s sister Jackie Meisinger. Neil also happens to be theWinemaker and Vineyard Manager at Tablas Creek. I highly recommend a visit if you’re in the area. Be sure to taste some Bristol Cider while you’re there!
On My Plate
I was in the mood for a Bean Gratin. I riffed on a recipe from Molly Steven’s “All About Dinner: Simple Meals, Expert Advice“.
I used Rancho Gordo Scarlet Runner heirloom beans, which are one of the oldest cultivated foods of the New World! From the heart of Oaxaca, these big fat beefy beans are less starchy than Limas but more substantial than other Runner beans. I also added some White Truffle oil before putting the beans in the oven. I added a side of roasted mushrooms, and dinner was served.
The Lone Madrone Nebbiolo was a wonderful partner for our meal!
If you’re looking for more Paso Robles wine inspired pairings, but sure to check out what my fellow Wine Pairing Weekend (#WinePW) writers cooked up!
If you’re up early enough, please join our Twitter chat all about Paso Robles on the November, 13th at 8am PT/11am ET. Just search for the #WinePW hashtag on Twitter.
Oh my goodness…that gratin sounds amazing and the pairing was lovely, I’m sure.
Thanks Wendy! It turned out pretty well and the wine was wonderful with it!
I love Lone Madrone. I remember visiting them back in the old tasting room on Route 46. We just visited them on Adelaida Road on our last trip to wine country. I actually have 2 cans of his Bristol Cider standing by to do a side by side with French and British ciders we received earlier this year! Any suggestions for Cider pairings?
Yes! The first time we went to Lone Madrone it was on Hwy 46 too! In terms of cider pairings, I haven’t done enough to make any specific recommendations. I’m sure you’ll come up with a winner or two though!
Love these Italian grapes from Paso! the meal sounds delish and healthy.
We’re desperate to get back to Paso, as our return was canceled due to Covid. It’s been way tooo long and we have much more research to do! Lone Madrone is definitely on the list based on your recommendation!
LM is very good. I’d definitely recommend a visit to Giornata. I prefer their take on Italian grape varieties in CA. So many great options in Paso!