Set the table for Mom with wine and food pairings from Alison & Susan Sokol Blosser.
Mother’s Day is one of our favorite holidays! This year, winery co-founder Susan Sokol Blosser and daughter Alison Sokol Blosser, now CEO and co-president, are sharing wine pairing ideas for two of their personal favorites: Bluebird Cuvée Brut 2019 Sparkling and Dundee Hills 2019 Chardonnay.
“I adore our Chardonnay,” says Alison Sokol Blosser. “The 2019 vintage was a challenging one, with a lot of rain, but my brother Alex made all the right decisions and this wine came out beautifully – bursting with bright candied lemon zest, yellow apple and honeydew melon, with a delicious, subtle undercurrent of vanilla and butter to round it out.
Susan Sokol Blosser is known for her love of all things sparkling, and as Alison notes, “Our mom inspired us to build a robust sparkling wine program here at Sokol Blosser and Bluebird Cuvée Brut Sparkling is one of her favorites.”
Sokol Blosser 2019 Bluebird Cuvée Brut Sparkling is a proprietary assemblage of Pinot Noir, Chardonnay, Riesling, Müller-Thurgau and Muscat. It’s made in the traditional method, and spends 16 months under tirage. The resulting wine is expressive with fresh lemon, pear and minerality and a delightful and persistent fizz.
Chef Travis Bird of Sokol Blosser’s Farm & Forage paired two delectable dishes with these wines, and provided the recipes so you can try them at home!
Alison’s Pairing: Sokol Blosser Dundee Hills Chardonnay with Crab & Oregon White Truffle Mac and Cheese
Sokol Blosser Chef Travis Bird blends macaroni or cavatappi pasta with a creamy Cheddar-Gruyère-Mascarpone sauce accented with Dungeness crab meat and shaved Oregon white truffles (or a tablespoon of white truffle oil.) “Our Chardonnay has the acidity and structure to cut through the richness of the mac and cheese, which is a great foil for the round, lush quality of the wine – it’s a perfect pairing if you ask me,” says Alison Sokol Blosser. Get the recipe here.
Susan’s Pairing: Sokol Blosser Bluebird Cuvée with Blueberry and Prosciutto Salad
Chef Bird’s spring salad features fresh spinach leaves, juicy blueberries, and local Briar Rose Creamery Brebis cheese (you can substitute Chèvre or fromage blanc) with savory Prosciutto, toasted hazelnuts, scallions and a bright Banyuls vinaigrette. “I love this with Bluebird sparkling,” says, Susan Sokol Blosser. “The salad is both fresh and rich with the cheese and nuts, and it’s accented beautifully by the shining fruit and minerality of Bluebird sparkling.” Get the recipe here.