Sampling Sonoma

From fashion to home décor to electronics, every trade must be constantly evolving to keep up with emerging trends. One of my favorite industries to keep an eye on is that of food and beverage (no offense to product evolution master Steve Jobbs, but I love eating even more than surfing my iPad). Imagine my delight when this Tuesday I had the opportunity to attend the 30th Anniversary Celebration of the Sonoma-Cutrer Vineyards at the International Culinary Center in New York City.

Barbara Fairchild, former Editor-in-Chief of Bon Appetit, lead the conversation of celebrated chefs, winemakers and food writers. The informative panelists in attendance were Winemaker Mick Schroeter, Chef Charlie Palmer, writer and chef Dede Wilson, chef, author and restaurateur Michael Lomonaco and food writer Raymond Sokolov. Sonoma-Cutrer’s Winemaking Director, Mick Schroeter, kicked off the conversation with a salute to Sonomoa-Cutrer Vineyard’s taste and consistency. The key to Sonoma staying relevant, according Schroeter, “is to do absolutely nothing”. When it comes to wine, he explained, “the importance lies in the reliable quality of ingredients and production”. To Mr. Schroeter, allowing Sonoma-Cutrer’s classic taste to stray too far would not make it classic at all, but would rather alienate the vineyard’s devoted wine-enthusiasts.

The vineyard prides itself on staying true to the quality of wine it produces currently and has produced since it was founded in 1973. Sonoma-Cutrer focuses on its unique strengths of climate and soil, harvesting and pressing methods, fermentation and the Grand Cru Cellar, which enhances the depth and complexity of the wine.

Each panelist then mentioned trends ranging from education to technology, all six experts agreed upon one common theme: fresh ingredients. Chef Michael Lomonaco’s three favorite trends are “fresh”, “local” and “authentic”. As he walked the audience through decades of unhealthy processed food, he beamed in delight at the notion of the, “burst of local growers and ranchers finding the flavor and harmony that’s authentic to someplace or someone.” His passion for farmer’s markets and local growers is ingrained in me after he informed eager ears about the benefits of bringing fresh ingredients into restaurants as well as the home.

Chef Charlie Palmer stressed that the most important trend in food is, “striving to get better ingredients.” He said over the past few years, many chefs frequently ask, “How do we get better stuff?” According to Chef Palmer and Chef Dede Wilson, the emergence of local ingredients has lead to an increase in the consumer’s education and awareness of food.

While Sonoma-Cutrer may never change their product to follow trends, the vineyard’s winemakers certainly utilize fresh ingredients and better soil, staying true to the onslaught of desire for local eats and freshness.

Clearly, they had it right since inception.

— Written by Zoee Silber

Photo credit: Palm Desert Food & Wine

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Tags : Sonoma-Cutrer, Wine, Others, Zoee Silber

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