The wine featured on this night was Demetria Winery of Santa Barbara. Truxton's Sommeliers worked seamlessly to pair food that showcased this wine like I'd never tasted before. I've traveled up the coast on several occasions and in the past hadn't been a fan of Santa Barbara Wines. After this night, I am now a fan. This night shows me that rarely is there a bad glass of wine, it is just a wine that has to be paired with the right foods and moods. With that in mind a skeptic like me can be enlightened.
First Course: Lobster, Fava Bean and Frisee Salad with Truffle Yuzu Vinaigrette served in a steep Martini Glass
This Chardonnay was buttery, smooth and reminiscent of an unoaked Varietal that gave a superb Orvieto a run for its money when pairing with seafood. Notes of honeyed pears, orange blossom and marmalade with nuances of vanilla and lemon curd. It mellowed the sharpness that shadows Frisee Salad.