Soter Wine Pairing Dinner at Spencer’s

Soter Vineyards is famous for its Pinot Noir wines.  Spencer’s is known for its steak and chops.  And when the two team up for a wine-pairing dinner, the result is a delicious evening.

Soter Vineyards wine.
The four wines we tasted throughout the evening.

A few weeks ago Spencer’s for Steak and Chops hosted a wine pairing dinner featuring Soter Vineyards.  The Director of Winemaking, James Cahill, was in attendance to tell us about the sustainable winemaking practices, help us with tasting notes and answer any questions.  The four-course dinner featured several wines from the Oregon winery, all perfectly paired with summer dishes created by Chef James Plant of Spencer’s.

Kushi oysters and Soter Vineyards Brut Rose.
Oysters and Brut Rose.

We started with Kushi Oysters paired with Soter Estate Brute Rose (2005).  I was shocked that rose was paired with oysters, but Francis Fecteau, owner of Libation, LLC (who helped put the dinner together) explained that any acidic wine compliments any acidic dish.  Indeed, the pairing was excellent.

Utah red trout with Soter Vineyards Chardonnay.
Trout and Chardonnay.

Next we had Utah Red Trout with Polenta and Swiss Chard paired with Soter North Valley Chardonnay (2011).  The Chardonnay was one of the best Chardonnays I’ve ever had; we couldn’t stop talking about how much we enjoyed it.  This pairing was more traditional, and therefore more familiar, but a good classic.

Seared duck and lentils with Soter Vineyard Pinot Noir.
Duck and Pinot Noir.

The third course headed into darker territory with Seared Duck and Lentils paired with Soter North Valley Pinot Noir (2010).  The famous Pinot Noir made its debut here, bringing out the sweetness of the duck.  This tends to be another classic pairing, but with good reason; it was delicious.

Olive-crusted lamb and Soter Vineyards Pinot Noir.
Lamb and Pinot Noir.

Finally we ended with Olive-crusted Lamb with grilled Fennel and Soter Mineral Springs Ranch Pinot Noir (2010).  As a huge lamb fan, this was my favorite course of the evening.  The olive crust gave the lamb an interesting texture, almost a slight crunch to its edges, with an enhanced saltiness.

For my first time at Spencer’s, I was pleasantly surprised with the atmosphere, service and food.  The event was held in a small, semi-private room on two communal tables, allowing us to get to know our fellow dinners.  Overall it was a wonderful evening.

Disclaimer :: I was treated to this event as a guest of Libation, LLC. As always, all opinions are my own.

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