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Opportunity Awaits at WOPN 

Friday & Saturday, March 6 & 7

For the first time since its inception in 2001, the World of Pinot Noir (WOPN) event still has tickets available for seminars and tastings two months ahead. The event is as spectacular as ever but with the current state of the economy, slow sales are understandable. Nevertheless, this is an excellent opportunity to get seats at a table where you’ll taste the finest Pinot Noirs from around the world. While we love tasting French Burgundies, WOPN has captured the attention of wine lovers worldwide who travel here to taste our renowned Pinot Noirs, from Monterey to Santa Ynez.
 
Among my favorite seminars is the “Iron Sommelier Challenge” where wine experts invite you to taste eight outstanding wines paired with four comparable dishes. The personable William Sherer, Master Sommelier at Aureole, in the Mandalay Bay Resort in Las Vegas, moderates a panel of sommeliers and wine experts from San Francisco, Santa Barbara and Los Angeles.
 
Chef Evan Treadwell of Lido at Dolphin Bay Resort & Spa, 2008 winner of the Central Coast Magazine Ultimate Chef Challenge (I was among the six judges), will prepare four gourmet dishes to complement the wines. The experts will discuss their favorite pairings and then invite guests to agree, or argue with them if you dare. Should your argument be compelling enough to win them over you’ll win a magnum of wine autographed by the winemaker. A multi-course lunch prepared by chef Evan and team will follow. This tasting and luncheon will be held at Lido at Dolphin Bay Resort on Saturday, March 7, from 10 a.m. to 3 p.m. at $165 per person.
 
Among the other seminars still available are: “the Pinot primer, discover Austrian Pinot Noir, and organic, biodynamic, sustainable—what’s the difference?” and the exceptional tasting and luncheon with Domaine Henri Gouges of Burgundy at Marisol at the Cliff’s Resort on Sunday. Go to  HYPERLINK "http://www.wopn.com" www.wopn.com to find which seminars are open for reservations and tickets.

You can reach New Times’ Cuisine columnist at khardesty@newtimesslo.com

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