Photo by Jackie Baisa

Kenwood Inn and Spa’s Chef Khambay has just released her inspired summer menu for the HKG Tasting Room in Glen Ellen, California.

Here are the highlights from the Food and Wine Flights, which include three Estate wines perfectly paired with a trio of culinary creations:

Tomato Bisque with Brioche Grilled Carmody and Micro Basil

~Wine Pairing ~

2010 Russian River Valley Estate Pinot Grigio

This yummy remix of an old childhood favorite melds well with the characteristics of Pinot Grigio.  The wine’s bright fruit shows off the tomato flavors and the wine’s slight barrel aging complements the brioche.   Additionally, the basil brings out the crisp acidity of this wine.

Seared Ahi Tuna with Calabrian Chili Aioli and Summer Squash

~Wine Pairing~

2009 Russian River Valley Estate Rosé of Pinot Noir

Tuna is a beautiful match on the plate with the vibrant red color of this wine — a true piece of food art. This dry style Rosé highlights the Calabrian chili spice while the fattiness of the dish keeps the wine’s tannins in check.  Slightly sweet, the Rosé pairs well with the flavors of ripe local summer squash.

Squid Ink Raviola filled with Chorizo and Halibut

~Wine Pairing~

2009 Russian River Valley Estate Bridge Selection Pinot Noir

A silky wine with soft tannins, this vineyard-designate Pinot Noir is a perfect balance with the richness and texture of the dish. The mélange of chorizo spices on the palate expresses the subtle flavors of cocoa, dried herbs and cherry in the wine.  The wonderful aromas and colors of the dish are reminiscent of a relaxing summer meal in the Mediterranean.

Hop Kiln Winery winemaker Chuck Mansfield spoke with Healdsburg Patch’s Monique Soltani about the next generation of winemakers. Check out what he has to say and get a peek at this gorgeous 100 year old historic winery on famed Westside Road in the scenic Russian River Valley.

WineCountry.com, an essential guide to what’s hot and happening in West Coast wine regions, highlighted the new food and wine pairing at the HKG Tasting Room in Glen Ellen, California recently.

“The HKG Tasting Room in the charming town of Glen Ellen in Sonoma is now offering special wine and food pairings created by chefs of the award-winning Kenwood Inn and Spa. Executive Chef Andrea Di Loreto and Pastry Chef Khambay Khamsyvoravong will match the wines from Hop Kiln Winery’s Russian River Valley estate HKG varietals with a seasonal array of food friendly tastes. In addition, visitors can purchase desserts to-go from the tasting room’s retail case, including individual pastries and sweet and savory pies.”

Check out a sample menu of a Spring Food and Wine Flight
Three HKG Estate wines perfectly paired with a trio of culinary creations.

Crab and Curry Mustard Creme Fraiche Cannoli
Wine Pairing: 2009 Russian River Valley Estate Chardonnay

Duck Confit on Crispy Polenta with Rose Petal Raspberry Preserve
Wine Pairing:2009 Russian River Valley Estate Pinot Noir

Bacon Gelato with Balsamic Reduction and Black Sea Salt
Wine Pairing: 2009 Russian River Valley Estate Rosé of Pinot Noir

Hop Kiln winemaker Chuck Mansfield was featured in Wine Enthusiast’s May 2011 issue in their article on “Wines Changing Face: How does an increasingly diverse U.S. population impact the wine industry?”

As a leader in the Millennial segment, which the magazine calls, “Perhaps the most influential emerging demographic in wine culture,” next to the growing Hispanic, African-American and Asian populations, the 26-year old Chuck finds that what sets his generation apart is “their universe of information.”

“While my parents may reach out to a couple of trusted friends for recommendations, people my age are more likely to get this ‘word’ from Internet review sources like yelp.com,” he continues.

The Millennial Generation, also called Generation Y, describes the current under-30 demographic born between the late 1970’s and early 2000’s, 80 million of whom will be reaching wine drinking age in the next 10 years, according to the magazine.

Millennials are marked, as Chuck notes, by their high comfort level with digital technology, communications and the media. To wit, the magazine points out that “67% of Millennials get wine information online, compared to 48% of Boomers.

A sense of experimentation in seeking out new varietals and a desire to connect with producers who embody their ideals is also what Chuck’s generation is known for, rather than just seeking out a good value. “When growers and winemakers are truly dedicated to sustainable, organic and biodynamic principals, embracing them as a philosophy as opposed to a marketing campaign, it creates a powerful bond with like-minded Millennials,” he says.

Click here to read the entire article.