s
s
Sections
Search
We don't just cover the North Bay. We live here.
Did You Know? In the first 10 days of the North Bay fire, nearly 1.5 million people used their mobile devices to visit our sites.
Already a subscriber?
iPhone
Wow! You read a lot!
Reading enhances confidence, empathy, decision-making, and overall life satisfaction. Keep it up! Subscribe.
Already a subscriber?
iPhone
Oops, you're out of free articles.
Until next month, you can always look over someone's shoulder at the coffee shop.
Already a subscriber?
iPhone
We don't just cover the North Bay. We live here.
Did You Know? In the first 10 days of the North Bay fire, we posted 390 stories about the fire. And they were shared nearly 137,000 times.
Already a subscriber?
iPhone
Supporting the community that supports us.
Obviously you value quality local journalism. Thank you.
Already a subscriber?
iPhone
Oops, you're out of free articles.
We miss you already! (Subscriptions start at just 99 cents.)
Already a subscriber?
iPhone

Stacked atop a pile of mashed potatoes and invaded with chopped grilled and steamed vegetables, each forkful of my delicious dish begged for a sweet backing of the perfect acidity in the Keller Pinot. The wine seemingly dismantled the shreds of duck down into culinary brilliance and, just for a moment, I thought I was back in Europe.

The wine is tannic, it?s structured and layered and all the while each tasty bite skips its southerly migration and heads straight to my belly. No question ? the food here is delicious, the service impeccable and Marco and Fabio are two of the nicest gentlemen in town. It?s another restaurant that?s open for lunch.

For my fourth and final stop, I bring the Clary Ranch to Tony?s Central Market. In its lovely ambience, I?m greeted warmly at the door. Soft jazz echoes from distant corners somewhere above. The mood is peaceful, the patrons lively and the fire light dances from the open kitchen out in to the restaurant.

This is another destination that has cooked great food each time I have visited. Tony and I sit for a minute as I open my last wine to review, the Clary Ranch pinot, and discuss which of his dishes would pair best with this big dark pinot staring at us on the counter. Tony tastes the wine and suggests that there is evidence of syrah in his glass, which is exactly what Paul Clary had just told me that morning. This wine is deep. It?s dark and powerful, yet it?s not hot and we determine it should pair just perfectly with Tony?s lamb shank.

My meal comes and I?m enlightened. I immediately indulge and chase my first mouthful with a big sip of wine. The dark cherry fruit seems to draw the sweetness right out of the lamb. The tannins balance wonderfully against the rich oil in the wine-based sauce, its depth standing right back up against the garlic, lemon zest, parsley, and spicy black pepper.

Here, I ask myself, ?Why not?? After all, Wine Spectator did rate this little gem one of the top pinot noirs in the state of California. The dish is, overall, lovely.

Pleasantly fed, my eyes wander at the tall ceilings and revel on how much my little town has changed. It is so nice to have such delicious food at so many places in this eclectic little piece of California history. It is even more amazing that surrounding us are some of the highest quality wines made in the world. What else can we ask for? Folks, get out here and support Petaluma. We could not be more fortunate then to have been blessed with a world full of such culinary delights.

(Jason Jenkins is the owner of Vine and Barrel, a wine shop at 143 Kentucky St. He offers a Wednesday night wine education class once a month. Each month he offers wine tastings on Saturdays with 15-plus wineries. He can be contacted at 765-1112 or at jason@vineandbarrel.com)

Show Comment