St. Francis Winery Food & Wine Pairing

I have to say, we did a pretty excellent job of making the most of our time in Sonoma. Our first winery was out-this-world good in every facet, our second had some of the best views I’ve ever seen, and the third provided us with the meal of a lifetime. St. Francis Winery in Santa Rosa was voted the #1 restaurant by Open Table in 2013 and 2015. With credentials like that, we knew we had to check it out. It was our main “splurge” meal of the trip, but really isn’t so bad at $68 per person for a five-course meal with generous wine pairings.
We were instructed to arrive a bit early for our 1 p.m. reservation, which we did gladly in order to take in the winery’s lovely grounds. St. Francis of Assisi presides over the property, of course.
While the views weren’t as vast as those at Paradise Ridge, St. Francis is situated at the foot of the Sonoma Mountains, which makes for some pretty majestic scenery. We also loved all of the colorful gardens lining the outdoor tasting area.
When we arrived, we were poured a hefty taste of Chardonnay while we waited for our meal to begin. It was crisp and fruity with a slightly creamy finish, like many of the Chardonnays I found myself loving in Sonoma. In fact, I think I prefer them over Napa Chardonnays which tend to be far too buttery for my taste.
Soon, it was time for our tasting experience to begin. We were seated at a communal table with nine other food and wine lovers. I’m typically not a fan of shared seating (I’m the worst with small talk), but in this circumstance it felt right. We all went around the table and disclosed where we were from and if we were celebrating anything, and then chatted with each other between dishes like old friends. Nothing brings strangers together quite like a good, tipsy meal.
As soon as our first dish was placed in front of us, I knew we were going to have a great experience. We started off with this colorful plate featuring a pan-seared day boat scallop with risotto verde, crispy sunchokes and a lemon puree. This was paired with a crisp 2014 Sauvignon Blanc with a lot of earthy notes and citrus flavors, which simply elevated the dish to another level. This pairing reminded me of a picnic, right down the smell of fresh-cut grass, in the best way possible.
Our second dish was a beautiful cucumber gazpacho with cucumber mint granita, almonds and micro cilantro that I was so excited to eat, I forgot to photograph it. The dish, paired perfectly with a 2014 Viognier from the Wild Oak Vineyard, was bright and explosively fresh, like the arrival of Spring in a bowl. While many pairings bring out different flavors in both the wine and the food, this combination functioned to meld the elements of the wine and the soup together in perfect harmony. It was one of my favorite pairings of the meal, second only to the next dish.
Our third pairing was, in my opinion, the most creative – a “ham and cheese” sandwich with speck, fonduta, toasted brioche, black truffle and pickled vegetables paired with a 2012 Lagomarsino Vineyard Cabernet Sauvignon.
Pickled vegetables and cab together sounded downright crazy to me, but each bite seemed to expose a new flavor to my taste buds when sipped alongside the rich and luscious wine. It didn’t hurt that the wine from this pairing was my favorite that we tasted (although I wouldn’t kick any of them off of my wine rack).
You might be thinking that the portion sizes left a little bit to be desired, and indeed they were on the smaller side. But as we stared down at our next plate, a comforting plate of braised beef short ribs with chestnut spätzle, Brussels sprouts, pickled pearl onions and bacon-chestnut marmalade, my stomach was already sending out “getting full” signals. In reality, I think larger portions would be a disservice to this experience, the aim of which is to meticulously explore all of the textures and tastes in each pairing.
This dish was classically paired with the 2013 Anthem Meritage. Nothing unexpected here: rich, tender beef and a bold, full-bodied red wine will work together every time. The chestnut spatzle added a bit of flair to the otherwise straight-forward short ribs. Each bite, each sip was delicious.
Then it was time for dessert, a mocha pot de créme with chantilly cream and topped with a zeppole, paired with a 2013 Banti Vineyard Zinfandel.
I am not a big fan of coffee-flavored desserts so the pot de créme wasn’t my favorite, but the zeppole was warm and soft and wonderful and the zinfandel itself could have served as a dessert for me.
I finished this meal just as happily as I began it. Service was excellent, meticulous without being stuffy. We applauded the sous chef, who came out at the end to discuss the pairings and answer questions, yet another personal touch to a thoughtful and intimate dining experience.
If you’re in Sonoma, I highly recommend taking your appetite to St. Francis Winery. There is no better way to do a wine tasting than having it paired with some of the highest rated in food in the nation. Reservations are available on Open Table, though I highly recommend booking as far in advance as possible.
If you’re not so hungry, St. Francis Winery also offers regular wine tastings, smaller food and wine pairings with cheese and charcuterie and plenty of beautiful, free scenery.