A Year in a Glass: How the Seasons Shape Food, Wine & Flavor

This session invites guests on a sensory journey through four Paso Robles wines, each paired with a seasonal crostini that highlights how the time of year influences the way we experience flavor. From a herbed goat cheese and fresh berry crostini with Sauvignon Blanc, to wild mushroom with Merlot, braised beef with Mountain Zinfandel, and BBQ pulled pork with the Summit Creek Red Blend, each pairing demonstrates how seasonality, texture, aroma, and memory shape our perception of both food and wine. Guests will leave with a deeper understanding that exceptional pairing is about more than matching flavors. It is about creating memorable experiences that evolve with the seasons and inspire new ways to enjoy wine at the table.