I was invited to an outdoor dinner party this weekend in the Livermore Wine Country. Guests sat on the outdoor patio with a view overlooking the entire valley and lights twinkling from below. An intimate group of Northern California food and wine writers gathered to talk shop and to network. We dined on skirt steak barbeque, a cantaloupe feta-mint salad, and a wonderful baked pasta dish stuffed in organic vegetables layered in smoked mozzarella cheese. I was asked to make dessert. After learning that we would be tasting red wines, I made a platter of hand rolled truffles that included a white chocolate-wasabi to stand alone, a dark chocolate-red chili pepper truffle rolled in 90% pure cocoa, and another pure chocolate truffle whose inside was encased in lavender honey.

The evening was deliciously paired with several valley red wines. One of them was the Boaventura ‘08 Black Label Cabernet Sauvignon. I had only heard about this Cab’ created by Boaventura Winemaker/Owner, Brett Caires. It was a luscious example of local estate fruit, handcrafted with originality, integrity and complexity beyond words. Wow! Rolling crushed blackberries in velvet mouth-feel, rich earthy tannins, great structure, elegant long legs wrapped around a long French kiss. I was as close to heaven as you could get for the entire evening with this one incredible wine.

The next day, I visited Boaventure‘s winery and wedding facilities. Livermore’s reputation as the premier location for town and country wedding in the Bay Area is well deserved. The large, well-honed, rustic red barn at Boaventure‘s winery sits center stage with a well-kept grassy knoll in the backdrop awaiting your special event. A patio for barbeque and dance is also available for guests.

After a walk around the winery property, I headed for the tasting room and purchased yet another gorgeous Boaventura wine, the ‘08 Boaventure de Caires. This blended white wine is the quintessential summer food wine that only a chef turned winemaker could have created after studying the flavor profiles of pairing foods like the fruit marinades of the South Seas, the fiery Curries from India, and foods aged in South Western Dry Mixed Chili Rubs. The unique blend of 80% alvarino, 18% sauvignon blanc, and 2% orange Muscat is what creates the crazy effervescent snap at the end of your sip and supports the little ribbon of orange Muscat that wafts through the glass. Thanks to this unique orange ribbon that rolls over the tongue in a long lasting finish, Brett and Monique Caires have earned 98 Points from Wine and Country Living for Outstanding Winemaking in Livermore Valley. Boaventure de Caires Winery is open to the public the first weekend of every month or by appointment, Noon to 4PM. Until the next column, “eat art, drink imagination!”

Wild Pacific Salmon Pastrami

Serves 4

4-6-ounce wild salmon filet
1-teaspoon each: chopped cilantro, allspice, black pepper
1-teaspoon each: minced garlic, chopped fresh ginger, kosher salt
2-tablespoons brown sugar

In a bowl add all ingredients and blend well. Set filets down skin side down on a platter and using all rub, apply to salmon sides and tops only. Place platter in refrigerator for 15-minutes while preparing a clean hot grill with lid. Place salmon skin side down on grill and cover; cook for 10-minutes or until opaque. Remove and serve.

Hear Judith’s web cast with recipe, photos, and more at www.chefjudithhenderson.com.