By Kat Thomas, Editor in Chief, Edible Skinny
We finished off our second night of tasting of wine tasting
in Paso at the Allegretto Vineyard Resort by Ayres.
Tucked into the beautiful hills of the Paso Robles Wine
Country, on 20 acres of vineyards and olive and fruit trees, this
European-style retreat is the first of its kind by the Ayres family, who has
run a thriving Ayres Hotel chain throughout Southern California since
1904.
The property is a world unto itself with 171 guest rooms and
suites, a wine bar featuring the resort's own private wine label among many others,
full-service spa, pool, manicured gardens, walking paths, medieval-style Abbey,
hundreds of antiques, 12,000-square-foot courtyard. The space, a passion project of world
traveler Doug Ayres, includes inspired vignettes of art that emphasize the world
of sacred geometry. Antiques and
artifacts from across the globe and the ages, including a five-foot stone
polished to a beautiful sheen after tumbling in a river in India for 5,000
years; a towering Siddhartha statue from India; and a massive cross-section
from a Sequoia tree whose rings date back to before the building of the Great
Wall of China and the birth of Christ.
Allegretto was named for the Italian musical command, which
is an indication to play quickly and with joy.
And it is with this happiness that we sampled four Allegretto Estate
Wines. One of my favorites was the
Tannat, Bella Collina Vineyard, 2013 (since this is one of my personal favorite
varietals). With a nose of cinnamon and
anise, and a palate of cherries and earth this wine makes you feel like your
drinking terra firma. Another wine we
cherished was their Zinfandel, Loma Linda Vineyard 2013. A “waltzing wine” it flaunts its palate turns
of White Peppers, Blackberries, and Blueberries
We continued the gastronomic festivities at Allegretto’s
restaurant: Cello Ristorante & Bar, a culinary getaway that “celebrates the
Allegretto culture of joy, discovery and the good life.” A farm to fork dining adventure that focuses
on Northern Italian cuisine. We started
our meal out with some fantastic cocktails.
I dabbled in a Gold Fashioned, a modern day take on the Old Fashioned
composed of Eagle Rare Bourbon, Benedictine Liqueur, Angostura Bitters, Lemon
Essence, and actual Gold. Kelly had the
Paso R&R concocted of Re:Find Cucumber Vodka, Rhubarb Simple, Lime Juice,
Rose Bitters, and Champagne. The poet
remarked, “It tastes like an acceptance letter to Harvard.”
We then perused the menu for some items from Executive Chef
Eric Olson to nosh on while we were biding our time for the sun to set. Between bits of a Burrata Martini, with all
the classic highlights of heirloom tomatoes, Burrata, and Balsamic Vinegar and
a Butter Leaf Lettuce Salad with Thyme Seared Day Boat Scallops, Morro Bay
Avocado, Mango, Pickled Sushi Ginger, topped with a Creamy Eberle Chardonnay
Reduction Dressing. Trés Yummm, with 3
Ms!
After a sunset stroll of the grounds we returned to Cello
our main meals. I delighted in my
Foraged Mushroom including Eggplant, Shallots, Leeks, Garlic, Italian Parsley,
Shaved Truffle Cheese, and a contrasting Winter Salad topping it all off. It was like eating the coziness of a winter
sweater. Our dining companion dived
into the Crab Spaghetti which included Snow Crab Claws, Sliced Jalapenos, and
Minced Scallions, Lemon, Allegretto Viognier Butter.
Allegretto was the Pièce de résistance on a trip that
allowed us to explore the expansive evolution of this burgeoning wine
region. Paso has now become a wine space
that people are taking note of, in 2016 Paso Robles named Best Wine Region in
the West by Sunset Magazine.
So if you’re looking for an escapes only four hours away
from Los Angeles (or San Francisco), hop in that car and start heading towards
your getaway.
