LOWER LAKE — At the annual Six Sigma Ranch and Winery release party, held on June 2, Chef Tyler Stone from Bravo”s Top Chef prepared hors d”oeuvres that were paired with Six Sigma”s award winning wines.
The sold-out release party was held in the estate cave and spanned across the Six Sigma crush pad. Mingling among barrels and steel tanks, wine club members were treated to four new releases along with a barrel sample from winemaker Matt Hughes of the inaugural vintage of the Six Sigma 2010 Syrah.
As an added bonus, Stone created professional recipe cards for each food and wine pairing for the guests to take home with them.
Stone used liquid nitrogen to turn the 2010 Late Harvest Sauvignon Blanc into ice cream that was served over fresh fruit.
Proprietor Else Ahlmann commented, “This is the best event that we have held at Six Sigma Winery. The food, wine, guests and weather were all spectacular.”
Kaj Ahlmann added, “As the guests left, all of their comments were very positive. I was excited to have Cynthia Hurley, who owns Hurley”s Restaurant in Yountville, and Jimmy Consos from Mezes in San Francisco, who had so many nice things to say about the event and our wines.”
Jacquelyn St. Martin, hospitality manager, added that there are still recipe cards left. Interested people can come by the tasting room to pick them up and register for the “Third Annual Cowboy Cook-?off” which will be held July 7.
