{"id":16458,"date":"2022-06-02T04:17:38","date_gmt":"2022-06-02T08:17:38","guid":{"rendered":"https:\/\/wine365.com\/?p=16458"},"modified":"2022-12-01T10:16:57","modified_gmt":"2022-12-01T15:16:57","slug":"wine-pairing-chef-britny-sequoia-grove","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/wine-pairing-chef-britny-sequoia-grove\/","title":{"rendered":"Wine Pairing Tips and Inspiration, Straight from a Winery Chef"},"content":{"rendered":"

Chef Britny Maureze<\/strong> and Sequoia Grove<\/a> go together like a fine wine and food pairing. For the last four years, Britny has been building their Napa Valley tasting room experiences from the raw ingredients to the final flourish. She is the creative mind behind all the unconventional and mouth-watering wine pairings that enhance Sequoia Grove wines.<\/p>\n

Here\u2019s what Britny has to say on why food and wine are a match made in heaven<\/a>, and how to extract the best out of each sitting.<\/b><\/p>\n

When did your love for cooking start?<\/h3>\n

I have enjoyed cooking since junior high. Back then, I learned some recipes in home economics and had fun cooking for my family. <\/span><\/p>\n

\"Chef
Chef Britny Maureze of Sequoia Grove Winery<\/figcaption><\/figure>\n

In all honesty, for most of my adolescence, I never really thought about being a chef. It was a pre-celebrity chef era when cooking wasn\u2019t considered as \u2018cool\u2019. Then I discovered the Food Network while I was in college and got enraptured in the foodie culture. What started as a hobby soon developed into a passion.\u00a0<\/span><\/p>\n

When did your hobby turn into a career?<\/h3>\n

As I loved cooking at home, I wanted to see if I would love doing it professionally. I started working in an assisted living facility. We cooked breakfast, lunch, and dinner every day for 70 residents. Even though it was a grind, I really loved it. That\u2019s what made me go: \u201cAll right, I\u2019m committing to this.\u201d I came out to California and went to the Culinary Institute of America in St. Helena. As St. Helena is the heart of wine country, wine was a natural segway. When I graduated from the Culinary Institute in 2010, I started working as a winery chef at the famous Chateau Montelena in Calistoga and also gained experience at St. Sup\u00e9ry in Rutherford.<\/span>\u00a0<\/span><\/p>\n

You\u2019ve been with Sequoia Grove Winery for four years. What do you like about the food and wine pairing program?<\/h3>\n

I get to really make each experience my own, and change it when and how I want to. For me, working with wine adds an extra challenge and makes cooking more cerebral, where it\u2019s not just about the food, but also about the connection. I\u2019m not here to just make good food. I\u2019m here to make a great pairing experience.<\/strong> Sequoia Grove believes in using food to educate people about wine, and I love this philosophy.<\/span><\/p>\n

How do you create your pairings?<\/h3>\n

It all begins with the wine. I like to start with smelling and tasting the wine. From there, I\u2019ll jot down ideas and figure out what ingredients, textures, and flavor profiles could enhance the beautiful balance of the wine. After the concept, it\u2019s about trial and error with cooking and then tweaking the recipe and honing the flavors.<\/span>\u00a0<\/span><\/p>\n

Since you\u2019ve started, you\u2019ve helped the winery to push the boundaries when it comes to conventional wine pairing. What inspires your unique combinations?<\/h3>\n

I don\u2019t want to do the obvious. Our visitors are here for something unique. So why show them something that they\u2019ve seen time and time again? I like to utilize unconventional or surprising ingredients and approaches to show people that they have a much wider range of options than your classic steak and Cabernet Sauvignon. That\u2019s why I do a lot of vegetarian and seafood pairings<\/strong>. It\u2019s just a matter of applying your ingredients in such a way to kind of build them up to meet the complexity and the intensity of a Cabernet.<\/span>\u00a0<\/span><\/p>\n

\"Fresh
Fresh ingredients in Chef Britny’s kitchen<\/figcaption><\/figure>\n

What has been a favorite Sequoia Grove wine pairing of yours to date?<\/h3>\n

One that stood out for a lot of us was a ramen dish with salmon. In general, ramen is an unusual dish to pair with Cabernet \u2013 especially a seafood-driven ramen dish. It might have seemed strange, but it was a powerful pairing that our visitors loved! A dish from our winter menu included my\u00a0<\/span>Mexican Mole<\/span><\/a> \u2013 a grilled swordfish dish. People are always blown away by pairing seafood with red wine.<\/strong><\/span><\/p>\n

Can you share three quick tips on how to pair food and wine when cooking at home?<\/h3>\n
    \n
  1. Fat can really work wonders<\/span>\u00a0within a pairing. If a Cabernet Sauvignon is very tannic, fat can alleviate that mouth-watering puckering feeling. It softens everything by forming a coating on your palate. It also softens acid in white or sparkling wines.<\/span><\/li>\n
  2. Don\u2019t be afraid of salt!<\/span>\u00a0I think a lot of home cooks under season. If you really make your food pop, that\u2019s going to make the wine pop too.<\/span><\/li>\n
  3. Acid (think lemon and vinegar) added to a dish brightens<\/span>\u00a0the wine to tame tannins and create more excitement in the combination.<\/span>
    <\/span><\/li>\n<\/ol>\n

    How do you make your kitchen more sustainable?<\/h3>\n

    I always try to source as locally as possible within the Bay Area and change the menus based on what is seasonally available. We also recently started a composting program, which has been fun. We have always been very cognizant. I don\u2019t like to throw a lot away, and we try to utilize products however we can, to the greatest extent that we can, and then we compost what we can\u2019t utilize.\u00a0<\/span><\/p>\n

    \"Try
    Try an unconventional wine pairing, like Cabernet Sauvignon with something other than steak…you may be pleasantly surprised!<\/figcaption><\/figure>\n

    What are the three things you love most about Sequoia Grove?<\/h3>\n

    I think part of it is definitely\u00a0<\/span>the setting<\/span>. It\u2019s beautiful here! I\u2019m surrounded by these magnificent and ancient Sequoia trees. It\u2019s very peaceful. Then, of course,\u00a0<\/span>the wines<\/span>\u00a0are really great. Sequoia Grove has a wide variety of wines available, meaning there\u2019s something for everyone. That also goes for the food. I always try to go and see what other wineries are doing with their pairings and while they\u2019re all great, I think we\u2019re definitely doing something different here. We\u2019re offering something a little bit more educational and we\u2019re showing the flavors of Cabernet in unexpected ways. I believe it keeps people interested in coming back to see what we\u2019ll be creating next.<\/span>\u00a0<\/span><\/p>\n

    \n

    If you\u2019d like to find out for yourself how delicious Chef Britny’s food really is, reserve your seat at Sequoia Grove Winery’s award-winning <\/span>A Taste for Cabernet<\/span><\/a>\u00a0experience. This tasting explores the versatility of Cabernet Sauvignon by pairing four small dishes with four Sequoia Grove vintages. <\/span><\/p>\n

    Bon app\u00e9tit!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Chef Britny Maureze and Sequoia Grove go together like a fine wine and food pairing. For the last four years, Britny has been building their Napa Valley tasting room experiences from the raw ingredients to the final flourish. She is the creative mind behind all the unconventional and mouth-watering wine pairings that enhance Sequoia Grove<\/p>\n","protected":false},"author":4,"featured_media":16464,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[40,349,141,180],"class_list":{"0":"post-16458","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-cabernet-sauvignon","10":"tag-californian-wine","11":"tag-napa-valley","12":"tag-wine-and-food-pairings"},"yoast_head":"\nWine Pairing Tips and Inspiration, Straight from a Winery Chef - Wine 365<\/title>\n<meta name=\"description\" content=\"Chef Britny Maureze is the creative mind behind every unconventional, mouth-watering food and wine pairing that enhances Sequoia Grove wines.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wine Pairing Tips and Inspiration, Straight from a Winery Chef - 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