For our fall Wine on the Rock event, our executive chef worked with Butcher & Baker, in Pt Gamble, WA. He commissioned a highly regional and seasonal specialty sausage from the Loire Valley for pairing with Melon de Bourgogne - which originates in the Loire Valley! The sausage was made using our Melon de Bourgogne. The speciality Salami was also supplied by Butcher & Baker.
Butcher & Baker also supplied a Italian Genoa Salami cured with red wine. It paired quite well with our mid-body Syrah.
* Rocky Ridge Ranch (Spokane) Berkshire pork shoulder, Perennial Vintners Melon de Bourgogne, shallots, chervil, salt, pepper