Final Words on Plumpjack

A boisterous crowd from all over the east coast gathered for both nights of our Plumpjack Weekend spectacular Hosted by Winemaker Tony Biagi. 

The weekend started with a casual evening at Buffalo's Eatery. My favorite pairing was a cheerwine barbeque glazed pork tenderloin with a vidalia onion pirlau, tomato confit and early spring peas served with the ’06 Cade Howell Mountain Cabernet. After dinner we retired to the firepits for a blind tasting game and some smores.  

Saturday we really hit our stride with Chris Hastings of Hot and Hot Fish Club in Birmingham, AL behind the wheel. His "Woodland" Alabama cuisine paired beautifully with the inspired wines of Plumpjack. The reds for the event were opened four hours prior to the event and were well worth the wait. The estate cabernet was humming by the time it hit the first glass. Syrah has always been one of my favorite grapes and Plumpjack's was no exception, it was smokey, meaty and delicious. Chef Hastings' passion for food translates beautifully to a plate. The spring onion spoon bread served with the roasted duck brought me back to Birmingham and the amazing meal that I enjoyed at Hot and Hot Fish Club.