Tom Gore and his wife Erin own a micro-farm in Healdsburg, California, which he works on when not tending vines for the family business. They keep honey bees, chickens, olive trees and over 60 fruits and vegetables, including 15 varieties of tomatoes. Tom and long-time friend Chef Tiffany Smejkal created a set of seasonally inspired menus to complement the Tom Gore Vineyards wines. Here are the spring selections along with our reviews of the wines:
Spring Parchment Baked Salmon with Fennel Yogurt Sauce
Cabernet Sauvignon and Green Garlic Marinated Lamb Chops with Mint Chimichurri
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