Herzog Wine Cellars has a fascinating history. The Herzog family started making wine a century ago in Slovakia for Emperor Franz-Josef. The emperor loved the wine so much that he made Philip Herzog a Baron. The Herzog family came to the USA in 1948.
I took a self-guided tour of the facility. Everything is there; the barrels, bottling machines, and the lab. There is something about a wine making lab that just gives me the giggles.
The wine tasting room is quite spacious and Laurie poured the following wines today:
Limited Pinot Noir, San Luis Obispo County - would go very well with grilled fish or chicken.
Cabermet Sauvignon, ALexander Valley - black cherry and earthy flavors make it a great pair with steak and red sauce pasta dishes.
A blend, Cabernet Sauvignon 62%, Zinfandel 28%, and Syrah 10% - has a jammy fruit flavor from the Cab and a smokey spice flavor from the Syrah. Bar-b-que something and enjoy!
Late Harvest Zinfandel, Lodi - a dessert wine best served chilled. Strawberry and cherry flavor pairs very well with chocolate cake.
The winery also has a restaurant called Tierra Sur, very intimate setting, maximum occupancy is 35. The decor is simple and warm; browns and golds, nice heavy drapes. I had the salmon with the Chardonnay from Russian River Valley, and the flour less chocolate cake with the Late Harvest Zinfandel. Megan, my table server and the rest of the wait staff were very friendly and the service was excellent. The food was fabulous!
On Monday nights the winery offers a wine and food pairing event at 6:00p.m., They just added a Cigar Dinner & Club Launch; a 3-course meal paired with Herzog wines, desserts, then whiskey and cigars immediately following on their Terrace.
I thoroughly enjoyed my time at the Herzog Winery today and I want to thank Laurie, Megan, and the wait staff at Herzog for making my visit memorable!
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