Salt satiation


I don’t think there is a better combo than a flight of unexplored vino (in this case Howling Bluff Estate Winery), refined charcuterie, a cellar and a charismatic crowd. Thanks to Salt Tasting Room‘s cellar event “Unveiling a New Naramata Classic”, I was treated to the fairly young winery’s Sauvignon Blanc and Pinot Noir vintages alongside Salt’s artisanal cheese and cured meat offerings. Some pairings enhanced, some competed and some were just right. My top picks were toasted Marcona almonds, Piave cheese and smoked pork tenderloin.

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