¼ cup Tres Osos Robust Organic EVOO (sold in our tasting room)
½ fig jam (find in most cheese departments)
Wine Note from Estate Chef Brian Overhauser
It is hard to explain in words the unbelievable contrast that this pairing creates but one word does come to mind……... compelling! The richness of the goat cheese takes on a bit of a cheesecake like consistency while our Estate Petite Syrah powers its way past the front of your palate and provides a total cleansing and allows you that first bit experience over and over.
Start by cutting your goat cheese into ¼ inch think disks with a wire cheese cutter. Place on a small baking sheet lined with parchment paper. Cut 12 rounds being carful to maintain the round shape of the disks. Place them on the sheet pan and cover and freeze.
To prepare the mint and parsley pesto:
Combine the mint, parsley, pine nuts, sugar, salt and 1/8 cup of EVOO into a blender or food processer. Puree until completely incorporated like a traditional pesto.