Chef elevates Cabernet Sauvignon with food pairing approach.
A steak and a Napa Valley Cab—this iconic combo has earned the valley pride of place on wine lists the world over, but Britny Maureze, Executive Chef at Sequoia Grove Winery, aims to delight guests’ palates with atypical pairings venturing well beyond beef. For the flagship A Taste for Cabernet wine and food experience, she champions not only duck and pork as suitable companions for the Rutherford winery’s Cabernets but also fish and even vegetarian offerings. To drive the point home, she usually includes no beef at all.
Since arriving at Sequoia Grove Winery in 2018, Maureze . . .