Trout Gulch Vineyards
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  ~ 2017 Events ~
Salmon Tartar on Fennel Seed Flatbread lovingly prepared by Team Trout Gulch last year to pair with my la belle petite poulette, Cabrillo College Culinary Arts students Luis Gregor & Brendon Luu for the Dare-to-Pair  featuring Surf City Vintners
​Highlights of the 2014 Dare to Pair are pictured here. The Trout Gulch Culinary Arts Team of Chefs Adam Verar and Alex Guzman prepared rare-grilled duck breast (magret) thinly sliced atop a deep-fried risotto cake - garnished with a green apple & cranberry relish to compliment my  Pinot Noir. The proud chefs are featured at left and the esteemed panel of professional judges are seen below as they discuss and evaluate Adam's and Alex's creation. 
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Trout Gulch Vineyards 
Wednesday, 14 January 2015 by Josie Cowden Food & Drink - Wine Reviews 


Scanning the shelves of Deluxe Foods of Aptos, which carries an impressive selection of local and imported wines, I picked up a bottle of Trout Gulch Vineyards Chardonnay 2012, described as “a local favorite” by the busy market.
With forward aromas of citrus fruit and tropical notes of pineapple, this popular wine sells for $17.99, so the price is right. Hints of lemon zest and rose petals give the 2012 Chardonnay a beautiful nose, followed by rich flavors of green apple and bright lemon.
“Wines of depth and character come from grapes with the same pedigree,” says Trout Gulch’s Gerry Turgeon, who gives each of his wines a French title—le pecherie (the fishing pond) for this Chardonnay. Turgeon suggests pairing it with Dungeness crab—in season right now—as well as salmon, trout, sea bass, scallops and shellfish such as cockles and clams, and pasta.
Trout Gulch wines have been made at Barry Jackson’s Equinox Winery at 427 Swift St. since 2006, and that’s where you’ll find Turgeon pouring for the Passport event on Jan. 17.
Trout Gulch Vineyards, 427 Swift St., Santa Cruz, 471-2705. www.troutgulchvineyards.com. Open for Passport Day and for special events.

Poster Artist Maia Negre