Winemaker Joe Hurliman

Next up was the 2004 CHARDONNAY, mostly from the Russian River, and barrel fermented. Ten percent of the blend was from Gainey Winery in Santa Ynez, and the wine drinks cleanly, slightly sweet but with crisp acidity. Sniff out the good fruit, with vanilla on the finish, with spices and licorice or maybe smoky oak. This was served with a Persian chicken soup having dried limes, chickpeas and a chicken dumpling.

Yet another specialty: the Pomegranate-braised lamb shoulder with fava beans, Syrah- macerated black figs and walnut Haroset with roasted asparagus, preserved lemons and dill. With this we enjoyed the 2003 ZINFANDEL from Lodi, which was certainly friendly, possessing a big chocolate nose and a fruity, long finish. Our trio of red wines included the 2003 SYRAH-EDNA VALLEY SPECIAL RESERVE, which was smooth, with rich tannins, showing berry fruits on the nose and palate with a strong trace of chocolate/mocha...they said caramel...and a finish of spices and vanilla. Last of the red was the 2003 GENERATION 8 CABERNET SAUVIGNON. With only 90 cases made, and not to be released until the end of this year, this one may be difficult to find! Aged in the bottle for six months, this had chocolate, cedar and fruit with a very nice finish.

Tierra Sur Restaurant at Herzog Winery, Oxnard, CA

Dinner concluded with the most extraordinary dessert: Halvah Pot de creme, with date honey. Talk about something being sinfully good, this was absolutely fantastic! The wine was the 2003 LATE HARVEST WHITE RIESLING... sweet on the nose, floral, and peach with good acidity, helped by the Monterey grapes from which it's made. A little dividend: it's only $18.

Less than an hour's ride from Hollywood you can imagine yourself in Tuscany with scents of the Middle East at your table. Tour the winery, watch the bottling process, taste wine, and enjoy lunch or dinner at Tierra Sur!

Joel M. Fisher Ph.D writes a monthly column for the Chefs de Cuisine Association of California and has been the wine instructor for the Culinary Arts Department, Art Institute of California-Los Angeles. He is Director of Public Affairs for Avalon Hollywood, and as a partner in WineVineandDine conducts wine tastings, wine dinners, and wine-and-food pairings throughout Southern California. His email address is joel@winevineanddine.com