Came here with family for a "Spring Pairing," where we sampled five varietals of wine each paired with a "tapa" sized food - what a pleasure it was! The winery nestles on a hill across from Sears Point Raceway (Infineon, or whatever!), and the road leading up to it does not let onto the surprise you feel when you crest the hill and break into a large, tree filled parking area - or areas, actually! The building itself, hard to discern from the road, is an architectural delight. The building is actually buildings, created from warm woods, tall ceilings, lots of glass and enormous garage style doors that open to various areas. The tables are varied, and scattered into clusters to meet the needs of all sizes of groups. In between, you'll find fireplaces, greenery, sitting areas of sofas and easy chairs all well placed to make you feel like you're in your own living area, instead of a winery which seemingly could seat well north of one hundred people or more. You enter and are greeted, and shown to your table, passing a wine market where you can pick up some wines to take home with you. The pairings require advance reservations, and the winery itself is not open to drop-in tastings. There are membership levels you join, and each offer various perks. We were seated in a section facing the raceway hill, with a large tree to the left balancing out views of the raceway and grape vines visible through a wall of glass. We could even see motorcycles running the track that day! Our "server" that day was Luis, a pleasant and attentive young man only three days into this role. He came from another winery, and was quite knowledgeable already about the wines and characteristics of Ram's Gate's offerings. The tasting started with the first of five dishes, a Kanpachi Crudo (Cara Cara oranges, Tokyo turnip, green almonds and pink peppercorn). It was paired with a 2017 Pinot Blanc. The oranges were blackened and very sweet, offset by the bitterness of the green (read: not ripe!) almond slivers. Not sure where they found those, but a nice taste in total. The almonds were small slivers, and added another taste and texture. For a vegetarian option, they subbed out sliced cucumber, which was very nice in this setting. The second dish, Assa and pickled beets (Rhubarb, Fava leaves, sunflower seeds, tahini, citrus and lavash) was paired with a 2015 Chardonnay. Now, in all transparency, I am not much of a wine drinker, but THIS was my favorite! It was - buttery - as I described it. I could buy a bottle of this and be happy. The food was well presented (as were all - see photos!) and almost a shame to eat! But we did, and it was delicious. The tahini sauce was particularly nice in this setting, adding a balance to the pickled beets. The third dish was a leek and watercress pelmeni (morels, English peas, dashi butter and vegetable jus), paried with a 2016 Pinot Noir. The dish was perhaps my favorite, or at least top two placed. The English peas were larger and tastier than what I am used to having, and they were pureed to form a base layer upon which the dish was built. The pelmeni (Russian, look like a cross between dumplings and large tortellini) was amazingly good. Just a couple or morel slices were the perfect finish. I ate everything, including the puree, a rather thick pea soup but with much deeper taste. I will have to look for the English peas in markets. The fourth dish was a Bavette steak (red pearl onions, cherry tomatoes, yogurt, red mustard, roja demi, pecans and smoked salt), paired with a 2014 Syrah. For a vegetarian option, the steak was subbed with a thick slice of grilled eggplant. The steak (or eggplant) was the main item in this dish, resting on an ice pond of yogurt, with halved tomatoes, onions and pecan crumbles as the skaters. The fifth, and final, dish was a pistachio cake (with pomegranate molasses, billionaire's bacon, 5 spice cream and milk sand), paired with a 2015 Cabernet Sauvignon. This would be in the running for my favorite, as my sweet tooth and love of pistachio ran head on into each other, and there were no survivors! The three cakes were small but packed with flavor, and the drizzle was better than any sauce on an ice cream I've come across. The spice cream was also full of taste, and balanced nicely with the slight tartness of the pomegranate. Wow. So, we worked through these dishes and wines at a leisurely pace (about 2 and a 1/2 hours), with dishes and utensils cleared after each tasting. In between the dishes we talked, enjoyed the wine and anticipated the next experience. Afterwards we settled at the wine bar, in a separate area, and tried some more wine, a very nice way to settle and let the time here last a little longer. A short walk into the vineyard allowed a nice view of the eastern part of the property, which includes an inviting pond as a place to grab some wine and food from the bar and sit under some trees to enjoy. The day was relaxed (the wines helped!), and the food was amazing! read more