One of the many highlights of living in Paso Robles wine country is exploring wineries that offer culinary experiences. And when a winery shines the spotlight on its regenerative farming practices for its seasonal menus, it’s hard not to make that spot part of my regular playlist. Just recently, I had an invitation from Halter Ranch to check out the menu at Restaurant Alice and taste for myself what the buzz is all about. The experience was so impressive, I returned with out-of-town guests a few weeks later!
Halter Ranch is a 2700-acre organic estate “dedicated to land, art, and legendary terroir-driven wine made with the finest organic grapes.” In fact, it’s the only winery in California boasting a restaurant that includes regenerative farming that includes animals raised on the property. Regenerative farming encompasses the incorporation of compost, cover crops and grazing animals with the goal of using agriculture to reverse the effects of climate change. For more about Halter Ranch, click HERE.
But how does all of this feed into Halter Ranch’s culinary program with Executive Chef Paul Arangorin at the helm?
Chef is mindful of the micro-seasons in Paso Robles and pays homage to the region’s harvests by using ingredients sourced from the property. Rare to a restaurant in a winery, butchering of cows, sheep and other animals that help tend the land is done on-site. Halter Ranch harvests its own California Extra Virgin Olive Oil from the property’s 4-acre olive grove for cooking and finishing dishes.
Bees are protected thanks to organic farming strategies and a chemical-free environment. In fact, bee boxes are tended by Sierra Honey Farm to create Halter Ranch’s honey. There is no use of synthetic pesticides and fertilizers across the vineyards. Instead, Halter Ranch puts as a priority, the use of renewable resources while conserving soil and water.
Of note is that Halter Ranch has a holistic mindset regarding viticulture with year-round sheep grazing and a 60-inch trellis system in its vineyards for weed abatement and fertilization. Further, 90% of the land is dedicated to wildlife conservation.
With stunning vineyard views from the patio, my husband and I settled in for a delightful lunch. Apparently many others are impressed with the menu of food and wine, too – the patio was full and our neighbors sat at the table next to ours!
It was difficult to choose menu items since each looked deliciously creative. Truth be told, the menu is diverse enough to satisfy everyone’s palate, but not extensive – it focuses on availability of fresh ingredients. After much deliberation, we shared starters of Halter Ranch Grass-Fed Meatballs (with Pecorino Romano, San Marzano tomatoes pomodoro, and arugula) and Peas and Burrata (with cucumber, radish, arugula, Parmigiana Reggiano, herbs and lemon-thyme vinaigrette). The flavorful meatballs were perfectly cooked and the peas and burrata, served on the side, were not only a joy to gaze upon but were fresh, light and textured, too.
My husband indulged in a juicy Halter Ranch Burger with Halter Ranch estate grass-fed beef, cheddar, garlic aioli, and arugula served on a brioche bun with pickles and a side of melt-in-your-mouth truffle fries. My Fish and Chips of wild Morro Bay vermillion rock cod were mouthwatering thanks to the fresh fish being lightly breaded with seltzer batter, gently fried, then plated and served with lemon wedges, tartar sauce and ketchup. The fries were crispy on the outside and soft inside (just the way I like them). It was readily apparent with each taste that this culinary program is exceptional.
Complementing the menu was a flight of wines from Halter Ranch’s Ranch Flight of five well-priced selections. 2022 Effervescent Rosé, an instant refresher of 89% Grenache, 10% Picpoul Blanc and 1% Mourvedre, offered brilliant aromas and flavors of pears, white peaches and raspberry with light bubbles no one should resist! I may or may not have had another splash…
2022 Viognier was 100% Viognier with intense aromas wafting from the glass and a palate profile of stone fruit, apricot and honey, a lovely pairing with the peas and burrata. One of my favorites with both starters was 2020 CDP of 70% Grenache, 15% Syrah, 13% Mourvedre and 2% Tannat. Notes of cherries, fresh pomegranate and a lingering finish compelled us to purchase a bottle for later. Both were luscious with my fish and chips, too.
2019 Cabernet Sauvignon, a blend of 75% Cabernet Sauvignon, 20% Malbec and 5% Petit Verdot, won my husband over when sipped with his Halter Ranch Grass-Fed Burger. Bright flavors of raspberry, blueberry and black cherry were framed with just-right acidity and firm tannins leading to a lasting finish. The grand finale, 2020 Ancestor, was the perfect blend of 52% Cabernet Sauvignon, 28% Petit Verdot and 20% Malbec. Rich with depth and breadth, this choice belongs in everyone’s cellar.
You’re in Paso Robles soon? Consider a visit to Halter Ranch for a memorable lunch and tasting. With more out of town guests coming soon, you can bet that I’ll be back! Click HERE for reservations. Enjoy!
Cheers! ~ Cindy
For more Grape Experiences, your free infographic “4 Keys to a Stellar Wine Pick” and a coupon code towards your purchase of my online course “Discover the Essentials of Wine (and choose it like a pro!)” click here.
