Tomato Cauliflower Soup with Dirt Diva Red Blend from Paso Robles #WinePW

Wine Pairing Weekend bloggers are happy to share with you their newest wine tastings with Paso Robles wines.  These are delicious wines from the Paso Robles area in the center of California's central coast.  This area is not new to agriculture, having been home to almonds and barley before vineyards came to the area.

There are over 200 wineries in the Paso Robles area, making it a wine drinkers heaven and a tourist destination.  There is a wonderful food scene in the hometown of Paso Robles, plus beaches, hiking and golf, and the nearby famous Hearst Castle.  A little something for everyone.

According to the Paso Robles website, the most widely planted varieties in the Paso Robles appellation are Cabernet Sauvignon, Merlot, Zinfandel, Syrah, and Chardonnay. The “Other Red” category is where varieties such as Petite Sirah, Cabernet Franc, Grenache, Mourvèdre, Petit Verdot, and many others are grouped. Although they have great importance to the region, they are not currently being tracked separately from the others.I chose the Dirt Diva Red Blend to talk about with you today.  I've shared a Cabernet Sauvignon from Paso Robles here so you can see the flavor profiles there.  The Dirt Diva Red Blend is from my Total Wine store.  First, let's talk about this label. It is so pretty, with the florals around the cap and the label design. It is named in honor of the five generations of women farmers of the Miller Family.  I just love that.

On the nose this wine has the spicy scent of carnations, with bright red fruits like strawberry and cherry. Some might say it is a bit peppery.  It's a medium-bodied wine.  

We served this with a Tomato Cauliflower Soup with grilled cheese croutons made with sourdough bread.  We had this as a weekday dinner when fall started showing its cooler temperatures. The soup was warm and delicious and very easy to make. To make the grilled cheese croutons I butter one side of two slices of sourdough bread.  I melt butter in a skillet and place the bread buttered side on the skillet.  I add sliced cheese to one slice of the bread, then top the cheese with the other side of the bread and continue toasting until the bottom slice is golden brown, then I flip the sandwich and cook until the bottom is golden brown.  I remove the sandwich from the skillet onto the cutting board.  I let it rest for a few minutes, then cut in half and then each half into halves lengthwise. Then I cut each strip into four pieces.  I top each bowl of soup with four cubes of the sandwich.  

Check out these other delicious Paso Robles wines and food pairing by the bloggers below.

• 2013 Lone Madrone Nebbiolo + Heirloom Bean Gratin with Tomatoes and Sausage by ENOFYLZ Wine Blog
• Hatch Chili with Turkey and Paso Wine by Cooking Chat
• Exploring the Pasobilities that Paso Robles Has to Offer by Exploring the Wine Glass
• I Left My Nebbiolo (from Paso) in San Francisco by Wineivore
• Italian Varieties in Paso Robles by Avvinare
• Justification for Short Ribs with a Chili Wine Glaze by A Day in the Life on the Farm
• Paso Robles – The Variety Will Astound You! by Crushed Grape Chronicles
• Roasted Vegetables Shine with Single Varietals from Paso Robles by Culinary Adventures with Camilla
• Tomato Cauliflower Soup with Dirt Diva Red Blend from Paso Robles by A Good Life
• What's So Special About Paso Robles? by Grape Experiences