A Mediterranean-inspired refuge poised along the idyllic east side of Paso Robles, the Allegretto is bathed in acres of sprawling vineyards and orchards, blending the region's best food and wine experiences with European-style hospitality that invokes joy and harmony. Here, discoveries never end, with spaces that open up to lush gardens, soothing spa treatments that perfect balance, and finely crafted cuisine cultivated from local farms and purveyors.
Set out to explore the Wine Country on horseback, sip, savor and swirl some of the finest regional wines, including the Allegretto's own private label, or lounge poolside in a private cabana while prepping for the next day's adventures. The California Central Coast is calling.
Plus, taste Allegretto's wines at the Allegretto Tasting Room!
The Allegretto Tasting Room offers a unique opportunity to sample some of the region’s best award-winning wines. Both estate and single vineyard wines are available from the Allegretto vineyards that surround the tasting room and the nearby Willow Creek District Wine tasting at Allegreto Tasting room gets you a fresh glass after each tasting and explanations about the wine. Purchase at least two bottles and the tasting fee is waived. Food and wine by the bottle are available in the family-friendly courtyard.
The wine tasting list includes the gold medal winning 2013 and the 2014 single vineyard cabernet sauvignon, both from the Willow Creek Vineyard. The tasting room is also the place to experience a unique “flavor balancing” experience that adds a completely new view to wine and food pairings. The flavor balancing seminar was brought to Allegretto by John Stallcup, the Director of Wine Hospitality. John, the former Marketing VP for the wine group also co-founded the Napa Seasoning Company with Tim Hanni, MW, one of the originators of Flavor Balancing as well as being the first American to pass the Master of Wine Exam and the inventor of the Progressive Wine List.
Flavor balancing has been adopted by the Wine and Spirits Education Trust not to mention a growing group of chefs, including Allegretto’s Chef Eric Olson, Jeremiah Tower, Michel Trama in Bordeaux, France, and Sarah Scott in the Napa Valley. Flavor balancing is a technique to learning to drink the wines one prefers with the food one likes to eat. Yes! White wine with steak! And here is how it’s done!
The Allegretto Vineyards & Wines Tasting Room will be located inside the picturesque Allegretto Vineyard Resort off Highway 46 East at 2700 Buena Vista Drive in Paso Robles.
Visit the Allegretto Tasting Room for the best single vineyard wines in Paso Robles.
Award winning single vineyard and estate wines top the tasting menu at Allegretto Tasting Room. The product of years of careful cultivation and care of two vineyards have yielded wines that regularly win medals around the state.
Flavor balancing—pairing wine with the diner
Because humans adapt to any sensation of sound, sight, hearing, touch, aroma or taste we can experience negative adaptations. The easiest way to understand a negative adaptation for tasting food is to brush your teeth and then drink orange juice. You experience only the bitterness of the orange juice because your taste adapted to the sweetness and it disappears to your sense of taste. When you “flavor balance” you avoid negative adaptations and accentuate positive ones. By adjusting the acid, salt, savory (umami) and bitterness levels, while avoiding sugar in entrees and sides, chefs create a balance that allows wine to work perfectly with a dish, regardless of the wine selection. Flavor balancing is the basis of many foods in wine cultures like Italy, which serves lemon with its famed Steak Florentine. It also works with cuisines that are popularly considered more difficult to pair with wines, like Thai, Chinese, and Indian. To experience flavor balancing at the Allegretto Tasting Room, first call ahead to schedule the time. You and your guests will have personal attention while engaging in the hands-on exercise of balancing the five primary tastes of sweet, sour, bitter, salty and umami. By balancing the primary tastes in the food you avoid negative adaptations, enhance positive adaptations and thereby enhance the experience of food and wine. Guests will also learn about negative and positive adaptations, how to avoid them as well as the difference between flavor and taste. You will learn how to pair wine with the diner, not the dinner.
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