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WINE AND DINE BY THE BAY DINNER SERIES
Last night’s wine dinner marked the beginning of our new collaboration with the Amuse Restaurant located in the beautiful Casa Moderna Hotel and Spa. Twice a month we will be having dinners that are carefully paired with the wine by their very talented chef Kenneth Williams. Last night we focused on California small production wineries mostly from Napa Valley. Listed below is the menu with the pairings.
Seared foie gras, caramelized peaches, brioche and balsamic glaze
Paired with Volker Eisele 2009 Gemini
Sometimes you just don’t want to use that classic Sauternes – Foie gras pairing. It can be rather heavy especially if it’s the middle of July in South Florida! I prefer a lighter combination of foie gras and an oaked white Bordeaux. What we actually had was the fantastic white Bordeaux-like Gemini from Volker Eisele. The 2009 vintage Gemini is a blend of 82% Semillon and 18% Sauvignon blanc. The wine is barrel aged sur-lie for five months using 20% new French oak barrels to further enhance the wines structure and aromatics. The result is intriguing, exotic and complex, just like foie gras itself. The flavors and texture are unique to Semillon so it can still be considered a classic pairing.
The foie gras was “melt in your mouth” perfection and the fresh summer peaches, carmelized and lightly glazed with the balsamic reduction made the perfect foil.
Baby arugula, asian pear, hamachi, brie with lemon and extra virgin olive oil
Paired with Massican "Annia" 2011
The 2010 Annia, a blend of tocai friulano, ribolla gialla and chardonnay, is truly earthy wine with aromas of minerals and schist, unfolding into second more delicate nose layered with white flowers, lemon zest and green melon which paired nicely with the wonderfully simple dressing of fresh lemon and extra virgin olive oil. The aromas of the wine follow through to the palate with an earthy salinity followed by citrus and honeydew melon. The Annia has a lean acidity and a mouthwatering zing that lasted into the finish with flavors of herbs and melon which complimented the asian pear and hamachi quite nicely.
Seared duck confit, celery root puree, asparagus and blueberry demi-glace
Paired with Screenplay Red Blend 2008
Six different vineyards around the Napa Valley make up this unique blend, of 2008 Screenplay which is a blend of 32% Cabernet Sauvignon, 31% Merlot, 17% Syrah, 11% Malbec, 6% Cabernet Franc, and 3% Viognier. That’s a big mix of varietals but it definitely paid off, the 2009 vintage has big ripe fruit with an amazing complexity of flavors. The rich, concentrated, supple layers of currants, blackberry and blueberry mirror the chef’s choice of fruit sauce while the spice, mocha and hint of earth compliment game, in this instance, the duck confit.
Wakame wrapped tuna loin, wasabi risotto, and napa cabbage and lemon oil
Paired with C & T Cellars Rooftop Red 2009
Although the 2009 Rooftop Red is not 100% Cabernet Sauvignon as in previous years, it is a blend of 50% Cabernet Sauvignon and 50% Cabernet Franc, it still remains fresh and lively. You may ask Cabernet Franc and tuna? I do like to pair lighter made reds with sushi and sashimi. One of my favorite pairings is tuna and Saumur Champigny which is a Cabernet Franc from the Loire Valley. Similarly the 2009 Rooftop Red is light with wonderfully bright fruit of raspberries, black cherries and currants that play off the beautiful fresh tuna loin. The addition of the Cabernet Franc gives the wine more earthy or dusty notes but these match well with the wakame and wasabi in the risotto.
Seared wagyu sirloin, roasted wild mushroom, Brussels sprouts, quail egg and espresso sauce.
Paired with Monticelli Brothers Massimo Cabernet Sauvignon 2007
Our last wine Massimo Cabernet Sauvignon in contrast to the Rooftop Red, is much more powerful and fruity with concentrated flavors of dark plum, berries, cocoa and mocha. It’s full and lush yet still well balanced possessing classic Napa Valley Cabernet traits.
What better to serve with this powerhouse of a wine than simply seared Wagyu sirloin?
Amid all that fruit there is a nice backbone of acid and structure which also gives the wine an earthy edge. This earthiness lends itself ever so well to the elements of succulently roasted wild mushrooms and brussel sprouts. The elements of cocoa, mocha and spice are a match for the full flavor of the espresso sauce.
Dinner was followed by a lovely triple chocolate mousse with fresh berries, caramel and chocolate sauces.
The evening was a tremendous success and we are all looking forward to the next dinner on Tuesday August 7th. If you would like to come and join the fun call to reserve early, we had a full house last night! RSVP through AMUSE RESTAURANT at 786-369-0300