The New Year is just on the books and already we have a superb food and wine pairing dinner to warm both our hearts and stomachs for this winter season.
Miramonte Resort & Spa’s “Le Serate di Vino” wine series brings Ahnfeldt Winery, producers of some of Napa Valley’s finest wines, to the table on Friday, January 18th at 6:30 p.m.
Le Serate di Vino means “Evenings of Wine”, the title for the Resort’s 2012-2013 wine dinner series, and we have been enjoying some fantastic dinners these last few months—relishing in the culinary talents of one of the desert’s master chefs, Robert Nyerick, the Executive Chef of the Resort’s acclaimed farm-to-table restaurant, Grove Artisan Kitchen.
At first glance, some of you wine lovers may not recognize the Ahnfeldt Winery, but, surely have enjoyed wine made from the fruit of their vineyards as they have sold grapes to BV (Beaulieu), Markham, Sterling, Kendal Jackson and Hagafen wineries. These mature vineyards produce such fine quality grapes and the good news is that they are now used in their own wines.
Further, when these phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley. Paul Hobb’s wines have achieved national and international acclaim, and he is recognized for his vineyard knowledge, winemaking philosophy, and his passion for making single vineyard wines.
Paul was the Head Enologist on the Opus One team in 1981. He founded the Paul Hobbs Winery in 1991, and later in the 1990’s formed the Vina Cobos winery in Argentina. Since that time, he has been a consultant for wineries in Chile, Europe, and a number of wineries in California including Peter Michael, and Lewis.
Ahnfeldt’s obvious goal has been to make handcrafted, elegant, complex and yet smooth world-class wines from their Napa Valley Vineyards. All Chardonnay, Cabernet Sauvignon, and Merlot fans are alerted here to put this dinner on their calendar. No question: this is the treat of the new year!
Chef Robert spoke of the pleasing aspect of pairing Anhfeldt’s wine to his resourceful and creative cuisine “It’s wintertime here, so we’re going to do a traditional but very high-end comfort menu.” Chef has been a great fan of their wines, knows the power and complexities of the wine’s profile and has put some exciting thought in his pairings:
The welcoming Reception is often held at the second floor Piazza with its grand stone fireplace and dramatic views of the Santa Rosa Mountains. Here samplings of Brie Orange and Walnut Canapé, Seared Ahi Sashimi, Prosciutto and Melon and Caprese Bruschetta, will be matched with Ahnfeldt’s 2011 Carducci Pinot Grigio from the Carneros district.
This is a classic Pinot Grigio with smooth flavors of pear, mango, and citrus, a bit viscous, and a touch of minerality. I’m looking forward to a wonderful clash between Italian heritage and California dreaming!
The Starter Course will be a Seared Diver Scallop, Shrimp and Sea Bass Bouillabaisse. Chef Robert says that this will not be the full-on soup preparation, but rather more showcasing the seared seafood. Among so much other cuisine, the Chef’s seafood preparation is always stellar and his pairing with the 2011 Reserve Chardonnay should be astronomical as well!
This reserve Chard carries the soft and rich Chardonnay profile and shows layers of fruit, a bit of acid, elegant, with subtle oak touches. Wine and food pairing at its best!
The Second Course is a Bouquet of Winter Greens, Roast Duck Breast and Kumquat Glaze.; the Main Course features Roast Boneless Lamb Saddle with Portobello Duxelle, Braised Beluga Lentils, Haricot Verte, and Truffled Frisee. We did mention that this was high-end winter comfort food!
Perhaps you noticed the kumquat glaze on the roast duck—a creative twist on Duck a l’Orange. Further, Chef tells me that the especially succulent lamb saddle will be stuffed with the accompanying Duxelle lentil mix.
So what can match this wonderful wintery simmer? Well—here we go with the big guns of red featuring a 2010 Estate Cabernet Sauvignon, a 2007 Reserve Bordeaux Blend, and a 2008 Reserve Merlot! As the Chef states: “This is Paul Hobbs from start to finish—crafting from pure, bold, and fantastic Napa Valley fruit!” All of the classic Cab and Merlot flavors and complexities that one can imagine are exhibited by these three wines. I can go on about their flavor profiles—but, why read when you can be served and savor the best stuff.
The Dessert Finale will be a Trio of Chocolate –White, Milk, and Belgian. The Reserve Merlot is to be paired with the confection; however, why not mix and match with the trio of wines. Save a taste or two of all the reds and simply continue to enjoy the evening! I’ll be there and I really hope to have a post-New Year’s toast with you!
The cost of this exquisite wine dinner is $75 plus tax and gratuity. There’s limited seating so get your reservations in soon! (760) 341-7200. Miramonte Resort & Spa, 4500 Indian Wells Lane, Indian Wells Ca. 92210.
Rick is the desert’s “sommelier-about-town” and conducts and entertains at wine events & tastings. Contact winespectrum@aol.com
