The Westin Mission Hills Golf Resort & Spa continues the popular “Le Serate di Vino” with four incredible food and wine pairing events beginning May 7. Each four-course dinner will feature a variety of wines from areas on the West Coast, and from Europe and Down Under. Distinct wines from regions in Australia, New Zealand, France, and West Coast Pinot Noirs, will be presented alongside the culinary creations of the resort’s James Beard Honored Executive Chef of Pinzimini Restaurant, Joel Delmond, and his talented team.
Following are the details of each wine dinner including highlights of the wineries and the menu items. The cuisine is specially prepared specifically for these wine dinners.
Vive La France – Saturday, May 7th, at 7:00 p.m.
France is known for some of the finest wines in the world. Featured wines from Burgundy, Bordeaux and the Rhone Valley will accompany Chef Joel Delmond’s delicious cuisine brought to the table from firsthand experience. Notably, Delmond began his culinary studies in his native France at the Orleans Culinary School where he was honored as a 2nd apprentice. In Sologne, under the tutelage of the famed Pierre Mesple, he won a top regional cooking award for game and river fish.
The pairings start with Lanson Black Label Brut Champagne paired with an Ahi Tuna and Foie Gras sampling, and then move on to the countryside of Burgundy for some Chablis, one of the best manifestations of the Chardonnay grape. Following is a 2014 Joseph Drouhin Vaudon Chablis accompanied by Smoked Lardon, and then a veal sweetbread served with a 2013 Robert Cantin Les Pierblancs Sancerre. The third course is a roasted rabbit dish paired with a Domaine Vieux Lazaret Chateauneuf-Du-Pape from the Rhone Valley. Dinner will finish with the delightful Chateau Saint Ahon Haut-Medoc, Cru Bourgeois from the Bordeaux region of France, one of the most popular wine regions in the world.
Napa Valley Wines – Saturday, May 21st, at 7:00 p.m.
Napa Valley is considered one of the premiere wine regions of the world for good reason. Stunning natural beauty aside, the grapes grown in this region transform into full-bodied Cabernets, fruity Merlots, and buttery Chardonnays. The evening begins with Risotto “Arborio Superfino” Shaved Oregon Black Truffles paired with Miner Family Chardonnay. Guest will then move onto a specialty Seared Sea of Cortez Scallops matched with Cakebread Cellars Sauvignon Blanc. The third course is a delectable Poussin baked in Vadouvan Levain Bread with melted onion, nasturtium puree, topped with bread onion sauce, paired with Burgess Triere Vineyard Merlot. The Mesquite Smoked Brandt Family Strip Loin of the main course is accompanied by an Emblem Cabernet Sauvignon by Mondavi. Topping off the evening is a unique Krispy Kreme doughnut crusted Grappa Cheesecake served with a Merry Antigua Muscat de Frontignan Dessert Wine.
Pinot Noirs – Saturday, June 4th, at 7:00 p.m.
Fall in love, again, with pinot noirs from Oregon, Sonoma and Santa Barbara. The initial pinot is a Saintsbury Vin Gris of Pinot Noir, Carneros, paired with flavorful Farmer’s Market Greens. Following with a Row 503 Pinot Noir, Willamette Valley, the second course is sake-soy glazed Braised Pig Cheeks. The third course of Salt Crusted Black Bass is paired with an Ampelos Cellas Pinot Noir, Santa Rita Hills. The dinner concludes with a Dried Apricot Bread Pudding paired delicately with EnRoute Pinot Noir “Les Pommiers,” Russian River Valley.
Australian/New Zealand Wines – Saturday, June 18th, at 7:00 p.m.
This dinner features down under varietals from Oyster Bay and Barossa Valley Estate. Oyster Bay’s reputation has been built from vines grown in Marlborough’s Wairau Valley, now recognized as one of the great wine- growing regions of the world. Oyster Bay has continued to define the very stature and style of New Zealand wines. The Australian Barosa Valley Estate winery is located in a small area tucked on the southern edge of the great Australian continent. Barosa Valley wines deliver distinctive elegance, finesse and vibrant fruit flavors.
The welcoming reception entices guests with a sparkling wine served with Chef’s Choices of Hors d’Oeurves, and is followed with a Marinated Ridgeback Shrimp with sea urchin and smoked caviar and paired with Oyster Bay Sauvignon Blanc. A Crispy Barramundi for the second course is matched with a refreshingly crisp Oyster Bay Chardonnay. The third course features a slow roasted Cadrona Merino Lamb Shoulder paired with Oyster Bay Pinot Noir, an elegant cool climate Pinot Noir at its best. Presented with the next course of Charcoal Grilled Eye Fillet of Tasmanian Grass Fed Beef is the Barossa Valley Estate Cabernet Sauvignon, giving the palette a taste of expressive dark plum flavors with a seductive blackcourrant richness. Dessert features a tantalizing Wattle Seed Pavlova served alongside the Barossa Valley Estate Shiraz, with the Barossa Valley home to the greatest Shiraz in the world.
Each wine dinner takes place at 7 p.m. in the resort’s Polo Room. The cost of each dinner is $89 plus tax and gratuity, with limited seating available. Reservations are required by calling (760) 770-2150 or via email to pinziminips@westin.com.
