The annual "Sparkling" dinner at Delius, www.deliusrestaurant.com. has been replaced with the "Big Red" wine dinner. Attendance is up because of the theme. People associate red wine with food more than sparkling wines. Their loss. Unless you have experienced bubblies with every course of a dinner you have no idea how good they can pair.
John Hickey of the Henry Wine Group was my dining companion for the evening. Nice thing about sitting with the rep is you get multiple pours. We started out with a "bubbly". The only non red wine tonight. A Zardetto Prosecco DOC Brut from Italy. A Grilled Baguette with coriander infused triple cream brie and spicy tomato jam accompanied the bubbly. A nice start.
Second course is a Wild Mushroom and Sage Fricassee with wilted arugula, porcini dusted parmesan crisp. Good flavors which surprised me. I just expected less and got more. Paired with a 2016 Forager, Sonoma Coast, Pinot Noir. New label for me. Small production. Pinot was on the lighter side and paired well with the mushrooms.
Next was a Balsamic Glazed Chicken Liver with charred scallions, apple and bacon compote. This dish surprised me also. It was my favorite of the evening. Flavors were well balanced and the compote added a special nuance to the liver. A 2013 Hook and Ladder Station Ten Red Blend, Russian River was the wine. A blend of Zinfandel, Carignane, Alicante Bouschet, Petite Syrah and Cabernet. Hints of cocoa and cinnamon along with peppery tones.
A Fig Braised Short Rib with sweet potato and gorgonzola gratin and seared kale was the entree. Gratin was excellent and the fig gave the short rib a touch of sweetness,. Meat was tender and full of flavors. Paired with a 2014 Domiane Cabirau Serge and Nicholas, France. A red blend of Grenache, Syrah and Carignane. Very nice wine, subtle flavors of spice & pepper. A good pairing.
Dessert was a Mulled Wine Poached Pear with house made cinnamon ice cream and a orange honey drizzle. A nice end to a very good dinner.
Dessert was a Mulled Wine Poached Pear with house made cinnamon ice cream and a orange honey drizzle. A nice end to a very good dinner.
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