Calling Wine Dinner at Arte Cafe

Thursday, March 14, 2019

Had to scramble to find dining companions for this dinner. My "hot date" for dinners at Arte Cafe was out of town. Fortunately someone took pity of me and let me share their table.

Dina the wine rep from Southern was there in all her glory giving out numerous little items along with bottles of wine for those who had a lucky ticket. So I have my St. Patrick Day's beads, a green shamrock bracelet that flashes and a bottle of Sauvignon Blanc. I am styling now.

This dinner filled the main dining area but did not take over the restaurant as the last few dinners have done. I suspect mainly because the winery is not well known. I  never heard of The Calling before. Had to google it to get some information on it. With about 4,000 wineries in CA it is hard to keep track of them all. 

Only 2 waitstaff tonight and they really had to hustle. We didn't get napkins or water until after they poured the first wine. I was sitting in the parking lot when I saw one of the waitstaff drive in. I would assume they were running late.

We started out with a Nino Franco "Rustico" prosecco. A nice sparkling that got a bit better with the food.This winery in Italy was founded in 1912. A baby in Italian wineries.  It was served with a plate of roasted red beets, ricotta, pine nuts and a yogurt vinaigrette. Good flavors and really like the yogurt dressing.

Second course is a Poached salmon with Caponata which is  carmelized vegetables. This one had onions and celery if my taste buds were working correctly. A few leaves of sauteed baby spinach added a pop of color. Salmon was moist and succulent. Paired with a 2017 Calling, Sonoma Coast, Chardonnay. A bit oaky for me but the fatty salmon cut that aspect of the wine. Wine had a nice peach, apple taste.

Next is a beautifully cooked lamb chop with Flageolet beans Provencal. Lamb was a tad under seasoned but was flavorful and very tender. Wine served was a 2016 The Calling, Russian River Valley, Pinot Noir., A nice , lush wine,. Not overly fruity but enough. Bright, dark cherry notes with a wee bit of spice on the palate. You have to use the word "wee" someplace  when it is a St. Patricks week.

Fourth course is a Chateaubriand with peppercorn sauce, polenta and green beans. I was initially
 apprehensive about this dish. Richard is a master with seafood but falls short on the beef.  He has been trying to redeem himself and he really did on this dish  Being Asian he has a tendency to overcook beef. Not lamb or duck, just beef.  He knows this a a minor flaw on his part and is working hard and he may have turned to course of his actions with this dish. Beef was a beautiful dark pink, almost a  red look to it. Was very tender and seasoned well.  Green beans were bright and added that note to the dish. The polenta was another issue.  It tasted more like grits than a creamy polenta. Reminded me of the hot cereal "Cream of Wheat". Paired with a 2015 The Calling, Alexander Valley, Cabernet Sauvignon.  Dark fruits with a bit of chocolate. A very full bodied wine

Dessert naturally is an "Irish" whiskey cake.  Moist and rich. A nice end to the meal.