"Left Bank" at Arte Cafe

Wednesday, December 18, 2019

Last wine dinner of the year tonight. Restaurant is packed, large crowd and tables put everywhere.  I have never seen so many people here for a wine dinner.  Napa Valley & Bordeaux comparison. 12 wines, 6 courses and dessert. At  the price of $69, Biggest bargain of the year. All wines were good but I and the  people I was with all agreed that Bordeaux had the edge. Some of the pairings left a little to be desired. Don't know who did the selections but they missed the mark on several pairings. 

Assorted cheeses paired with Scattered Peaks, Napa Valley and 2015 Chateau Blaignan, Medoc.  3 cheeses, one a smoked gouda that did not pair with the wines.

Herb Meatball with Truffle oil,  bok choy and slivers of yellow and red pepper.  Large meatball but mine was under cooked. I could not taste the truffle oil but I could get a real hint of chile. I wondered if someone in the kitchen grabbed the wrong oil.. A very definite bite . The two wines were St Supery, Rutherford and 2014 Chateau Dufort-Vivens, Margaux.

Roasted root vegetable salad with greens,  oregano and sage. Baby root vegetables were very good but I felt that if we had a plate of just the vegetables and it was warm it would have paired much better with the wine. Nevers, Left Bank Red and 2015 Chateau Malmaison, Moulis-en-Medoc.

Beef broth with beef, chives and sour cream. This was a winner. Simple but effective in flavor. 2016 Hall, St. Helena and 2014 Chapelle de Meynay, St. Estephe.

Petite Filet with asparagus and Roquefort cheese ,  balsamic reduction. Cooked perfectly  Reduction had loads of flavor. 2016 Whitehall Lane, St, Helena and 2017 Chateau Mongravey, Margaux.

Grilled Rib Eye with diced Yukon potatoes, green beans and a Bordelaise sauce.  Again meat was cooked perfectly. Richard has upped his game in cooking beef. Always been a fabulous seafood, lamb, duck  cook but had a tendency to over cook beef.  2015 Clos du Val, Stags Leap and 2015 Chateau Clarke, Listrac-Medoc.

Dessert was a chocolate mousse with macaroons.