Summer is just around the corner
signaling the official start of grilling season. This time of year we simplify
our culinary approach and allow the qualities of the incredible ingredients we
use to shine. There is something magical
about the way a great wine can elevate a simple dinner to a memorable
event. Whether you prefer seafood or
steak, we have some great wine suggestions to make your evening special.
As an aperitif or a great
complement to our Shrimp & Scallop Ceviche, Domaine Serene “R” Rosé, Willamette Valley, Oregon ($65 per bottle)
is a full flavored, complex rose from one of Oregon's top producers. Made
primarily from Pinot Noir, the beautiful rose colored hues emit aromas of fresh
raspberries and cream with hints of sage, followed with light strawberry and
minerals on the palate. A crowd favorite, this rosé moves very quickly, proving
that pink is no longer passé.
Established in 1997 by the
partners of Far Niente, Nickel & Nickel has lived by the philosophy of
producing single vineyard, single grape wines, which truly evoke the character
of the land in which they're grown. The use of toasty French oak, balanced with
ripe, tropical fruit aromas gives the 2011
Nickel & Nickel, Truchard Vineyard, Chardonnay, Napa Valley, California
($18 per glass) the finest expression of this prized vineyard.
The richness of fruit and oak, framed by mineral and citrus notes makes this a
great match for our Bone - In Alaskan Halibut with a side of Roasted Sweet
Corn.
One of the hottest wine makers in
recent years is Dave Phinney, founder of Orin Swift Cellars. Known for his no
frills approach to winemaking, Phinney has started a Zinfandel renaissance in
California. The 2010 Orin Swift,
Saldo, Zinfandel, California ($19 per glass) is a complex wine, packed
with velvety layers of black cherry, boysenberry and ripe plum. Ample amounts
of black pepper and dark chocolate make this the perfect suitor for Joe's Steak
Frites, our summertime riff on the French classic, featuring sliced Filet
Mignon with Shoestring Potatoes and Bordelaise Sauce.
Kevin Bratt
Concept Wine Director
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