Monday, November 15, 2010
Chateau Montelena Wine Dinner
George Blanckensee, Marketing Director from Chateau Montelena in California, has lots of ties to Southwest Florida and was the man of the hour when he arrived with the a wine that rarely leaves California, the 2009 Sauvignon Blanc. Only 500 cases were made and we drank one prior to sitting down to the five course dinner.
First course: Braised pork belly over caramelized apple sauerkraut served with a 2009 Potter's Valley Riesling. The wine had lots of acid but was still flowery with peach and melon on the finish. Only 1500 cases were made. Combined with the fatty pork and bold apple sauerkraut it was rich and delicious.
Second course: Arugula with Dijon vinaigrette, topped with St Andre cheese, candied tomatoes and hearts of palm served with an '08 Chardonnay. It was not a typical California Chardonnay full of oak. It was brighter but still rich and for me was better with the delicious salad than on it's own. I was told the chef cooked those candied tomatoes for 5 hours at low heat, wow!
Fourth course: Oak grilled Colorado Lamp Chop with a melange of roasted butternut squash and rutabagas topped with foie gras butter and served with the 2006 Estate Cabernet. This is Chateau Montelena's flagship Cabernet and it never disappoints. It's Bordeaux-style with more fruit than oak, earthy and goes down with ease! Great with the lamb! By the way, the Zin was good with it too!
Fifth course: Tart trio of strawberry, Maytag bleu cheese and dark chocolate served with a 2006 Cabernet Sauvignon. This was like "playtime"! I took a sip of wine after a bite of each tart, then I combined all three tarts in one perfect bite, then just the cheese and chocolate, then the chocolate and fruit and by now you get the picture. Each combination was fantastic with the wine. What a great way to experiment with flavors. Quote of the night: "This is the Cab that I wish for and think of" (when wanting a good Cabernet)!
The pairings brought out so many wonderful flavors, the enthusiasm was bursting, the company was incredible, the service was impeccable, the chef's outstanding and to pull off a meal like this in the midst of a crisis that later shut down the restaurant (and hundreds of others) was more than impressive! Bravo!!!