International Wine & Food Dinner

 

1-course: American Sturgeon Caviar Canape, Tapioca Chip, Creme Fraiche, Chive
served with Bollinger Special Cuvee Brut Champagne France
Decanter Magazine 95 Rating
If it’s good enough for James Bond, it’s good enough for you. Bollinger Champagne has made a number of cameos in James Bond films over the year. This non-vintage Special Cuvée is an example of a classic Champagne done well. Notes of marzipan on the nose and the palate give toastiness and leesy notes, specifically sourdough. It’s classic for a reason and would only elevate any table it finds itself on.

 

2-Course: Peruvian Yellowfin Tuna & Watermelon Tiradito
served with Clos du Val 2024 Sauvignon Blanc Napa Valley California
The Tasting Panel 95 Rating
Hand-picked fruit is fermented in 1/3 neutral barrels, 1/3 new barrels and 1/3 stainless steel. “The Sauvignon grapes are happy in barrels,” notes winemaker Carmel Greenberg. Additionally, the wine spent six months on its lees and then was blended before bottling. Aromas of tarragon and dill are fresh and invigorating. The use of some Sémillon adds notes of nectarine blossom that softens the tart nature of lemon rind. A Sauvignon Blanc with some weight is successful when it also shows vibrancy, as does this expressive white.

 

3-Course: Grilled Steelhead Trout, Maitake Mushroom, Spiced Pinot Noir Syrup
served with: Kistler 2023 Pinot Noir Russian River Valley Sonoma California
Antonio Galloni 91 Rating
The 2023 Pinot Noir Russian River Valley is an absolute delight. A burst of red-toned fruit, crushed flowers, mint and white pepper is so alluring. Delicate and medium in body, with lovely Russian River candied red berry fruit, the 2023 is simply exquisite. It’s a fabulous and delicious entry-level wine in this range.

 

4-Course: Tuscan Beef Cheek Sugo, Mascarpone Polenta, Basil Pesto
served with: Castello di Ama 2021 Chianti Classico San Lorenzo Gran Selezione Tuscany Italy
Wine Spectator 95 Rating
Deep, dark and densely wrought, featuring black cherry, blackberry, violet, iron and tobacco aromas and flavors. The sinewy tannins are enhanced by the vivid acidity, and everything comes together on the crystalline aftertaste, which echoes the fruit and floral elements. Power meets finesse. Sangiovese and Merlot. Best from 2028 through 2050. 1,000 cases imported.

 

5-Course: Five Spice Maple Leaf Duck Breast, Persimmon, Star Anise Jus
served with: Frog's Leap 2022 Cabernet Sauvignon Napa Valley California
Decanter Magazine 94 Rating
Sourced from dry-farmed vines in Rutherford, this wine underwent natural malolactic fermentation in barrel. It was aged for 20 months in French oak barrels ranging from new to five years old, with no more than 10% new oak and bottled unfined and unfiltered after two to three aeration rackings during ageing. The bold, muscular aromatics showcase liquorice, black olive, saddle leather, loamy earth, and pressed flowers. Full-bodied on the palate, it offers velvety tannins and an abundance of crunchy dark berry and currant character, layered with graphite. The tannins build with a dusty mineral quality, carrying through to a long, balanced finish. A robust and nuanced expression of Rutherford terroir.

 

6-Course: Coffee Dusted Filet Mignon, Black Olive Caramel, Charred Eggplant, Herbs
served with: Aperture Cellars 2022 Red Blend Sonoma California
Wine Enthusiast 97 Rating A Cellar Selection
This opulent Malbec-forward blend delivers loads of crushed blueberry, black plum, coffee and sage aromas on the nose, while the palate displays hearty tannic structure with lavish acidity and flavors of currant, cassis, shattered granite, dark chocolate and licorice. Rest this in the cellar for a decade or more and grill the biggest steak you can find.

 

 

 

Questions? Text me at 941-404-9685