We're tired and very full - and happy to report that our first wine dinner was a huge success. The focus was red wines from around the world and I think we all did our little part to promote world peace - at least through wine!
Thirty folks joined us as we devoured six fabulous courses prepared by Chef Carrie Wong (of Extreme Chocolates) paired with six wonderful wines, selected by Grand Vines manager, Maggie Crawford. So - what did you miss???
The first course was a wonderful Chanterell mushroom tart that was paired with a Syrah/Grenache blend (a Pic) from Brunnell Family Cellars in Prosser, WA. The tart was slightly earthy which blended well with the Gruyere cheese. The wine's earthiness, along with its fruit, was a wonderful match.
The tart was followed by an asparagus bisque paired with a Tempranillo Reserva from Spain (Bodega Beronia). The smoothness of the soup was balanced against the silkiness and slight herbaceousness of the Tempranillo.
Next came the Filet Mignon which was cooked with a special rub whose base was - cocoa! (What else might you expect from a chef who's business is called Extreme Chocolates???). The Filet was served with braised fennel in cream and roasted fingerling potatoes. The wine with this course was an Italian Barolo (from Monchiero winery)and a HUGE wine it was! It stood up to the filet and quite honestly, we should have opened this wine three days ago for it to breathe and open up for the dinner. That didn't stop folks from drinking every drop poured for them during this course.
Folks were beginning to slow down at this point, but we were only half way through the dinner! Up next was a delightful spinach and pear salad served with an Australian Shiraz (Davey Family Wines, "The Gate"). The pepper in the Shiraz paired wonderfully with the pepper pecan vinaigrette that dressed the salad.
The second to last course was the cheese course. This plate could have been a meal in itself! Blue cheese from France, a caramelized Brie and a Pyrenees pepper rustica showcased the different textures of cheese. A spiced apricot confit contrasted with the richness of the blue cheese. Served with this course was a Grenache from California ("Two Rows" Garnacha from Odisea). The lighter fruitiness of it matched well with the full-bodied creaminess of the cheeses.
With only a tiny space left in our stomachs, there was the dessert course. The wine was a South African Cabernet Sauvignon ("Gameskeeper's Reserve" from Graham Beck). This wine was lightly tannic, which allowed the fruit flavors to come through. And this was the perfect complement to the dark chocolate pate and cocoa-nib madeleines. As the pate warmed to room temperature, it served as a decadent spread for the madeleines. On top of this we spread some of the bittersweet chocolate and raspberry sauce.
The favorite wine of the evening? Hard to say. There was no run-away favorite wine; different people loved different ones for different reasons. But everyone agreed that all of the wines were fabulous.
If you missed out on this dining adventure, take heart! We have another one planned for Sunday, March 7. Just about everyone who attending tonight's dinner indicated a strong interest in the March dinner, where Chef Carrie will create menu items that will complement the wines of Terra Vina. Owners Karl and Carole Dinger will join us that night and Karl will talk about the wines he has made.
Stay tuned for more information on the March dinner!
