What a night, what a meal!

A group of us got together this past Saturday for an incredible night of food, wine and camaraderie. A couple months ago I proposed having a wine dinner, during which the meals prepared would be pared with a wine to show each other off. I have been doing these Wine Extravaganza dinners with some other friends and was hoping to show how this concept really makes for a special evening with this group.

As a group, we are truly lucky (in terms of culinary experience) to have a chef and a truly gifted cook. You add these two knowledge-bases together and it is a recipe for something memorable. The wines were certainly showcased, but the dishes were equal in imagination and flavor.

The menu was the result of two very talented chefs. Jason Berkman (pictured to the right, executive chef at Legal Sea Foods, Burlington) and Chris Baker were the ones responsible for creating the dishes that paired with the wines I selected.

The result was nothing less then extraordinary. We had great food, great wine, great conversation and to cap it off, a great cigar.

Below is the menu with wine pairings (with tasting notes and ratings). If you have a chance, you must try a couple of these dishes and/or wines!

Maine Oysters
Jalapeno Relish, Lemony Cucumbers, Watermelon Gazpacho

NV, Nicolas Feuillate, Brut Rose Champagne
Epernay, France
- Perfect clarity with watermelon juice color. On the nose there was a healthy amount of strawberry and raspberry with faint yeast. The palate was of super dry strawberry and raspberry with a nice pomegranate aftertaste. Terrific acidity and very well-balanced. ES - 90

Salmon Confit
Creamed Leek and Cannellini Ragout, Fennel Salad

2008, Nobilo Icon, Sauvignon Blanc
Marlborough, New Zealand
- Wonderfully young straw/greenish hue. Nose shouted pineapple, green apple, and grapefruit. The palate was lively and crisp again showing pineapple, green apple, and grapefruit with some nice minerality at the later middle palate. Terrific acidity and balance paired the salmon perfectly. ES - 93

Spiced Rack of Lamb
Fingerling and Avocado Mash, “Bounty” Rum Compote

2006, Domaine Drouhin, Pinot Noir
Willamette Valley, Oregon
- Nicely concentrated purple hue. Nose and palate of complex black cherry with hints of oak and the palate continued with a slight trace violet. Very well-structured, nicely complex and elegant. ES - 94

Braised Beef Short Ribs
Oven Roasted Sweet Beets, Charred Belgian Endive, Crispy Onion

2005, Justin Isosceles, Meritage
Paso Robles, California
- Star wine of the night and I am not surprised. It was extremely dark purple, almost black in concentration. The nose was of blackberry, black pepper and oak. The palate was intense and rich, offering blackberry, currants, leather and smoke. The tannins were wonderfully supple. Overall this wine offered a lot of flair and panache. The Braised Short Ribs could not have been a better pairing! Decanted for an hour. ES - 95

Chocolate and Caramel Peach
Vanilla Ice Cream

1999, Chateau Pajzos Aszu 5 Puttanyos, Tokaji
Hungary
- Very surprising and delicious. This wine had a brilliant golden hue. The nose was of honey and apricot which were mirrored on the palate along with some caramel. It had a beautifully viscosity and was sweet, rich with intensity, balance and character. ES - 94

What a night, what a meal!

Terrific wines for the Summer

The summer is made for picnics, hikes, and barbeques. The summer is also made for two very special wine varietals, Zinfandel* and Sauvignon Blanc. It is amazing how two such amazingly opposite wines can both embody the same season so precisely. Zinfandels are bold, oaked and full-bodied red gems. Sauvignon Blancs are citrusy, light and crisp whites. What they do have in common, is that they both perfectly pair with summer fare.

Zinfandels and the grill are best friends. They seriously should go everywhere together. Pair a beautiful California Zinfandel with barbeque chicken and ribs or a grilled steak and you will not be disappointed. I also find them (as well as Sauvignon Blanc) exceptionally pleasant to sip on their own, but food really brings out the best in them. The Zinfandel we will be reviewing today is the 2006 Ridge Vineyards Geyserville, Sonoma, California.

Sauvignon Blancs, with their delicate characteristics pair very well with seafood (grilled or boiled, especially shrimp. When I think of Sauv Blanc I think of a fresh spinach salad with grilled shrimp and a light vinaigrette or lemon juice to dress it (OK, my mouth is watering). When picking a Sauvignon Blanc, the 2008s from Marlborough, New Zealand were amazing. Of those, the one we will be reviewing today is the 2008 Nobilo Icon.

2006, Ridge Vineyards Geyserville, Zinfandel, Sonoma, California - $35
Ridge Vineyards of California consistently produces some of my top choice Zinfandel's. For the past three vintages, Geyserville Vineyard, in Sonoma County has been my favorite of the Ridge vineyards. The 2006 is a wonderful meaty wine, with lush, dark berries taking over the aroma. On the palate you may find that raspberry and pepper dominate. A very appealing wine that is a perfect accompaniment with heavier grilled foods (beef, pork, vegetables and meaty fish).

Wine Spectator gave this a 90, but I believe it is a solid 91. 90 is just a little too marginal for me, this is an outstanding wine (Wine & Spirits agreed, scoring it a 92).

2008, Nobilo Icon, Sauvignon Blanc, Marlborough, New Zealand - $15
When I first came about this wine, I was doing some research at the local liquor store. I decided that it was a nice day for a refreshing Sauvignon Blanc, so I picked it up. It was kind of like finding a Benjamin in your jeans pocket! My favorite Sauv Blanc!

Upon first pour, the grapefruit aromas intoxicate and refresh you instantly. On the palate you pick up the grapefruit as well. After the grapefruit you get a hint of lemon zest along with slight minerality. Not to mention that the acidity is perfect! You put these components together and you have one terrific wine.

Wine Spectator scored this a whopping 92, but that is not even enough for me. When you factor in the aroma, brilliant visual appearance, terrific structure and complexity, and finally the palate, you have a wine that is safely a 94 for me. Not quite a classic, but very close!

*Important Notice* I by no means was referring to White Zinfandel. Blah!

Terrific wines for the Summer