Wine dinners, oh how I miss you. We should be in “off season wine dinner mode” right now but 2020 has other plans. Last week, while chatting with my new friend, the NNK Wine Diva, I was inspired to start blogging about wine and food again (and maybe I have nudged her to start blogging as well!)
Let's take a trip back in time.
It was the evening of March 11, 2020. COVID wasn’t even an issue at this point. What a delightful time just with that mere fact! The next day we would drive my mom, who had been visiting, back to NoVA and while we were there we would realize that the pandemic was just beginning! But let’s forget about that for a bit, and go back to the beautiful evening, just days prior, full of wine, food and friends at a Salt Box Cafe wine dinner!
Sitting at the bar, with a packed house, Hubs and I were more than ready! Throw us in a corner at a bar where we have access to staff (and a wall to lean on) and we are golden! Tonight’s theme was “The Earth is Mine” and I was about to not only imbibe on fantastic wine and food but I was also about to wine geek out! The presenter had prepared handouts with info on soil types and wine regions and AVAs, oh my!!! Most guests were probably just wanting to eat and drink and not worry about listening but I crave and love the whole experience! Hubs was even more excited than me because we were sitting in a corner with our backs to people and I wouldn’t be able to easily run my mouth to strangers. I have been known to make new friends when enjoying wine. I get it naturally, from my dad, and am actually not ashamed to say so. I may walk in the place not knowing a single person but it won’t be that way by the end of the night.
First up, Butter Basted Monkfish in a Meyer lemon beurre blanc sauce with smoked rapini
Monkfish. What is monkfish? I’ve heard of it but never tried it. I love seafood-fresh local seafood-but when it comes to fish I tend to stick with tuna (real tuna, not that canned crap), flounder or swordfish. But, thanks to these Salt Box food genius chefs (who I am blessed to call my friends), I will try anything they prepare. I’m not a lobster fan because I think it is overrated and just tastes like whatever it is cooked in. Monkfish has the texture of lobster but the lemony flavor was incredible and I will always be a fan of smoky rapini any day! This dish was paired with Chateau d’ Anice Blanc which is a blend of Semillion and Sav Blanc from the Graves region of France. With a beautiful, summertime-like nose and a light, refreshing flavor, this wine paired perfectly with this delightful dish! Wine geek note: The amount of drainage allowed in the soil where vines are planted is important. Gravel is used to drain the water away and yields more minerality!
Grilled Sea Scallop with cardamom-scented cauliflower and parsnip purée over coconut rice is served next. Dear God, just reading the description made me salivate. Scallops are one of my all-time favorite sensual pleasures when it comes to food. I have always been able to prepare them at home perfectly and an so grateful! I am in love with everything about this dish and actually had just tried my hand at parsnip purée not long before this night. Of course, while it was really good, it cannot be compared to Chef Amanda’s. While this dish was “lick the plate” incredible, it also improved the wine. On its own, the Dutton Estate Chardonnay Kyndall’s Reserve from the Russian River Valley of California did not impress me. While it smelled like a lovely Chardonnay, it did not taste like one and had a bad aftertaste. I hate when wine plays games with me in that way. Maybe it didn’t impress me because the grapes are grown where the Petaluma Gap opens and I dated a guy in Petalumaonce....it left a bad taste in my mouth ,just like the wine......... Coincidence? I think not.
One thing I’ve NEVER been able to fathom is veal. I won’t even try it because the mere thought of it disgusts me. I can’t bring myself to eat baby animals. Period. So I was given the larger of the pieces on this next entree of Roasted Veal and immediately switched plates with Hubs. I tried a small piece of veal for the first time because, after all, Chef Randolph prepared it and he is a food God to me. But then I immediately forked the rest over to Hubs’ plate after I made a horrendous face. Bye Bye, Veal. I just can’t do it. I thoroughly enjoyed the fresh tarragon, smashed red potatoes and roasted baby carrots however. The wine, the first red of the night, was heavenly on the nose and I fell absolutely in love with the earthy flavor. No surprise really because it is a Lange Estate Pinot Noir from the Willamette Valley in Oregon. Anyone in my wine circle knows that I am obsessed with Willamette Valley Pinot Noir. In my opinion, no one does Pinot better. I can fathom a New Zealand if need be but you can keep your California Pinot Noir all to yourself, thank you.
Oh yeah, almost forgot...Wine geek note: These grapes are growing in jory soil. What is jory soil? Evidently the magic behind Willamette Valley Pinot, that's what! Pulverized lava, salt rock and a little bit of clay and sand. It is iron rich which adds the spice notes. I swear if I ever visit the Willamette Valley I may never come back to the East Coast.Something happened during this part of the night and it was mesmerizing. I recall texting my friend, Natalie, and telling her what happened as it happened because she is one of my those who really "gets" me when it comes to my "energy experiences". Out of nowhere, I suddenly heard the song, "Cheek to Cheek" by Fred Astaire but, of course, no one else did. I felt a calm, content lightness come over me and I was instantly the only one in the room at that moment. I found myself smiling, sitting back and singing the words softly to myself...."Heaven, I'm in Heaven and my heart beats so that I can hardly speak... and I seem to find the happiness I seek.. when we're out together dancing cheek to cheek" I knew the tune and could always hum it but never knew those exact words but they flew right off my tongue that night. I'm not sure who was with me in spirit but, man, it was a lovely and quite magical moment.
Italian wines have never done it for me. In general, they are too light and are fine with food but nothing exciting. I want more than fine. Water is fine and healthy. I want a party in a glass! Next up we have a Camigliano Brunelleschi Di Montalcino DOCG from Tuscany. I do want to visit Tuscany though. Maybe, if I do then it will change my opinion on Italian wines. I'm not convinced yet. On the nose was a strong smell of rank, week-old garbage and this wine had absolutely no flavor. It was really bizarre to have such a strong aroma but weak taste. It was fine with the Duck and Pancetta Ragout over a crispy polenta cake dish but very bland on its own. Don't get me started on duck. I can't get behind duck either. I have tried duck at various places and I just don't care for it. There has only been one Italian wine that was appealing to me-Cantina Zaccagnini Montepulciano d'Abruzzo 'Tralcetto- a red wine that I first served my parents with lamb bolognese on vacation many years ago. I fondly refer to it as "stick wine" for two reasons - 1) it has a little twig tied around the neck of the bottle with a piece of straw and 2) let's face it, saying stick wine is a lot easier than trying to pronounce that long, complicated Italian name.
I’m stoked for the next dish just reading the description-Mushroom Bruschetta with roasted shallot, chèvre cheese, fresh thyme and a truffle balsamic. My mouth is watering thinking about it even now eight months later. This is my absolute favorite creation of the night and I could have eaten 10 more! The wine, Pierre Rougon Chateauneuf-du-Pape from the Rhône region of France, smelled of rotten tomatoes, nutmeg and licorice. With a burnt taste, it had more flavor than the previous Italian wine but that’s not really saying much, is it? In the same vane, I only like French whites and I rarely will seek out any French wine. I found out early on I am definitely a New World wine girl; not Old World. Give me a Cali Cab, Oregon Pinot or Washington Merlot any day and I’ll be more than satisfied. While this wine did not knock my socks off, it became part of what I deem as the perfect food and wine pairing of the night!
Did you save room for dessert? That’s what every waiter says nearing the end of the meal, right? If you’ve ever been to Salt Box you know Chef Amanda is THE best at desserts. Hubs and I just about never get dessert at restaurants but we always get dessert at Salt Box. We will ask what the dessert options are at the start of the meal so we can make sure what we want is saved for us. Yes, they are that delicious! I have even been known to just run over to the restaurant to grab dessert to go on any given day.
The final course was a Smoky Cheddar "Cheesecake" in a date and walnut crust with cherry and apple syrup paired with Casa Gran del Siurana 'Cruor' from Priorat. Based on Chef Randolph's family tradition from Western Pennsylvania of cheddar and apple pie, this dessert was decadently divine! I am not a fan of Spanish wines typically but I lean toward reds from the Priorat region. I had my first Priorat at my hometown happy place at a Chef's Table dinner for my birthday many years ago and it made a huge mark on me. Tonight's Priorat was a blend of Sancerre, Syrah and Carignan and it had me at Carignan. I can't find Carignan (originating in Spain but mostly found as blending grape in French wines) often but when I do you can best believe I will grab it.
Overall, 2020 has not been that horrible for me. I have been forced to slow down, reflect, focus on simple pleasures and what truly matters in life. Hubs and I have actually done things we normally wouldn't do and have found more daily appreciation for this wonderful life we lead. I, of course, have missed spending time with my mom and fellowshipping with my friends. It's bad enough that we have had record high visitation numbers in our County and it's just now starting to slow down a tad. We should be in the prime of our off season - my favorite time of year! But, most of all, when the realization hit me that 2020 has taken away my off season wine dinner fun, now THAT is just simply unacceptable. Well played, 2020, hit me where it hurts. Don't worry though, I got you and I will be back, better than ever. You can't keep a good wine girl down! Cheers, everyone!
