My blog just asked, “Was it something I said?” because I’ve not posted since 3/31! No, Blog, it’s me. I’ve been blogging for others. For money. But I’m back to report on a very special event I attended at the end of April – a wine dinner. That’s right. I sometimes actually leave the house and do something social. I haven’t done one of these dinners in years and now I remember why they’re so appealing. Wonderful food paired with amazing wines, presented by people who really understand the concept.
Spagio’s Wine Dinner
Spagio’s is a restaurant in Grandview, Ohio that’s been open for close to 30 years. It’s one of those places that maintains an impossibly high standard of creative food preparation due to Chef Hubert Seifert’s talent and experience.
In addition to a chance to make a trip back to Spagio’s, my friend Colin Gregory recently became the restaurant’s Wine & Spirits Director (don’t you just love that title?) and presides over the Wine Lounge. It’s in the lounge that the wine dinner took place. I went with pal Ali, who happens to be Colin’s girlfriend. So, enough intro. On to the dinner!
Triumph Cellars Hosts
Calistoga, California’s Triumph Cellars owner Roger Louer hosted the event with Colin and Chef Hubert. It’s always a treat to meet the person that oversees creation of the wines. Here’s what was on the menu:
Crisp Feuille De Brie
Filled with olives, goat cheese and almonds. This was a phyllo dough filled with those goodies. It was passed around as we mingled with other guests and met Roger.
Paired with Triumph Cellars Sauvignon Blanc.
The tasty treat was as good as it sounds and the richness of it was countered by the crispness of the Sauvignon Blanc. I often find this wine to be too grassy and lightweight, but this one was bigger, fruitier and nicely balanced.
Garnished with creme fraiche & spicy shrimp.
Paired with Triumph Cellars Chardonnay.
I have to say I’m in the “ABC” contingent – Anything But Chardonnay, so keep that in mind. But this was wonderful. So much so that I was tempted to buy a couple bottles. Again, what stood out was the balance – not too oak-y or over-orchestrated, like someone tried too hard. Nice!
With roasted red peppers, feta cheese, tomato, red onion & sherry vinaigette.
Paired with the Sauvignon Blanc.
First of all, I’m a huge fan of arugula and this was a standout salad. Not one I’d immediately think of having with that wine. But it worked, even with the sherry dressing. OK, on to the BIG wines…
Grilled Diver Scallops Wrapped in Thurns Double-Smoked Bacon
Served over celery root puree and finished with chipotle beurre blanc.
Paired with Triumph Cellars Cabernet Sauvignon.
OMG, this was incredible! Diver scallops are one of my faves. What surprised me was the Cab did not overwhelm the scallops. The bacon was probably partly responsible for the nice complement. Have to say I’m also not a Cab fan. I love reds, but most Cabs are too big and alcoholic for me. This one was really wonderful and fruit forward.
Wait, there’s MORE! Ikr?
Oven Roasted Veal Loin
Served with risotto cake, caramelized carrots & a light porcini reduction.
Paired with Triumph Cellars Reserve Cabernet.
Who doesn’t love a porcini reduction with red meat? Yikes. It was fantastic. The wine was a perfect example of why a reserve gets the big bucks. There was an extra element that made this wine incredibly jammy, balanced and perfect with the veal.
Are you counting? That’s five courses so far and five wines. The finale was fun AND there was more wine…But before dessert, we were served a nice bonus – a very special red. 2007 Roberts and Rogers Howell Mountain Cab Napa Valley. Wow! This is an $80 wine and they were pouring generous glasses. I’ve had more expensive wines (and as you know if you read this blog, much less expensive wines I’ve loved), but this was sensational. Now keep in mind, this is technically wine #6, but we had the Sauvignon Blanc twice. I would love to try this red another time when I’m not in a semi-coma from food and really feeling the other wines.
Key Lime Tart
This was served with a “Surprise Wine Selection.” Colin, Roger and Chef chose a local Ohio wine – white, off-dry, not quite a dessert wine but it paired well with the tartness of the key lime.
Although this was officially the dinner’s end, we were treated to a Port after-dinner wine – NV Calistoga Port. I like Port, but I’m not going to buy and open a bottle just for me. It was a nice finish to the evening.
So – great night, fabulous food, new wines and great company. Maybe I’ll try to get out more…