Brentwood-based Hannah Nicole Winery has demonstrated that when it comes to wine and food pairing, owners Neil and Glenda Cohn and their talented staff set a whole new standard, impressing even those widely traveled in the gourmet realm. During the first of a series of elegantly orchestrated wine and food pairing dinners, the winery glittered on Thursday, January 27, offering a sensory journey of amazing tastes, flavors and textures.
Upon arrival, guests were presented with an array of Gourmet Artisanal Cheeses and a glass of the 2009 Sauvignon Blanc Reserve, a wine with lingering oak and honey aromas and a finish laced with honeydew, apricot and lemon. The beautifully decorated tables and soft lighting created a gracious ambience, reflective of Glenda's artistic sensibilities.
As the meal began, operations manager and food/wine expert Mark Enlow acted as “master of ceremonies” to introduce each course and the accompanying wine, highlighting the diverse flavor nuances the carefully selected combinations would offer. Hannah Nicole winemaker John Sotelo and Neil Cohn also offered comments and insights into how the chosen wines were crafted to acquire their characteristics─a special treat for wine enthusiasts.
The first course of Fresh Dungeness Crab Cake and Roasted Prawns with Winter Greens was notable in the freshness of the seafood and the delicacy of flavor, with the prawns being especially succulent. The light, golden crab cakes “simply melted in your mouth,” as one guest noted. The 2009 Viognier, crisp and rich with tropical notes and hints of toasted peach, apricot, pear and allspice was a sumptuous pairing choice here.
The second course of Wild Mushroom Risotto Cake crowned with Swordfish was another stand out, not only because the generous cut of swordfish was incredably tender and juicy, but also because it was served with one of Hannah Nicole’s most celebrated wines─the Gold Medal winning 2003 Cabernet Sauvignon Reserve Magnum, redolent with pepper and plum with notions of toasted walnuts and leather.
The third course was a sculpture of mouthwatering Habanero Braised Short Ribs poised atop a mélange of creamy parsnips and Brussels sprouts. The rich, tender meat with a slight spicy kick was dramatically complemented by its partner, the 2007 Petit Verdot Reserve─a gloriously penetrating wine with layers of anise, sweet wild berries and smoked meat, finished with aromas of vanilla, oak and leather.
The chefs personally helped introduce the finale─a Cracked Earth Chocolate Flourless Torte with Raspberry Puree and Crème Anglaise. This decadent treat was paired with barrel samples of the 2009 Zinfandel─lusciously satisfying with elements of jam, eucalyptus, pepper and anise and a gloss of vanilla.
Guests were elated to know that these sumptuous wine pairing dinners─which merge culinary creativity with the warmth and gracious spirit that has long characterized this innovative winery─will be offered monthly, each with unique themes, generously portioned “food art,” and wines as only Hannah Nicole can offer. Bravo!
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