|Ruffino Moscato with beet salad|
Chef Chad Shrewsbury commands the kitchen and presents dishes that pair so well with Six Peaks’ wine. If you missed his pairing at the Autumn Food and Wine Festival, where the restaurant won second place, be sure you dine at Six Peaks sometime this season.
The Ruffino Moscato d’asti 2011 is a versatile sweet semi-sparkling wine that goes with many foods. The aroma is all about fresh flowers and peaches, and I like the taste of honeysuckle that lingers. Ruffino is world-renowned for Chianti wines and to many wine drinkers, the winery’s products embody “la dolce vita”. 6 percent alcohol. $35/bottle. It was paired with one of Chef Chad’s signature dishes, a salad of beets, goat cheese mousse, arugula, and all adorned with crispy shallots.
|Adobe Road and Soup|
Adobe Road 2008 Sauvignon Blanc, Dry Creek Valley, uses grapes sourced from the Greene Vineyard and was a limited production wine. It has a taste of pineapple and apricot. This wine is often compared to a Riesling; it is medium bodied with a touch of petrol on the back palate. 11 percent alcohol. 375 ml bottle/$33, full bottle/$64. The pairing with soup is delightful, and the butternut squash soup was adorned withhHousemade pumpkin biscotti.
The very buttery California-classic Summerland 2007 Chardonnay. Santa Barbara is smooth and silky, with a creamy texture. The taste of peach, pear and citrus lead to a long finish. All grapes were sourced from the Central Coast. 14.1 percent alcohol 375 ml bottle/$23. The pairing was Serrano ham wrapped red snapper. Yummy.
|Hook & Ladder Pinot Noir|
To finish, I enjoyed the Moscato again, this time with chocolate lava cake and marshmallow ice cream. There goes the diet!
Six Peaks Grille is located in the Resort at Squaw Valley, 400 Squaw Creek Road in Olympic Valley, CA. Open for breakfast and dinner daily. Dinner reservations are a good idea: 530-581-6621.