A summer treat near Tahoe: the fabulous Wine Dinners at Atlantis Spa Casino in Reno

It is impossible to resist the lure of a wine dinner at the Atlantis Spa Casino in Reno.  One of the outstanding events of my summers at Lake Tahoe has always been to attend one of these dinners.  At only $125 per person, it is one of the best values in wining and dining around -- particularly as a wine lover when you consider the wonderful high quality wines that are served.

In addition to the food and wine, these dinners are a SPECTACLE not to be missed!  The service is exceptional, and I may have mentioned this before in past blogposts.  It is like a well-choreographed ballet, and the servers are as graceful and orchestrated as any performers can be.  All together, it's a treat.

Here's what is ahead for you, if you go.  And if you do go, you will see me there!   Thanks to Tracie Barnthouse, who does a great job with PR for the Atlantis, for the sneak preview below"


Atlantis Casino Resort Spa welcomes Paul Hobbs wines to Atlantis Steakhouse on Tuesday, June 30 at 6 p.m.

The second oldest of 11 children, Paul Hobbs grew up on a farm near Lake Ontario in western New York, but moved west to study winemaking at the University of California, Davis. After working at and consulting for a number of prominent California producers, he started his own label with the 1911 vintage, eventually adding his own winery and vineyard in the Russian River Valley. Paul Hobbs wines produces around 23,000 cases a year of top-notch, vineyard-designated Chardonnay, Cabernet Sauvignon, Pinot Noir and Merlot from sites around Napa and Sonoma.

To complement the wines, Atlantis Steakhouse will be serving the following:

Amuse Bouche

Diver Scallop Crudo

Roasted Pear, Pickled Pumpkin, Honey-Almond Coulis, Micro Celery

Paul Hobbs, Chardonnay, Russian River Valley

First Course

Pan-Roasted Alaskan Halibut Cheek

Citrus-Scented Blue Potato Spatzle, Roasted White Peach Compote, Fleur de Sel

Paul Hobbs “CrossBarn”, Rose of Pinot Noir, Sonoma Coast

Second Course

Earl Grey Tea-Smoked Arctic Char

Hazelnut-Quinoa Salad, Cranberry Gastrique

Paul Hobbs, Pinot Noir, Russian River Valley

Third Course

Lavender-Pepper Crusted American Kobe Strip Loin

Olive-Strewn Couscous, Wood-Grilled Black Fig, Natural Jus

Paul Hobbs, Cabernet Sauvignon, Napa Valley

Fourth Course

Carpaccio of Bison Loin

Cocoa Oil, Smoked Walnut Salad, Flash-Roasted Wild Berries

Vina Cobos “Bramare”, Malbec, Lujan de Cuyo, Argentina

Dessert

Strawberry Tiramisu

Grand Marnier Soaked Lady Fingers

 

Dinner is $125 all-inclusive. Reservations are recommended and can be made at 775.824.4411.

About Atlantis Casino Resort Spa
Atlantis Casino Resort Spa is a world-class AAA Four Diamond resort destination, nestled at the base of the Sierra Nevada mountain range, and ideally located in the heart of Reno’s restaurant, shopping and entertainment district. Atlantis is the only resort connected by a Sky Bridge to the Reno-Sparks Convention Center, and boasts Reno’s only Concierge Hotel Tower. Atlantis is just minutes away from the Reno-Tahoe International Airport, downtown Reno, pristine area golf courses and is a half-hour away from Lake Tahoe. Guests enjoy complimentary airport shuttle service, free valet parking and acres of convenient self-parking. Recognized for luxurious accommodations, eight award-winning restaurants, 10 captivating bars and lounges, a world-class spa and casino-wide action, Atlantis has all the options and amenities to suit your needs. For more information please visit www.atlantiscasino.com or call 800.723.6500.

Thanksgiving Wines - in Tahoe and Beyond

Tahoe House on the West Shore offers “everything but the turkey” for Thanksgiving on an advance-order/take-out basis, and their wine selection to go with Thanksgiving foods is as well thought out and varied as their Thanksgiving menu.

I’d opt right away for a bottle of the Seaglass 2011 Monterey County Riesling.  This is a great wine as an aperitif, light and refreshing.  Flavor of peach and pear, with aroma of honey and fragrant flowers are what greet you in the glass, with a sweet fruitiness.  The vibrant blue bottle in which it is packaged also sets a festive mood for the feast to come.  13 percent alcohol.  $16.99 the bottle.

The 2011 California Pinot Noir from Mark West is a tasty and affordable wine for those who like red wine with turkey.   This is a delicate and juicy red wine with medium body.  Flavor and aroma of  raspberry, sweet cherry, and nutmeg spice makes this Pinot Noir a great pairing with turkey.  It is complex, fruity and silky.  13.8 percent alcohol.  $9.99 the bottle.

If some of your guests will want a white wine with your turkey, that’s a good choice too.  Reach for the 2012 Hanna Sauvignon Blanc from Russian River Valley.  Turkey, specially the basted and infused preparations so popular at Thanksgiving, will pair well with the minerality of a Sauvignon Blanc.  The color is a straw yellow, and aroma is grapefruit, tangelo, quince, mint, basil and pear.  The winemaker notes a taste of kiwi and lime zest, and, on the mid palate, more flavor of lemon, peach, honey and a touch of grassiness.  The finish is bright and clean. 13.2 percent alcohol.  $17.99 the bottle.

To end the meal with the classic pies and other goodies, I recommend two choices:  a rose or a dessert wine.  The Stags’ Leap 2011 Napa Amparo Rose, Napa Valley, is a vibrant pink that leads you to expect its aroma of raspberry and then melon.  Flavor is of wild strawberry and a touch of pomegranate, with some creaminess and a hint of caramel.  It is refreshing with a nice finish.     14.1 percent alcohol.  $23.99 the bottle.

A classic dessert wine, one of my favorites is the Cline Ancient Vine Zinfandel 2006.  It has a wonderful mouth-coating flavor of dark berries, strawberry, coffee and chocolate, with a vanilla smoothness, soft tannins and a long lingering finish.  14.5 percent alcohol.  $10.99 for a 375 ml bottle.

Oh, by the way, Tahoe House does offer the turkey too – free range Diestel turkeys have to be ordered well in advance and cooked at home.  Tahoe House Bakery & Gourmet is located at 625 W. Lake Blvd., Tahoe City.  530-583-1377.

And, if you have turkey leftovers, making a salad with cooked turkey chunks, celery, grapes and walnuts, with mayo or sour cream, is a great treat.  I suggest you pair it with an Italian Chardonnay.  Pomino Bianco 2012, from the Marchesa de’ Frescobaldi estate near Florence, is a recently-promoted Italian white wine It will, of course, accompany a Thanksgiving feast magnificently!  A few notes from the winery:  “Pomino Bianco comes from one of Tuscany’s most renowned areas for the production of high-quality wine; it is made from Chardonnay and Pinot Bianco grapes that have been at home in Pomino for many years.”  l liked its intense yellow color, and the aroma of white flowers like lily of the valley and jasmine, with apple and pear.  It is a balanced and fresh wine, with delicate minerality, and a long and lovely finish.  It was fermented primarily in stainless steel, with the riper grapes fermented in French oak.  The winemaker tells an interesting story about the exciting harvest of the Chardonnay in this wine:  “without precedent … gathered during an extremely prolonged stormy period of weather that gave us a thousand and one inflections.” 12..5 percent alcohol.  $17.99 suggested retail price.  Available at GetWineOnline.com

Spectacular Service and Wines to Match at Martis Camp's Cliff Room in Truckee CA

I rarely start off a wine review with “those lucky people at…”, but the spectacular wines and service-to-match at The Cliff Room at Martis Camp merit that statement.  Joshua Plack is the talented Wine Director who constantly revamps the wine list at this private residential club to match the fresh and inventive creations of Executive Chef Shaun King.  This truly is wining and dining at its best at Lake Tahoe, but in case Martis Camp is not on your agenda, don’t worry.  I found all of the wines reviewed below on the internet.

Commanderie de la Bergemone,
Rose 2012 from Provence

The 2012 Rose, Commanderie de la Bergemone, Provence, France, is a pale salmon-pink sparkler with flavor of melon and pineapple, and a floral and strawberry aroma. It is rich and fresh, and was a wonderful pairing with Sashimi.  Bargemone is among the foremost estates of the Coteaux d'Aix, a small fine wine district inside the larger Appellation of Provence.  Provence is famous for dry rose. 12.3 percent alcohol.  Internet pricing was around $15 the bottle.

Domaine Huet 2011
Chenin Blanc, Vouvray

2011 Chenin Blanc, Domaine Huet, Le Haut Lieu  Sec. Vouvray, France, is a crisp and clean wine with a nice acidity that paired well with the scallop dish.  Aroma of citrus and exotic fruit, with a touch of grapefruit to add to the favor of nectarine and peach makes this a lively dry wine.  13.5 percent alcohol.  Internet pricing was around $25 the bottle.

La Follette 2011
Pinot Noir, North Coast

The 2011 La Follette Pinot Noir, North Coast, California, was a taste treat of red fruit, chocolate and black cherries in the glass, with an earthiness that helps you remember why coastal Pinot Noir is so good.  The acid and tannins are well balanced, and there are notes of rosemary, sage and rose petal to add to the complexity of this wine. 13.7 percent alcohol.  Internet pricing around $25 the bottle. The Cliff Room pairing was a grilled Matsutake Soup.

 

Louis Martini 2010
Cabernet Sauvignon, Napa
 

The 2010 Cabernet Sauvignon from Louis Martini, Napa, was a great pairing with braised short ribs.  The dark berry and ripe cherry flavors in this smooth and drinkable wine led one wine critic to term it “an inexpensive beauty”.   I liked its medium body, soft tannins, and cherry and blackberry aroma too.  14.5 percent alcohol.  Internet price around $12 the bottle.

 

Left: 2008 Royal Tokaji
Red label Aszu 5 Putonyos

Finally, a wonderful dessert wine, the 2008 Royal Tokaji "Red Label- Aszú 5 Puttonyos" from Hungary.  I loved this Tokaji, a honeyed and fruity treat with fruit flavors of citrus, apricot, and pineapple.  A nice minerality leads to a long finish.  11.5 percent alcohol.  Internet price around $35 for 500 ml bottle.

 

Lucky Me! Enjoying being a guest 
 at The Cliff Room

The Cliff Room in the Lodge at Martis Camp is a key feature of this elegant private residential community located in Truckee. www.MartisCamp.com.

 

 

 

 

 

 

 

 

 

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This review appeared in Wine Time, a column written for The Tahoe Weekly, on October 16, 2013. You can find this and other Wine Time columns in the online edition of The Tahoe Weekly.

Wine Pairings at Farm to Tahoe Dinner at Northstar

Be sure to include vineyard visits during your Harvest weekend ventures. You’ll find many dishes from chefs around Lake Tahoe where local produce and natural and organic meats are featured.  They go so well with wines!

Recently,  Chef Steve Anderson of Northstar featured ingredients from Mountain Bounty Farms during a wine pairing dinner at the mid-mountain Lodge at Big Springs, Northstar.  Two California wineries, Stanger Vineyards and Pasoport Wine Company, were showcased.

Violeta Port

Pasoport’s 2007 Violeta Port, a traditional Portuguese style port, was a surprisingly good pairing with a beet-carpaccio-feta-green salad.  This wine, a traditional dessert wine, is made from Paso Robles grapes.   It’s a dark colored black-purple, with great aromatics that come from blending several Portuguese grape varietals sourced from their Glenrose Vineyard with brandy.  Cassis, elderberry and dark chocolate flavor with aroma of spice, herbs and dark fruit characterize this wine.  19 percent alcohol.  $32 the bottle. www.pasoportwine.com

Vinho Blanco

A second Pasoport wine, the 2011 Vinho Blanco is 100% Albarino from the Paragon Vineyard in Edna Valley.   It is bright, crisp and citrus in flavor, with a nice minerality that paired well with the stuffed chicken dish.  It has an aroma of tropical fruit with vanilla and green apple.  13.5 percent alcohol.  $24 the bottle.

Stanger's winemaker,
JP French



Winemaker JP French from Stanger Vineyards, Paso Robles, introduced his wines paired with the next four courses. 

 

Stanger Tempranillo

The Stanger Tempranillo 2009 Library Reserve is a classic Tempranillo with a crisp tannic structure, taste and aroma of black current and dark cherry and a hint of licorice.  This red wine, a popular varietal in Spain and Portugal, was paired with duck leg confit.  14.5 per cent alcohol.  $39  the bottle.  www.stangervineyards.com

The Stanger Bench Cuvee 2008 from the West Side vineyard is a blend of 50% Cabernet Sauvignon, 38% Syrah and 12% Tempranillo.  If you like tannins, try this wine!   There is a chocolate and blackberry aroma with a taste that is complex and a lasting finish.  It was paired with the Korean-style short rib dish. 15.1 percent alcohol.  It is available at www.amazon.com for $39 the bottle.

 

Paired with a lamb loin, Stanger’s Cabernet Sauvignon 2008 Library Reserve was a great choice.  It is a silky wine with aroma of raspberry and currant, and the fruit taste is highlighted with clove and tobacco notes.  Well oaked and complex, the wine is a bit tannic. 15.1 percent alcohol.  Available at Amazon for $49 the bottle.

 

The 2007 Stanger Syrah Library Reserve complemented the peach cobbler dessert course.  Dark violet in color,  the aroma is of ultra-ripe fruit. Flavors of blackberry, plum, licorice, and spice lead to a dry smooth finish. 15.5 percent alcohol.  $44 the bottle at www.stangervineyards.com.

Dinner in the Lodge at Big Springs, Northstar
 

 This review appeared in Wine Time, a column written for The Tahoe Weekly, on October 2, 2013.   You can find this and other Wine Time columns in the online edition of The Tahoe Weekly.

Sake and the City: Richard Dare Writes from New York

Pouring 96 varieties of Sake

I must confess, your faithful correspondent was at first blush less than certain that sake -- in spite of being colloquially referred to as "rice wine" in the west -- would really fit within the taste profile loved by American oenophiles.  Yet I decided to be Zen about the situation and attend an invitation only event featuring Timothy Sullivan founder of Urban Sake (urbansake.com) who explained and then paired sake with mouth-watering wagyu beef prepared by executive chef Hiroki Abe of EN Japanese Brasserie (enjb.com).
 
Sake, as you may already know, is a beverage fermented from rice, a grain that to my way of thinking categorizes it rather closer to the beer family than to wine.  On the other hand, sake is not carbonated and tastes far more like wine than beer, and not even remotely like gin, vodka or other spirits.  So “when in Tokyo” do as the locals do, I always say.

Another award-winner

Beautiful Sake bottles on display

The primary distinctions between types of sake are based not so much on the varieties of rice used but rather on how severely each individual grain of rice has been milled or polished.  This is the case because the core of a rice grain has a greater concentration of starches than its exterior husk.  So more thorough polishing produces a drink with more intense and complex flavors.  Serious sake begins when at least 30% of the rice grain has been removed and 40-50% removal is not uncommon. Unlike western wines, most sake is meant to be consumed young and fresh, so don't bother to open the bottle to allow it to breathe or the flavor will grow too soft.  And finally, expensive good sake is usually served chilled.  Cheaper sake, however, traditionally arrives hot, possiblya tradition from times past meant to mask the quality of the product being served.

At the table in New York City in late October was a dazzlingly diverse array of some 94 different types of sake including the very elegant Chokaisan Junmai Daiginjo ($60 per 24 oz. bottle, a variable 15-16% alcohol) with its pronounced floral bouquet and Gold Medal prize from the 2008 International Sake Challenge; as well as the velvety smooth and semi-fruity Fukuju Junmai Ginjo ($34 per 24 oz. bottle, 15.5% alcohol) famously served at the 2012 Nobel Prize awards dinner in Stockholm and increasingly in demand worldwide.  Paired with fine Japanese wagyu beef they both presented perfectly, the Chokaisan feeling more appropriate as a dinner drink and the Fukuju as an apéritif. 

The unique fruitiness, fragrances of flowers, hints of mushrooms, earth tones and the like -- in short, the sorts of things one might look for in wines from Europe or America -- are present in sake as well.  In sake’s case, however, the nuances result largely from the specific yeast used (specified by number on most bottles for serious connoisseurs), the flavor of the local water, and so on.  Thus, many of the joys of sake stem from an understanding of the drink’s terroir just as they do with western wines.


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Richard Dare is an author, cultural commentator and executive who enjoys fine wines and good food.

 

The Italian Job

The Italian Job
Richard Dare, guest columnist

The plan was flawless.  The heist was perfect.  The escape was clean.  The only threat was the one they never saw coming.  This autumn, they’re not in it for the pay.  They’re in it for the payback.  Nicosia Wines (nicosiawines.com) presents at the magical Culinary Loft (culinaryloft.com) in the heart of Manhattan:  Fondo Filara Frappato, Fondo Filara Etna Rosso, Fondo Filara Cerasuolo di Vittoria Classico, and Sosta Tre Santi Nero d’Avola in The Italian Job.

Deep in the heart of Sicily, generous and untamed, labor Nicosia’s fine winemakers hidden in the shadow of a ten-thousand foot high volcano, Mount Etna, that dominates the horizon just behind their 115-year old winery in Trecastagni, Italy, nourishing the soil with thousand year old ash.  But this taster thinks more than the volcanic soil, more even than the perfect goût de terroir, is the skillful blend of Denominazione di Origine Controllata grapes Nicosia’s five generations of family winemakers employ to infuse Nicosia’s full-bodied, irrepressibly aromatic offerings with what can only be described as emotional intensity worthy of a Sicilian.

Graziano Nicosia, fifth generation winemaker

A delightful apéritif, Nicosia’s Fondo Filara Frappato (12.5% alcohol vol.) appears a vivid red in the glass, and at $15-20 per bottle (retail price) pleasantly fragrant bouquet of fresh red fruits, raspberries and blueberries to the nose with a fresh, lively profile not unlike a cheeky Beaujolais.  Frappato pairs well with cheeses and salamis or pizza, it is also a valid alternative to white wine, particularly when served with flavorful fish course dishes.  But unlike its sister wines, the Frappato is best served slightly chilled at about 57°F. 

Nicosia’s Fondo Filara Etna Rosso (13-14% alcohol vol.) is a skinnier wine for my taste, but still ruby red at $30-33 per bottle (retail price) and produces an intense bouquet with elegant hints of wild red fruit, spices and licorice.  It’s dry, robust and lingering with a long and pleasant balsamic finish that seems a wonderful accompaniment to such first-course dishes as risotto, roasted and grilled meats, or semi-aged flavorful cheeses.

Their Fondo Filara Cerasuolo di Vittoria Classico (13-14% alcohol vol.) is the color of cherries, also $30-33 per bottle (retail price) and boasts a rich aromatic profile featuring hints of red fruit.  It’s warm with a smooth taste would pair well with roasts, grilled meats, small game, and sharp and aged cheeses—although to be fair I enjoyed it with a bit of Amedei chocolate from Tuscany (70% cacao blend) which created a sort of multiplier effect bringing the wine’s tannins to a luxurious effect (amedei.com). 

And finally, Nicosia’s very satisfying full bodied Sosta Tre Santi Nero d’Avola (12.5-13.5% alcohol vol.) grown on 25-year old vines and $40 per bottle (retail price) appears dark ruby red in the glass, with a typically fruity aroma with touches of morello cherry.  The fruity aroma can be tasted in the mouth, warm and lingering, and would prove an ideal accompaniment to many of the tastiest Italian recipes including baked pasta with meat sauce or meat couscous, roasted game and aged cheeses.

The fine Nicosia presentation

After pulling off an amazing job in the great Sicilian winemaking tradition, the only thing left for Nicosia to accomplish now is to find a worthy and capable distributor to deliver this little bit of Sicilian heaven to the tables and taste buds of families in the United States.

Don’t worry though, they’re hot on the trail of a distributor even as we speak.  But until that deal is sealed, you’ll just have to take my word for how delicious and satisfying their wines really are!

The Culimary Loft, site of the Nicosia Wines event

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Richard Dare is an author, cultural commentator and executive who enjoys fine wines and good food. 

Wine Pairings at Farm to Peak Dinner, mid-mountain Homewood, are Well Selected

 

130 lucky guests

What a glorious place to learn about good wine!  The middle of the mountain at Homewood is the location of West Shore Café’s new dinner series, Farm to Peak.  The early July event featured wines selected by Jeni Brill, Food and Beverage Manager,  West Shore Café.  She did a fine job, first selecting the varietials that would pair with the dishes prepared by guest Chef Breana Greene, and then Jeni selecting the wineries.   This is a very intelligent way to prepare for a wine-dine experience, and all of the wines were perfect pairings that did not overwhelm the foods. 

View from mid-mountain,
Homewood

The next event is August 31, and no doubt there will be more in 2014.  You are in for a great treat if you go.

 

Murrieta’s Well 2012 The Whip was a great pairing for the charcuterie platter.  Located in Livermore Valley, Murrieta’s Well vineyards were originally planted in 1883 with vineyard cuttings from two very famous French wineries, Chateau d’Yquem and Chateau Margaux.    The Whip is a great white blend that uses many aromatic and flavorful varieties:  Chardonnay predominates, followed by Gewurztraminer, Sauvignon Blanc and then Orange Muscat, Viognier, Pinot Blanc, Semillon and Muscat Canelli.  It’s a full-bodied wine with aroma and flavor of white peach, vanilla, butterscotch and orange blossom.   13 percent alcohol.  www.murrietaswell.com

Paul Dolan Chardonnay

Paul Dolan’s 2011 Chardonnay is a classic Mendocino County Chardonnay, perfect with the beet salad.  Like all Paul Dolan wines, it is certified organic.  It’s an elegant wine that’s a blend of Mendocino grapes from the cool-sites of the northern benchlands and lush warmer-site fruit from Hopland.  The brightness of the fruit shows through, and the flavors are of ripe pear, crisp apple, and winter citrus fruit, with a creamy vanilla spice that adds to the smooth mouthfeel.  13.5 percent alcohol.  www.pauldolanwine.com.

Joseph Phelps 2011 Pinot Noir from Freestone Vineyards, Sonoma, was delicious with the duck confit.  This was my personal favorite pairing of the event.  Wonderful aroma of cherry, currant and sweet spices with a rich and full mouth feel of flavors of concentrated raspberry, cherry, allspice and vanilla.  Freestone Vineyards also produce grapes with a characteristic tangerine peel flavor, and it’s here in this wine!  A great Pinot Noir at a reasonable alcohol level:  13.5 percent.  Bravo!  www.josephphelps.com

Muscato di Asti

A perfect end to the meal, a Muscato!  The Batasiolo 2010 Muscato di Asti is produced on the Beni di Boscareto estate in the village of Serralunga d’Alba, at the western limit of the Asti region .   This delicious straw-yellow-golden wine has a sweetly soft flavor that lingers, and enhanced the rosemary panna cotta dessert.  5.5 percent alcohol. www.boissetfamilyestates.com

For more information on the Farm to Peak series, contact West Shore Café at 5160 West Lake Blvd, Homewood, CA , tel 530-584-6840

Dusk at Lake Tahoe's West Side,
at end of Farm to Peak event

 

 

 

 

 

 

 

 

 

 

 

This information first appeared in The Tahoe Weekly newspaper, where I write the Wine Time column, in August 2013

Happy Hour Wines at River Grill = Favorite Tahoe City stopping place!

I always find wine that I enjoy at River Grill, and during their Happy Hour specials, you are also certain to find an agreeable glass of wine to pair with their well-priced appetizers.  I’m there a lot, so I’m sharing my favorites with you, although the offerings do change.

The 2009 Viognier from Alfaro Family Vineyards and Winery, is an unfined and unfiltered wine with grapes sourced from the Gimelli Vineyards, Cienega Valley of San Benito County, California. This is a great area for growing Viognier, and the results are good. This Viognier (say: vee-ohn-yay) is full bodied and dry, combining rich flavors of ripe apricots and peaches with the aroma of honeysuckle.  It is a lovely golden color. Some Viogniers can be too sweet, but this is not.  14.5 percent alcohol.  $26 per bottle.

The La Fiera 2001 Pinot Grigio, Veneto, Italy is fresh, crisp, floral and fruity.  Flavor of peach and apple, with a minerality on the finish that makes it a great pairing with salads, chicken and seafood.  12 percent alcohol.  $6 the glass, $22 the bottle.

We paired both these whites with the tempura green beans, and a salad of pear, gorgonzola and pecans.

The 2010 Snapdragon Pinot Noir, California, is fruit forward, easy drinking with flavor of ripe cherry, berry, and a hint of mocha.  The bottle tells the story of the name: “Legend has it . . . long ago, a farmer befriended a dragon using the creature to guard his crops from raiding poachers. Each harvest, the spirit of the dragon lives on, inspiring the creation of these delicious wines!”    13.5  percent alcohol.  $7 the glass, $26 the bottle.   Paired well with the mac and cheese.

I encourage you to try a Tempranillo, as this Spanish-origin grape is becoming more popular with growers in the Sierra Foothills too.  The 2011 Bodega Venta Morales Tempranillo is 100 percent Tempranillo grapes from the La Mancha area of Spain.  It has ripe dark fruit, deep color, and a long and balanced finish.  This wine is made in very small batches. 14 percent alcohol.  $6.50 the glass, $24 the bottle.

River Grill is located at 55 West Lake Blvd, Tahoe City, and is just west of Fanny Bridge at the “Y” where Highway 28 intersects with Highway 89.  Happy hour is seven days a week from 5:00 - 6:30 p.m.  Dinner reservations: (530) 581-2644

This information first appeared in The Tahoe Weekly newspaper, where I write the Wine Time column, on June 6, 2013.   

Incredible Wine-Dine Experience at Tahoe's West Shore Cafe

NV Billecart-Salmon
Brut Reserve Champagne

I always have such an incredible wine experience when I do a tasting at the West Shore Café.  What makes me feel good about sharing that information with you is that I know all customers are treated equally – and that is, with elegance, attention to detail, and concern for the customer and his palate.

“It’s an elegant tradition to start a meal with a Champagne toast,” noted our host.  We began with NV Billecart-Salmon Brut Reserve from Champagne, France.  This Champagne is mostly Chardonnay, with a nice clean and refreshing taste of green apple fruit and some floral flavors too.  The tiny bubbles deliver a nice acidity and great balance.  12 percent alcohol. $69 the half-bottle.

Freeman Ryo-Fu
Chardonnay

 

 

Our starters, the Dungeness crab fritter and a gnocchi with hedgehog mushrooms and truffles, definitely called for a Chardonnay.  The 2010 Freeman Ryo-Fu Chardonnay from Russian River Valley was perfect.  Ryo-Fu, translated from the Japanese, means “cool breeze” and yet this wine is ripe and fruit-forward as the grapes had a chance to mature in August of that foggy 2010 summer.  An aroma of peach and pear leads to subtle fruit flavor including pear and anise, tropical tones of pineapple and mango, and the finale is a rich and mouth-filling and lingering finish.  14.1 percent alcohol.  $15 the glass, $56 the bottle.

The 2011 McKinlay Pinot Noir, Willamette Valley, Oregon, was a Burgundian-styled Pinot Noir that paired magnificently with both the cauliflower steak and the King salmon.  The McKinlay family, with over a hundred years experience farming in Oregon, have produced a juicy wine that is a classic Pinot Noir.   The aroma of currant and cherry is followed by a silky mouthfeel and flavors of black fruit and spice. It has a nice sweetness and a good refreshing finish.  12.5 percent alcohol.  $14 the glass/$50 the bottle.

Another excellent pairing with the main courses was the Carol Shelton 2009 Old Vine Zinfandel, Wild Thing, from Mendocino County, is a blend of 78% Zinfandel, 12% Carignane,7% Petite Sirah and 3% Cabernet Sauvignon  This winemaker, called the “Queen of Zin”, writes on the winery website:  “This wine is dangerously good.  Aromas of black cherry, plum and raspberry fruit combine with a beautiful hint of vanilla-oak loveliness, smoothly textured in mouth, very creamy and round, the finish is long and has lush jammy fruit”.   14.5 percent alcohol.  $12 the glass/$44 the bottle.

The West Shore Café  is on the lakefront adjacent to Homewood Mountain Resort, at 5160 West Lake Boulevard in Homewood.  Phone 530 525 5200 for reservations.  More information at www.WestShoreCafe.com

p.s. those of us who are fortunate enough to live a short distance from this wonderful restaurant and its great outdoor bar/patio on the lakeshore do honestly believe that "The West Shore is the Best Shore."   

This information first appeared in The Tahoe Weekly newspaper, where I write the Wine Time column, on May 23, 2013.