Synopsis, Our Opinion: Noteworthy food, good wine pairings and an outstanding host discussion made for a FANTASTIC virtual wine dinner.
Food
Wines
Tasting:
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Prolog: Last Fall we had an Undercurrent Restaurant Virtual Wine Dinner hosted by Wine Educator Roberto Cromeyer. The wines were from the Prisoner Wine Company located in California. The three course dinner for two and three half bottles of wine cost $150. The food came with heating and plating instructions and was nothing short of OUTSTANDING. Roberto Cromeyer described the wines via a Zoom internet connection as each course was eaten. In addition, being a real raconteur, he provided a potpourri of interesting facts about both the Prisoner Wine Company and wine in general.
Following is a brief review of the wine served with each of the three courses:
FIRST COURSE
Citrus Roasted pheasant breast, sea salt-apple tarte tatin, Cowgirl Creamery “Tam” and pineapple-shallot chutney.
The wine was The Prisoner 2019 Chardonnay Carneros ($19.00).
The chardonnay was actually a pleasant surprise. It was smooth, creamy and vanilla tasting…very much like California Chardonnay 10-20 years ago. We haven’t had toasty Chardonnay in a long time and it was quite a nice pairing with the pheasant breast. The pheasant was so spectacular it would have been a crime to pair it with a strong, acidic white wine. Roberto Cromeyer described this wine as a blend with Roussanne and Gewürztraminer and this addition really added floral aromas and richness that are not usually associated with Chardonnay..
SECOND COURSE
Soy marinated seared salmon, buckwheat noodles, roasted oyster mushrooms, blistered root vegetables, tart cherry-miso puree and five spice wonton crisps
The wine was The Prisoner Napa Valley Cabernet Sauvignon 2018 ($33.00).
The Cabernet Sauvignon was big, bold and California and we would never have suggested pairing it with the seared salmon. This too was a blend of six grapes resulting in a off-dry, velvety and easy drinking red wine. And, because it had lots of soft Merlot in the blend it paired pretty well with the salmon and pasta!!!
THIRD COURSE
Grilled pork belly, cherry-anise bread pudding, Sequatchie Cove “Coppinger” hickory-peppercorn gastrique and black garlic puree
The wine was The Prisoner ‘Saldo’ Zinfandel 2018 ($17.00).
A blend of Zinfandel, Petite Sirah and Syrah that was probably the best pairing, but the wine we liked least. We drink a lot of Turley and Ridge California Zinfandels and this just didn’t have the rich complex flavors and depth we count on from a bottle of Zinfandel. However it was a good companion with the pork belly and bread pudding.
Comments: Learn more about the Undercurrent Restaurant wine dinners.
See our reviews of other Undercurrent Virtual wine dinners.