Newton Red Label Wine Dinner

2.23.2010

Another month has come along and another great winemaker has come to join our evening.  This month we are joined by Newton Wines from St. Helena, CA.

1st Course

Japanese Hiramasa & Apple Carpaccio

Mango Ravioli, Umeboshi Shiso and White Truffle Soy

2008 Newton Chardonnay

Beautiful slices of Hiramasa were sliced and layered.  Thinly sliced Granny Smith Apples, Mango Raviolis (made by spherification), Micro Herbs, Umeboshi Shiso Vinagrette, Green Oil and White Truffle Soy Vinaigrette drizzled onto the plate.

The Chardonnay had notes of ripe pear, green apple, light butterscotch and vanilla.  My chardonnay had a dry and creamy finish.  I paired the dish by adding some sweetness from the mango, tartness from the umeboshi and apples.  I added some saltiness with the addition of the soy.

2nd Course

Char-siu Roasted Cornish Hens

Clove, Acorn Squash & Pomegranate Molasses Jus

2007 Newton Claret

The Cornish Hens were a perfect size that I couldn’t resist using them.  The goal for this dish was to match the creamy mid-palate, silky tannins and medium weight with bold spices, some sweetness and vibrant mouth-feel.

The Hens were brined (star anise, kosher salt, dark brown sugar, cinnamon, clove, lemongrass, orange juice) for about 2 hours.  They were then dried and put into a cryovac bag, marinated with char-siu (chinese five spice, nutmeg, red coloring), sealed and sous vide for 2hrs.  Roasted to perfection, laid on top of parsnip puree, segmented and buttered acorn squash.  The pomegranate molasses jus (mirepoix, pomegranate, molasses, chix jus, veal reduction) sauced on the plate and garnished with pink peppercorns.

The Claret was a perfect blend in the Bordeaux tradition, lifting aromas of black cherry, currant, plum, nutmeg and white pepper spice.  The claret was a great accompaniment to the grilled/roasted hens.

3rd Course

Smoked Petite Filet Mignon

Blackberry Infused Natural and Guittard Chocolate

2007 Newton Cabernet Sauvignon

Newton carries a a great line a Cabernet Sauvignons.  I preferred the Red Label Cabernet versus the Unfiltered Cabernet one.  Nonetheless they are both great.

The Petite filets were smoked with applewood chips, then sous vide poached with e.v.o.o. and cooked to medium rare doneness.  Herb oil fingerling potatoes were confit and pressed for a hard sear, rainbow carrots and carrots were sauteed with wonderful brown butter.  The Natural (mirepoix, roasted garlic, red wine, thyme, blackberry, veal reduction) was finished with some guittard chocolate to give it some depth and complexity.

The Cabernet Sauvignon was richly flavored with smoky plum, blackberry, vanilla and violets.  This wine went very well with the smoking technique, dark fruit and spice components of the dish.  The key has to be the cocoa to round out a nice savory flavor.

4th Course

Apple & Frangipane Tart Tatin

Puff Pastry, Turbinado Sugar and Dark Balsamic

This lovely dish was created by my pastry girl Rachel.  She understood where I wanted to go with this simple idea.  By using puff pastry it gave us a fluffy, buttery flavor.  The apples gave that sweet-tart flavor and the almonds gave it a perfect nuttiness.  Bruleed apples, salted pistachio and vanilla bean ice cream finished the dish.  Wished we had a nice zinfandel to tie the last course.