SNSC Jan 10, 2010: American Bordeaux

“To invite someone is to take charge of his happiness during the time he spends under your roof.”
Jean-Anthelme Brillat-Savarin

Happiness was the perfect descriptor from start to finish during our inaugurual Sunday Night Supper Club.  Judging by the accolades from our guests, the experience was one not soon to be forgotten.  Even before the dinner was finished, we were all anticipating the next one.

Guests were greeted with an aperitif of sparkling wine from Roederer Estates while awaiting everyone’s arrival.  After we were all properly introduced and given time to get to know each other, I welcomed everyone to the Sunday Night Supper Club (SNSC) and explained the impetus and motivation for the event.  Our theme for the evening, American Bordeaux, explored Bordeaux varietals and styles created in the US.

Glenn introduced chef Morgan Bigley of Big Kitchen while he and Katrin served the first wine of the night, 2007 L’Ecole N^o 41 Semillon.

2007 L’Ecole N^o 41 Semillon … oak and honey, white stone and tropical fruit, and wet stones … full body, creaminess from extended lees contact, acidic due to 11% Sauvignon Blanc

Eleni explained some of the nuances of the Semillon grape and additional background information of the largely unfamiliar varietal outside of Bordeaux.  Paired with the Semillon, Chef Bigley served Seared sea scallops with honey gastrique on parsnip puree.  The scallops were perfectly prepared and the sweet and sour of the gastrique mirrored the honey notes of the Semillon.

Next, we offered a 2006 Newton Claret while Katrin explained the origins and makeup of a Claret wine and also shared some of the innovative environmental and stylistic techniques employed at Newton Vineyard.

2006 Newton Claret … dark, ripe cherries, plums and blueberries, vegetal and tobacco notes … medium body, balance of fruit, tannins and spice

The Claret was accompanied by a mouth-watering, symphony of flavors in the form of Braise short rib cannelloni with gorgonzola béchamel.  Watching everyone slouch in their chair and sigh, told us that the pairing was nothing short of magical.

Departing slightly from our theme, we chose to finish the evening with a 2005 Opolo Late Harvest Zinfandel, partnered with a Chocolate terrine with blood orange syrup.  The sweetness of the port-like Zinfandel nicely balanced the bitter-sweet terrine and acidity of the blood oranges.

2005 Opolo Late Harvest Zinfandel … chocolate covered cherries, raspberries, sweet fennel … sweet chocolate and red berries, balanced sweetness and acidity, warm lingering finish

As we all savored the remaining Semillon, Claret and Zinfandel, we couldn’t help but contemplate the theme for our next SNSC.  It was sad to watch everyone leave, but I was comforted to know that it wouldn’t be long before the next event.

Special thanks to Chef Bigley and to all of our guests, Chris, Kim, Zaher, Sarah, Molly and Bill.  You all contributed to an unforgettable evening.  Thank You!

Tagged as: Food, Wine