DINING

The Menu

Anjou Pear & Fennel Salad

Endive, Slivered Almonds – Almond “Cream”

2009 Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard

Thai Chili Dusted Grilled Shrimp

Young Coconut Milk Shooter

2009 Pinot Blanc, Los Carneros

Locally Foraged Mushroom Risotto

Jamón Serrano, Pea Tendrils & Pecorino Romano

2009 Pinot Noir, Los Carneros

2007 3 Amigos Pinot Noir, Los Carneros

Fire Roasted Ribeye

Sweet Balsamic Marinated Grilled Peppers & Onions

2006 P.O.V. Red Blend, Los Carneros

GLENN -When we at Wine Dine With Us began our wine odyssey, we were very much taken with wine dinners – an event which would match the cuisine of a chef with the wines of a winemaker with a presentation and meet-and-greet by and with that winemaker. We attended some memorable events – a chocolate dinner at Sel de la Terre Long Wharf with wines chosen by the knowledgeable and entertaining sommelier Erik Johnson and a dinner at the now-only-a-memory Excelsior with Argentine master, Santiago Achaval of Achaval-Ferrer. However, at some point, we came to separate our passions for food and wine. We would attend wine-centric events – expos, trade tastings, roundtables –  and events where food was the focus – supper clubs, Mystery Meets, pop up restaurants. Recently, though, we returned to our earlier passion and attended a bonafide ” wine dinner.” “At the Table” is a wine dinner series at UpStairs on the Square that brings together winemakers and winery owners with patrons of the restaurant with cuisine provided by chef  Steven Brand.  On May 17th, the restaurant hosted a dinner with Robert Sinskey of Robert Sinskey Vineyards, a leading force in the biodynamic movement in California. The evening was entitled “Biodynamic Bliss!”

KATRIN – My visit to Robert Sinskey Vineyards was the highlight of a trip to Napa Valley a couple of years back, and I continue to be fascinated by his outstanding wines, which are certified organic and biodynamic.  Biodynamics, which is a philosophy founded by Rudolf Steiner in the early 1900s, provides a framework for viticulture based on the belief that vineyards are ecosystems and the movement of the moon and planets should dictate decisions in the vineyard. Some people think it’s voodoo, but the proof is in the quality of the wines made from grapes harvested from biodynamic vineyards. I have found these wines, including Sinskey’s to be lively and complex.

GLENN – Yes,  bliss it was – eventually. The evening did get off to an inauspicious start for there was a boisterous crowd in the adjoining room having a celebratory reception. Actually, we were only separated from them by folding French doors. Being able to hear Robert Sinskey talk about his start as a winemaker through his father and his wines was difficult. Fortunately, the crowd left before the second course, though an occasional person would wander through the dining room looking for the party that had moved on. Though the menu was appealing with courses featuring contrasts of texture and taste and competently executed – with the exception of the shrimp which, for me, were overcooked - it was the wines which were the highlight of the evening. I did appreciate the curried chicken salad filled profiteroles passed during the reception and the warm madelines passed at the meal’s end.

KATRIN - After hearing many rave reviews, I looked forward to my first meal at UpStairs on the Square.  It was just so-so, at best, with the high point being the tasty curried chicken salad profiteroles.  Granted the bar had been set high recently from dining experiences ranging from T. W. Foods to Will Gilson’s pop-up restaurants.  The lowest point for me was the rib eye that had an awful smoke-flavor (which taunted me for many hours afterward). While the caramelized garlic custard somewhat redeemed the dish, the marinated pepper and onions added little.

GLENN – The Abraxas, modeled on the Alsatian wine that blends the four noble white Alsatian grapes (47% Pinot Gris, 23% Riesling, 17% Gewurztraminer, 13% Pinot Blanc), was the perfect wine to start the evening. The P.O.V, a Merlot-dominant Bordeaux blend was perfect with the ribeye. Yet the wine that was most stellar for me was the 3 Amigos Pinot Noir. Restrained and elegant, beautifully showing its terroir, I wish I had a case in my cellar so I could taste its further evolution.

KATRIN - Each of the five wines served had incredible character. They make me want to sit with them and enjoy them fully.  I tweeted during the dinner that I wanted to “snuggle” with them.  Perhaps that’s too intimate a thought, but nevertheless true.

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