Wine Dinner Extravaganza 2009

It was time. The entire clan was to be gathered here in Dallas, so it was time for a wine dinner. These have become an annual affair, born of my need a decade ago to share some semi-expensive bottles of wine. I was single at the time and didn't want to drink them myself. There are always fun, and, if I do say so myself, I have become very good at planning, organizing and executing a great evening of food and wine.

Here's the report on the latest edition:

First Course:
Bruschetta with House-Made Ricotta. Lemley’s Farm Tomatoes and Zip Code Honey
Butter-Poached Shrimp with Basil Cream
Broiled Mussels with Spicy Breadcrumbs
paired with
Schramsberg Brut, Napa Valley, 2003

I always start with sparkling wine, This year, in tribute to our recent Napa trip, we served a California powerhouse. The three little nibbles played off the complexities of the wine...toasty, sweet, creamy...the list goes on and on.

Second Course:
Pea and Parmesan Ravioli
paired with
Venge Champ des Fleurs Proprietary White, Napa Valley, 2008

This was all about tangy. Herbal filling stuffed in fresh pasta with just a touch of butter. And the wine was perfect. A white blend from a wonderful "boutique" winery in California.

Third Course:
Grilled Aged Gouda and Membrillo Sandwiches
paired with
Stuhlmuller Reserve Chardonnay, Alexander Valley, 2006

Kicked-up grilled cheese with a rich and creamy Chardonnay. That's heaven.

Fourth Course:
Pork Tenderloin with Black Bean Butter Sauce
paired with
Venge Gladys’ Vineyard Syrah, Napa Valley, 2007

Simply-roasted pork tenderloin with a tangy sauce. Just the thing to play off a spicy Syrah.

Main Course:
Juha’s Farm Lamb Stew
paired with
Cliff Lede Cabernet Sauvignon St. Helena, Napa Valley, 2006

Big bold stew with big bold wine. Yum.

Cheese Trio:
Jasper Hill Constant Bliss (Vermont, cow’s milk), Walserstolz (Austria, cow’s milk), Point Reyes Blue (California, cow’s milk)
paired with
Viansa “La Nebbia” Nebbiolo, Sonoma County, 2005

I love cheese before dessert. And this was a nice mix of creamy, sharp and tangy. Alongside we served a nice earthy dry red wine from one of my favorite wineries in Sonoma County, California.

Dessert:
Seared Black Mission Figs and Lemley’s Farm Peaches with Balsamic Reduction and Crème Fraiche

This is a perfect summer dessert. And it was the perfect ending to a wonderful meal.