A to the Z: May 2012

Temple Restaurant Beijing (TRB)

Few weeks ago on 24 apr 2012 we attended a dinner regarding some Napa wine tastings in benefit of Children’s Hope Charity Foundation. These kind of events are arranged by CFFC (ChiFan for Charity) that gives us great opportunity to eat and drink for a very good cause. All the money gathered on these kind of events go straight to the Charity organizations.

The first part of the event was hold in Temple Restaurant Beijing (TRB). Very beautiful place, but a bit hard to find.

I was late so I missed all the sparkling wine introduction, but still managed to grab a glass of Brut Rose by Schramsberg vineyards from 2008. To be truth I love any champagne (well can't really use this word since the only bubbly product can be called so - is the one from Champagne Province, rest is ought to be called sparkling wines). Any ways, all the bubbles are my favorite, but the Rose once are always in prior.

I was so very exited to come to this event not only for the good cause of it, but because I am a huge fan of Napa wines. They just feel so home and so special in every way. So far I was in this Valley twice and enjoyed it greatly. This time it was even more interesting, to meet all the owners and the wines out of their homes and compare the experiences.

So here we go!

Garlic Egg Salt Cod Veloute with Salverstrin 2010 Sauvignon Blanc and St.Supery Estate Sauvignon Blanc 2011

First course was Garlic Egg Salt Cod Veloute, so very creamy and well balanced. Even I, who is not a fish fan, finished this soup in seconds. My friend Alan was almost on a verge of licking it cleanJ This nice piece of dish was served with two great white wines. An as a huge fan of white grapes I was indulging my drinks very slowly to enjoy every sip. On the top left picture is the first glass of the set – Salverstrin 2010 Sauvignon Blanc, This vinery is one of the oldest in Napa, was built in 1816 and is a boutique vinery with wines you cannot find in wide market, only through distributors as their representative Megan Gordon told us. She is such an amazing person! Loved her! Cant wait to see her again next time we are in Napa. About the wineJ Since Napa is to warm for Chardonnay, they produce mostly Sauvignon Blanc, and the bottle Megan brought with her to introduce to us was so very soft and lightly sweet and fruity that you just can go on drinking and enjoying it non stop. Oh and did I mention they produced only 800 cases of it?

Second wine was… well it was the best of the best! St. Supery Estate’s Sauvignon Blanc of 2011 is the wine I actually fell in love with twice! In The beginning of this year, as I already said, our La Familia spent some time in Napa. At one of the vineries I tasted this amazing glass of drink with extremely soft texture and vibrant flavor of… passion fruit! I was so amazed by the smell and sweet, but fresh and light taste that I bought a bottle and refused to share it with anyoneJ Yes I was this selfish! And here the servant pours me a glass o f wine and I smell this passion fruit note! I completely forgot why it is so familiar to me! Then St. Supery’s representative comes over ant starts telling us how it was produced in the stainless steel vat instead of oak barrel, and this is why there is such a difference between two Sauvignons. And Alan goes on asking some other questions about the vinery, when suddenly I heard him saying that we where there in January and that they had first floor renovation, when it hit me! I was there and that’s when I first fell in love with amazing wine!

But moving on! Second course.

Ham Hock Terrine Sauce Grebiche

Surprisingly for myself that dish was my favorite of all! Ham Hock Terrine Sauce Grebiche was very nice in texture. I would not normally go for this kind of food, but as you can see finished it all. The meet texture and the sauce where, in my opinion, very well balanced. This good cold dish could be a very good and light “snack” between courses. Salvestrin’s 2008 Cabernet Sauvignon was named “3D” after the three daughters in the founders family and it is aged three years. This wine was my favorite of red ones of the night as it was quite vibrant and fruity and soft with hints of oak, not as dry as Cabernet usually is.

Salvestrin’s 2008 Cabernet Sauvignon was named “3D”

Third course was Roasted Monkfish Bacon Shallots Sauce Matelote paired with Somerston’s 2009 Cabernet Sauvignon. I am not a huge fan of fish dishes and monk fish is not my favorite either. Though it was cooked well and served with nice sauce and mushrooms I still cannot say I took a great pleasure in consuming this dish. But that is my own opinion. My “other half” was very happy with it and even finished my plate for meJ for the wine “This is a 100% Cab.” As the Somerton’s representative phrased it. Which means it was dry but vibrant with fruit notes.

Somerston’s 2009 Cabernet Sauvignon: “This is a 100% Cab.”

Roasted Monkfish Bacon Shallots Sauce Matelote

For the forth course we served with Roasted Saddle of Lamb with Capers Garlic Confit Anchovies Rosemary. What there not to like? Lamb – love it! Capers garlic – perfect! And to make it even harder to say “No” to - a piece of amazing medium rare steak! But.. I couldn’t finish it, was so full by that time. Yet I did fate half of my portion. It was pared with St. Supery Estate’s 2007 Red Blend, Estate Elu. I guess this vinery is my number ! in Napa valley. Yet another amazing wine with vibrant taste! If I am not mistaken that was Alan’s favorite that while in Napa he bought a case and a magnum of this blend.

St. Supery Estate’s 2007 Red Blend, Estate Elu

Roasted Saddle of Lamb with Capers Garlic Confit Anchovies Rosemary

Fifth course… I couldn’t breath by then… but.. Goat Cheese Tartine, Manuca Honey Thyme with Somerston, 2009, Red Blend, Stornoway, Somerston.

Unfortunately I was writing this post while traveling in Hong Kong and GuangZhou. Somewhere between packings I lost my many with all the notes, so cannot tall you what was the wine about, but looking at the photos can tell you that cheese was a bit too dry for my taste but when so very well with the manuca honey theme that I even managed to eat half of the portion. And of course there was some desert: Truffle chocolate balls and White chocolate tiny pyramids.