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| - Attended the monthly wine dinner at Todd's Unique Dining, this month they featured wines from Middleton Family Wines. Started the dinner with a wonderful 2012 Adobe White Blend-- 36% Viognier, 34% Grenache Blanc, 24% Sauvignon Blanc, 6% Princes--had a bright straw color with aromas of orange blossoms, mandarin zest, jasmine, sweet fennel and honey, with hints of fresh-ground nutmeg, a little tropical fruit flavors of mango, cherimoya, and white peach predominate with a firm acidity level and a great balanced mouth-feel. The course served was a fabulous King Crab Cake--delicate with a light crisp breading--accompanied with a delicious Bok choy slaw, had a tantalizing sesame seed oil and rice wine vinegar dressing. The next course was Alaskan Halibut filet, served with a truffle cream sauce--sweet cream with a slight nuttiness and earthiness flavor, this was plated with herbed barley which enhanced the earthiness of the course. This course was pared with 2013 Inconceivable White Queen of Tides--a 100% Chardonnay with a bright straw color with aromas of tropical fruit, honey, marzipan, wet stone and some yeasty undertones. The wine has flavors of pineapple, with a distinctive sea-floor minerality, and bright acidity in the mouth. The surprise is the viscosity and smooth mouthfeel that brings you to a warm, spicy, oak-tinged finish that lingers. The next wine presented was 2012 Adobe Red Blend--23% Zinfandel, 22% Petite Sirah, 21% Cabernet Sauvignon, 17% Malbec, 10% Petit Verdot, 4% Tempranillo, and 3% Syrah. This wine had a dark black cherry and dusty mocha aromas with soft, jammy strawberry and black fruit characters combine in the mouth for a complex blend of fruit flavors. The tannins were soft and rounded, leaving a rich mouthfeel, finishing with a lacing of warm toasty vanilla a very good selection. The Butternut Squash Ravioli--homemade, airy with a very sweet butternut filling--with a brown butter and fried sage leaf dusted with Parmesan cheese pared well. The main course was a Bone-in Short rib, very tender and flavorful with a red wine essence accompanied with a mushroom potpie--a combination of cremini mushrooms with a biscuit and cheddar cheese topping. Also served with buttered orzo to complete the course. This course was pared with 2012 Inconceivable Cabernet Sauvignon a very nice wine. Intense deep purple hue, dark fruits (black berry, black cherry) and toasted bread lead the aromatics. Savory aspects of dark roasted coffee, dark chocolate, and a slight tinge of wet earth add complexity. On the palate, the wine is medium to full-bodied, with fruit character echoing the aromatics, plus subtler elements of cocoa powder, tanned leather, red and Bing cherries, the finish lingers for an extended length of time with a persistent character of dried berries. The dessert course was a Chocolate Devil's food cake with butter frosting a splash of blackberry coulis and chocolate ice cream with chips. This was pared with a 2013 Clayhouse Cabernet Sauvignon, deep purple/dark red color. Aromas of dark Bing cherry, black currant, and hints of cedar and sweet vanilla. The wine is rich, full bodied and has sweet black cherry and ripe plum fruit flavors with licorice undertones. This Cabernet has chewy but rounded and smooth tannins and finishes with warm toasty notes. The evening was enjoyable and well attended, I enjoyed most of the wines and food courses definitely presented well and thank you to Chef Todd for his creations.
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