Duckhorn Wine Dinner at Castle Hill

Last night, we had the distinct pleasure and honor of hosting Dan Duckhorn and his dynamic wife Nancy for our first Duckhorn wine dinner. Dan is an iconic figure in the West Coast wine making industry having been at the forefront since the late sixties. He charmed all of us and his wines were in perfect harmony with Chef Jon’s culinary creations. There were so many highlights, it would be hard to single out just a few.

The evening began with a reception of passed hors d’oeuvres including Maine Lobster Tail with chive-potato cake and American caviar crème fraiche; Matunuck Oysters with black pepper-citrus gelee; Polenta Cake with foraged mushroom duxelle and chicken liver; Vegetarian Sliders on brioche bread topped with red chile relish; and house cured Duck Prosciutto Canape with fig jam, all were served with the Duckhorn Vineyards 2007 Napa Valley Sauvignon Blanc. This inviting selection features aromas of Meyer lemon, grapefruit, orange blossom and peach nectar, with hints of honeysuckle and graham crackers and a palate of pineapple and mango complemented by layers of citrus, peach and ginger spice.

Dinner started with bacon-wrapped Yellow Fin Tuna, served with olive oil poached new potato and spring garlic vinaigrette and paired with the 2005 Goldeneye Anderson Valley Pinot Noir, rated a ‘92’ by Wine Spectator and showcasing a rich aroma of dark cherries, nutmeg, caramelized apple, cinnamon, and clove and a palate full of plum, spice, cherry, strawberry, and vanilla oak.

The second course featured Smoked Quail with enoki mushrooms, foie gras emulsion, Muscovy duck breast, and merlot risotto, complemented by aromas of fresh baked cherry pie, red licorice, and vanilla bean and notes of berries, cherry, orange rind, and cinnamon spice of the 2005 Duckhorn “Three Palms Vineyard” Merlot.

A dried aged Beef Strip Loin followed, served with grilled cipollini onions, mache, and a New Mexico chile-coca bean demi glaze, and paired with the 2006 Paraduxx Napa Valley Red Wine, a medium-bodied selection with aromas of ripe fruit complemented by hints of violets, spice, and orange peel.

Dinner concluded with Crème Fraiche Panna Cotta with grilled pineapple relish, passion fruit consommé, and macadamia nut tuille, and the Duckhorn Vineyards 2005 “Miel” Knights Valley.

It was a wonderful evening and we are so thankful for Dan Duckhorn’s visit and for all our guests who could experience this great night of flavorful wine and food.