Stag’s Leap Wine Dinner at Castle Hill

Our hats are off to another stellar wine dinner that took place at Castle Hill this past Wednesday evening with Stag’s Leap Wine Cellars.  Jeff McBride, Vice President and General Manager at Stag’s Leap Wine Cellars, lead guests through each selection of wine as they were paired with Executive Chef Jonathan Cambra’s elegant five-course dinner.

The evening began with a reception of passed hors d’oeuvres including Maine Lobster Canapé with citrus chile vinaigrette, cucumber, and chervil garnish; Kobe Beef Roulade with white anchovies, lemon, garlic, and parsley; Chilled Maine Mussels with spring garlic, lemon, and chervil relish; Salt Cod Brandade with fava beans and smoked paprika aioli; and Narragansett Creamery Tortellini filled with ricotta cheese and topped with sweet red pepper puree; all paired with the 2006 Karia Chardonnay Napa Valley, a refreshing and light selection with aromas of white peach, apple, spiced pear, and citrus join with floral notes of honeysuckle and roses.

The first course featured poached Georges Bank Scallops with spring onion, fennel, chive, and saffron-citrus nage, served with the vibrant 2007 Sauvignon Blanc Napa Valley, featuring aromas of ruby red grapefruit, lemon lime, peach and nectarine, tropical notes of guava and mango.

The second course was a Duo of Quail: grilled smoked breast with chevre gnocchi and ramps and braised leg-fricassee with peppercorn-Merlot emulsion, complemented by the subtle notes of anise, vanilla and cardamom and flavors of red plum and nutmeg of the 2005 Merlot Napa Valley.

An Elysian Farms Roasted Lamb Loin followed, served with morels, potato risotto, mâche, and Lustau sherry vinaigrette, paired with the 2005 Fay Vineyard Cabernet Sauvignon Napa Valley, a stylish wine with generous aromas of violets, blackberry, nutmeg, and black licorice and aromas dark fruit flavors that envelop the palate with accent notes of chocolate and vanilla.

Dinner concluded with a Rogue River Bleu Cheese Cheesecake with blackberry, anise, honey, and Ancho chile-cocoa tuile and served with the 2005 S.L.V. Cabernet Sauvignon Napa Valley, featuring dark fruit and floral aromas, an earthy hint of rosemary and black truffle, and flavors of dark cherry, blueberry and plum that join with cocoa powder and spiced vanilla.