Henderson Beachwalk Cafe Dinner with a view
Vacationing with Linda’s friends Pat R and Marylou at The Cove, our vacation rental in Destin (FL), we dined at scenic Beach Walk Café, Henderson Park Inn, Destin, with its idealic views of the Gulf Coast beach and off-shore horizon, and the towers of Destin across Henderson State Beach Park in the distance, arguably one of the best views along the Emerald Coast.
The Beach Walk Café at the Henderson Park Inn is an award-winning, fine-dining restaurant that overlooks the beach with views of the towering condo towers along the Destin beach and harbor two miles to the west. It has been named one of the most romantic restaurants in North America for its pairing imaginative cuisine rooted in the freshest, local ingredients with spectacular sunsets and starry skies amidst the surf.The cuisine is crafted by executive chef, Destin native Daniel Peters. Daniel first worked a professional kitchen at the age of 26, gaining his first taste of fine food and wine knowledge at Chan’s Wine World.
In 2011, he moved to Napa Valley to further his culinary skills and experience. There he studied under a number of world-renowned award-winning chefs, including Douglas Keane, Sang Yoon, Jake Rand and Stephan Barber. He returned home to apply what he learned to elevation Destin’s food culture, with his Gulf-to-table concept at Beach Walk.
We wrote about Beach Walk Café in these pages last summer. Last time we dined here, the limited but carefully selected wine list offered several favorite producers and selections such as Nils Venge Saddleback, Chardonnay and Cabernet, no less than five of our selection choices were not available.
So, tonight we brought from our home cellar BYOB our own Venge Vineyards label, their limited release special single vineyard designated Chardonnay.
With the starter course beet salad with arugula, goat cheese and mandarin orange slices, and the Seared Blue Crab Cakes with Mixed Greens and Jalapeño Horseradish Aioli, we had from the wine list Chandon Sparkling Wine from Napa Valley. The crab cakes were delicious and a favorite of all.
For dinner we ordered from the menu fresh seafood local catches Snapper and Grouper and the Ahi Tuna.
Snapper with Corn Truffle Risotto, Madeira Mushrooms, Matchstick Truffle Fries, Citrus Beurre Blanc
Sesame Crusted Ahi Tuna Steak with Fingerling Potatoes, Sautéed Spinach, Ponzu Sauce
Grouper Vince with Pecan Crusted, Crispy Potato Cake, Haricot Verts, Honey Worcestershire Sauce
With the dinner course, we enjoyed from our home cellar, BYOB, one of our favorite full flavored Chardonnays, and ideal pairing with the seafood selections.
Venge Vineyards Brown Bear Ranch Chardonnay 2018
I featured this label in detail in these pages last spring. This has proven to be one of our favorite and best tasting go-to Chardonnays. At the time I wrote, “I think this bottle is perhaps the best tasting one in our cellar right now, irregardless of the price point”.
We first tasted this label and I wrote about Venge Vineyards and this limited release label in a these pages earlier, excerpted here back in December 2021 when we served it at a special holiday dinner - Venge Brown Ranch Chardonnay.
Venge Vineyards Brown Ranch Vineyard Los Carneros Napa Valley Chardonnay 2018 As featured, excerpted from earlier blogpost. This is a single vineyard designated label sourced from the 30 acre Brown Ranch Vineyard in Carneros, named for the previous cattle rancher owner Nadine Brown. The vineyard is bordered by HdV’s Hyde Vineyard and Beaulieu’s Vineyard No.9 on Old Sonoma Road in the Carneros district, straddling the rolling hills in the southernmost parts of both Sonoma and Napa counties. The cooling winds from the nearby San Pablo Bay, combined with the abundant midday California sunshine, create an ideal environment for producing elegant wines that combine power and finesse, with a perfect balance of crisp acidity and well-ripened fruit.
The property, formerly associated with Saintsbury Winery, was purchased in 2012 by the Renterias.
The property was planted with twenty nine acres of Pinot Noir and Chardonnay but most of the vines were afflicted with Eutypa, a fungi disease also known as the Dead-arm Dieback, which causes trunks or arms of the vines to essentially rot and die. Like the famous Dead-Arm Shiraz label from McLaren Vale, Australia, rather than pulling the vines out, the vineyard managers kept the rootstock, cut off the trunk just above the soil and nurtured a bud to grow into a new trunk. Like the Dead-Arm label, focusing all the mature rootstock energy into one vine branch resulted in rich, full, concentrated fruits.
The Brown Ranch’s hillside alluvial soils, with Dijon Clone 76 set into the pre-existing rootstock, produces this rich full round Chardonnay, worthy of the iconic Venge name.Winemaker's notes: The Dijon Clones are modern strains of Chardonnay carefully isolated from grapevine nursery blocks in France. These strains are selected for their incredible ability to produce the best of what the varietal has to offer and therefore have become quite popular with cool climate growers today. The cool and often foggy climate of the Brown Ranch Vineyard, located in central Carneros, Napa, allows for a slow growing season and optimal ripening. This climate aids in the balancing of acidity and lifting tropical aromas in the fruit and thus, in the finished wine. The vines were carefully hand harvested and delivered cool to the winery.
Winemaker's Notes: "This wine is stylish and freshly balanced, featuring a light, pale straw presence in the glass with a bouquet of fresh orange citrus, toasted pine nuts, mild allspice, rocky flints, and toasted oak. Crisp, savory pineapple, sweet delicious apple, savory stone fruit, and ripe pear lead into mouthwatering deliciousness.
The grapes are blended into used French Oak barrels according to a Burgundian style of winemaking, light handed on the usage of new French Oak keeping it to an average of 45%.
495 Cases were Produced
This release was rated 93 points by Wine Enthusiast and Jeb Dunnuck and 92 points by Robert Parker's Wine Advocate.
http://www.vengevineyards.com/
https://twitter.com/VengeVineyards
The grapes are blended into used French Oak barrels according to a Burgundian style of winemaking, light handed on the usage of new French Oak keeping it to an average of 45%.
495 Cases were Produced
This release was rated 93 points by Wine Enthusiast and Jeb Dunnuck and 92 points by Robert Parker's Wine Advocate.
Golden lemon colored, medium full-bodied, full, round, concentrated, complex opulent fruits with a layer almost bordering on butterscotch, accented by notes of baking spice, hints of lemon, grapefruit, ginger and a touch of peach and almond nut cream, with bright acidity, depth and balance on a full long finish.
RM 93 points.
https://twitter.com/VengeVineyards
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