Showing posts with label Dover Sole. Show all posts
Showing posts with label Dover Sole. Show all posts

Sunday, March 10, 2019

Nickle & Nickle Chardonnay for Chinns Seafood Dinner

Nickel & Nickel Chardonnay for Chinn's Jet Fresh Seafood Dinner

We dined at Chinn's Fishery Seafood in Lisle (IL) and took BYOB a robust full bodied Nickel & Nickel Chardonnay to pair with the 'Jet Fresh' seafood. Chinn's offer seafood that is flown in daily from the various seaports around the world. They actually post on the wall the bills of lading from the flights from Alaska, Hawaii, Florida, the West Coast and East Coast ports. This provides the freshest specialties; fish, crabs, lobsters, shrimp, scallops and more, flown in fresh daily, bringing in the days' catch at the ports, packed and served within 24 hrs. Stan & Kim Chinn and General Manager, Robert Blaese, have been operating at the Lisle location since 1995.


Tonight's "Fresh Fish - Flown in Daily" menu, shown left, featured Hawaiian Monchong, Hawaiian Ahi Tuna, Arctic Char, Florida Swordfish, Pacific Grouper and Holland Dover Sole.

They also feature daily their "7-Way Fish" that can be prepared any one of seven ways: chargrilled, blackened, batter fried, sauteed,  sauteed oriental, baked grecian, and stir-fried with vegetables. Tonight's 7-Way Fish feature was Hawaiian Opah.

Chinn's was lively and hopping when we arrived for our six o'clock reservation. We were seated promptly. The restaurant was full and most tables turned over and were filled for a second seating as we were leaving. The atmosphere is bright, well lit with a marine motif and atmosphere somewhere between a coffee shop and harborside seaport bar and eatery. I believe it was the best dinner we've had there in the twenty years we've dined there, with the impeccable food, hospitality and service.

They also feature the traditional seafood faire of lobster, crabs, shrimp, mussels and a raw bar of fresh oysters. Steaks and pasta selections are available including a broad surf and turf set of options. Our server Stephanie provided attentive, friendly, knowledgeable and professional service.

I opted for the Holland Dover Sole which was delectable, grilled in lemon white wine butter sauce. Linda had the Crab Cakes, and Sean and Michelle the Daily Special Hawaiian Opah. All were excellent. I featured Dover Sole in these pages recently that I had twice in NYC at an upscale fine-dining establishment. There it was $70 for the entree. Tonight's was better!

To pair with our diverse seafood dinner, we brought from our cellar BYOB Nickle & Nickle Russian River Valley Sonoma County Chardonnay. Big, full bodied and robust, it was a perfect pairing.

Nickel & Nickel Stiling Vineyard Russian River Valley Sonoma Chardonnay 2013

We toured the Russian River Valley during our Napa Sonoma Wine Experience 2017 year before last. We stayed on the coast in Bodega Bay and traveled the back roads between there and Santa Rosa to witness and experience the climate and topology that comprises the notable terrior of the area.

This is from the Green Valley AVA in Russian River Valley where, the grapes benefit from a cooling coastal influence that helps them ripen slowly and develop complexity.

From the Green Valley AVA site: "Green Valley is one of the smallest appellations in Sonoma County. It lies in the southwestern part of the Russian River Valley, bounded by the towns of Sebastopol, Forestville and Occidental. It is very tightly delineated, both geographically and climatically, and is the most consistent and distinctive of any North Coast appellation in terms of soil, climate and flavor. The fog is Green Valley’s trademark."


The 2013 vintage was a fantastic growing season in the Russian River, with dry, moderate temperatures and cool foggy mornings

From the winery: "The 2013 Nickel & Nickel Stiling Vineyard Chardonnay is consistent from year to year. Passion fruit and floral aromas offer a mere hint of what’s on the palate: flavors of Muscat and Meyer lemon enhanced by flint and stone. A pleasant oiliness adds suppleness to the mouthfeel, but the vibrant acidity cleanses the palate and adds a succulent quality that makes one eager for another sip."

This was golden butter colored, full bodied, very forward, almost obtuse with its firmness and intense buttery and oaky tones and structure that almost overpowers the fruits - passion fruit, melon, floral, lemon, flint and stone.

Linda liked it a lot, classic (over-the-top) California Chardonnay style, I found it a bit much, almost overpowering for my more delicate sole entree.

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=2028407

https://nickelandnickel.com/wines-vineyards/single-vineyard-wines/2013-stiling-vineyard-chardonnay/

https://nickelandnickel.com/

http://www.chinnsfishery.com/




Saturday, September 22, 2018

Le Yaca Restaurant Wine and Dine Experience

Le Yaca Restaurant Williamsburg Wine and Dine Experience

During our weekend getaway to historic Williamsburg, Virginia, we dined at Le Yaca fine dining French Restaurant.

The Le Yaca story dates back to 1964/65 in the little village of Le Praz in the French Alps.

In 1968, a second “Le Yaca” opened in the southern French coastal town of Saint-Tropez. In 1980, the third Le Yaca moved to the United States and opened in Williamsburg, VA.

Daniel Abid was one of the first chefs at the Williamsburg location who was instrumental in growing the popularity and reputation. Abid acquired Le Yaca in 2001. A fourth location opened on High Street in Williamsburg in 2014.

We dined at the High Street location.  I took advantage of the Chef's Five Course Tasting Menu and selected the chef's wine pairing with each course (shown below).

Linda chose the LE SAUMON D’ECOSSE, poached filet of fresh Scottish salmon. Her dessert selection was the LA VERSION FRANÇAISE DU TIRAMISU, Chef's version of tiramisu, served with Espresso ice cream (shown below).

For her wine accompaniment we ordered from the winelist Ramey Russian River Valley Chardonnay 2014.






The Chef's Tasting Menu and Wine Pairings:

Menu Dégustation

COQUILLE SAINT-JACQUES ET HOMARD
diver sea scallop
maine lobster tail
truffle vinaigrette
Nicolas Feuillatte Brut Réserve, Champagne, Non-Vintage




LE CANARD ET FOIE GRAS
magret duck breast
seared foie gras
caramelized white peach
port reduction





Château Puy-Servain Haut-Montravel Terrement 2009

(Substituted for the Petit Guiraud Sauternes, Borde
aux, 2012)

 ❖
INTERMISO
Rosé sorbet granité




DOVER SOLE
imported
classic brown butter sauce


Domaine des Gerbeaux Pouilly-Fuissé, Burgundy, 2015

 

 and ... 


La Fleur D;Or Sauterne 2013
And finally for the dessert course, this decadent, over-the-top ...

SYMPHONIE
Grand Marnier soufflé
citron
chocolat
café


Pineau des Charentes (Rosé)


http://www.leyacawilliamsburg.com/

Tuesday, June 19, 2018

Cakebread Cellars Napa Valley Chardonnay at Il Postino NYC

Cakebread Cellars Napa Valley Carneros Chardonnay at Il Postino NYC

For the second time in as many months, I found myself in NYC and a special dinner at what is becoming one of my favorites dinesites there, Il Postino Ristorant Italiano. Once again, the food and service were spectacular in a classic cosmopolitan setting, ideal for a special business dinner.

As with my last visit, I ordered the Dover Sole, one of my favorite dishes, although I am happy with a less extravagant regular sole, or SFO native Petrale, or my absolute favorite, Sand Dabs, also known as Rex Sole, which is primarily found on the middle west coast Pacific from Monterey (CA) up to San Francisco.

Tonight, they prepared the dish to my request, in a lemon caper butter white wine sauce. It was spectacular, just the way I like prefer. I might have opted for a lighter Sauvignon Blanc but I opted for a Chardonnay in consideration of my guests and mates who were having Calamari, Pasta and Shrimp, and Pasta with Lobster.

From the winelist we ordered Cakebread Napa Valley Chardonnay and Sonoma Cutrer Russian River Valley Chardonnay 2015.

 Cakebread Napa Valley Chardonnay 2015


The 2015 Cakebread Napa Valley Chardonnay consists of 90% of the grapes came from the cool-climate Carneros district at the southern tip of the valley, with 40% of the fruit from Cakebread estate Carneros vineyards. Situated down at the bottom of Napa Valley where it meets Sonoma, off the San Pablo Bay estuary, the cool breezes and fog waft in, giving Carneros a long, cool growing season. This allows the fruit to fully ripen while retaining the bright acidity that gives Carneros Napa Valley Chardonnay its freshness and vitality. For this vintage, Cakebread blended fruit from Carneros with chardonnay grapes from just north of the city of Napa that yield especially luscious wines resulting in a elegant and complex chardonnay.

The 2015 vintage produced a light crop with small chardonnay berries and clusters yielding bright, intense varietal flavors.. A warm, dry winter brought early bud-break, and consistently mild summer weather, with a few late-season heat spikes, led to the earliest harvest in Cakebread Cellars forty-five vintages dating back to their inaugural release in 1973.

Straw colored, medium-full bodied this has aromas of green and golden apple, pear and citrus with hints of mineral. Complex and crisp with nice depth and balance, the long finish highlights notes of pear with hints of lemon, peach, vanilla, and spicy oak.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=2470938

https://www.cakebread.com/


Friday, March 3, 2017

Far Niente Napa Valley Chardonnay 2014

Far Niente Napa Valley Chardonnay 2014

For a classic 'power' lunch with a strategic partner, we dined at Chicago Cut Steakhouse on LaSalle Street at the river. Having just had prime NY Strip Steak the evening before, I opted for the Dover Sole entree special. It came in two sizes, 18 or 20 oz, and the smaller 18 oz was the perfect portion size. It was better than I expected, but not as good as I hoped.

The sole was prepared perfectly with creamy buttery lemon sauce dusted with crusted almond. The ceremonial table-side preparation, adding the sauces and deboning, during prime-time noon lunch hour, resulted in the entree having cooled to be barely warm by the time it was served. It was delightful none-the-less. (Note that my standard for the best sole experience is the Petrale Sole at Scott's Seafood (my absolute favorite) in the Bay Area, or better yet, the Sand Dabs, aka Rex Sole, at Scoma's in San Francisco and/or Sauselito.)

To accompany the Sole seafood entree, I chose the Far Niente Napa Chardonnay 2014, BTG (by the glass). The Chicago Cut power lunch wine accompaniment comes at a price at $25 per glass ~ 2.5x retail price.

Shown is 2013
Far Niente Chardonnay
Far Niente Chardonnay is sourced from Napa Valley vineyards in the Coombsville sub-region, snuggling up against the foothills each of the city of Napa, and the Carneros appellation, down at the bottom of the Mayacamas range that separates Napa and Sonoma Valleys.

Each of these areas are cooler due to the light breezes and night-time fog that roll in off the San Pablo Bay at the bottom of Napa Valley. Each of these areas are considered prime growing areas for the Burgundian varietals, Pinot Noir and Chardonnay. Far Niente produces a premium Chardonnay, known for subtle, tropical flavors, complex aromas and uncommon richness.

As written in my review of the 2014 Trefethan Napa Chardonnay the other day, the 2014 growing season was the third consecutive year with drought conditions. Never-the-less, rains in late winter and early spring filled the local reservoirs providing frost protection and irrigation. A warm and windy spring resulted in an earlier than normal growing season, two weeks ahead of normal.

Ideal weather and favorable growing conditions persisted through the summer months allowing the grapes to ripen for the earliest harvest in over a decade. The Far Niente harvest began on August 21st. Just three days later, the area encountered a huge earthquake, but Far Niente was able to continue the harvest, picking at the precise optimal time to realize perfectly ripened Chardonnay fruit.

This 2014 Far Niente Chardonnay was golden, almost honey colored, with medium body, opening with light tropical notes, subtle melon, rich citrus and a layer of creamy toasted oak and mineral, finishing in bright acidity, lingering citrus tones with hints of lightly toasted almond and wet stone.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=2209446

http://farniente.com

http://www.chicagocutsteakhouse.com