Grill on Main Providence Village, Huntsville

The Grill on Main Street Providence Village, Huntsville

Enroute to our Cove vacation home in Destin, FL, we overnighted near Huntsville, AL We discovered a delightful neighborhood, community, Providence Village Town Center, just north of Huntsville city center. 

The tony area features numerous eateries and shops including The Grill on Main Street. 

The Grille on Main is in a landmark building on Main Street at Providence Village city center across from a park and adjacent a large patio courtyard.  There is a large interior dining room, a dining room adjacent the bar, and two outside patio courtyard dining areas. 

They serve American cuisine pf Chef James Boyce’s menu of ‘southern classics with a modern twist’ - steaks and numerous seafood entrees. 

As usual, whenever it is available, I opted for the Flounder which was stuffed with crab and served with balsamic rice and haricot verts. 

Linda ordered the redfish served with cheese grits. 

Both entrees were delicious. For a wine pairing we ordered from the carefully prepared wine list a moderately priced French Chardonnay. Also available were some of our favorite standby selections, Jordan and Far Niente from Sonoma and Napa respectively 

Domaine Albert Bichot Verre Classe’ 2021

This is from Albert Bichot, prolific well known Burgundy producer whose family ancestors have been residing in Burgundy since the 14th century and producing wine since 1831. Six generations have continued the rich heritage and legacy of the brand led today by Albéric Bichot. 

From their property in Beaune, six estate vineyards covering 247 acres produce an extensive portfolio of classic Burgundian reds and whites. This label, named for the family’s Cote d’Or vineyards in the sub-region appellation Viré-Clessé.

While an entry level offering, this label is known for high QPR - Quality Price Ratio. 

One major retailer writes, “ Viré-Clessé is one of our essential white Burgundies—a bottle that provides quality and value like very few others in the world. Each offer leaves a froth of four- and five-star member-reviews in its wake, containing praise like “bargain of the century” and “one of the buys of the year for me.”’

The Viré-Clessé appellation, located between Tournus and Mâcon, is the most recent of the Mâconnais region’s village appellations (1999). The wines are exclusively made from Chardonnay grapes. The vineyards, for the most part, are planted on hillsides, where a local type of soil derived from white limestone called “cray” can be found. 

Inhabiting the best of the upper half of the Mâconnais, Viré-Clessé, created from the delineation of the two top Mâcon Villages, produces lively, charming and full-bodied whites. 

“Viré-Classé in notable, not just from the Mâconnais region but from the whole of Burgundy for wines with a mix of fine definition and brisk acidity while maintaining a signature rounded texture and sunshine-infused fruit. Inching towards Premier Cru quality, this is one of our favorite expressions of that distinctive southern identity.”

The village of Viré was first planted by the monks of Cluny in the 1500s, and its slopes are perfect for grapegrowing. Well-draining and strewn with chunks of white limestone, they looked much like the Premier Cru and Grand Cru holdings of Meursault and Montrachet.

The Viré-Clessé appellation, located between Tournus and Mâcon, is the most recent of the Mâconnais region’s village appellations (1999). The vineyards, for the most part, are planted on hillsides, where a local type of soil derived from white limestone called “cray” can be found. 

The wine is exclusively made from Chardonnay grapes.  

The 2021was a classic vintage with bottlings Wine Advocate acclaimed as “classically proportioned, pure and fine-boned”—that much more exciting. The growing season that year started off with widespread frost, slashing yields and distressing growers across Burgundy. But the summer was cool, allowing for a late harvest and citrusy, bright, minerally wines. 

Winemaker notes.- “Very sophisticated nose that combines notes of exotic and citrus fruits with subtle floral aromas (rose). On the palate, this wine presents balanced structure along with pleasing minerality. A touch of sucrosity on the finish gives length to the palate.”

“The aromatic intensity of Viré-Clessé with predominant aromas of fine, intense fruit, the nose reveals a touch of lemon, mango and subtle floral notes (rose). The palate boasts well-balanced structure and beautiful minerality, which gives way to a certain touch of sweetness on the finish, giving pleasing length”. 

RM 89 points. 

https://www.cellartracker.com/wine.asp?iWine=4624906

https://www.albert-bichot.com/

http://grilleonmainhsv.com/

Calera Mt Hollister Ryan Vineyard Pinot Noir 2011

Calera Mt Hollister Ryan Vineyard Pinot Noir 2011 

We cleaned out the cheese drawer …. (Yes we have a whole drawer in the fridge devoted to cheese), and I pulled from the cellar a nice easy sipping wine to complement a selection of cheeses, biscuits and home-made cookies. 

We don’t do a lot of Pinot but this is one of our favorite producers with a storied history. 

Here are excerpts of earlier posts on this producer and this label of similar situations. 

Back in 2023, I wrote:

Calera Ryan Vineyard Pinot Noir 

Following our selection of Pinot Noirs tasted over the last week and a half, we continued the hit parade with another Pinot from another favorite producer and label from our cellar collection.

As featured in these pages, we had the Belle Glos Clark & Telephone Pinot Noir at the Beach Walk Café, Henderson Park Inn, in Destin FL, then the Belle Glos Las Alturas Pinot Noir at Firefly Grill Effingham, IL, then the Belle Glos RRV Dairyman Vineyard Pinot Noir upon our return home. 

So, tonight I was eager to try another Pinot from our cellar collection to continue the comparison tastings of select Pinot Noirs. As I wrote in the earlier posts, in the midst of summer, its was a nice departure from the big bold hearty Syrah's/Shiraz's we enjoy, and the robust Bordeaux varietals to the finer, more refined, less bold and burdensome Pinot Noirs. Each of these tastings were delightful and frankly, exceeded our expectations for a ideal accompaniment to our various entrees. 

 For casual sipping and pairing with food, we started with a cheese plate with assorted crackers, fresh berries, honey and chocolate. 

Linda then prepared an imaginative cheese bread baked with fresh berry compote and fresh blueberries. The combination with the paired Pinot Noir was spectacular for an extraordinary, fabulous food and wine tasting experience.

I write often in the pages about the importance of pairing the food and wine, and how it can often multiply the enjoyment of both when done properly. 

Calera Mt. Harlan Ryan Vineyard Pinot Noir

With a single designated Vineyard bearing the name of our eldest son, we typically reserve this wine for a family gathering or tasting when he is with us. But, tonight's tasting was special considering the odyssey we've been on the last two weeks, with the multitude of wine and food pairings. And this is a special signature wine we collect in light it being our son's namesake vineyard. 

I love telling the story about the discovery of this producer and wine. I have written that I initially learned about Josh Jenson and his legendary Calera Vineyards were featured in Marc Devillier's wonderful 1994 book - The Heartbreak Grape,  A California Winemakers Search for the Perfect Pinot Noir by Marc de Villiers, 1994, Harper Collins.

As featured in earlier posts in these pages:

The Calera story was chronicled in the book, "The Heart Break Grape" back in the early nineties, about the challenges and turmoils of growing the finicky grape varietal Pinot Noir. 

Producer Josh Jensen pioneered growing Pinot in the 'new world' starting with his search of the perfect place to grow his grapes. During college he took time off to work in the cellars in the great domaines of Burgundy and then came back to his home state California to apply what he had learned. At the time, prevailing view was that Pinot Noir could not be grown successfully in California. He set out to prove that notion wrong.

"The Heartbreak Grape: A California Winemaker's Search for the Perfect Pinot Noir" tells the tale of Josh's quest to grow the very finnicky Pinot Noir grape in California in the early days before Pinot was cultivated here. In pursuit of his dream to create authentic Burgundian style wines, he sought to find the place in California suitable to achieve that goal. 

Devillers tells of Jenson's quest and research to find the right terrior - all the attributes of the right location, soil, climate, drainage, and other nuances of 'place' that make up the character and personality of a wine from grapes of a particular site. Josh chose Mt. Harlan, an area not then know for grapes or winemaking. 

The rest, as they say, is history. While it is a human interest tale, it also provides a rich insight into the challenges and travails of setting up a winery, and a business, and achieving one's dream to make noteworthy wines. 

He returned from France in 1971 and spent two years searching throughout California to find suitable limestone soils. He settled on the site of an old magnificently preserved 30 foot tall masonry limekiln in the Gavilan Mountains of Central California, purchasing the site in 1974, a high-elevation parcel with a limestone deposit of several million tons. Limestone had been commercially quarried there on the Jensen Mt. Harlan property a hundred years earlier. 

The Calera organically farmed Mt. Harlan vineyards are in the Gavilan Mountains, 25 miles east of Monterey Bay. The Ryan Vineyard, like Calera's others, has limestone soils, which are prized above any other soil type for growing Pinot Noir. Combined with the vineyard's average elevation of 2,200 feet--among the highest and coolest in California--the result is structured, intense Pinot.

To this day, the kiln on the site is the centerpiece of Calera branding, featured prominently on the lables, the name “Calera” being the Spanish world for “limekiln,”

Mt Harlan is near the town of Hollister, about ninety miles south of San Fransisco, twenty five miles inland from Monterey Bay on the Pacific Coast. Mt Harlan gained the distinction of its own AVA (American Viticultural Area) in 1990, in response to the petition to the Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau by Josh Jensen and the Calera Wine Company, the only commercial winery in the appellation. The appellation, the legally defined and protected geographical boundaries, also stipulates what grapes may be grown, maximum grape yields, alcohol level, and other quality factors that apply before the appellation name may legally appear on a wine bottle label. The Mt Harlan AVA is 7700 acres of which just 100 are planted in vines. 

Josh planted his first 24 acres of pinot noir in 1975 in three separate parcels. In the Burgundian tradition, he named each parcel individually to recognize the terroir of each, that each would produce a distinct wine. 

Calera Pinot Noirs are single vineyard designated meaning they are each named for and produced from fruit sourced from one vineyard each. Their five vineyards planted in Pinot Noir are named for Josh's father (Jenson), Mills, a neighbor who mentored Josh in his early years, Reed, for one of Josh's dear friends and early investors, and in this case Selleck, for a family friend whom Josh attributes to introducing him to wine.

The original vineyard designations remain to this day, the Selleck Vineyard (5 acres), Reed Vineyard (5 acres), and Jensen Vineyard (14 acres). These vineyards produced their initial tiny crop in 1978.The Ryan Vineyards, named after Jim Ryan, longtime vineyard manager were added later.  (Upper - 9.4 acres and Lower – 3.7 acres)

 Josh made Calera's first wine in 1975, 1000 cases of zinfandel, produced from purchased grapes. During his first two years as a winemaker, he made the Calera wines in a rented space in a larger nearby winery.   

Josh purchased property to build the winery in 1977, a 100 acre site on Cienega Road halfway between the vineyard and the town of Hollister. Located 1000 feet lower in elevation than the vineyard, this property had the benefits of development improvements such as a paved road,  telephone and electrical service (services which still to this day are unavailable on Mt. Harlan).

Three decades later, Calera have earned the distinction of the pioneer of American Pinot Noir. The legendary wine critic Robert Parker  has stated that: "Calera is one of the most compelling Pinot Noir specialists of not only the New World, but of Planet Earth."   

We first discovered Calera in the eighties, exploring wines from those earliest vintages. Decades later, we enjoy collecting Calera wines from the Ryan and Reed vineyards, as somewhat namesake signature wines for Son Ryan and his Reid. 

The Calera vineyards are enumerated and featured on the rear bottle label of the bottles as shown here. They are perhaps the most comprehensive and informative labels one will find anywhere on a bottle of wine. They spell out the information on the vineyard, geography, altitude, plantings, vines, the vintage and the bottling. The rear label itself makes for interesting reading, and insightful comparisons across the vineyards or vintages if one happens to have such bottles.

The Calera branding features the historic massive 30 foot tall limestone kiln that sits on the property from earlier days quarrying and processing limestone. Noting limestone in the soils of the legendary French Burgundy region, Jenson scoured the US seeking similar terroir to site his vineyards to produce Pinot Noir. He found such terroir and thoughtfully chose the property in the Central Coast region of California. The name Calera translates to 'limekiln' in in Spanish.

Pirouette Red Blend at Sullivan’s Steakhouse Naperville

Long Shadow’s Pirouette Red Blend at Sullivan’s Steakhouse Naperville 

To celebrate a major business transaction, we went out to dinner at Sullivan’s Steakhouse, Naperville. We both ordered steaks and from the wine list, a Red Bordeaux varietal blend from a notable producer and winemaker. 

I ordered the signature 8 oz filet of beef with a side of garlic mashed potatoes. 

Linda ordered the simple price fixe menu, a six ounce filet which came with Bordelaise sauce and a side of garlic mashed potatoes. Had we known it came with the potatoes, it would’ve saved us ordering a redundant duplicate order of such! Equally disturbing was the fact her filet seemed to be a larger portion and nicer cut than mine. C’est la vie. 

I was seriously considering ordering a lobster tail as a side to my steak, but opted for the lobster tempura starter instead, which provided us each a small tail. The impetus for this was to compare with lobster spring roles that we had as a starter at Bijoux Restaurant in Destin last fall. The spring rolls were much better! I would suggest a pass on the Sullivan’s tempura. 

The highlight of the dinner was our wine selection from the Sullivan wine list. This was a perfect pairing with the grilled beefsteaks. 

Long Shadows Vintners Collection Pirouette Red Blend 2014

This is one of our favorite labels for a Bordeaux varietal red blend, a sleeper, not well known or sufficiently regarded, given the pedigree of the winemaker and the quality of the product. This is the Bordeaux varietal red blend from the Long Shadows Vintners's Collection that features world class winemakers and Washington State Columbia Valley fruit. We’ve featured Long Shadows and their vintners collection, and our visit to their hospitality center and tasting room in Woodinville (WA) in these pages. 

We’re members of the Long Shadows wine club and hold nearly a decade of vintages of their various label releases. Checking out cellar inventory, we hold every vintage of this label going back to the year following this vintage, hence this was an obvious choice to find this aged vintage release of this label. 

This label is the collaboration of two legendary winemakers, Philippe Melka and Agustin Huneeus, Sr. teamed to combine the heritage of old world winemaking with the advancements of new world technology, using small lots from Washington State’s finest vineyards to craft this exotic red blend.

Agustin Huneeus entered the wine business in Chile in 1960 to lead Concha y Toro, a company he grew to become Chile’s largest winery. In 1971, he moved to New York, then later to California, continuing in the wine industry before becoming a partner and president of Franciscan Estates in 1985.

In addition to building Franciscan, he also built well-known California wineries Estancia and Mount Veeder and Veramonte Winery in Chile. In 1999, he left Franciscan to establish Huneeus Vintners, a portfolio that includes Napa Valley’s Quintessa where he worked with talented winemaker Phillip Melka.

The 2016 Pirouette is partially crafted by Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, selected to produce this signature label for the Winemakers Collection.

We have long been fans of Philippe Melka and his signature labels Matisse and 'CJ', named for his children.

While we had owned the various labels over the years, we really discovered Long Shadows at the Long Shadows Wine Cellars tasting room during our Woodinville Wine Experience. We joined their club and have been taking regular shipments of the collection ever since. They provide remarkable wines at great value relative QPR. 

Philippe Melka, widely recognized as one of the leading craftsmen of his trade, graduated from the University of Bordeaux, France, where he received a degree in geology in 1989. After earning a master's degree in agronomy and enology, he worked at some of the most famous wineries in the world: Château Cheval Blanc, Pétrus and Château Haut-Brion, among others. There he developed a passion for and expertise in cabernet-based blends. 

He then went on to working at prestigious wineries in Australia, Italy, California.

In 1994, Philippe settled in Napa Valley where he developed his reputation making wines for such celebrated wineries as Hundred Acre, Quintessa, Bryant Family, Seavey, Constant, Lail, Dana Estates and Vineyard 29 before joining the dream project partnering with Agustin Hunneus from Quintessa and Allen Shoup at Long Shadows. 

Today, Philippe Melka and his wife, Cherie, reside at Melka Cellars in Napa Valley. Cherie is an accomplished wine professional and laboratory manager at Silver Oak.

The Pirouette Vintners' Collection label collaboration was launched with the inaugural 2003 vintage.

Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend. Seeking to create a wine with complexity and layers, the winemakers chose a diverse selection of Columbia Valley vineyard sites, each contributing unique characteristics to the blend. 

The 2014 Pirouette checks in as a blend of 57% Cabernet Sauvignon, 18% Petit Verdot, 17% Merlot, 7% Cab Franc and a splash of Malbec.  

This Cabernet Sauvignon dominant wine, sourced primarily from Red Mountain, displays structure, richness and a focused mouthfeel that has come to characterize Red Mountain Cabernet. Dionysus Vineyard’s Petit Verdot adds layers of complex aromas and flavors. Weinbau Vineyard (Wahluke Slope) Merlot adds bright, red and black fruit intensity.

Aged 22 months in French oak barrels (75% new) before bottling, unfiltered and unfined.

Winemaker Notes - “Deep in color and complexity, this wine combines expressive red fruit aromas with dark chocolate and blueberry flavors accented by hints of oak spice that evolve across the palate. A juicy yet beautifully balanced wine with a rich mouthfeel and persistent finish.’

“The growing season started early in 2014 and the dry, warm conditions that characterized spring set the stage for another hot summer season. Temperatures were consistently warm throughout June and July, hastening an early start to harvest, but the Columbia Valley’s balmy fall days and cool autumn nights allowed the grapes to reach full physiological maturity while preserving the fruits’ natural acidity and yielding high quality grapes across the board. In short, 2014 was a picture-perfect vintage that produced remarkably rich, flavorful wines.”

This 2014 release was awarded 94 points by Robert Parker's Wine Advocate and called it “a killer wine from this estate, and possibly the best to date”. Wine Enthusiast gave it 91 points.

Inky dark garnet colored, full-bodied, complex, round, rich, forward, super ripe sweet blackberry and black currant fruits with notes of graphite, spice, dark mocha chocolate, smoke and herbs with ripe tannin on a lingering. The sweetness is almost off-putting. 

RM 93

https://go.cellartracker.com/wine/2503071

https://longshadows.com/library/2014-pirouette/471

https://longshadows.com/

@LongShadowsWine

https://www.sullivanssteakhouse.com/

@unwindwine

Massolino wines with spaghetti

Massolino Piedmontese Barolo and Barbera wines with spaghetti 

Linda prepared spaghetti and I pulled from the cellar two bottles, just recently acquired Massolino red wines. We met the producer Franco Massolino week before last down in Florida at the special Massolino Wine Producer Dinner at Wine World Wine Bar, Destin (FL).

Having just been introduced to this brand, meeting the producer, and tasting a flight of his wines paired with the dinner courses, I was interested to see what wines are available back in Chicago.

I visited Binny’s, our wine and beverage big box superstore and picked up each of the Massolino labels available to try, and compare with the broad flight we tasted at the dinner. 

Massolino is one of Piedmont’s most respected and historic producers dating back to its founding in 1896. I wrote more about their history in my blogpost - Massolino Wine Dinner Destin.

Massolino’s vineyards, located in the prized areas of Serralunga d'Alba, benefit from the region’s calcareous soils and high altitude, which contribute to the wine’s distinctive minerality and longevity.

Massolino Barbara D’Alba Serralunga D’Alba 2021

This is an earlier vintage of the 2022 Massolino Barbera d'Alba that we tasted at the Destin wine dinner. 

Barbera d’Alba DOC is a popular wine produced in the area, in the historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.  It has been produced since its first year of production back in 1896. This Barbera is released onto the market in the spring following harvest.

Generally, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo varietal grape based wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. 

Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is more approachable and affordable variation of Nebbiolo wines.

Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba being the most well known and most highly regarded. 

Barbera is planted alongside the predominant Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

Barbera adapt well to many climates and has been successful in some New World regions.

Winemaker notes - “Appearance: deep purplish red. Bouquet: elegant, sweet and tempting, the intense and fruity notes characteristic of Barbera emerge. Flavour: vinous, fresh and well balanced. An easy to drink wine which is tasty and rich without being excessively binding.” 

This was a nice complement pairing to the spaghetti and tangy tomato and bolognese sauce. 

Slightly opaque garnet colored, medium bodied, black fruit flavors with notes of cedar, tar and black tea with a crisp tannic finish. 

RM 89 points. 

https://go.cellartracker.com/wine/4338733

We opened this the following evening with left over spaghetti. 

Massolino Barollo 2020

The Massolino Barolo 2020 is a classic expression of Nebbiolo, a wine that showcases the unique terroir of Serralunga while adhering to traditional winemaking techniques, such as fermentation in large oak barrels, to enhance the wine’s authenticity and sense of place. 

This Barolo is an outstanding representation of the 2020 vintage and a superb addition to any collection, offering a harmonious blend of finesse, structure, and aging potential. This is designated a Barolo DOCG Classico and is 100% Nebbiolo, blended from the various vineyards of the Massolino estate, crafted to be a ‘holistic expression of our hills’. Made from grapes grown in different vineyards, Barolo DOCG Classico Massolino “represents the synthesis of the different characteristics offered by each terroir”, resulting in a wine of greater depth and complexity.

This blend of grapes sourced from across the Massolino estate vineyards, as compared to a single designated specific vineyard label, which are produced as ultra-premium bottlings and ultra-premium price-points, such as the one served at our Destin Wine Dinner - 2020 Massolino Barolo from the Margheria Vineyard. 

It should be noted that this is a premium wine, as indicated by the DOCG designation, and is a price-point  twice that of the Barbera D’Alba. The producer notes - “Barolo DOCG classico occupies an outstanding role for our estate. With this wine, we wish to propose a bottle of the very highest level!” 

So, the progression of these wines in this post, range from $25, to $50, to $120 to $185. 

This is traditionally aged in large Slavonian oak barrels for up to 30 months before being left to mature in bottles placed in special dark, cool cellars, “to maintain a purer and more forthright identity. A broad and variable range of aromas, with a surprising expressive evolution over time.” 

Nebbiolo is more than a bit deceiving. It looks pale and light like a Pinot Noir, but it produces big bold, powerful full bodied, wines that also tend to be mercilessly tannic. 

This classic label was first produced by Massolino in 1947.

While the spaghetti was even better the following evening, it was nicely paired with this more complex and sophisticated red wine. 

The 2020 vintage is a beautiful example of the house style, combining elegance, power, and structure. This Barolo opens with aromas of red cherries, wild berries, and rose petals, accompanied by notes of tobacco, spices, and subtle earthy undertones. 

The wine is classic Barolo and its distinctive style and profile - full-bodied on the palate, with firm tannins, vibrant acidity, and a long, persistent finish. The balance of fruit and structure makes this Barolo approachable in its youth, but it also has the depth and complexity to age gracefully for many years. 

Winemaker notes - “Appearance: garnet red colour with variable intensity depending on the vintage. Bouquet: the grapes come from different vineyards and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature. Flavour: a variety of sensations, with a full-bodied, classic and well structured wine which ages well and perfectly represents the important character of our land.”

The 2020 vintage was rated 94 points by James Suckling, 93 points by Kerin O'Keefe and Wine Enthusiast, and 92 points by Jeb Dunnuck.

Medium ruby colored, medium bodied, complex but nicely balanced and smooth, expressive bright vibrant ripe mixed berry fruits with notes of savory herbs, cedar, black tea, hints of clove spice, anise, tar with mineral, soft velvety tannins, on the moderate finish.

RM 92 points.  

https://go.cellartracker.com/wine/4939851

Massolino Barolo Riserva Vigna Rionda Nebbiolo 2015

I acquired this ultra-premium aged vintage label from Binny’s wine cellar which we’ll hold for a special occasion, suitable for opening such a wine. 

The CellarTracker posted drinking window for this wine is 2025 through 2044, hence its just now entering its prime drinking window, having benefited from a decade of aging, and it is projected to last for another two decades at its peak. 

Wines such as this are made for long term cellaring and aging, holding for a perfect opportunity and occasion for enjoying, and pairing with optimal food. 

https://go.cellartracker.com/wine/3273868

https://www.cellartracker.com/wine.asp?iWine=3273868

https://www.massolino.it/en/

Fontanafredda Barolo with Meatloaf at Entourage DG

Fontanafredda Barolo with Meatloaf at Entourage Downers Grove 

I was invited to a celebratory lunch with Linda and her sorority sister Pat. They were planning to go to Gia Mia in downtown Downers Grove. I suggested an ‘upgrade’ to Entourage just across the street and railroad tracks. 

We’ve featured both restaurants in these pages, most notably our Pour Boys Wine Group dinner at Entourage last fall. This is the same restaurant group that has a sister restaurant in Naperville, also featured in these pages in  Plumpjack Reserve Napa Chardonnay at Entourage Restaurant Naperville.

At our earlier dinner in Downers Grove, I saw and was drawn to their signature Waygu Meatloaf dish, and pledged to try it on my next visit. 

This signature entree was amazing! So good we ordered a second one for carry out to take home. 

Wagyu Meatloaf Sundae - Truffle + Parmesan Whipped Potatoes, Brioche, Wild Mushroom Gravy,  Vegetable Succotash topped with Crispy Onions.

This was delicious and huge in portions - enough for a follow on take home meal. Two huge slices of meatloaf, and not enough of the delectable pomme puree’! But where would you put it in that tower, or what they call a ‘Sundae’!

Linda had the Spicy Shrimp & Jalapeno Grits - Blackened Wild Shrimp, Andouille Sausage, Charred Jalapeno, Charred Corn, Baby Peppers and Creole Cream.

This was equally delicious, but too spicy for my tastes, okay for hers, although she set aside the Jalapeno’s. Nice portion size for a ‘small plate’.

Pat had the Jumbo Lump Maryland Crab Cake - Corn Relish, Smoked Pepper Butter Sauce, Basil Oil and Micro Greens.

Pat loved the Crab Cake but would’ve been better with a larger portion for an entree. 

For a wine accompaniment I selected from the carefully crafted wine list a moderate Italian Red. 

Fontanafredda Serralunga d’Alba Barolo 2019

I chose this, partly to compare with the Massolino Serralunga d’Alba Barolo we tasted at the producer winemakers dinner we attended at the Wine Bar in Destin, FL just last week. Also, I thought the Nebbiolo would go well with my meatloaf entree. 

Also, Fontanafredda is a producer we know reasonably well from numerous previous wine tastings, several of which are chronicled in these previous posts:

Italian Village Wine and Dine features Barolo trio

Theos steak dinner Lazzarito Barolo Moulin-Tacussel CDP BYOB

Eataly NYC Wine and Cheese Dining

OTBN 2020 ~ Open That Bottle Night

Bordeaux Anchors OTBN 2015

Barolo means wine made primarily from the Nebbiolo grape, the principle varietal of the region. (As I’ve written often in these pages, wines from the ‘old world’ are named or labeled for their region. This is as opposed to wines in the ‘new world’ are named or labeled for the grape varietal in the bottle (typically 70% or more)). 

The Barolo wine regions consists of five townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. 

The native Nebbiolo grape produces wines, with the signature “tar and roses” aromas, a light garnet color and full flavorful palate with prominent tannins and acidity. A well-made Barolo wine, will be complex with notes of strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

The Fontanafredda Estate & Winery, dates back to 1878. Located in the heart of Piedmont’s Langhe region, they produce benchmark Barolo and Barbera wines, showing that balance deep aromas and concentration of fruit with elegance.

Fontanafredda has a noble history, purchased by modern Italy’s first king, Vittorio Emanuele II in 1858 after the unification of the country. The estate produced wine from Piedmont’s Langhe region native varietals, Dolcetto, Barbera and Nebbiolo. 

The King’s son, Count Mirafiori Fontanafredda later developed a commercial business and released their first Nebbiolo labeled as Barolo with the 1878 vintage.

The 250 acre Fontanafredda Barolo cru property is located in the subregion of Serralunga d’Alba, and is the largest contiguous wine estate in the Langhe. The estate also owns additional properties in the communes of Barolo and Diano d’Alba bringing the total acreage of estate-owned land to 305. 

There are two main soil types in Barolo, Tortonian in the western region that is heavy in clay and magnesium deposits and produces wines that tend to be more fragrant, elegant and soft. In eastern Barolo, the soils are chalky limestone and mineral rich that produce wines of deeper color, body and tannic structure, making for long-lived wines.

Fontanafredda owners Oscar Farinetti and business partner Luca Baffigo Filangieri are also founders of the famous EATALY concept restaurants and stores in Italy, Japan, New York and Chicago. We have visited and featured Eataly New York and Eataly Chicago in these pages in several posts including - 

Eataly New York Wine Dine Options

Eataly Il Pesce for Great Seafood sans Fanfare

Eataly NYC Flounder Seafood Dinner

Eataly NYC Wine and Cheese Dining

Lunch at Eataly during Gala Wedding Weekend Chicago

We love these wondrous creative locations where they promote “ The world's largest Italian marketplace where you can eat, shop, and learn”,  and consider them destinations worth visiting, an adventure in dining, shopping, or just for an adventurous travel experience! 

Since 1999, the Fontanafredda wine estate production has been managed by winemaker Danilo Drocco and viticulturist Alberto Grasso.

As I poured a glass of this wine, it was dark garnet colored, but largely opaque, moderate structured and light medium bodied. Linda immediately noticed and expressed concern in this selection. In the end, it proved to be ideal - big enough for the meatloaf, and moderate enough to complement the Crab Cake, and in-between so as to go with the spicy shrimp. 

Upon serving, this was at room temperature. We requested a wine chiller which they promptly provided, and after some cooling, was much better, more suited to the meal, and being more approachable, better revealing its aromas and flavors. 

My initial expectation was seeking the wine as I later found to be described in the Winemaker Notes -“Serralunga Barolo is characterized by great structure and power. Dry and tannic, but with velvety texture and great balance. It has notes of vanilla, spices, withered roses and underbrush. balance. The finish is very long-lasting.” 

It turned out to be in line with as described in Wine Spectator’s description -

“This red rides a fine balance between elegance and austerity, with cherry, strawberry, rose and hay aromas and flavors fused to a spine of stiff tannins; nevertheless, this is long and engaging.”

This was rated  93 points by Wine Spectator, 91 by Wine Enthusiast and James Suckling. 

7,400 cases produced, of which 5,100 cases imported - so this should be available if one seeks it out.

Dark garnet rather opaque colored, medium bodied but rather tightly structured with refined moderate tannins, yet smooth and balanced thereby approachable, black cherry and tangy red fruits with notes of black tea, and subtle notes of pepper, coriander, dried rose and crushed stone on a clean and crisp finish.

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=4626032

https://www.fontanafredda.it/

https://entouragerestaurant.com/downers-grove/

Lewis Chardonnay BYOB at Henderson Beachwalk Cafe

Lewis Chardonnay BYOB at Henderson Beachwalk Cafe

Vacationing with Sister and Brother in-laws, Pat and Rodger at The Cove, our vacation rental in Destin (FL), we took them to one of our favorite notable dining spots in the Destin area. 

On our last weekend night together, we dined at scenic Beach Walk Café, Henderson Park Inn, Destin, with its picturesque 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.

I wrote about Henderson Beachwalk Cafe Dinner with a view in this blogpost during our visit there last fall, excerpted below. 

While we love the atmosphere, ambiance and menu selections, their wine list is limited, especially for pairing with coastal seafood. So, tonight we brought from our home cellar BYOB our own Lewis Cellars label, their limited release special Sonoma County Chardonnay. 

We had with the starter course beet salad with arugula, goat cheese and mandarin orange slices, and Wedge Salad, big enough to share for two. Last time we dined here, we had the Seared Blue Crab Cakes with Mixed Greens and Jalapeño Horseradish Aioli, which was delicious. Tonight, the girls both ordered it for their entrees. 

For dinner I ordered from the menu fresh seafood local catches their signature dish, Grouper Vince with Pecan Crusted, Crispy Potato Cake, Haricot Verts, Honey Worcestershire Sauce.

After dinner, we enjoyed the Key Lime Pie and the Chocolate Cake with Ice Cream for dessert. 

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.

Lewis Cellars Napa Valley Chardonnay 2018

We write often in these pages how we have fun with the alphabet labels, “V” from various producers for Vivianna, and the “L” labels from Lewis Cellars, and others, for Linda, Lucy (grand-daughter, and in this case her namesake Great Grandmother Lucy), grand-daughters Lavender and Lilac. 

We also pay respects to our Indiana heritage and the legacy of Lewis Cellars’ founder/producer Randy Lewis, former Indianapolis 500 racer. 

So it was fitting that we brought this label, for the sisters’, Linda and Pat’s Mom, Lucy, and our combined Indiana, Hoosier heritage, and with Pat and Rodger hailing from Indianapolis. 

In an earlier blogpost on this label, we wrote about our visit to Lewis Cellars Napa Chateau and our private Tasting back in 2017.

We have an extensive cellar collection of Lewis Cellars’ wines including this Chardonnay label, their Cabernet Sauvignons, Mason’s Blend, Ethan’s Syrah and one of our signature favorite wines since it happens to be the namesake of our son and the Lewis’ first grandson, Alec’s Blend.

We’ll likely scale back our collecting Lewis wines since the family has sold the business and brand to a major consolidated producer. In 2021 Lewis Cellars was acquired by Justin Vineyards & Winery of Paso Robles and its owner, the Wonderful Company.
As a $5bn privately-held group founded by Stewart and Lynda Resnick, the Wonderful Company also owns Landmark Vineyards in Sonoma County and JNSQ rosé wine, as well as the Fiji Water and Pom Wonderful brands.

Since this blog is also partially about branding and strategy, I’d be remiss to not mention the self-inflicted branding fiasco Fiji brought on themselves a few years back - memorialized in these posts - enough said…

https://money.cnn.com/galleries/2007/biz2/0701/gallery.101dumbest_2007/20.html
https://www.cleveland19.com/story/34514441/is-bottled-water-better-than-clevelands-tap-water-not-really/
https://www.governing.com/archive/gov-cities-tout-municipal-tap-water-as-better-than-bottled.html

Lewis Cellars makes around 9,000 cases of wine per year and is known for high-end wines made from Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc and Chardonnay.

Justin Vineyards said Lewis Cellars will continue to be led and run by the existing team, including Randy Lewis and his stepson, Dennis Bell.

The strategy is to leverage the larger group’s marketing, strategy and sales teams to reach new audiences, such as via wine clubs or restaurants.

Tonight, this Lewis Cellars Chardonnay was a perfect pairing with the dinner, showing incredibly well, perhaps the best tasting of this label ever. Perhaps it was the ideal pairing that accentuated the delight of both the food and the wine. 

 

We brought this bottle to Florida from our home cellar and had been holding it for quite a while waiting for the right occasion and the right pairing. 

This was the third bottle of this label from our collection that we have consumed and this was the best showing of this wine to date. 

This 2018 release of Lewis Chardonnay was awarded 93 points by Wine Spectator and 92 points by Connoisseurs' Guide and Wilford Wong of Wine.com

Winemaker Notes - Like a silk robe or satin sheets the 2018 Napa Chardonnay seduces with thrilling texture. Creamy pear, crème brulee, white nectarine and gardenia blossom sprinkled with vanilla spice, it is simply delicious and irresistible. Finely structured yet opulent to the core, it is graced with a long, luscious finish.

Golden colored, medium bodied, full, round and structured, with rich brilliant flavors of ripe pear and apple fruits with butterscotch and creamy toasty notes on the tangy acidic lingering finish. 

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=3390102 

https://www.lewiscellars.com/

To close out the dinner, we shared the Key Lime Pie and the Chocolate Tort Cake with berries and ice cream. We’ve wished for a Latte’ or Cafe Au Lait accompaniment but it isn’t an option. 

https://www.hendersonparkinn.com/dine/beachwalk-cafe/