A bold finish: Prisoner Wine Company at West End

Sal Ercolano’s West End Bar & Kitchen in Del Mar wrapped up its 2024 wine dinner series with an impressive evening featuring The Prisoner Wine Company. This sold-out finale paired culinary artistry and fine wine, leaving attendees savoring every bite and sip.

Executive Chef Brian Gist, from Ercolano’s sister restaurant, The Butcher Shop, curated a four-course dinner plus dessert. Each course was thoughtfully paired with expressive Prisoner pairings. Amanda Salmon, field sales manager for Constellation Brands, guided the evening with engaging narration and was assisted by Alissa Hernandez, business development manager for Southern Glazer, and Cindy Rebello, Southern California sales director for Constellation Brands.

The Prisoner Wine Company, founded by winemaker Dave Phinney, transformed Napa Valley’s wine landscape with its boundary-pushing approach to red blends. Known for shifting its focus from old vine zinfandel and charbono to cabernet sauvignon, Phinney created one of the first premium Napa Valley red blends, setting a new standard for innovation.

Today, under the leadership of Director of Winemaking Chrissy Wittmann, the winery continues to craft wines that defy expectations while staying true to Phinney’s original vision.

The evening began with Chilled Oysters on the Half Shell, delicately dressed with Fuji apple mignonette. Paired with the 2021 Unshackled Sauvignon Blanc, this course set the tone for the night. The wine’s vibrant tropical fruit and citrus notes, coupled with a creamy mouthfeel and a touch of albanello and chardonnay, complemented the briny sweetness of the oysters, creating a refreshing and harmonious start.

Next came Garlic Shrimp Capellini, featuring shrimp, garlic, lemon zest, toasted Parmesan breadcrumbs and fried capers. This course was paired with the 2021 The Prisoner Chardonnay, sourced from the San Pablo Bay in Carneros. The wine’s crisp flavors of green apple and pear, enhanced by subtle vanilla notes and malolactic fermentation, provided a balanced yet luxurious counterpart to the capellini’s bright and savory flavors. Its creamy mouthfeel and hints of viognier and gewürztraminer elevated the dish, earning the chardonnay a spot among my top five wines of the year.

The third course was Duck Confit served with wild mushroom ragu and creamy polenta. The richness of the duck and the earthiness of the mushrooms were beautifully matched with the 2021 The Prisoner Pinot Noir. Sourced from Sonoma Coast vineyards, this pinot noir offered earthy aromas and flavors of baking spice, sage and white pepper. Its full body and structured finish made it an excellent partner to the decadent duck confit.

For the main course, Chef Gist presented Herb Roasted Rack of Lamb accompanied by pomegranate glaze, carrot purée and toasted garlic broccolini. The dish was paired with the 2022 The Prisoner Red Blend, a wine that embodies the bold spirit of its brand. The blend of zinfandel, syrah, petite sirah and cabernet sauvignon offered robust, dark fruit flavors with a touch of spice. The lamb’s savory richness and the sweet tang of the pomegranate glaze were elevated by the wine’s bold structure, creating a pairing that was nothing short of spectacular.

The evening concluded with Flourless Chocolate Almond Cake topped with a mixed wild berry coulis. The dessert was paired with the 2021 Saldo Shiraz, sourced from Australia. The shiraz brought an intense, dark fruit profile with notes of blackberry and plum, underscored by hints of spice and a velvety finish. The wine’s depth and complexity beautifully mirrored the richness of the chocolate, while the berry coulis enhanced the shiraz’s fruit-forward character. It was a sweet and satisfying conclusion.

Get more info at theprisonerwinecompany.com.

Ercolano took the opportunity to announce his impressive 2025 wine dinner lineup, spanning three of his renowned restaurants: seven dinners at West End, five at The Butcher Shop, and six at The Godfather. The series begins with a Daou Family Estates dinner on Jan. 23 at The Butcher Shop, featuring braised beef short ribs served atop crispy duck confit layered potatoes, paired with Daou Estate Reserve Cabernet Sauvignon for the main course. The Feb. 20 dinner at West End features Rombauer Vineyards, and the March 13 dinner at The Butcher Shop is Stag’s Leap Wine Cellars with winemaker Marcus Notaro.  All dinners start at 6 p.m.

— Story by Rico Cassoni

Wine Bytes

Cruise into 2025 with an unforgettable New Year’s Eve celebration on Mission Bay! Begin the evening with a chic pre-cruise reception at the Bahia Resort Hotel featuring tray-passed appetizers and a champagne bar. Then, board the festive cruise and dance the night away. Enjoy a live band on the second floor, a DJ spinning on the first floor, and a midnight champagne toast to welcome the new year.

The festivities also include a cash bar, tray-passed desserts and fun party favors. For an elevated experience, reserve a VIP table with exclusive seating and a complimentary bottle of Moët. General admission $160 | VIP Table (4 People) $800.  Details at bahiahotel.com/new-years-eve-cruise.

Rico Cassoni is executive producer for Taste of Wine and Food. He and founder/advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are two of the leading reviewers on the web. Reach them at [email protected].