When The Butcher Shop Steakhouse announced Rombauer wine dinners featuring five varietals, it was clear that proprietor Sal Ercolano would sell out these events.
Over two nights, guests were treated to an exquisite five-course dinner, each course expertly paired with one of Rombauer’s acclaimed varietals. Executive Chef Brian Gist and Rombauer’s Southwest Sales Manager, Mike Otto, worked seamlessly to create a dining experience both educational and delicious.
Founded in 1980 by Koerner and Joan Rombauer, Rombauer Vineyards has long been a beacon of quality with vineyards in Napa Valley, Sonoma County, Sierra Foothills, Lake County and the Santa Lucia Highlands. Rombauer is celebrated not just for its superb wines but also for its commitment to family-style hospitality and meticulous winemaking under the leadership of Richie Allen, senior director of winemaking.
The evening began with an artful citrus-marinated chilled shrimp avocado stack, a dish that not only delighted the eyes but also the palate. The accompanying 2022 Sauvignon Blanc boasted vibrant floral tones with nectarine and grapefruit on the palate. Its crisp, acidic finish was a perfect complement to the delicate flavors of the shrimp, setting a high bar for the courses that followed.
For the second course, guests were treated to a lavish pear salad, an inventive blend of wine-poached pear, charred romaine hearts, creamy goat cheese and candied walnuts. This dish was partnered with Rombauer’s 2022 Chardonnay, a wine that holds a special place in the vineyard’s history.
With its roots stretching back to its inaugural vintage in 1982, the Chardonnay has evolved significantly. Initially crafted in a Burgundian style, it transitioned in 1990 when Koerner began sourcing grapes from Sangiacomo’s renowned Carneros vineyards.
Today, it is celebrated for its rich, buttery profile achieved through 100% barrel fermentation and malolactic techniques. Rombauer’s Chardonnay has earned spots on Wine Spectator’s Top 100 list three times.
The third course featured crispy seared pork belly bathed in a luscious blueberry gastrique. The complexity of the gastrique, a reduction of blueberries with cinnamon, star anise, clove, bay leaf, peppercorns and wine, was a complementary partner for the 2019 Merlot.
Rombauer’s Merlot fruit is sourced from the clay soils of Carneros that echo Bordeaux’s Right Bank. The velvety blend was 84% merlot, 11% cabernet sauvignon and 5% petit verdot. The result was a wine rich with black cherry, plum and fig notes, beautifully highlighting the rich flavors of the pork belly with blueberry gastrique entree.
For the main course, Gist presented perfectly grilled slices of wagyu tri-tip seasoned with garlic and rosemary, accompanied by potatoes lyonnaise and a broiled tomato topped with panko crumbs. This robust dish was paired with the 2019 Cabernet Sauvignon, Rombauer’s inaugural varietal from 1980.
Sourced from the finest AVAs across Napa Valley, including St. Helena, Calistoga and Oakville, this cabernet sauvignon was a symphony of red cherry, raspberry, black cherry, intertwined with sage, spice, violets and a touch of oak. The supple tannins and smooth finish provided an elegant balance with the savory tri-tip dish.
The culinary journey concluded with a decadent chocolate torte topped with ganache, whipped cream and raspberry coulis. The final wine pairing was the 2019 Zinfandel, a vibrant celebration of raspberry, cherry and cranberry aromas, with a palate of concentrated red berries, spice and a hint of licorice. The zin’s rich palate was a fitting end to a night of indulgent flavors and textures.
Ercolano, Gist and Otto created a memorable evening. Each course was a testament to the care taken in both the kitchen and vineyard, proving that when wine and cuisine are paired, they transcend their individual parts. Additional information can be found at rombauer.com.
— Story by Rico Cassoni
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Wine Bytes
Del Mar’s West End Bar & Kitchen is hosting DAOU Family Estate five-course wine dinners on Thursday-Friday, Sept. 19-20. DAOU Family Estates is a vineyard and winery whose wines have a reputation for absolute purity in flavor, a result of their proprietary winemaking techniques and the continuous exploration of DAOU Mountain’s unique terroir.
The main course is braised beef short ribs with Yukon mashed potatoes paired with DAOU’s Flagship Soul of a Lion, Bordeaux Cabernet Sauvignon blend. The cost is $120 per person and includes tax and tip. RSVP at bit.ly/westend_daou.
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].