Hubs and I have frequented our share of wine dinners, and are Napa veterans. We noticed themes throughout this event: look for honey, pepper, smoky, roasty and sweet-tart throughout.
It was a delight to take that first, deep inhale of the citrusy, grassy and floral Honig Sauvignon Blanc and be transported back to the valley. Honig is not your typical sauvignon blanc: it’s more robust, yet smooth with honey overtones. It was paired with West Coast Oyster (seen below, to left) topped with the most delicate mission fig, bitter grape and pickled kumquat. This was a genius pairing, as the wine’s floral character cut the dish’s sea-saltiness. It really hit all the right taste buds.
The second of four courses was perfectly cooked Papperdella pasta topped with confit of quail, roasted long-stem artichoke, diced and fresh tomato sauce and California farmed cheese (pictured, to the left). Talk about harmony: the mild pasta and hearty quail plus the smoky artichoke and sweet-tart tomatoes were completely in tune.
Hubs and I both agreed the roasted artichoke stole the show. A bite of that, a sip of the Aquinas Pinot Noir and you just wanted more. The Aquinas brought its own smokiness to play, as well as an earthy, black cherry, spicy-peppery finish. It’s medium bodied with just enough acidity to beautifully offset the quail’s ever-so-oily nature while offering the perfect complement to the artichoke. Because I lean toward vegetarian, my course didn’t include the quail, but did include extra artichokes. Bonus!
The main course was paired with a typically big wine, except there was nothing typical about pairing a fish with a red. Pan Seared Pacific Black Bass, persimmon sauce, avocado silk risotto and roasted baby carrot, meet Sean Minor Cabernet Sauvignon. Hubs and I are huge cab fans, and even bigger fans of super-big cabs. Yet the Sean Minor took us by happy surprise. It’s smooth, not too dry, oaky or tannic. It’s Bordeaux style brought cherry, pepper and a hint of something I can only describe as licorice at the finish.
This pairing was the most dramatic: it completely changed the character of the wine to something heartier. And, again, the roasted vegetable – carrot – was the star. It stood up to the wine’s slight spice, and then it’s own roasty-sweetness succumbed to the wine’s unique finish. Granted, black bass is no wimpy whitefish, and has the firm fleshiness of its meaty counterparts to handle the surprisingly intense, dark-sweet sauce. Only the mild avocado risotto seemed a bit out of place, with its exceptional creaminess. But put together a nibble of the seared-sweet-roasted-mild and a sip of the cherry-peppery-spicy? Almost heaven.
Room for dessert? When it’s Napa Wine Poached Pear with a winter cider reduction, paired with a Firestone Late Harvest Riesling, the answer is “yes, and make it fast.” But first, true confessions: Hudson admitted he brought – from his private reserve – this dessert wine from the Santa Ynez Valley some 300 miles south of Napa in Santa Barbara County. We immediately forgave him when we sipped upon his offering, which wasn’t oversweet as are many late harvests. It was full-textured, luscious and nectar-like, with just a bit of natural acidity for balance. The fruit was forward, and matched the hints of pear of its poached pairing. The dessert’s cider reduction was generous enough to add a third, distinct level of taste, but Hubs and I both longed for more mint, which was simply a garnish. The fresh mint tangoed through the many layers of sweetness, twirled through the wine’s fruit and kissed its fleeting acidity. More, please.
The evening was a great mix of Firecreek’s casual but sophisticated menu style, warm and comfortable ambiance, and exceptional service partnered with four excellent wines not typical for their styles and Hudson’s extensive knowledge of California wine and history. He noted the very affordable robust sauvignon blanc, hearty pinot noir and approachable cabernet sauvignon are available only through the Pennsylvania Liquor Control Board’s special order system. Sadly, the balanced late harvest Riesling he so graciously shared is available only at the tasting room. Road trip, anyone?
Find Firecreek Restaurant at 20 East Lancaster Avenue in Downingtown or online at firecreek-restaurant.com.
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