Earlier in the summer I attended a spectacular dinner at Blue Water Café in Yaletown, that featured a selection of California whites and reds from Robert Mondavi Wines. Mark De Vere, Winemaker from Robert Mondavi was on hand to guide us through the history of the winery as well as the wines we were about to enjoy with our meal.
Following the welcoming reception that featured the 2010 Fume Blanc and Gougeres with Salt Spring Island Goat Cheese canapes, we all sat down to dinner.
Now on to dinner and the pairings!
Gulf Island Scallops ‘Casino’ with bacon, celery, bell peppers, parmesan
Paired with Chardonnay 2008
Sockeye Salmon with tuscan kale, mousserons, shell beans, garlic sausage, balsamic soy reduction
Paired with Carneros Pinot Noir 2009
Braised Kobe Short Rib Agnolotti with creamed spinach, cave aged alpindon cheese, braising juices with lovage soffrito
Paired with Cabernet Sauvignon 2009
Prime Beef Striploin with fingerling potatoes cooked in wagyu fat, porcini mushrooms, baby carrots, green peppercorn sauce
Paired with Cabernet Sauvignon Reserve 2008 and 2005
Apricot Panna Cotta with almond streusel, white peach sorbet
Paired with Moscato d’Oro 2009
Comments: All of the wines and courses were well paired, I found the Gulf Island Scallops ‘Casino’ with bacon, celery, bell peppers, parmesan to be perfectly paired with the Chardonnay 2008; the Sockeye Salmon was outstanding with the tuscan kale, mousserons, shell beans, garlic sausage, balsamic soy reduction that was paired with Carneros Pinot Noir 2009; and the Braised Kobe Short Rib Agnolotti with creamed spinach, cave aged alpindon cheese, braising juices with lovage soffrito was delicious paired with the Cabernet Sauvignon 2009.
Executive Chef Frank Pabst and his team did an exceptional job with the dishes and wine pairings.
Blue Water Café, 1095 Hamilton Street in Yaletown
Robert Mondavi Winery is located in the Napa Valley, California.
By: Richard Wolak