On the evening of March 8th at Saddle Creek Golf Resort the Wine Society was treated to several outstanding wines by winemaker Rudy Zuidema and a culinary feast by Chef Nigel Thorne.
The first course consisted of a unique and tasteful poached pear salad with Grand Cru, cranberries, roasted pistachios with a cranberry-pear vinaigrette. This was paired with a 2014 Shadybrook Estate Platine Blanc. This wine was a pale straw yellow with hints of meringue and key lime. Immediately following was were aromas of pear, mandarin and honey with a long and clean finish.
The second course was a sea bass over goat cheese risotto with a savory peach sauce. The tastes and textures were complementary as well as diverse! This was served with a 2014 Rapp Ranch Chardonnay. The coloring was a golden yellow with aromas of poached pear, grilled pineapples to entice the nose. Tropical fruits and creamy caramel ran down the palate.
The next course was tender veal served with a roasted sweet potato and carrot puree & cherry demi. Many thought this was the highlight dish of the evening. This was served with a big and hearty 2014 Rapp Ranch Cutters Reserve Red Bordeaux blend. Unique was the 45% Petit Verdot which produced a deep purple hue on viewing. The nose was greeted by blueberry, licorice and rhubarb. With so much Petit Verdot it was still balanced and produced a long finish.
The next dish was the a powerful coffee spiced filet mignon with Oyster mushrooms, green beans and a serpentine puff pastry. This was served with the 2014 Shadybrook Estate Cabernet Sauvignon. This was big, bold and encompassed the entire mouth like a fireworks display! The bouquet as Rudy states, “black cherry, toasted caramel, brown sugar & pipe tobacco entice your senses with subtle secondary of earthly aromas of forest floor, tarragon & kirsch. Full of juicy plum, blackberry, mocha, chocolate & maple notes”. What more could you ask for in 100% Cabernet Sauvignon??
The final was an artful dessert presentation of salted caramel & white chocolate. This was paired with a 2014 Zuidema Grenache. It was a 100% Grenache from Napa Valley and Rudy’s first vintage showing the blending of old world and new world Grenache. Strawberry and rustic tannins were evident from nose to mouth.
On the whole, the evening and pairings were sensational, exquisite and a delight to the senses and palate. Rudy’s award winning wines should absolutely be sought after (Shadybrook, Rapp Ranch, Zuidema, Red Cap, Alyris, Kent Price, Allora, etc.) and Saddle Creek Golf Resort gets an A++ on creativity, excellent food, presentation and flawless wait staff (Chef Nigel, Tammy and crew).
We all are eagerly awaiting the next event in the fall.