Once again we attended the latest Biaggi's Club Wine Dinner with Dad and Linda this past Friday night. Like before, it is a 6 course 7 wine pairing for $65 per person (inclusive of tax and gratuity). The start time of this dinner ended up being a bit confusing. The previous two "started" at 6:30 with seating right away with the service beginning closer to 7 PM. The invite this time said 6 PM so we called to confirm because it was earlier than the previous events (and different than the timing of the upcoming February event). This time when we arrived right at 6 PM there was a large crowd of other wine dinner participants filling the space of the wait area because Biaggi's did not have the dinner area ready. We waited maybe 5 minutes and shortly after 6 PM they seated us. Not sure what had happened but I overheard the hostess answer the phone and tell the person that unless it was a life emergency that the manager was not available at that moment (all hands on deck we have a crisis that needs fixing ASAP). They had gone back to having names on the tables this time so that made it easier to find our spots.
And then the wait began. Once again, it was nearly 35 minutes before they poured the first wine. I am not sure if this is a built in time that they assume they need 30 minutes between seating and service or if they truly do wait for a majority and things get put on hold because of one or two late comers. I think this is my only compliant about their format. The time is too long for basic conversation/get to know new people without something to nibble on and drink. I think they would do far better to spend this time telling about the wine, etc. so that when things do begin everyone can enjoy. Just my two cents but you could make it eight cents based on my party and their opinions. And if they are waiting for late comers, I am sorry, that is the late comers issue and I should not be penalized for their lack of ability to arrive on time.
But aside from that period of time, where you start to get hungry and anxious about them starting, the evening was very nice. It was just the four of us at our table which did allow us to have private family based conversations. And this time we either had had all the wines we were tasting or at least had tasted a varietal of the label. Because we were familiar with the wines we could really enjoy how the food paired with the wine.
Amuse Bouche - Italian cheeses, olives, breads with Clos du Bois Sauvignon Blanc
Three Italian cheeses: Robiola Bosina soft cheese similar to Brie, Piave hard cheese similar to Parmigiano Reggiano, and Asiago a nutty flavored firm cheese; served with two kinds of olives, a tapenade, crostini and rustic breads. This was served family style and was a nice way to start things off. The Robiola Bosina as well as the tapenade were the table's favorites and while the olives were tasty we agreed that they did not pair well with the wine. The Sauvignon Blanc is described as having bright acidity, aromas of lime blossom, lemongrass, grapefruit and honeysuckle with nuances of peach and minerals and a clean flinty finish. It was light, a tad tart so I think I picked up on the grapefruit and the minerals. While it did not go well with olives it was very nice with the cheeses and tapenade. Of the two white wines it was the table's favorite.
Tirolese Canederli - Dumplings in broth with Wild Horse Chardonnay
Tender Italian dumplings with smoked bacon in a rich broth. We all agreed that the broth was very good but the dumplings felt a bit heavy as they were similar to concept of Matzah ball soup. The Chardonnay is oak barrel aged described as having depth and richness, full mouth feel with citrus, pear, apple coupled with good acidity. We are not Chardonnay fans but I thought that the wine was nice. It wasn't heavy and the oak was subtle. Initially it went well with the soup but I found that the more of the broth I tasted the more it made the wine taste sour. I think this wine would be better paired with other food.
Radicchio Rosa with Duck Confit with Paso Creek Zinfandel
Bacon braised radicchio and warmed duck confit with sauteed onion, roasted garlic and Moscato vinagrette. WOW. Everyone loved this dish, even those of us who do not like duck. The meat was shredded, tender and slightly sweet making it a good pairing with the bitter radicchio. There were pieces of crispy duck skin (which somehow I did not get) that everyone loved. The Zinfandel is described as bold, full-bodied, densely flavored with aromas of cherry, plum, cocoa bean, nutmeg, sandalwood, and vanilla with main flavors of cherry and chocolate. I would not describe as full-bodied and thought it was more medium-bodied which several at the table agreed with and we decided this was because we tend to drink Old Vine Zins which are heavier than classic Zinfandel. The wine was good and was nice on its own as well as with the food.
Local Rainbow Trout with Risotto with Estancia Pinot Noir
Locally raised rainbow trout paired with creamy risotto with browned sage butter. Double WOW. I hope this is on their main menu as I will definitely order again if I have the chance. The trout was cooked perfectly and paired very well with the risotto with the entire dish being buttery but not dripping with butter. I wanted to eat it all and lick the plate but was getting full so gave up half my fish to Brad and finished my risotto. The Pinot Noir is described as having supple tannins, soft luscious aromas of dark berries, caramel, allspice and flavors of black cherry and plum with balance of vanilla for a rich finish. This is a very nice Pinot and was light on its own but paired amazingly well with the dish helping to keep the butteriness of the dish from being too much.
Coniglio in Peperonata with Franciscan Merlot and Robert Mondavi Napa Cabernet
Herbed wine and pepper braised rabbit and aromatic vegetables atop baked polenta. No one liked this dish. In part it simply was no where near as good as the trout and we were all full at this stage. But several of us were put off by the portion of meat having tendons in it. I have had rabbit before and loved it so this simply was how it was prepared. The seasonings, including that of the polenta, were overly strong with sauteed peppers. After the butteriness of the previous dish this was a tart and off putting transition. The Merlot is described as having aromas of cherries and plum with peppercorn and soft mid-palate of cherry, sage, black currant and finish of vanilla and tobacco. This is a good wine. The Cabernet Sauvignon is described as profound and intense with concentrated fruit, warm vanilla and star anise with powerful mid-palate of blackberry and currant flavors. This was the preferred red wine of the night for the table and for those of us willing to take repeated tastes of the rabbit it paired better with that dish than the Merlot.
Panforte with Cappuccino Brulee with Robert Mondavi Moscato
Richly spiced fruit and nut torte paired with cappuccino creme brulee. Loved the cappuccino brulee as it was strong and bitter like an espresso shot. I am not a fan of nuts so did not try the torte but it was a hit with the others and we brought my piece home for Brad to have later. The Moscato is described as exotic floral aromas of pink jasmine and lemon blossoms with tropical notes of guava and lychee and on the palate orange and spice with a refreshing finish. I love Moscato and would have it without any dessert given the choice. I think this one was very good and a fair trade for Brad to have my torte and me to have his wine.
We did not buy any of the wines this time only because they are all readily available locally. If they had not been we would have purchased the Clos du Bois Sauvignon Blanc, Estancia Pinot, Modavi Cabernet and also the Moscato.
