Farm to Fork Wine Dinner Series: Piatti Presents Matchbook Wines, Spectacular from Beginning to End!
If you missed Piatti’s last wine dinner for the year featuring Matchbook Wines, I feel really bad for you! It was even more than I thought it would be––even though I knew it would be amazing. Piatti is one of my long time advertisers, and I have always been a fan of their food, but I never knew it could be pulled off like this. This dinner was probably one of the best meals I have eaten there. I think it’s mostly due to Chef Lance Carlini who combines his take on Italian cuisine with Farm to Fork/seasonal and brings it to a whole new level.
And then there were my wonderful table mates. So, at the Piatti wine dinners, patrons are sat 6 to a table, so you prepare to make new fellow loving wine friends–at least for the night! I was lucky enough to sit with Sharon, Tamara, Eduardo, and James and be a fifth wheel. 🙂
We were sat fountain side with illuminated trees surrounding us. We had been welcomed with an opening glass of Matchbook’s Rosé of Tempranillo as John and Lane Giguiere (owners of the winery) were making the rounds and introducing themselves to each table.
Then it was onto the opening dish: A wood fired spot prawn with Grass Valley polenta and a hatch chili chimichurri. It was paired with the wine we were already enjoying: Matchbook’s 2013 Rose of Tempranillo, Dunnigan Hills.
As you can see. the plating was flawless on this dish. My favorite element was the chimichurri (a green sauce made of chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar) which I love on anything from seafood to chicken to beef or pork.
The second course presented to us was a Riverdog Farm Potato Gnocchi served with fall squash, Apple Hill apples, lacinato kale and cream. It was served with the 2012 ‘Arsonist’ Chardonnay, Dunnigan Hills. The upfront nose on the wine revealed aromas of toasty oak, caramel apple and crème brûlée. It was an automatic match with the plump buttery gnocchi and apples in the cream sauce. Gnocchi is the only pasta I even missed post-Paleo, so this was like eating dessert for me! Also, lots of wonderful comments from my table mates––they also loved the squash and apples in the dish. It was the essence of fall! Great pairing, Chef Carlini! 🙂
Then it was time to get serious. The third course presented to us was a Tinto Rey Red Braised Short Rib with Thyme Toasted Mushrooms and fresh Horseradish paired with the 2009 Tinto Rey Red Blend, California. The Tinto Rey is a red wine blend of Tempranillo, Syrah, Graciano, Tannat and Cabernet.
So, if you didn’t gather from the course description, the short rib was actually braised in the wine with which it was paired. We didn’t even really need a knife on this one, just a fork to pull apart the meat. Again, the plating was gorgeous and the pairing was genius.
Dessert came soon after that: A Milk Chocolate Mousse with Chocolate Cake, Sea Salt Caramel and Hazelnut––topped with Pomegranate arils. It was paired with the 2012 Cabernet Sauvignon, Lake County. I boxed up the dessert to take home to Andy, but took full advantage of the Cabernet. 🙂 The Matchbook Cabernet Sauvignon has vibrant ripe red fruit characteristics followed by layers of spice and earth and chocolate and that’s enough dessert for me!
I was completely wowed by this wine dinner and I was seated with the best company! Thanks to the marketing and management at Piatti for the great partnership we have had over the years. And thank you, Chef Lance Carlini! Amazing job. 🙂
As of October 25 this year, Matchbook now has a tasting room located in Zamora here. GO VISIT THEM! 🙂