We recently enjoyed an intimate wine dinner at Henrietta's Table in Cambridge, guests of The Naked Grape, and had an opportunity to meet the winemaker of this new California line of wines. They offer four varietals: Pinot Grigio, Chardonnay, Pinot Noir and Cabernet Sauvignon. All are great values at only $10.00 per bottle, pretty surprising to all of us. The wines are available in a limited number of Whole Foods stores (in the produce section, no less). My own favorite was the Chardonnay.
With Christine Reardon (l) of Hunter PR and Hillary Stevens (r) winemaker and creator of The Naked Grape portfolio of wines.
We began with salads and appetizers served with the Pinot Grigio and Chardonnay. Both were paired well with the dishes, playing on the light body and fruity aromas of the wines.
Maine Rock Crab Cakes with Housemade Tartar Sauce. The crab cakes were excellent and the housemade tartar sauce makes you never want anything less again. Of course, Chef Peter Davis, named Sustainer Of The Year last year by the Chef's Collaborative, and his restaurant have long been known for fresh, local, sustainable foods. It shows in the taste and quality.
Grilled Portobello with Robinson Farm Barndance and Walnut Vinaigrette.
House Cured and Smoked Duck Breast with Seasonal Compote was paired with Naked Grape Pinot Noir.
Chef Peter Davis' Grilled Pineland Farm Sirloin Steak was paired with a Cabernet Sauvignon.
We finished with a decadent Taza Chocolate Pudding paired with a Cabernet Sauvignon.
Overall, an excellent dinner paired very well with this new line of wines from The Naked Grape, a smaller vineyard funded and nurtured by wine powerhouse E. & J. Gallo.
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