No need to travel to California — a taste of Napa Valley is coming to you.
The Ranchers Club of New Mexico is pairing the beautiful wines of St. Supéry as part of a five-course wine dinner on Thursday, Sept. 19.
Each course will complement one of the selected wines during the event.
St. Supéry Estate Vineyards & Winery is based in Napa Valley, and is a favorite of restaurant and wine manager Jacy Goad, who helped create the menu with executive chef Bryan Romero.
A sweet, light rosé will begin the feast, followed by a sauvignon blanc, Virtu, merlot and a cabernet sauvignon as the finale.
A strawberry and watermelon gelee with pickled onions and pomegranate inside a pastry tart will complement the rosé.
The second course of shrimp, a subtly spicy red curry and fresh basil with sticky rice will play off the flavors of the sauvignon blanc.
“(Chef’s) curry dish that has that hint of spice is going to go well with the minerality of the sauvignon blanc,” Goad said.
The third course is a fennel green papaya salad with real peaches and a citrus dressing that is “very bright” and “very vibrant,” and will bring out the notes of the Virtu wine.
Goad said the Virtu is their higher end wine.
“So I think (Chef) hitting on the tropical notes with the papaya, also a little bit of summer fruit in there, with the peach (and) with a little pepper note of fennel will really match the notes that the Virtu brings to the table,” Goad said.
The fourth course will be a buffalo short rib paired with a merlot.
“We’re going to have a black cherry demi glace and wild mushrooms are going to be baked into a custard,” Romero said. “The mushrooms will be cooked down and then basically we’re going to bake them all in tart shells with the short rib right on top. The buffalo short rib will be about a six-hour braise with plenty of red wine, plenty of mirepoix, lots of fresh herbs in there.”
The dessert finale will be a rich chocolate plum cake served with a Vietnamese coffee cake ice-cream.
Goad said, “the chocolate with the cabernet is going to highlight the boldness and the richness, and the dark tannins that the cabernet has, and that blackcurrant is going to bring that out really well.”
“It’s going to be like a six-chocolate cake,” Romero continued. “There’s going to be fresh plum over the top that will bake. Get it nice and crispy. There will be plenty of blackcurrant for a sharp taste, and a super dark, super big finish.”
IF YOU GO
WHAT: St. Supéry Wine Dinner
WHEN: 6:30 p.m., Sept. 19
WHERE: The Ranchers Club of New Mexico inside Crowne Plaza Albuquerque, 1901 University NE
HOW MUCH: $100 per person. Reservations, call 889-8071 or visit opentable.com and note that you will be attending wine dinner