I was first introduced to
Chain Bridge Cellars when I attended a Champagne tasting class they offered. I found the staff to be knowledgeable, professional, and hospitable. As a first time visitor to Chain Bridge Cellars the owners and staff made me feel welcome and encouraged me to ask questions. A recent edition of
The Juice newsletter listed a wine dinner hosted by Chain Bridge and
Assaggi Osteria featuring Michael Honig of
Honig Vineyards in Napa Valley. I sounded like a fun evening, so I registered and hoped for a informative evening.
When I walked in the door the restaurant owner quickly ushered me to a seat. I sat a table set up for 12 people - very tight seating. I quickly scanned the room. I was the only woman of color present, but I was not the only single female present. In fact more than 50% of the diners at my table were female.
Michael Honig shared with the room that the Honig Vineyard is located in Rutherford California (my ears perked up because Rutherford is near the
Culinary Institute of America's Greystone campus in St Helena and I was contemplating taking a class there in the near future) and that he got involved in the family vineyard after graduating college. He told the room that he would walk around and asked questions and that he had brought us treat - bottles of Honig's 2007 Cabernet Sauvignon to try with our meal. Daniel, one of the proprietors of Chain Bridge Cellars, told us bottles of wine were also available for purchase.
On the menu (beverages in bold italic font):
Reception
Baby artichoke mousse with shrimp
Provolone, cacciatorino & golden raisin skewers
Sheep’s milk ricotta, honey, mint bruschetta
2012 Honig Sauvignon Blanc Napa Valley
I sat in rush hour traffic so long that I missed most of the reception period. One of my table mates informed me that all the appetizers were good.
Capesante saltate con gallinelle e nocioline tostate
Seared scallops, roasted chanterelle mushrooms and toasted hazelnuts
2012 Honig Rutherford Sauvignon Blanc
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| seared scallops, chantrelle mushrooms and toasted hazelnuts |
The table agreed that this salad was delicious! We also liked the presentation. The wine pairing was good, but did not motivate consider purchasing a bottle.
Pappardelle con ragu di cinghiale
Pappardelle pasta with wild boar ragu
2011 Honig Cabernet Sauvignon Napa Valley
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| pappardelle pasta with wild boar ragu |
The table agreed that this relatively young Cabernet had a green pepper nose. It was a decent pairing with the rich, well seasoned, wild boar ragu. The pappardelle pasta was a bit tough, but the overall dish was good. The table agreed that this wine might be better in a couple of years.
Guancie di bisonte, polenta al gorgonzola e cavoletti croccantio
Braised Bison cheeks, gorgonzola polenta and crispy Brussel sprouts
2010 Honig Cabernet Sauvignon Bartolucci Vineyard
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| braised bison cheeks, gorgonzola polenta, and crispy brussel sprouts |
The 2010 Cabernet Sauvignon was smooth, silky with a dark plum nose. The table had mixed response to this dish. I think in part because it was served warm and began to cool quickly- the fat element in the bison cheeks looked gelatinous and unappealing, the polenta hardened The tender brussel sprouts added a bit of color to the dish.
Daniel and Michael encouraged the room to try the 2007 Cabernet Sauvignon along with the 2011 and 2010 Cabernet Sauvignons. Vigorous discussion ensued at my table. One gentleman queried each person for their vote on which wine they preferred. While the survey was taking place two other table mates were searching the internet to find out the price and location of the 2007 Sauvignon. I asked Michael Honig whether the 2007 were available to the public at the vineyard. He told the table he brought the bottles from his personal cellar and didn't think the wine was still available. Those words encouraged further searching by the two table mates.
As a side note, Michael confirmed that Honig Vineyard is a short distance from the Greystone campus and encouraged me to stop by when I attended class. The woman to my left eyed me suspiciously and asked what I did for a living. My mouth was full of wine and another diner posed a question to the table so the question went unanswered.
Fragole in liquore maraschino, gelato vanilla
Stewed Strawberry in Maraschino liqueur with vanilla ice crealm
Coffee/Tea
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gelato vanilla
I ended the evening with vanilla ice cream with a touch of chocolate syrup (I'm allergic to strawberries). Table mates informed me the dessert was good.
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I would consider visiting Assaggi Osteria on my own as the pace of food delivery was almost near frantic level during dinner, Several table mates commented at how quickly the dinner had concluded.
I enjoyed Honig wines and may appeal to the wine gods to point me in the right direction for 2007 Cabernet Sauvignon or a lower cost facsimile thereof.
What's the threshold amount you will spend for a good bottle of wine?
Be well,
Technicolor girl
