As 2010 wound to its finish, it did not extinguish meekly as the week leading up to New Year’s holiday was loaded with fast-paced last minute dealings, surprise visitors from out of town and an ever mindful realization that time is indeed fleeting.   When a week that was seemingly larger than life finally screeched to a proverbial halt, there was time enough only to pick a wine and plan a menu for this week’s featured article and to honor the passing of 2010.

The air was tinged with the fact that 2010 was not going to go quietly into the night and simultaneously electrified with the knowledge that 2011 awaited on the other side of midnight.  It was more than fitting to select a wine that would be commandeering as it was luscious:  Sequoia Grove Winery’s (“Sequoia Grove”) 2005 Morisoli Vineyard Cabernet Sauvignon.

Most red wine drinkers will nod knowingly once a Cabernet Sauvignon is selected for a meal.   By nature the varietal is big and bold nearly always yielding the characteristics of tannins, structure and depth.   Personal preference can dictate the American Viticultural Area (“AVA”) chosen, but sometimes a singular vineyard can cause an excited hush to fall over the table:   and when that happens, something undeniably special is about to tumble forward from that bottle.

Most Napa Valley residents know that when the Morisoli Vineyard is mentioned, most will catch their breath.   Located in Rutherford (an AVA which has been long famous for its tenacity to produce exquisite Cabernet Sauvignon grapes), the Morisoli Vineyard sits on the valley floor and has been revered for its magical soil.  While there is something special about the soil of this vineyard, the passion of its grower, Gary Morisoli, allows the grapes grown here to exceed a vintner’s wild imagination.   Add in the talents of a vintner who is simply gifted with the Cabernet Sauvignon grape and Sequoia Grove’s Morisoli Vineyard Cabernet Sauvignon comes into existence.

Upon opening the bottle and pouring some of this dark red beauty into the glass, the nose is greeted with a bouquet that could be as intoxicating as your favorite cologne.   Red fruit dusted with mocha are followed by heady aromas of clove, cedar and sage, lending to images of redwood forests with needle laden floors.   With just an initial sip, it is easy to be weak in the knees as the palate experiences round supple tannins, a silken texture, flavors of raspberry, plum, dark chocolate, anise and an enamoring finish of sweet vanilla cream.   This wine, if not the vineyard itself, is an ardent love affair in the making.

The 2005 Morisoli Vineyard Cabernet Sauvignon is a wine that makes your guests’ eyes bulge and pop out, reminding everyone seated at the table of the indescribable power that an exceedingly well-crafted high end wine can have.   It is a wine that makes one straighten up attentively in his or her chair, hoping to “look one’s best” and in doing so, to take the initiative to put the “pretense” back into wine and food pairing.   With this in mind and the simple fact that this wine screams for a high quality cut of beef, this week’s menu holds:

1)      Peppercorn Filet Mignon with Dijon-Peppercorn Shallot Sauce;

2)     White Wine Sauteed Mushrooms;

3)     Garlic Sauteed Spinach with Rangpur Lime; and

4)     Sage-Marjoram Roasted Baby Yukon Potatoes.

Given that the wine is capable of humbling even the most critical palate, the food paired with this wine should equally stun.   Prior to preparing the ingredients, a bit of wine is sampled to independently critique the bouquet and flavors of it.   While the act was seemingly self-indulgent it was intended for the greater good by carefully comparing the wine alongside the aromas of the herbs and spices used for creating the meal.   The ultimate goal was to create the perfect balance of herbs which would not only complement the wine but accentuate its decadent flavor span.

While often questionably photographable, there is a calculated desired end result to the madness of stacking and layering this dish:  the creation of the quintessential “perfect bite”.

Each component of this dish is carefully thought out in order to bring a sophisticated structure of flavors in each bite taken while simultaneously matching the caliber of the exquisite wine paired.

Baby Yukon Gold potatoes are used to create the first layer:   quartered into a large dice to create texture and visual dimension, the potatoes are tossed in a combination of olive oil, sage, marjoram, cracked peppercorns and a careful sprinkle of sea salt prior to oven roasting. 

Fresh spinach leaves are sautéed with minced garlic before being dressed and with the juice of a freshly picked rangpur lime.   Sauteed spinach is often brightened with lemon juice, but when the Rangpur lime is used in this second layer of the dish, it will surprise guests with its undeniably delicious lively citrus flavor.

For the third layer, Filet Mignon is seasoned gently with peppercorns and sea salt before being sautéed.   Once done, the drippings are reserved for a Dijon-Peppercorn Shallot Sauce (using in addition cream and red wine).   At a dinner earlier in the week I had noted to a friend about the re-emergence of sauces on restaurant menus.   A trend that was so 1980’s but seemingly has returned to the culinary forefront bringing with it a sense of comfort and relaxation to meals during an economic recession.

Finally, the dish is topped with white wine sautéed mushrooms.

Each layer, outstanding in its own right, when taken together creates an explosion of a verifiable cornucopia of flavors leaving ready recognition of the one harmonious bite.  Each bite equally sumptuous as the last captures the decadence of cuisine that Napa Valley is known for and also sets Napa Valley apart from much of the rest of the world.

The wine, when paired, meets its culinary soul mate in this showcase meal.  Perhaps the single best surprise of this meal is that after the bite of food is long since consumed, a sip of wine resurrects the spices of sage, peppercorn and Dijon mustard which resultantly explode into the mouth all over again.

Exquisitely savory, not a leftover from the last spinach leaf to the last drop of the Dijon-Peppercorn sauce will be found from this meal.   More importantly, do not even hope that a drop of this 2005 Morisoli Vineyard Cabernet Sauvignon is left.

All was happily consumed and appreciatively savored as we waved goodbye to 2010 and welcomed 2011.    Happy New Year to all readers and cheers to more wine and food pairings throughout 2011!