The Adventures of Lesalina

It’s quite possible that my open love for martinis is simply set up as a distraction from the amount of wine I drink. You see, I find it’s easier to come across a good glass of wine than it is a properly made martini. So although an extra dirty vodka martini shaken with three olives will always have a place in my heart, at many establishments (including my own kitchen) I’ll choose a nice glass of wine instead.

As you can imagine, last week when I was ever so kindly invited to a Chateau Ste Michelle wine tasting dinner at Osteria Pronto, I accepted without hesitation. A tasting dinner is a winos dream.

Admittedly, I was unfamiliar with Chateau Ste Michelle but I’ve enjoyed several wonderful evenings at Osteria Pronto and have yet to be less than thrilled by their friendly staff and exceptional cuisine. Chef Rino Baglio is hands-down one of my favorite chefs in town and I couldn’t wait to see what he prepared for the evening. As expected, it was pure brilliance.

The ‘Amuse’ was Escargot, Served on a Baguette with Pesto and Mushrooms paired with Horse Heaven Sauvignon Blanc, 2010. Followed by this little masterpiece…

Wild King Salmon, Zucchini Fritter, Arugula Pesto and Lemon Yogurt paired with Chateau Ste Michelle Cold Creek Chardonnay, 2008.

Next came a beautiful Seared Sea Scallop, Fava Bean Puree, Leak and Smokey Bacon Bread Pudding with a White Wine Cream paired with Eroica Reisling, 2009. Usually (and by usually I mean pretty much always) I don’t care for scallops (too slimey) or reisling (too sweet). But these? We’re AMAZING.

Petite Filet Mignon Two Ways Horseradish Gremolada, Roasted Peppers, Cabernet Jus paired with  two wines; Col Solare, 2006 and Ethos Carbernet, 2006.

And for dessert…

Lemon Anglaise Panna Cotta with Strawberry Coulis and Fresh Berries paired with Domaine Ste Michelle, Lux, 2004.

With each course Wendy Stuckey, the White Winemaker at Chateau Ste Michelle, would provide a brief description of the wine and how it pairs with the food. I even had the delight of sitting across the table from her at dinner – what a lovely lady!

Between you and me? I’ve never been one to be too particular about wine. Give me a cold bottle of two buck chuck Pinot Grigio and I’m good to go.

However I must admit after this wine tasting dinner, I not only have a new found appreciation for wine but also how it pairs with food. I ate scallops and drank reisling for goodness sake! And while you won’t catch me doing that silly little cork and sniff dance anytime soon, I’m no longer afraid to give it a swirl and let my taste buds explore a little…just don’t tell the martinis I said so.