Feb 2 2011
Wow, it’s been awhile!
We’re back up and running on sweet new servers, with some awesome folks hosting us. Our events section works again and I’ve personally weeded out some things that I felt the site didn’t need.
So please, friend us up on Facebook, follow us on Twitter and comment on our posts. We’d love to hear from you!
Happy #WW or #WineWednesday! (however you take it).
Cheers!
Mar 16 2010
The evening started out with smiles on friendly faces & the smell of good things cooking……
Entering Picazo7Seventeen in Prosser at around 5:45 we were greeted right away with a smile & a glass of wine along with an invitation to dive right in to the appetizers. Chef Frank Magana and his staff had everything under control. The Chef himself was out front, greeting guests along with his staff, making introductions and was very cool and composed the entire evening.
The smell from the kitchen was tantalizing, I could smell all sorts of good things cooking and I was ready to begin.
From here the Chef introduced himself, along with Scott & Vicky Williams, owners of Kiona Winery on Red Mountain. The next 2 hours were filled with great food, great wine & great conversation with excellent people. I also had the pleasure of meeting Melodie Smith (@cellardoorgirl), the winner of our latest contest!
Here’s what was on the menu:
Course One: Strawberry, Cucumber & Feta Salad – The taste was crisp, fresh & light. Everything mixed well together, & I was left with wanting more strawberries. The feta cheese was a great touch, and tasted fantastic. The dressing mixed with the feta created a texture not to my liking, but my taste buds were happy anyway.
Wine Pairing: 2008 Kiona Estate Dry Riesling – The citrus notes here paired nicely with the salad. Green apple, pear, and a lemon/orange peel aroma were nicely presented. The slight “effervescence” of the wine along with the fresh cucumber in the salad were perfect together.
Course Two: Goat Cheese Souffle – Something I’ve never had, nor thought of trying that suprised me. It came served hot, in an espresso cup. The breaded outside had a wonderful spice to it, then I hit the warm goat cheese center…I could have gone back for seconds on this one.
Wine Pairing: 2005 Estate Chardonnay – When it comes to chard, i like ‘em steely and crisp. This wine took me by surprise. The slightest hint of oak yet lacking the “buttery” complexion that I try to steer clear of. Turns out the winemaker aged this particular blend in both oak and steel, with steel being the prominent device. As for pairing with the souffle, the spice in the crust was a good friend to the light oak in the wine.
Course Three: Alligator Jambalaya – Yes, you read it correctly, Alligator! I had no idea what to expect here, but here’s the result. The gator had the consistency (and slight taste) of fish! The flavor is almost impossible to describe, but it was damn good! The jambalaya also had a spicy sausage with rice and other additions. An eclectic mix of flavors were a complete success here.
Wine Pairing: Kiona 2006 Estate Lemberger – A wine that holds it’s own with a blend of spice & old earth. A warm, soft body with currant and dark cherry flavors. Paired fantastically with the spicy sausage in the jambalaya, but was a little bit tough on our poor friend Mister Gator.
Intermezzo: Blackberry Sorbet – A nice palate-cleansing, chilled blackberry sorbet. I’m a sucker for dark berry anything, & this did not disappoint.
Main Course: Rack of Lamb with Apple-Mint Chutney – Hoh-boy, this was a real treat! I love a good rack (of lamb) and this was no exception! Crisp on the outside, succulent and juicy on the inside. This Chef knows his meats! The risotto as well, was perfectly cooked for my tastes, slightly sticky but not at all hard or grainy, with plenty of flavor. Well done Chef!
Wine Pairing: Kiona 2003 Estate Cabernet & Kiona 2003 Estate Syrah – This was a close battle, but in the end the syrah won by an inch. Both wines full bodied, keeping in check with the lamb. The cab showed me cassis, with cherry-chocolate earthy goodness. The syrah complemented the lamb a little better in my case, blowing a little spicy-tobacco over my nicely cooked lamb.
Dessert: Riesling Poached Pear with Gorgonzola Sauce – As if we even needed (or had room for) dessert, out came the final presentation of the evening. First of all, if you had told me I’d be eating alligator tonight, I would have told you to pack your bags. If you had told me I’d be eating a poached pear with gorgonzola cheese and balsamic vinaigrette as a dessert, I would have told you to get outta town. Chef Magana stretched the limits of my palate yet again with this dessert and succeeded! Tasted sweet, and juicy, with the gorgonzola mixing with the balsamic nicely and quite honestly, if you had told me it was cream and chocolate and I would have believed you.
Wine Pairing: 2008 Late Harvest Riesling – Dessert wine normally completes my cycle from “a little buzzed” to “okay, someone get him a cab, and I mean the kind you drive, not drink”. The sugars, combined with the alcohol just wreak havoc on my bloodstream, but let’s be honest, it tastes really good! This wine had what I was after, and paired wonderfully with the pair pear. A nice hint of grassy lemon and citrus, cut through some of the sweetness and let me enjoy this particular wine.
All in all the evening was a great one! Lots of good times with good people. For a quick look into the evening check out my video, here!
Cheers!
Feb 13 2010
We’re back!
PalateBomb.com is your number one spot for wine reviews, event commentary, and THE place to check out what’s coming up in the local area. We’re going to be working hard over the next few weeks to update the events calender, get some reviews up and just get things moving again.
PalateBomb.com is all about you! If you have a wine you’d like us to try, feel free to suggest away by sending us an email or leaving a comment on an existing article. If you know where the next winemaker dinner or awesome event is going to be held, let us know and we’ll help spread the word! Got a hot topic you’d like us to discuss? Start the conversation…we’re listening…
Oh, and just to get you started, here’s a hot new event that’s coming up very soon:
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