Friday, February 2, 2007, Wines of Hendry. Capriccio Grill, at the Peabody Orlando; Guest Speaker Susan Ridley of Hendry Wines; Chef Jared Gross.
It was another fantastic Wine Dinner at Capriccio Grill with great company, great food by the illustrious Chef Jared and wine pairings from Hendry. The reception began at 6:30 in the bar area of Capriccio Grill. We began the evening with Hendry Rosé Wine, 2004. The 2004 Rosé is the result of a saignée of Cabernet Sauvignon. This rosé had a long, cool fermentation in small bins, followed by four months in stainless steel before bottling. Cool fermentation resulted in refreshing and bright clean flavors and aromas of nectarine, banana and white cherry, and a round, delicious mouth feel. Fermented off-dry, it is a perfect wine for a warm afternoon or with a meal with slightly spicy foods.
The first course we had a Napoleon of Roasted Pears, Mache and Spicy Pecan Laced Phyllo with a Smoked Vidalia and Oregon Blue Cheese Emulsion. This dish was accompanied by 2004 Hendry Ranch Chardonnay. This was an absolutely stunning dish! The flavors all working together to perform a symphony in the mouth. From the sweetness of the pears to the tanginess of the blue cheese they all worked. The Spicy Peacan Laced Phyllo would have been enough to have me... Intense, abundant peach, pineapple, floral and lime aromas form the initial impressions of this 100% stainless steel fermented chardonnay. A complex array of aromas and flavors surround the forward fruit, including herbal notes of green tea and lime leaf, and sweet yogurt and honey. With refreshing acidity and richness of texture, this wine finishes clean and crisp.
On the second course we enjoyed Seared Atlantic Salmon, Mustard Greens, Great Northern Bean Puree and Chipolte Raspberry jus and was served with 2004, Hendry Red Wine. The diverse components of this wine give it many layers of aroma and flavor. Mint, eucalyptus, bittersweet chocolate, dark cherry, and a floral note of roses are among the many aromas, which echo on the palate. This wine has sophistication, restraint, and complexity. The palate is bolstered and enriched by well-integrated French oak. Tannins add structure and elements of toast and spice.
The third course we had Braised Kobe Short Ribs, Paprika Crusted Corn Cake, Baby Beets and Turnips. I would love to have a plate full of those Short Ribs! They melted in your mouth they were so tender. With this course we had paired the 2003 Hendry Block 8 Cabernet Sauvignon. This Cabernet Sauvignon has layered aromas of black licorice, cigar box, violets, caramel and dark cassis. Flavors echo the aromas, adding sweet dark berry and cedary fruit, mineral, mint and red dust. Tannins are present, firm but fine-grained.
We were coming in to the final stretch and I was beginning to wonder how I would possibly eat anything else... That was until the fourth course of Spicy Chocolate Cake with Praline Crunch and Dark Berry Compote! This was matched with one of my favorites... 2002 Hendry Block 28 Zinfandel. The concentrated dark fruit flavors include black currant, black licorice and bay with hints of black pepper. The French oak is well integrated and adds a layer of toast, tobacco and leather. The wine is full bodied, with very fine tannin structure and a long finish.
I want to thank our host, Vinnie Guarino and Chef Jared for a truly stupendous dinner and a special thank you to Susan Ridley of Hendry Ranch. I was fortunate enough to be seated next to Susan and was able to hear some great stories about one of my favorite wineries. Also, a special thank you to Dave, Donna and Jonathan of Opici Wines. Eddie Nickell, Tasters Guild Orlando Director, asked Susan Ridley to make an appearance and was thrilled that she came personally to represent Hendry. Eddie was telling me that he had met Susan several years ago and they just clicked! The wines of Hendry have long been a favorite of Eddies and after having the pleasure of tasing these five wines I agree.
Cheers!
~Nicholas Olivieri, Co-Director Tasters Guild Orlando