Chamberlain Pairs with Lewis Cellars This Month

by Steven Doyle            photo by Robert Bostick

Mark your calendars for January 24, 2011 at 7pm for a fantastic wine dinner at Chamberlain’s Steak and Chop House in Addison. Chef Chamberlain has prepared a fantastic menu paired with Lewis Cellars. We have a primer for the wine listed below with each course listed below.  Find these wines before the dinner at Sigel’s.     

Walnut Crusted Goats Cheese Chiffonade of Spinach, Warm Citrus Vinaigrette

Sauvignon Blanc Napa 2010

Sourced from Mt. Veeder’s summit the wine is fermented in stainless steel and French oak barrels, aged 8 months before bottling. Guava, melon and ruby grapefruit are awash with citrus peel, blossom, exotic spices and stone. Creamy custard texture and flavors become vibrant, limey and athletic for a long racy finish.

Sous Vide Scallops, Butternut Squash, Sage Brown Butter

Chardonnay Sonoma 2010

Sourced from some of the oldest Dutton Ranch plantings in the Russian River Valley, yielding unique character and complexity. Layers of lemon-lime citrus, honeysuckle and toasty tangerine are shot through with orangey spices. Succulent citrus flavors are fresh and lively on the palate while preserving a supple texture that gradually turns crisp with a final wash of mouthwatering natural acidity.

Duck Risotto Cakes, Caramelized Onion Nage, Idiazabal Cheese

Alec’s Blend 09 (94ws)

(80% Syrah, 17% Merlot, 3% Cabernet Sauvignon) Sappy black cherry and blueberry fruits are injected with clove and vanilla oak spice plus traces of truffle and sandalwood. Lively off the line, the palate performs with complex componentry and a smooth finish.

Elk Pot Stickers, Wild Rice, Apple Wood Bacon, Port Wine Reduction

Syrah Ethan’s 09 (94ws)

The first release of Ethan’s Syrah since the 2005 vintage covers all the bases with black raspberry, yellow peach and pancetta, plus a field of lavender, licorice and violets. The wine has a supple pocket of boysenberry fruit generously laced with sweet oak and vanilla spice, staying focused though a vibrant, youthful finish.

Kobe Flat Iron Steak, Stone Ground Grits, Roasted Mirepoix Jus

Cabernet Sauvignon Napa 09 (94ws)

Small hillside vineyards in Calistoga and Oak Knoll yielded a classic bottling of Napa Cabernet. Complex aromas center around fragrant, ripe boysenberry and dried currants with a hint of floral character and a kaleidoscope of sweet, oak forest spices, toffee and tobacco. Polished, fruitful and fresh the palate comes into beautiful focus with natural acidity, moderate tannins and a bit of baker’s chocolate.

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