Thank You Robert, This SWFL Wine Fest Event was impeccable! I arrived and met with the owner of the home and Tom Garrett owner of Dakota Shy Vineyard. I brought two decanters and two scentless candles and we debriefed one another. He asked me about his Vineyard and I explained that his wine techniques are an Old World approach of hand craftsmanship, namely, carefully hand selected clusters from two locations from Napa Valley. The First being from their Hillside Selection at high elevations in Mount Veeder which gives the wine well structured tannins body and color. While their Valley Floor Selection with the alluvial soils creates lush fruit forward must. The Combination creates a wine with high alcohol content, 15.3 percent, complexity, depth and beautiful character. This was even more pronounced in his Magnums of Dakota Shy “Social Currency” which Tom Garrett explained their philosophy that great wine causes people to naturally share, exchange and flow with ideas while consuming wine. The Champagne served was Ayala Brut! Outstanding, dry but very chewy and delicious. After the Amuse Bouche the tables were marked with Frias Sauvignon Blanc from California. Fruit forward, juicy and a little herbaceous. After first course was cleared, tables were marked with Dakota Shy Cabernet Sauvignon Rose. I felt this was homage in style to Provence, namely Tavel, where I feel the best roses in the world are created. However, Provence uses Mourvedre and Grenache. The Dakota Shy Rose was really structured and had flavors and aromas of strawberries, white stone fruit and lavender. Third course wine marked was Dekota Shy Cabernet Sauvignon, 2012, Napa Valley!!! Delicious. Description aforementioned. Fourth course was the Dakota Shy “Social Currency” Magnums. These two reds Tom and I double decanted back into the bottles for presentation and the fact they were kicking tartaric acid crystals. All hand decanted without the use of a funnel. My arms were shaking after an hour and half. Those magnums started feeling heavy. LOL. Zero hick ups. Impeccable service and executions. I wish you were there because it reminded me of the service at Artisans. Kiril and the team rehearsed service three times. Chef Brian Roland in line up again went back over steps of service.
Crave Culinaire Team preparing Amouse Bouche of Carbonated Grapes in Grape Vines, Smoked Prosciutto di Parma garnished with edible flower St. Andre, Nasturtiums.
Blackstrap Molasses-Caberenet Brined Wagyu Beef. Warm Chantrelle-Verjus, Colorful Fingerling, Bacon Charred Brussels, Carmelized Cipollini -Bone Marrow Bordelaise Emulsion, Paired with 2012 Dakota Shy “Social Currency Cabernet Sauvignon.
Kurobuto Pork Two Ways. Moutarde de Meaux Brined Pork Loin Tornedo. Pressure Cooked and Cast Iron Seared Berkshire Pork Belly, Fried Quail Egg, Golden Raisin Gremolata, Pistachio Kaitafi, Wood Roasted Heirloom Carrots, Tuscan Kale, Kabocha Puree. Paired with the 2012 Dakota Shy Cabernet Sauvignon.
Kiril and Beau presenting an allocated magnum of fine wine.
