Nicole K. LaMonte-DeGolier- Associate Editor & Vino Reporter

niki@hollywoodandvino.com

Every once in a great while a true food and wine lover will experience a match made in heaven.  A meal that pairs food and wine so perfectly that each enhances the other and a marriage is made.  A recent special occasion with cause for celebration lead to a meal just like this.  The location was the Saddle Peak Lodge nestled in the Malibu Canyon Mountains.  Only a 30 minute drive out of LA proper, you somehow feel like you've been transported to a rustic hunters lodge nestled in some remote area.  The Saddle Peak Lodge prides themselves on exemplary service and food.  Their in house Sommelier can be a lifesaver when trying to maneuver their extensive 17 page wine list with a range of wines from all over the world and also for every price point.  

After study the menu of the evening, which rotates often we couldn't resist to try the Chef's 8 course tasting menu.  This ensemble features a myriad of flavors, palate pleasers and what some would consider adventurous fare.  Saddle Peak Lodge is known for their specialized Game menu where you can try many things you wouldn't expect, and which you will most definitely develop a love of.  The meal progressed as follows:


First course: 
Albacore Sashimi with Hawaiian papaya, red onion, cilantro, avocado, orange-ginger puree; paired with a 2009 Grenache Rose from Curran Wines from Santa Yzez, California.  

This was a great way to start off the meal, as we were familiar with Curran wines, having previously held a wine club membership.  This particular vintage of Grenache Rose was the perfect accompaniment to a clean crisp food partner.  The wine was light, slightly citrus with a clean finish.  The citrus aspects played well with the papaya and orange-ginger puree.   (Alas, as this was the first course we jumped right in and devoured it before having a chance to photograph it!)


Second course:
Soft Shell Crab with jalapeno, lobster, gribiche; paired with a 2010 Zocker Grüner Veltliner from Paragon Vineyard in Edna Valley, California.  

This wine is of Austrian descent, which explains it's dry but sweet tasting notes, with a mineral quality that held it's own against the richness of the Soft Shell Crab.  The vibrancy of this wine is unique in that you get a lot of melon and citrus without the highly sweet characters you would associate with these flavors.





Third course:
Mushroom Agnolotti with truffled wild mushrooms and Parmesan; paired with a 2008 Pinot Noir from Sorter Vineyards in Carlton, Oregon.  

This was a nice surprise to see a wine from further north on the West coast.  Oregon has had some break one wines in the last few years, and this wine is a perfect example of why they are making a name for themselves.  A balance of both berries and pepper, this is a subtle wine that opens up as you drink it.  Not overpowering, it's a gentle get that goes well with the delicacy of a pasta with a lighter composition.  A slightly acidic finish leaves you wanting another sip. 





Fourth course:
Rabbit Roulade with bacon, mushrooms, apples, sage and huckleberries; paired with a 2000 Sangiovese from Vita Nova, of Stolpman Vineyards in Santa Ynez, California.

  The richness of the Rabbit wrapped in bacon and sage needed a wine that could balance the full and fatty flavors it brought to the plate.  This Sangiovese did just that, providing notes of cherry and earth in equal respects so that the flavors are all balanced within their own right.  It did need time to breath, and we felt that the wine grew better as we progressed into the plate.  



Fifth course:
Crispy Berkshire Pork Belly with carrot, daikon, cilantro and mint; paired with the black sheep ale of the evening, a Maudite Quebec Ale from Unibroue Brewery in Chambly, Canada. 

 This course was possibly the most decadent of the evening due to the richness that only Pork Belly can achieve.  The Maudite Quebec Ale was a great accompaniment in the sense that it brought another range of flavors into the meal while letting the food and ale both hold a unique foothold in your mouth.  The Ale had a hoppy presence, with cloves and oranges.  The herbal component really worked nicely with that feeling of fatty goodness that Pork belly leaves on your tongue.   



Sixth course:
Seared Foie Gras with whiskey mangoes, macerated berries, brioche and an onion marmalade; paired with White dessert wine, a 2003 Muller-Thurgau Beerenauslese from the Bert Simon Estate in Mosel-Saar-Ruwer, Germany. 

Changing up the tastings, we switch to a dessert wine which typically would make an appearance towards the end of a meal, but this wine held tight to the truly rich hand known as Foie Gras.  The delicate nature of Foie Gras along with how nothing else melts away in your mouth while leaving behind such complex flavors calls for a wine with similar complexity.  This Muller-Thurgau presented strong points of honey, apricot and pear to create a lush layering in each sip.  




Seventh course:
New Zealand Elk Tenderloin with vanilla butternut squash, brandied cherries, cipollini onions and mushrooms; paired with a 2007 Cabernet Sauvignon from Carpe Diem in Napa Valley, California.

The final main course of the night was in Saddle Peak Lodge tradition, presenting one of their signature game meals - Elk.  The beauty of Elk is that although it does hold true to a game meat with stronger flavors than one would normally find with beef, it has a delicacy not expected from this genre of meat.  The Cabernet Sauvignon with soft tannins and fruit forward aromas makes this elegant pairing a perfect note to end on.  Every taste-bud fulfilled.  






Eight course:
Flourless Chocolate Cake with raspberry coulis, pistachio cookie and vanilla bean ice cream; paired with a Graham's 10 Year Tawny Port.

The chocolate cake hit the sweet tooth nail on the head, while letting the previous 7 courses linger in your mind to the last bite.  The port, is traditional in that it brings the warm nuttiness and amber smokiness an avid port lover seeks out. 






Overall a truly transcendent experience.  A true "event" where each new plate is an adventure and the art of savoring every morsel be appreciated.  I highly recommend at some point in your life, taking the time to disregard the dollar signs that can accompany a meal like this, and let yourself experience indulgence in one of the most primal senses. 



~Nicole LaMonte-DeGolier 


The breakdown:

http://www.saddlepeaklodge.com/