Posted by 
for the week of February 23, 2024
Tunno Crudo
Sushi-grade tuna loin, sliced thin on a bed of crisp shaved fennel, topped with capers, roasted pine nuts, and marinated sundried tomatoes drizzled with a lemon olive oil vinaigrette and finished with Italian micro-greens.
Montana's Salmon Creek Pork Belly
Glazed with a sweet and tangy balsamic reduction and slow-roasted and sliced, served with our artisanal crostini and salsa verde.
Halibut in Brodetto
Cortez Halibut is served in a white wine brodetto of sautéed soffritto, roasted baby potatoes, fresh parsley, basil, and aromatic micro-greens, over garlic toasted crostini.
Bistecca alla Pizzaiola
USDA Prime Certified Filet Mignon floured, pan-seared served over linguine pasta sauteed with San Marzano tomatoes, garlic, oregano, olive oil, and the steak's au jus. 5 oz or 10 oz Steak.
Wine Recommendation for Tunno Crudo: Sauvignon Blanc
Tasting Notes:
- Aromas: Sauvignon Blanc is renowned for its aromatic intensity, offering a bouquet of lime, green apple, passion fruit, and floral notes, along with a distinctive herbal character that can include hints of bell pepper, jalapeño, and freshly cut grass. These aromas will complement the lemon olive oil vinaigrette and the freshness of the Italian micro-greens, enhancing the dish's Mediterranean character.
- Flavors: On the palate, Sauvignon Blanc is crisp and refreshing, with high acidity that mirrors the vinaigrette's zestiness and balances the richness of the tuna. The wine's citrus and green fruit flavors will harmonize with the lemon and olive oil in the dish. At the same time, its herbal and mineral elements provide a perfect counterpoint to the fennel, capers, and sundried tomatoes.
- Finish: The wine typically finishes with a clean and persistent minerality, leaving the palate refreshed and ready for the next bite. This finish is particularly effective in enhancing the subtle flavors of the tuna and the roasted pine nuts, ensuring that the dish's nuanced tastes are appreciated fully.
Pairing Experience: A glass of Sauvignon Blanc with the Tunno Crudo creates a pairing that highlights the dish's delicate flavors while refreshingly contrasting its richer components. The wine's acidity cuts through the tuna's richness, enhancing its natural flavors without overwhelming them. The herbal and citrus notes of the Sauvignon Blanc complement the dish's ingredients, tying together the flavors of the fennel, capers, and sundried tomatoes and elevating the overall tasting experience.
This pairing celebrates the natural affinity between Sauvignon Blanc's crisp, vibrant character and the fresh, nuanced flavors of Mediterranean-style seafood dishes. It showcases how a well-chosen wine can enhance the enjoyment of a dish, creating a harmonious and memorable dining experience.
Wine Recommendation for Pork Belly: Nebbiolo
Tasting Notes:
- Aromas: Nebbiolo wines are celebrated for their intense aromas of cherries, raspberries, roses, and hints of tar, which can complement the sweet and tangy aspects of the balsamic reduction on the pork belly. The floral and fruity notes of the wine will provide a delightful contrast to the rich, savory flavors of the meat.
- Flavors: On the palate, Nebbiolo presents a robust structure with high acidity and notable tannins, which can cut through the fattiness of the pork belly, balancing its richness. The wine's inherent flavors of red fruit, such as cherries and raspberries, align well with the balsamic glaze, enhancing the dish's sweet and tangy profile. Nebbiolo's subtle earthy and herbal undertones can also resonate with the salsa verde, creating a harmonious pairing.
- Finish: Nebbiolo wines typically have a long, lingering finish that is both floral and mineral, with a hint of spice that can accentuate the complexity of the pork belly dish. This finish ensures that each bite of the meat, combined with the salsa verde and the crispness of the crostini, is complemented by the wine, making for a memorable dining experience.
Pairing Experience: Choosing a Nebbiolo to accompany Montana's Salmon Creek Pork Belly creates an exquisite balance between the dish's richness and the wine's structure. The wine's acidity and tannins are key to cutting through the pork belly's fat, while its aromatic complexity adds depth to the sweet and tangy flavors of the balsamic reduction. The Nebbiolo's earthy and herbal notes also complement the fresh, green elements of the salsa verde, enhancing the overall flavor profile of the meal.
This pairing is a testament to the art of matching food with wine, where the robust characteristics of Nebbiolo perfectly counterbalance the rich, nuanced flavors of the pork belly. Together, they offer an indulgent and balanced dining experience, showcasing the best of what the wine and the dish have to offer.
Wine Recommendation for Halibut: Verdicchio from Marche
Tasting Notes:
- Aromas: Verdicchio is renowned for its crisp, mineral-driven profile, with aromatic notes of green apple, citrus, and almond. These aromas are a perfect match for the dish's fresh herbs and the subtle sweetness of the halibut, enhancing the overall sensory experience.
- Flavors: On the palate, Verdicchio offers a beautiful balance of acidity and body, with flavors that echo its aromatic profile—green apple, lemon zest, and a slight herbal quality. This crisp acidity and fresh fruitiness cut through the brodetto sauce's richness and complement the halibut's natural flavors. The wine’s almond finish pairs wonderfully with the earthiness of the roasted baby potatoes and the soffritto.
- Finish: Verdicchio typically finishes with a refreshing, slightly mineral edge that cleanses and refreshes the palate. This characteristic is particularly beneficial for balancing the garlic notes from the toasted crostini and ensuring the dish's flavors remain bright and pronounced.
Pairing Experience: A Verdicchio from Marche elevates the Halibut in Brodetto by closely mirroring the dish's balance between richness and freshness. The wine's mineral quality and crisp acidity enhance the delicate flavors of the fish and the aromatic freshness of the herbs and micro-greens. Meanwhile, its subtle fruitiness and almond undertones add depth and complexity to the pairing, creating a harmonious dining experience.
By choosing Verdicchio, diners can expect a pairing that not only complements the individual elements of the dish but also brings out new dimensions in both the wine and the food. This pairing celebrates the natural affinity between Italian white wines and the country's coastal cuisine, offering a sophisticated and enjoyable culinary experience.
Wine Recommendation fo Bistecca alla Pizzaiola: Rosso di Montalcino
Tasting Notes:
- Aromas: Rosso di Montalcino greets the nose with a harmonious blend of red and dark berries, notably cherries and plums, accented by earthy undertones and hints of tobacco and leather. These aromatic complexities make it an ideal match for dishes that feature rich meats and tomato-based sauces.
- Flavors: On the palate, this Sangiovese showcases a vibrant acidity and refined tannins that beautifully cut through the richness of the filet mignon, while its ripe fruit flavors of cherry and raspberry complement the tanginess of the San Marzano tomatoes. Subtle notes of herbs, such as oregano, align with the dish's seasoning, and a hint of olive oil in the wine mirrors the cooking medium, creating a cohesive flavor profile.
- Finish: The wine's finish is long and satisfying, with a persistence of fruit mixed with earthy and herbal notes, which will enhance the savoriness of the garlic and the umami from the steak's au jus. The olive oil's richness in the dish is counterbalanced by the wine's elegant structure, ensuring that each sip prepares the palate for the next bite.
Pairing Experience: The Rosso di Montalcino's balance of acidity, tannins, and fruit-forward character makes it an impeccable match for the Bistecca alla Pizzaiola. The wine's acidity complements the tomato's natural acidity, while its aromatic complexity and earthy notes elevate the savory aspects of the filet mignon and pasta. This pairing harmonizes with the main ingredients and the dish's seasoning, creating a delightful culinary journey that highlights the best of Italian cuisine and winemaking.
Enjoying this pairing, you'll find that each component - the succulent filet mignon, the aromatic pasta, and the exquisite wine - enhances the others, resulting in a dining experience greater than the sum of its parts. This is a testament to the thoughtful combination of flavors and the quality of the ingredients and wine chosen.