Opolo Vineyards is located on a beautiful 70 acre mountain site in Paso Robles, but tonight they brought their wines to Santa Clarita Valley for a wine pairing dinner at Salt Creek Grille. Dave Nichols, co-owner of Opolo Vineyards, served as host for the evening telling us about the wines and sharing other stories from the vineyard. Dinner began with a generous pour of 2012 Albariño served with Lobster Flatbread Thermidor. This pairing was a sexy one. The buttery lobster was delicious and the light acidity of the Albariño cut through leaving a lingering sense of Summer to come.
Smoked Duck Breast Salad was served next with Opolo’s 2011 Grande Rouge. The salad was absolutely delicious, made with Tuscan lettuce, aged goad cheese, blood orange supremes and candied pecans drizzled with a spicy pecan dressing. The Grande Rouge is made up of Counoise, Grenache, Petite Sirah and Syrah and has the essence of dark berries. In my opinion, this wine is one of the lighter wines Opolo has made, and I would enjoy it just as much without food as well. I’ll have to pick up a bottle or 6 next time I’m up in Paso Robles.
Opolo’s 2011 Petite Sirah paired beautifully with the dry aged New York steak medallions, mashed potatoes and red wine sauce. The dish included sautéed kale, but I found myself avoiding the kale because, well let’s face it, it is difficult to pair wine with kale and this was no exception. The wine was big and bold and complimented the steak beautifully. More please. Dessert was a beautiful chocolate filled beignet served alongside stilton cheese and a wine berry sorbet that was to die for. Opolo’s 2012 Mountain Zinfandel was a surprising pairing that provided a nice twist to dessert that worked really well. The rich chocolate of the beignet, with the raspberry, vanilla, cayenne pepper and butterscotch of the Mountain Zinfandel – Absolutely Perfect! Salt Creek Grille and Opolo Vineyards are definitely a match made in heaven. Not only did they produce an amazing wine pairing dinner, but they provided us with an evening of decadence, great company and something to write home about.
Want to learn how to make the dishes? So do I! So I searched the internet and found a few recipes to hold us over until Chef Ignacio Munoz of Salt Creek Grille invites me in to learn the secrets of his dishes.