The people over at Domaine 547, the same people who put together the magnificent Ciudad and Twisted Oak dinner did it again. This time, their special wine tasting dinner was held at Campanile and served with ELEVEN different wines from Paso Robles' Tablas Creek Vineyards.
This was the first time eating at Campanile, a much awaited meal I must say. The architecture, designed originally as an office space for Charlie Chaplin is full of arches and natural light from it's sun-drenched atrium. I love old school Hollywood.
Oh my goodness...look at all that glass.
Fava Bean Angolotti with sauteed pea tendrils paired wtih 2006 Cotes de Tablas Blanc and 2005 Grenache Blanc - Wow. What a way to start the night.
Spring Squash Risotto with Meyer lemon preserves paired with 2005 Roussanne and 2006 Esprit de Beaucastel Blanc. OMG. Perfect. I seriously wanted to lick my plate clean. But too bad it was only the second course. Too early for any plate licking. Both the Roussanne and Esprit de Beaucastel Blanc had great acidity to balance the creaminess from the risotto.
Fried Totten Oyster with a nectarine mignonette paired with 2007 Rosé. I'm not the biggest fan of fried oysters. I like my oysters raw or in a Lee Kum Kee bottle. haha.
Skewered Lamb, carmelized onion tarte tatin, tome de savoie paired with 2005 Cotes de Tables and 2005 Syrah. I loved Campanile's skewered lamb. Oh, and the onion tarte was incredibly savory. Our table loved the Cotes de Tables, a Mouvedre, Syrah, Grenache, Counoise blend. The lamb was paired perfectly with the fruitiness of Grenache, balanced by the spice and structure of Syrah, and the meatiness matched the earthy notes from Mourvedre and Counois.
Roast Squab, sliced beets, pearl onions, mustard mashed potatoes paired with 2005 Mourvedre and 2005 Esprit de Beaucastel. I love squab but I have no idea what they look like when they're alive. Interesting. Anyways, the squab was super fresh and juicy. And Campanile's mashed potatoes are super tasty. I'm starting to think that Camanile's ready to write a cookbook ala Zuni Cafe style. Everything at Campanile is so fresh and homey. I love it. The medium to full body Mouvedre was a classic pairing for this hearty poultry.
Rhubard tarte paired with 2005 Vin de Paille dessert wine. I swear this was a slice of Jeno's pizza when they place it in front of me. Luckily it wasn't. The rhubard tarte was tasty, nothing memorable, but enough to clean our palates from the night of savory dishes. The Vin de Paille is made by using a traditional Mediterranean technique, laying out ripe grapes to dehydrate in the sun and concentrate in flavor. The 2005 Vin de Paille had beautiful scents of caramel, marmalade and nectarines and was super delicious, but by this point I really couldn't drink anymore. Taxi!!!