September 21, 2024
Special wine dinner at Marigold, with Swick vineyard (https://swickwines.com)! We did wine flight “A”.
At the beginning. We have a bit of the 1st wine in the left glass, and Martin likes his sparkling water in the right. The small blue bowl with white flowers will be filled with the Sugo. This one was made by simmering Prosciutto, Prosciutto rind, and Guanciale (https://www.thespruceeats.com/what-is-guanciale-5072544) in a beef broth.
Martin got a bit of apple on the aligoté wine’s nose and some citrus.
Here’s the olives! The olives were probably green Cerignolas. They were stuffed with a chicken sausage, then breaded, deep fried, and topped with a salsa verde. If you thought the sugo sounded like it was really strong, it was and it needed to be to stand up to these olives!
Wow!, this was a really good surprise! Who has ever heard of deep fried olives??!!
Martin’s Cosmopolitan paired really well with the olives!
matsutake, coddled egg, potato, parsley
Martin would like for you to believe that he waited to take the picture because all you could see at the start were the white matsutake mushrooms. He just didn’t get the shot because he devoured the matsutake like a hungry hobbit.
The mushrooms have a real lemon air about them. The potatoes are really crispy, perhaps even dried. The green is New Zealand parsley. A dish of delicate flavors!
The wine paired with this dish was ‘the flood’. This orange wine has about a 10 day maceration. A lot of pear on the nose and hint of berry. A light wine for a delicate dish.
hay smoked trout, lentils, spinach, horseradish
The smoke is actually more earthy than smoky. This lets the trout show itself off. The little bit of horseradish just brightens the dish up.
This dish was paired with the ‘city nights’ rosé. A bit more fruit than the other Swick wines. It’s very bright with good acidity and it worked well with the lightly smoked trout.
lamb, grilled peppers and romesco
The romesco sauce is really nice and spicy. It’s not hot, just very strong peppers. The lamb is unbelievably tender. There’s bit of a really big and fully ripe red jimmy nardelo pepper at the left. The lamb is cool, not hot, and that lets the romesco sauce really show off.
This dish was paired with the willamette valley pinot noir. This is the first wine he produced, and the only one for quite some time. the pinot is a little tight at the moment. Wow, after just a few minutes, melon and a bit of strawberry has appeared.
nectarine sorbet, 'tIt', white chocolate mousse and noyeaux oil
Wow! NECTARINE!! It is amazing how well the mousse and sorbet work together. Noyaux is an almond liquor that was in the background, but made the dish bigger.
Repeated the aligote with this. Works fairly well
The outside of the menu.