designation from the New York Times.
the length of the restaurant. Then you can't help but be drawn to the
couches and plush chairs near the fireplace. This is a perfect place for a
cocktail before dinner or a glass of wine and great conversation.
Showing off her wines was Debra Hatcher, Executive Vice President of Sales and Marketing for A to Z and Rex Hill Vineyards and Winery. She was featuring her A to Z Pinot Gris 2006, A to Z Pinot Noir 2006 and for one of the most interesting pairings of the night the Rex Hill "Unwooded"
Chardonnay 2006 and the Rex Hill " Dundee Hills" Pinot Noir 2006.
paired his Solena Pinot Gris 2006 and Solena Pinot Noir 2006 with
some great food created and paired by Executive Chef Carlos Buscaglia
and Sommelier Julia Moretti.
Pinot Gris 2006. This pairing was right on with the wine pairing nicely with the Salami, Proscuitto and all the Traditional Accompaniments.
Next we enjoyed the Solena Pinot Gris 2006 with a Tuna Belly Crudo with Cremini Mushrooms. We were just getting started when we had the first Pinot Noir of the night with a Beet salad. The A to Z Pinot Noir 2006 blended nicely with the beets and drunken goat cheese.
We spotted the next pairing when we first saw the menu a few days prior to the event. We looked forward with anticipation to the pairing of Rex Hill " Unwooded" Chardonnay 2006 and Rex Hill " Dundee Hills " Pinot Noir 2006 with Seared Diver Scallop and Braised Short Ribs. As we suspected, it was a memorable pairing with this dish. Both wines paired well with the Scallop and the Braised Short Ribs and they changed on the nose and palate to compliment each dish.
Ravioloni , a short rib raviloi with barbara wine reduction, was combined with a spectacular Pinot Noir from Solena 2006 vintage. We were just past the half way point and each of the winemakers took turns with Chef Carlos in explaining the pairings.
a better wine to pair with this dish than the Bergstrom "Cumberlin Ranch" Pinot Noir 2006. And
We have been to many winemaker dinners in many venues. This event was very special in many respects. Fiamma is a beautiful restaurant and provided a very classy and sophisticated back drop. The work of Chef Carlos and Chef Nika along with Sommelier Julia Moretti is commended. All of these pairings were excellent and some of the best we have had. General Manager Tim Ryan has put together a world class staff at Fiamma and we plan to return often for dinner, a drink and future winemaker dinners that are in the works. Great Job to Fiamma and thank you to the Oregon winemakers that traveled to our great culinary city of Las Vegas