Woody’s wine dinner showcases a fine foodie feast

Glori Fickling

Six superlative courses coupled with as many complementary vintages

beckoned to a captivated entourage who gathered inside Woody’s at the

Beach recently to savor an exceptional wine dinner.

The evening was hosted by Woody’s principal, Joel Herzer, who has

just concluded extensive remodeling of his attractive dining spot.

The special evening was coordinated in conjunction with Napa Valley’s

Merryvale Vineyards. Launching the delicious repast was a fascinating

talk by Peter K. Huwiler, president and CEO of the Vineyards, who

presented facts regarding the production of red and white wines.

He first assured us that “wine is not an alcohol, wine is a food,”

noting that Merryvale wines are aged exclusively in French oak

barrels imparting to each a richness and long finish. He then

explained several other lesser-known facts including such details

like that the Napa Valley accounts for only 4% of California’s total

wine production

The festive event, held in Woody’s cozy rear dining room,

attracted some 25 aficionados who settled happily at candlelit tables

adorned with baskets of chewy breads and minced black olive dip.

Colorful wall paintings depicting white toqued chefs in assorted

cooking endeavors served as appropriate background to the

entertaining evening.

Launching the dinner, thoughtfully conceived by chef Jon Hubbard,

came steaming plates of comforting cream of mushroom soup. A peppery

finish to the velvety broth provided superb balance to an

accompanying Starmont chardonnay, Napa Valley 2002.

Taste and texture contrast came forth again in the second course,

a lively hearts of palm salad served with Merryvale chardonnay,

Dutton Ranch 2000. This translated to sheer palate poetry, the palm

pieces tossed with black olive bits, fresh and sundried tomato

slivers in a simple, tasty olive oil vinaigrette, heaped atop a curly

fan of butter lettuce.

Seafood and meat courses followed the tonsil-tickling starter duo.

First arrival was roasted sea bass perched over crunchy wild rice

with a topping of pale green shredded cabbage. Framing the tender

chunk of snowy fish, a parsley sprinkled white plate was

splendiferously splashed with pink puddles of raspberry beurre blanc.

Attesting to the perfection of Merryvale’s red wines, the vineyard’s

namesake pinot noir, Sonoma Coast 2000, provided compatible

complement to this epicurean entree.

Information on the production of wines continued as guests enjoyed

palate cleansing fruit sorbet refreshment. Now Huwiler explained the

requisites of red wines which he termed especially vulnerable to

bitter aftertastes. To achieve a smooth delicate finish, he reasoned,

soil and climate conditions must be ideal to grow grapes with perfect

skins and pits. Lesser, inferior fruit, accordingly, will inevitably

result in wines with a bitter, often oily, aftertaste.

Enjoyable enhancement to the final entree was a provocative pair

of red vintages. With these, tender pink slices of grilled lamb

sirloin sided with roasted redskin potatoes, baby carrots and slender

green beans in rich burgundy sauce were accompanied by deft pourings

of two Merryvale labels, Napa Valley 2000. The first was hearty

Reserve Merlot, the second, Profile red blend, Napa Valley 2000.

For a light, luscious grand finale, silky vanilla creme brulee

arrived, its crunchy blackened crust sprinkled with fresh berries.

The toast with this treat, Merryvale Antigua dessert wine. Amazingly,

the entire epicurean experience including tax and gratuity totaled a

mere $60 a person. Hereforth a toast to more of these educationally

tasty get-togethers.

NEWS BITES

Congratulation to Woody’s principal Joel Herzer and partner Alford

Harrison on their recent creation of Wang’s in the Desert.

This inviting new restaurant in downtown Palm Springs is a

picturesque showcase for Pan Asian cuisine set against a warm,

inviting background replete with a Koi pond bridge, a bevy of dining

areas and a spacious cocktail lounge.

Attentive mixologists there magically expedite drinks from the

indoor bar out to a sprawling fireplace lighted patio via a large

opening connecting the two compatible areas.

A further treat these dedicated Lagunan’s have achieved is a

surprisingly affordable menu featuring such taste sensations as salt

and pepper calamari steak medallions, Sichuan eggplant, spicy

jalepeno pork chops and barbecue lamb chops in a price range from

$3.50 to $18. For further information: (949) 376-8809 or (760)

325-9264.