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Alisa Cafe
The Evening Reviewed, by Deb Denis |
What a fabulous night of great food, wine and company. Many thanks to Myra Robinson for planning such a successful evening and to Chef Tony Ka who presented a feast for the senses!
Our first course is one that Alisa Café is famous for: Sauteed Oysters on a bed of spinach with saffron curry sauce. Regarding the dish: divine! Many commented that they don’t eat oysters but everyone certainly enjoyed these, Bravo!
With the oysters we first poured a 1998 Zind-Humbrecht Pinot d’Alsace which resulted in many oooo’s and aaahh’s with the first sniff of the violets and flora in the nose, which changed to honeyed sugar, spun sugar and melon. Although known for the richness in his wines (in my experience), this Pinot d’Alsace was richer than others I’d had in the past. Always a treat and voted favorite of the flight on its own.
The Z-H was followed by a 1999 Lucien Albrecht Tokay-Pinot Gris, which had a delightfully crisp, clean, fresh nose with subtle apricot and peach scents. The acidity was a good match with the sauce, and was voted best match to the course, but the wine was actually intended for the second course and only a smart few managed to hold onto theirs to do the comparison.
The Lucien Albrecht (for those smart few who held some in their glasses) was also voted as best wine with food for the second course as well, which was a rustic-textured cream of mussel soup seasoned with coriander and saffron that resulted in the comment, “He is SO generous with the saffron!”
A 1991 Schwandi Tokay-Pinot Gris was poured first, revealing a petroleum nose that fooled one or two of us into thinking it was corked. Although not corked, this was the first of two wines tonight that was a little past its prime with only a little of the acidity and fruit showing through.
A 1998 Bruno Giacosa Roero Arneis was poured next and was voted the best wine of the flight on its own. The consensus was that this would be terrific with cheese, and at $20 a bottle this is a must-have! Richly fragrant and full on the nose and palate. High alcohol that faded quickly with loads of peaches behind it. Viognier-like, the floral fragrance described by one member as Nasturium.
We enjoyed a classic favorite, a 1999 Santa Margherita Pinot Grigio, made from 100 percent pinot grigio. Sweet with an anisette twist on the end of the nose and palate, it shows grapefruit fading to coconut and tropical fruit on the palate. Soft but with good acidity, it’s obvious why this is such a popular quaffer.
A mixed green salad with truffle oil and tarragon vinagrette was devoured by all and followed by grilled lamb tenderloin with duxelle in truffle sauce. This chef is good, he is very good. The duxelle was in the center of the lamb and the truffles were “all-over” in the sauce. These dishes were absolutely delicious and if you just show up, chances are you won’t see this item on the menu. It is a special group item that Tony will make for you but an advance request is necessary. (WORTH IT!)
With the lamb, Cencibel poured a 1997 Rodney Strong Russian River Valley Pinot Noir which was a real treat for us, was voted #1 of the flight on-its-own and one that it’s owner believes she met at another Cencibel dinner (that’s what it’s all about!). Cherry and smoke on the nose with bacon fat, oak and a spice that we guessed was sage. Hints of cinnamon and rose petal on the nose, the oak showing as vanilla, crème brulee. Really yummy.
A 1994 Chevaliers Lagrezette Cahors was absolutely the hands-down favorite wine with the lamb. Made from the malbec grape in Kiersey (south-west France), this wine is known as “black wine” and we can see why—it was very dark, almost black, and great tannins. It had an earthiness that really picked up on the truffles, a leather soft nose. Austere and lovely; I really enjoyed this.
The third wine of the flight was a 1991 Auxey-Duresses Ecusseaux by Ampeau, which was the second bottle of the night that was a little beyond its prime. The black licorice turned to vanilla and the aroma really petered out into dried, old spices. Softer, older, some graciously suggested this was something to quaff by the fire while listening to a little Tony Bennett. Oh my.
Dessert was the ultimate in decadence, a rich white chocolate crème brulee prepared to perfection and served with raspberries as big as strawberries. Smiles all around and very little conversation as we dug into these treats, until the 1995 Muscat Frontignan by Teldeshi was poured. 14.8% alcohol with 9.8% residual sugar, this wine came from the Dry Creek Valley (where an earlier favorite, the Rodney Strong, is from). Pale, light orange in color, orange and honey on the palate with an aroma of Torrone, this was a treat for the group.
We were privileged to meet Chef Tony Ka after dinner and had the opportunity to pose some of our food questions, to rave about this wonderful meal and to extend our thanks to him and to his staff. Cencibel loves Alisa Café!
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