Taverna Banfi meets Red Newt Cellars November 3rd, 2010

Can I say one word that sums up my latest experience with Taverna Banfi? WOW!!! (And yes, I am including the exclamation points in that one word.) It is truly a pleasure to sit and enjoy an incredibly nice meal with my friends and colleagues at the end of harvest.
The Pumpkin Sage Foccacia with the cinnamon butter was delicious, and because Brandon doesn’t eat carbs, I just had to eat his portion as well.
The 2009 Dry Riesling was the perfect accompaniment to the salad. After having a bite of the sauteed pears and field greens the aroma of pear drifting off the Riesling was enough to show me how wonderfully this meal was paired.
The Butternut Squash Ravioli with Sage Butter Sauce was tremendously well paired with the 2007 Red Newt Cellars Sawmill Creek Vineyards Gewurztraminer. The spiciness of the Gewurztraminer played so well with the slight sweetness of the squash. If you can put butter and sage into the mix, well…yes!
Now, I am a huge fan of venison, and Gewurztraminer with venison is one of my favorite pairings, so yes I saved a small sip of Gewurztraminer to have with my venison. Still glad I did! However I must say that the 2007 Glacier Ridge Vineyards Cabernet Franc with the stuffed venison and roasted root vegetables was scrumptious. Of course it doesn’t hurt that the Cabernet Franc is one of my favorite wines that Red Newt has ever produced, but truly a remarkable pairing. The currants in the stuffing showed so nicely with the fruit of the Cabernet Franc, and those earthy root vegetables brought out great depth in the wine.
For dessert the Maple-Gingerbread Layer Cake with the Spiked Cider was the perfect way to end this autumn style meal. And again, Brandon doesn’t eat carbs, so I got more than just my share.
Truly an incredible meal with great friends. I am very privileged to be included in the Red Newt Cellars family and all the time we get to spend together around great wine and great food is more than enjoyable.

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