Saturday, June 02, 2012

Mini Wine Dinner at Acacia Mid-Town

A few Sundays ago we attended a "mod" wine dinner at Acacia. Mango Salon presented various hairstyles and then a three course dinner was served. We liked the menu offerings and decided to go. The "mod" hairstyles were fine, but we always come for the food (and wine).

We began with a white wine sangria sporting muddled strawberries and pre-dinner amuse bouches: fried oysters (hubby's favorite), country pate and house-made pickles (yum for me), truffled deviled eggs (not bad), cheese with citrus marmalade (good).


For the first course I ordered the Potato Crusted Shrimp on Ragout of Spring Peas, Sunchokes, Caramelized Red Onions, Sunflower Shoots, and Surry Sausage Butter paired with 2010 Brandbrg Pinot Gris, Umpqua Valley, Oregon. I really enjoyed the shrimp and the Oregon Pinot Gris. Nice pairing and the food-to-wine ratio was appropriate.

Potato Crusted Shrimp

Hubby had the Tarragon and Campari Poached Peach Salad with Fresh Goat Cheese and Lettuces with Blood Orange Vinaigrette paired with 2010 Seven of Hearts Viognier/Roussanne, Columbia Valley, Oregon. The peaches did not really taste poached. While they were good, they just tasted like peaches. The rest of the salad was fine. While the white blend was drinkable, both of us preferred the Pinot Gris.

Poached Peach Salad

For the second or main course we both selected Pan Roasted Bistro Beef Fillet, Potato Gnocchi Gratin, Broccolini with Confit Shallots and Garlic and paired with 2009 Wildaire Tempranillo, Folin Vineyard, Rogue Valley, Oregon. The beef was tasty. Hubby loved the gnocchi. It was way too rich for me. The wine was disappointing in several ways. We did not think it paired well with the beef. We've had other varietals and blends from the Rogue Valley and were pleased. This Tempranillo was a bit too smokey for the simply prepared meat. Another problem was the food-to-wine ratio. We did not have enough wine to enjoy with this heavy rich course. We had to be parsimonious with our sips to make the wine last. We had noticed several other tables ordering additional bottles of wine. Is this how Acacia makes a profit on their wine dinners? If so, what's the point in a wine dinner? Serve a three course meal and let me make my own wine selections.

For the dessert course we had Strawberry Angel Cake and Marscapone Ice Cream paired with 2008 Terra Blance Late Harvest Chenin Blanc, Yakima Valley, Washington. The strawberries and the dessert wine paired beautifully. Such a delight to the palate. The ice cream was also yummy. Unfortunately, the angel cake was extremely dry and not enjoyable at all.

As much as we love going to Acacia for regular meals, the wine dinner did not live up to the restaurant's otherwise stellar reputation.

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