Sea Smoke Dinner at Nobu, LA on Wednesday, June 29th, 2011
Sea Smoke Dinner at Nobu, LA on Wednesday, June 29th 6:30pm
Ian Blackburn, CEO and Founder of LearnAboutWine.com hosted a gorgeous dinner featuring Sea Smoke Cellars Wine Collections at Nobu Los Angeles on June 29th,2011.
This was a rare opportunity to taste 12 wines all from Sea Smoke.
Sea Smoke Cellars is one of the Santa Barbara’s most revered wineries, famous for its quality Pinot Noir. Their wines are highly rated by Robert Parker and Wine Spectator, and because of their limited production, the wines are sold only to collectors.
Mr. Victor Gallegos, Director of Wine making and General Manager of Sea Smoke joined the dinner to talk about characteristics of each wine and some tasting tips.
“Omakase” Dinner (Chef’s Choice) was served with Sea Smoke Botella, Southing, Ten, and the limited production Chardonnay.
- Wine List -
2007 Chardonnay
Fermented in 100% French Oak for 16 months, the wine has comfortable nuttiness. Aroma of lemon, mint, honeydew and a hint of bitterness similar to grapefruit skin. Rich wine with long finish.
2004 Chardonnay
2004 is creamier and has French-Meursault-like round nuttiness. Aroma of kumquat, cotton candy, honeydew, and lemon custard.
2001 Botella
This wine has Burgundy Pinot Noir elegance with a little hint of “fallen leaf” earthy character. Winemakers did not expect that this wine would last more than 10 years (according to Victor), however the wine turned out very beautiful and evolved with time. Aroma of wild rose, violets, earl gray, black cherries and red berries.
2004 Southing
True expression of high quality Santa Barbara Pinot Noir. Layered aroma of black berries, black cherries, and other forest fruits with a hint of spiciness in the finish. Floral aroma such as violet and rose evolved with time.
2003 Ten
I would say this wine has “Burgundy Clos-de-Vougeot” hint with elegant earthiness which could be described as the aroma of MOMIJI leaf or persimmon leaf. Aroma of wild strawberries, black and red currants followed by mild acidity such as orange compote.
2004 Botella
Mid-to-full body with dark ruby color and pleasant tannin. It has aroma of black cherries, licorice, mulberries, cassis compote, followed by exotic spices and earthiness such as burdock root.
2006 Southing
Aroma of wild strawberries, black and red cherries, violets and acidity of ripe blood orange. Balanced wine with a hint of flint / dustiness.
2006 Ten
Like 2003, the wine has a nice earthy character with an elegant earl grey hint followed by an intense aroma of forest fruits, such as plums, wild berries, and black and red currants.
2007 Botella
Aroma of fresh fruits such as ripe strawberries, cherries and currants. It also has earth or flint character which is a reflection of minerals attributed to the heavy clay soil.
2008 Botella
Aroma of cherries and strawberries followed by floral component such as violet, rose, and lily. Juicy wine with a hint of earth such as SHIITAKE mushroom.
2005 Southing
Elegant wine with balanced acidity. Aroma of dried cranberries, wild blue berries, violets and orange blossom. This is the Sea Smoke’s signature wine which captures the uniqueness of the terroir.
2008 Southing
The wine has almost perfumey lively aroma of rose, violet, bergamot, and intense aroma of black forest fruits, followed by spices such as cinnamon and clove.
- Menu is Omakase (Chef’s Choice) –
Salmon Tar Tar with Caviar
Creamy tar tar with salt component by Caviar is a great friend of creamy European style chardonnay with a hint of flint. The sauce made with heavy soy sauce blended with special stock of Konbu and Katsuo dashi gives depth and creates great pairing dish for Pinot Noir too.
Yellowtail Sashimi with Jalapeno
Yellowtail is a “rich” fish that can be paired with both white and red wine. Jalapeno on the top of sashimi serves a great new alternative to Wasabi, making the finish more refreshing and exotic.
Rock Shrimp Tempura wth Butter Ponzu
Flavorful dish and a great example of successful “opposite pairing”, pairing of food and wine having opposite flavors and textures.
Miso Black Cod
This is the Nobu’s signature dish (is famous for a favorite dish of Actor Robert De Niro). White Sweet Miso gives great aroma and flavor and goes well with Pinot Noir with mild tannin.
Rib eye with Wasabi Pepper
Tender medium rare steak with elegant sauce with a hint of wasabi. Not as other steaks with big flavors, the dish is very sensitive, collaborating beautifully with quality Pinot Noir.
Assortment of Sushi
Delicious fresh sashimi and lightly vinegared rice. Japanese course tends to have a rice dish toward the end of the course as for “palate cleansing”. Refreshing taste.
Dessert
Unique parfait with a sprinkle of black sesame on the top.
CLICK HERE to download Sea Smoke GLASS MAT
CLICK HERE to see Sea Smoke Dinner Brochure
Photos by Musangi Muthui
Blog by Alice Hama
