Kudos to Chef Christophe for some great pairings. The slow braised hare in red wine sauce with polenta complemented the Crozes Hermitage Les Hauts du Fief 2005 incredibly.
Marinated salmon and crab meat with pomelo and a lemon olive oil vinaigrette
Saint Peray, Fleur de Roc, Cave de Tain 2007- accompanied the salmon/crab very nicely. The buttery notes from partial barrel fermentation bring out the best of this Marsanne/Rousanne blend picking up the richness of the salmon and the citrus flavors. 90 points Wine Spectator
Baked fresh fig with duck foie gras and uni sabayon
Crozes Hermitage Blanc, Cave de Tain 2006
Stainless steel fermented 100% Marsanne with flavors of white peach, citrus and stone fruits accompanied these rich flavors very well
Slow braised hare in a red wine sauce with polenta
Les Hauts du Fief- Crozes-Hermitage, Cave de Tain 2005
Special parcel selection from “Terrace des Chassis” known for warm dry summers and rocky soils helping Syrah grapes mature earlier with a full body flavor. 2/3 French oak maturation, blended with 1/3 stainless lends a complexity of flavors and warm vanilla and coconut finish to the plum and black fruit palate with some black pepper.
Grilled Cape Grim aged grass fed rib eye, with caviarnaise sauce & assorted vegetables
Hermitage Rouge, Nobles Rives, Cave de Tain 2003 is exhibiting great finesse, plum and black fruit flavors with nice damp earth and leathery accents from age
Aged Comte Cheese with pain grille and cherry confiture
Chateauneuf du Pape, Cuve Jumille 2003- Domaine de Saint Paul- cherry, liquorice, black pepper, tobacco, leather. This CdP is ageing gracefully and is truly enjoyable to drink- picked up the aged notes of the Comte and cherry confiture. 90 points Robert Parker
Peach consomme with thin sliced poached peaches and citrus sorbet
Crozes Hermitage Blanc 2006- Stainless steel fermented 100% Marsanne with flavors of white peach, citrus and stone fruits accompanied these rich flavors very well. Unconventional pairing to go back to a dry white wine with dessert but it worked very well. It was great to have a lighter dessert and a light wine to accompany- so often these dinners finish with blunt force rather than finesse.
Hat’s off to Executive Chef Christophe Vrignaud, Ocean and all of the staff at La Loggia for a great evening. La Loggia is one of those rare few restaurants that seamlessly combines elegant surroundings, high quality product, and great service.