REVIEW: Chateau Ste. Michelle Wine Dinner at Hotel Du Vin Edinburgh
5 months AGOIain Fenwick
We were invited to enjoy an evening hosted by Chateau Ste Michelle at the Hotel Du Vin in Edinburgh, where Head Chef ross Edgar, would be be creating a menu specifically to match some of the wines from the Chateau Ste Michelle winery. The evening was to be enjoyed in the Burke and Hare room. for those of you unfamiliar with Burke and Hare, they were convicted of 16 murders in 1828. Famous because they were killing so as to be able to sell the bodies for medical research! I digress... so, the beautiful muraled private dining room was to be the setting for our evening's feast. What lay ahead was 4 courses and a little bit extra.
When we arrived, we were shown to the Whisky & Cigar Snug, some fizz and some canapés greeted us, and we relaxed before being shown through to the Burke and Hare room.
The story behind Chateau Ste Michelle is fascinating. Chateau Ste. Michelle is Washington`s oldest and biggest winery located in Woodinville. The winery combines old world winemaking with new world innovation, working in partnership with Col Solare, Piero Antinori and Mosel legend Ernst Loosen. Built on the 1912 estate owned by Seattle lumber baron Frederick Stimson, the winery’s roots date back to the Repeal of Prohibition.
Clam Chowder – Homemade Sourdough Bowl, Oyster Crackers and Bacon Bits
Chateau Ste Michelle Canoe Ridge Chardonnay
Of course with the roots of Chateau Ste Michelle being firmly embeded in Seattle, Washington, there was an unmistakable theme to the menu. We kicked of with Clam Chowder, Homemade Sourdough Bowl, Oyster Crackers and Bacon Bits, paired with a Chateau Ste Michelle Canoe Ridge Chardonnay. The presentation was very cute, a sourdough roll, sliced and hollowed out for the chowder was very fitting for the evening and for the chowder. A lovely rich and creamy chowder with a definite taste of the sea from the clams. The bacon bits and oyster crackers were beautifully presented by the side, however, I of course scooped them up and tipped them into the sourdough bowl! The saltiness from the bacon and the crunch from the crackers was just what was needed to complete the dish and it was most enjoyable. The wine had a lovely citrus note to it that certainly went well to balance the creaminess of the chowder.
BBQ Grilled Salmon Fillet on a Cedar Plank – Crab, Fennel & Mango Slaw
Our next course was the BBQ Grilled Salmon Fillet, cooked on a Cedar Plank, served with a Crab, Fennel and Mango Slaw. Paired with a Eroica Riesling. I have seen Bobby Flay cook salmon on a cedar plank, however have never tried it myself. The salmon was cooked beautifully. Lovely and fresh with a definite smokiness to it from the cedar plank. The slaw was perfect. Crab, fennel and mango offer very different flavours and textures, but combine to provide a delicious accompaniment to the salmon. The riesling was beautiful, with a real fruity taste to go with the slaw and balance the woodiness of the salmon.
Surf & Turf – 5oz Grilled Fillet Steak, Lobster Claw cooked on the BBQ, Garlic Butter, Straw Fries
Chateau Ste Michelle Columbia Valley Syrah
Chateau Ste Michelle Indian Wells Cabernet Sauvignon
Our main course was a Surf & Turf! 5oz Grilled Fillet Steak and Barbecued Lobster Claw served with Garlic Butter and Straw Fries! Paired with two reds, a Chateau Ste Michelle Columbia Valley Syrah and a Chateau Ste Michelle Indian Wells Cabernet Sauvignon. I love a surf and turf, who doesn't? This one was a little special. The beef was perfect, sorry, I need to find out the butcher, I will come back to you. The lobster claw, well it was a beautifully fresh and meaty lobster, full of flavour and extremely indulgent. Soaked in garlic butter, both these elements were quite simply delicious! Add to this the crunchy straw fries and the blackened corn on the cob, this was a very comforting plate of food. Get your hands dirty, get involved and enjoy, and that is what everyone did! I only had the Syrah, a lovely dark berry flavour with a little bit of vanilla and maybe brown sugar? I am no wine expert, however it was a very nice wine and went well with the main course.
Traditional Mum’s Apple Pie – Whipped Cream and Cherry On Top
Chateau Ste Michelle Estate Riesling
Our dessert was a Traditional Mum's Apple Pie with Whipped Cream and of course a Cherry on top! This was paired with an Estate Riesling. I have to be honest here, I was pretty full! So I only had a little taste of the pie. The main attraction was the beautifully caramelised apples! Beautifully sweet and moreish, mixed with the whipped cream and what is not to like. I just wish I had more room!
Head Chef Ross Edgar
After everyone had cleaned their plates, Head Chef Ross Edgar came through to say hello and take a bow. It had been a thoroughly enjoyable evening and you could tell the chef had enjoyed stepping away from the normal menu for the night to create something a little different and fun. The night had been a success and everyone was extremely grateful for the skill and effort put in.
Candy Apples & Mulled Cider
We left the private dining room to return to the snug where Candy Apples and Mulled Cider awaited us. I was done, which is a shame as I am partial to a candy apple. Takes me back to the fairground as a child! I did however enjoy a lovely warm mug of mulled cider, sat back and relaxed before the journey home. There was no doubt that the evening had been enjoyed by everyone. Chateau Ste Michelle had presented an interesting bacground to the wines. Hotel Du Vin had provided some excellent food to go with the wines, and the surroundings were quirky and comfortable, which is what the Hotel Du Vin brand is all about. I cannot wait for the next dinner in the new year. Keep your eyes peeled!
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