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One of the highlights of the Napa Truffle are the winery truffle tours and lunches. Master Chef Matthias Merges was the guest for Saturday’s lunch at Nickel & Nickel Winery on January 14, 2017. Nickel & Nickel is a single vineyard winery, meaning all their wines are made from a single varietal, and a single vineyard. The winery is composed of a series of buildings including an old barn and a lovely house.
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Greeting guests was the charming Oklahoma native and long time winery veteran, Beth Nickel.
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The afternoon began with a tour of the property, including the subterannean barrel room.
This was followed by a trip upstairs to the gleaming fermentation room.
The guides shared the details of the diverse soils and grape varietals of Napa Valley and the history of the Nickel’s in Napa and their various wineries.
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The group then convened in the stunning dining room.
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And of course the wine began to flow…what better way to begin lunch at the winery than with glasses of chardonnay that would pair with the first course.
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We met the chef, Matthias Merges of Chicago.
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First course? Slow Poached Steelhead Trout, Black Truffle and Chervil Congee, Kombu. Served with a 2013 Nickel & Nickel Stiling Vineyard Chardonnay, Russian River Valley, Sonoma. This was an usual dish that paired truffles with Asian flavors and juicy beads of caviar.
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The second course was Milk Fed Poulard, Celeriac and Black Truffle with Crispy Skin, Winter Spice Consommé. Served with 2014 EnRoute Pinot Noir, Russian River Valley, Sonoma. The wine was so elegant and lush that many guests enjoyed it with next course as well.
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Next, Grilled Venison Saddle, Stewed Truffled Dates, Charred Cauliflower, Rosemary. Served with 2013 Nickel & Nickel Quarry Vineyard Cabernet Sauvignon, Rutherford, Napa Valley. This dish featured perfectly cooked venison, with creamy purees and plenty of truffles to boot.
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Finally a favorite pairing for many, dessert and a dessert wine. “Mincemeat and Squash” Cremaux des Augustins, Black Truffle Cream and Menthe. A thick plank of squash was topped with fruit and cream and with a truffle sauce. Served with 2010 Far Niente Dolce, Napa Valley.
