Caymus Wine Dinner At Cincin

When I received the invite to the Caymus Vineyards wine dinner at CinCin, two immediate thoughts flashed in my head: woo and hoo.

^ Prepped and ready to go.  On this table alone, I counted over 160 wine glasses. Wow.

^ Chef Francois Gagnon and his brigade busy prepping for the evening’s festivities. 

^ CinCin, one of the warmest and most beautiful rooms in the city was packed with both media and enthusiastic diners for an unforgettable evening.

^ Legendary Napa Valley winemaker and proud father, Chuck Wagner, told anecdotes of his talented winemaking sons and the fascinating pioneering history of his family’s winery spanning over 30 years in California.

^ Amuse Bouche ~ House Cured Swordfish, meyer lemon, pistachio oil and purple basil.

^ Mer Soleil Chardonnay, Santa Lucia Highlands 2006 and Mer Soleil Silver Unoaked Chardonnay, Santa Lucia Highlands 2007, both made by Chuck Wagner’s 28 year old son, Charles.

^ First Course ~ Morel and Chanterell Mushroom Cannelloni with truffle marsala sauce.

^ Belle Glos Pinot Noir 2007 (named after Grandma Wagner, now 93 years old, using her maiden name), was paired with Chef Gagnon’s brilliant cannelloni dish. The combination was both subtle and velvety with a perfect balance of flavour and texture that was a favourite of many at the table.  This extraordinary wine is made by Mr. Wagner’s youngest son, Joseph, who is only 26 years old.

^ Second Course ~ Wood Oven Roasted Rabbit, prosciutto wrapped saddle, sunchokes and rosemary gnocchi.

^ The flagship Caymus Cabernet Sauvignon 2006, made by Chuck Wagner himself, was finally poured and the legendary full-bodied Napa Valley wine worked wonders with the rabbit dish, connecting beautifully with the saltiness of the prosciutto and the rosemary aromas of the gnocchi.

^ Third Course ~ Wood Fired Grilled Lamb, basil pesto, piperade and tomato confit.  A glass of 2000 and a glass of 2006 Special Selection Caymus Cabernet Sauvignon wines were poured together to show the aging nuances of the wine.  And as a special treat, Mr. Wagner also brought with him a 3 month-old barrel sample to show us where it all begins.  Awesome.

^ Dessert ~ Lime Mousse Cake, lemon sorbet and strawberry sauce.  Paired with a Santa Lucia Highlands 2004 Late Harvest Viognier, the night ended on a sweet note.

Thanks to Top Table and Mr Wagner for the great evening! ~ PK