A great evening of food and wine took place at the stunning Paragon Restaurant within Foxwoods Resort Casino in Mashantucket, CT. The Paragon Restaurant host similar dinners and if you have never attended you will be quite impressed. The wines of Huneeus, with Quintessa being the featured wine, were the stars of the evening as they were paired with an elegant culinary menu provided by the Paragon chefs.
Quintessa is the signature wine of the Quintessa estate, founded by Agustin and Valeria Huneeus, in the Rutherford District of Napa Valley. In addition to running the estate, they have developed a portfolio of wines from some of the finest vineyard estates, appellations and wines in both North and South America.
Current vineyard and winery endeavors involving Hunneeus are: Faust Napa Valley Cabernet Sauvignon, Illumination Napa Valley Sauvignon Blanc, Veramonte winery in Chile’s Casablanca and Colchagua Valleys, Neyen winery in Chile’s Apalta Valley and Washington’s Longshadows Vintners.
In 2009, the Huneeus family in partnership with Joan and Walt Flowers of Flowers Vineyards & Winery, established two outstanding vineyards focusing on world-class Chardonnay and Pinot Noir along the Sonoma Coast. In 2010, the Huneeus family became pround owners of The Prisoner, a Napa Valley red blend, and Saldo, a Zinfandel from some of California’s most renowned vineyards.
As we walked through the doors of the Paragon Restaurant, we were greeted with a glass of Flowers Chardonnay, Sonoma Coast 2013. As we stood around and chatted with other guest, we were presented with four different hors d’oeuvres, each offering their own delightful favorite and each designed to pair well with the Chardonnay.
- Crunchy Scottish Highland Grass Fed Lemon Meatballs
- Reister Farms Lamb with Toasted Barley
- Point Judith Skate Wing with Chili-Anchovy “Paste”
- Chilled Bomster Scallop with Passion-Bamboo Rice
Three of the Huneeus’s wines showcased at the festivals were the Faust, a Cabernet Sauvignon from the Quintessa winery; the Prisoner, a blend of Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono; and Flowers, a Chardonnay from the Flowers vineyard along the Sonoma Coast.
After settling in at our tables, with a beautiful view overlooking the woods, the first course served was the excellent House Gin Cured King Salmon with two hour pickled veggie slaw, parsley oil, smeared capers that was paired with The Prisoner Red 2013.
Following the salmon was a second course of Town Docks Monkfish razor clam hash, house bacon, summer corn-saffron “bouillabaisse” paired with Faust Cabernet Sauvignon 2012.
The entree for the evening was perfectly cooked Naturally Raised Veal Tenderloin* late season morels, local asparagus, rich cabernet-marrow glace paired with Quintessa Red 2011.
Closing out the event with a dessert of Organic Chocolate Crémeux pistachio sable, roasted cherries, vanilla tonka bean cream, pistachio chantilly paired with Thorn Merlot 2012.
The amazing chefs at the Paragon provided us with a fabulous evening where they presented us with delicious culinary delights that were nicely paired with exceptional wines from Huneeus.
“Quintessa, like all classic wines of the world, bears the same name as the vineyard from which it is made. Our goal is to produce the best expression of this extraordinary vineyard each year. In broad terms, Quintessa is a red meritage wine. Each year, it is a blend that can include some or all of the five varietals grown on the estate: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carmenere. The vineyard’s diversity provides us wide stylistic options for the wine. Fruit from each component block of Quintessa is harvested, sorted, then gravity fed into either oak or stainless steel fermentation tanks. Once fermentation and maceration are complete, each block wine is aged separately for up to two years in french oak barrels in our caves. After this aging period the components are brought together and the final Quintessa blend is created. The wine is then bottled and laid down for yet another year before release. Although each vintage is unique, we have discovered that finesse and elegance best express the character of the vineyard and as such, we blend for harmony, balance, and length of flavors. Above all, our objective is to make Quintessa a delicious wine that is complementary to food.” ~ Agustin Huneeus, Vintner/Proprietor