I’m always looking for healthy alternatives to the usual pub fare to pair with a wide variety of wine. More often than not, I am choosing organically grown fresh fruits, vegetables, meats, and cheeses to compliment my array of wines. Imagine my delight at being invited to the first ever Vegan Wine Dinner at Chicago’s The Signature Room! Vegan dishes containing no meat, seafood or dairy were created with locally sourced ingredients and were complimented with Santa Rosa based Couloir Wines and Straight Line Wine from Owner and Winemaker, Jon Grant. Jon and I sat next to each other at dinner where I had the opportunity to learn more about his winemaking mission and appreciate the wonderful wines.
In his own words, Jon Grant wants to “put forward wines with a true sense of place and time and varietal correctness. The winemaking is honest and transparent affording the imbiber the opportunity to see into the wine. I am inspired by the traditions of western European winemaking, but look to celebrate what I see as the grandeur of California grape growing”. Reflecting a blend of his love of winemaking, skiing, and ski mountaineering are the brand names, Couloir and Straight Line. Grant named his single-vineyard Pinot Noir line after the steep, mountain gorges called couloirs. Yet some couloirs are “positioned for the perfect ski shot – a steep and straight line“.
Originally from the East Coast, Jon Grant worked at Turley Wine Cellars, PlumpJack Winery, Corison Wines and Robert Mondavi Winery prior to starting Couloir wines. The Couloir brand highlights Grant’s own “interpretation of exceptional vineyard sites through the production of single-vineyard Pinot Noir”. His Straight Line Wine portfolio consists of wine from “top appellations exhibiting genuine varietal character”. The price points for these quality wines are incredibly reasonable…and are meant to encourage wine lovers to open the bottle and enjoy!
Appetizers were passed as guests gathered and we sat down for a creative and delicious dinner prepared by Executive Chef Cardell Reid with wine pairings chosen by Angela Roman Aspito, Operations Director and Wine Director for The Signature Room, who supports so many American winemakers.
Vegan Wine Dinner at The Signature Room
Reception Selections
Black Bean Hummus, Tomato Raisin Chutney, Plantain Chips, Mushroom Pierogi, Spinach Sauce, Assortment of Flatbreads
Served with…
2012 Straight Line Sauvignon Blanc – This wine from grapes grown in Santa Barbara County paired beautifully with the savory appetizers as well as with the delicious first course. Pale straw color with hints of green in the glass, aromas of white flowers and citrus led to smooth flavors of more citrus, almonds, and coconut. Grant wanted the finish in this Sauvignon Blanc to be “fresh and clean so that you want to have another bite of food.” It was and I certainly did! With this food friendly wine, the texture and taste sensations of each appetizer were mouthwatering.
First Course
Root Vegetable and Jalapeno Ravioli with Parsnip Puree and Potato Curls
Served with…
2012 Straight Line Sauvignon Blanc – See above~
Second Course
Smoked Tomato Consommé and Chive Dumpling
Served with
2011 Straight Line Syrah – A big surprise was how this rich 97% Syrah with 3% Viognier paired so effectively with the smoked tomato consommé. Colors of inky black and blue with intense aromas of coffee and roasted meat were alluring and I couldn’t wait to have the first sip. Dark purple plum, deep red fruit, and spice on the palate with a long finish revealed the layered tastes of the smoky, light consommé. This Syrah was balanced from the first to the last sip.
Third Course
Squash, Zucchini, Carrot, “Pappardelle Pasta”, Porcini Ragout
Served with
2010 Couloir “Oppenlander” Pinot Noir – The savory tastes of the third course were complimented by the structure of the Oppenlander Pinot Noir from grapes grown in Mendocino County. Gorgeous colors of purple and garnet in the glass, this cool climate Pinot Noir presented floral aromas as well as those of earth. I loved the flavors of purple flowers, strawberries, raspberries, more earth as well as the zesty spice and balance of acidity, fruit, tannins, and alcohol.
Main Course
Pan Seared Tofu “Scallops”, Beet Quinoa, Edamame Coulis
2011 Couloir “Monument Tree” Pinot Noir – I must say that this was my favorite wine although I loved them all and even purchased the Sauvignon Blanc and Syrah (I may have to go to the website and order this one now that I think of it!). The tofu scallops with their chewy texture were a rich companion to the complex taste profile of this Anderson Valley Pinot Noir. The subtle fruits of pink grapefruit, cranberries, and more were evident both on the nose and palate. Each taste was mouthwatering with true balance and structure. The finish was lasting and satisfying…
Dessert
Pina Colada a la Mode
Freshly Brewed Lavazza Coffee and Assorted Teas
Jon Grant considers himself “lucky to have the opportunity” to make wine. He maintains that the production is small to ensure the best quality possible. Another facet of Grant’s mission at which he’s succeeding? Grant wants to “over deliver with each bottle and put forward an open invitation to be a part of Couloir Wines and Straight Line Wine”. Consider the invitation sent…to you!
Cheers~ Cindy
**I’d like to thank Natalie Stanichuk of Wisecarver Public Relations for the event invitation as well as Jon Grant, Angela Roman Aspito, and Cardell Reid for their creativity and expertise in planning and presenting such a wonderful and memorable dinner.**
