Corporate Sommelier Susi Zivanovic<\/figcaption><\/figure>\n <\/noscript>Susi talked about how they were a bit nervous about offering a private label wine as many restaurants weren\u2019t doing it when they first started. But they took the plunge and the gamble has certainly paid off. Perry\u2019s works with Amici Cellars to craft its wine using fruit from both Napa and Sonoma and is hands on with everything from the grape growing to the hand harvesting to the bottling process.<\/p>\nIn addition to the unveiling of the wines, the event featured a four-course pairing of Perry\u2019s signature selections.<\/p>\n
Private Reserve Chardonnay (2016)<\/span><\/strong><\/em><\/span><\/h2>\n <\/noscript>With fruit from Russian River as well as the cooler Sonoma Coast, the Chardonnay offers classic flavors of crisp apple, pear, and citrus with bright acidity which gives it the ability to pair with many of the restaurant\u2019s appetizers and seafood offerings. The crispness is rounded out a bit with light buttery notes which seem to indicate a judicious use of oak. No oaky, butter bomb here. Bacon wrapped Scallops in Beurre Blanc sauce and Tempura Fried Lobster Tail with Miso Butter were offered as parings and while I thought the lobster was nice, the scallops were a match made in heaven with the Chardonnay.<\/p>\n <\/noscript>Bacon Wrapped Scallops in Beurre Blanc<\/figcaption><\/figure>\n <\/noscript>Tempura Fried Lobster Tail with Miso Butter<\/figcaption><\/figure>\nPrivate Reserve Cabernet Sauvignon (2015)<\/i><\/span><\/strong><\/h2>\n <\/noscript>Given the restaurant\u2019s menu, Susi knew she wanted a classic Bordeaux style wine to complement the various steaks and chops available. The Cabernet Sauvignon, which is about 85% Cab Sauv \u00a0with some Merlot blended in to add fruit and roundness, is a wonderful display of elegance and structure balanced by ripe fruit. According to Susi, about 60% of the fruit comes from mountain vineyards which provides the backbone and structure of the wine, with the rest coming from the valley floor. The wine was paired with a New York Strip Steak with Truffle Merlot Sauce & Sherried Mushrooms and Chocolate Crunch for dessert. And yes, Cab Sauv and steak is always a classic pairing (and this was no exception), but what knocked my socks off was the paring of the Cab with the Chocolate Crunch which was made of crunchy milk chocolate covered with a dark chocolate ganache served with homemade whipped cream, toffee and house made peanut brittle. Decadent!<\/p>\n <\/noscript>New York Strip Steak with Truffle Merlot Suace & Sherried Mushrooms<\/figcaption><\/figure>\n <\/noscript>Decadent Chocolate Crunch<\/figcaption><\/figure>\nI\u2019ll admit that I have not always gravitated towards a restaurant\u2019s private label wines when I\u2019ve encountered them. Occasionally I\u2019ve tried them and generally have enjoyed the wines. But for some reason it just didn\u2019t occur to me what a great value and excellent quality such wines presented. If a restaurant is going so far as to collaborate with a winemaker and put its name on a wine, it better be good. That quality without the cost of overhead, marketing, etc. that comes with most big name wineries is a great win for consumers. Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"
Perry\u2019s Steakhouse & Grille<\/a> is celebrating the 10th anniversary offering of its Private Reserve wines. In what seems like a growing trend for restaurants with private labels, Perry\u2019s has<\/p>\n","protected":false},"author":1,"featured_media":3630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[206,235,242],"tags":[301,303,24],"acf":[],"yoast_head":"\n10 Years of Private Label Wine Excellence at Perry's Steakhouse - The Corkscrew Concierge\u2122<\/title>\n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n \n \n \n\t \n\t \n\t \n