A table for two, please.
One of our favorite things about living in Napa Valley is the abundance of amazing restaurants seemingly at our fingertips. We love discovering hidden gems, locals favorites and the new openings everyone is buzzing about. We recently dined at Fleetwood Restaurant in Calistoga and were absolutely blown away by the pairings Chef Edgar and his team whipped up for us.
Scroll below for a behind-the-scenes look at our dinner and get inspired for your next night out on the town. To ensure you always have a bottle on hand to bring to your favorite restaurant, use code: FLEETWOOD for an extra 5% off your next order through November 21st.
...with our 2020 Chardonnay
Our meal began with a play on a classic chopped salad, and days later, we are still dreaming of how well the wine paired. Pure, crisp, and clean in style, our 2020 Chardonnay matched perfectly with the briny olives, salty salami and tangy dressing from the salad. It was the perfect introduction to our meal and left us eager for the following courses.
The second course, a Butternut Squash fire-roasted pizza complete with fontina cheese, fried sage, balsamic glaze and toasted pepitas, was the stuff dreams are made of. It was the perfect representation of the fall season and brought out these wonderful baking spice notes in the wine we couldn't get enough of.
Our third course featured a mouthwateringly delicious pan-roasted salmon with a roasted pepper puree and zucchini salad. Needless to say, our plates were cleared within minutes.
...with our 2019 Cabernet Sauvignon
Next, we moved on to the red wine courses, featuring our 2019 Cabernet Sauvignon. Our fourth and favorite course featured wood oven-roasted meatballs and a tomato sauce rich with flavors of nutmeg and basil. The nutmeg in the sauce was mind-blowing with the Cabernet and our only wish was for another bite!
The beef short rib tortelloni in bolognese was a natural pairing for our estate Cabernet Sauvignon and we loved how the richness from the meat brought out hypnotic blackberry and red fruit notes in the wine.
Our final course was a knockout, featuring a pork chop with mashed potatoes, roasted baby carrots, cipollini onions, and kale. Sometimes, the classic pairings are simply the best.
We finished our evening with a simple yet delicious panna cotta with macerated strawberries. Reflecting on the meal we had, we both agreed it was one of the best in a long time.
