St. Regis Bal Harbour’s elegant wine vault is ideal spot for wine pairing dinner

Walking into the wine vault at the St. Regis Bal Harbour I was awe struck at its beauty. The impressive collection of wine plus the five-course dinner paired with Castello Banfi wines was an evening not soon to be forgotten.

Luciano Castiello from Castello Banfi.

Luciano Castiello, Ambassador of Castello Banfi presided over hosting duties along with St. Regis Sommelier Dave Gerardu. After some wonderful introductions and getting to know the fellow guests at the table, we commenced with an amazing menu. Mr. Castiello was a fantastic host, keeping things light and amusing.

 

First course

Served in a ceramic piece shaped like a wine bottle, was the Branzino ceviche with fresh watermelon, Florida peppers, tomato water and bergamot puree. The refreshing first course (the watermelon was a lovely addition), was paired with Pecorino Cortalto Cerulli Spinozzi, a dry white still wine that’s fermented in stainless steel. It has a crisp, well balanced flavor and notes of peach, apricot and orange.

Diver scallops

 

The delectable diver scallops with artichoke cream, fresh herbed bulgur, kalamata olive powder in a lemon dill beurre blanc were next, served with Fontanelle Chardonnay. They paired beautifully and the scallops were delicate yet meaty.

Red wines were next including ASKA made in Bolgheri, Tuscany, considered the Bordeaux of Italy, and a couple of Brunellos including the Brunell0 Clasico which is made in large casks. These complemented the tender dry aged strip loin with shallot cream, wild mushrooms and glazed leeks in a thyme-infused demi glaze.

For me, the next course was the granddaddy of the night, the large and beautifully assorted cheeses and fruit preserves. It featured sharp blue varieties, manchego, cheddar and luscious preserves to pair with them. The last wine the Amarone from the Sartori family was paired with the cheeses as it’s got a bouquet of dried fruits, raisins, cherry compote with cocoa notes giving it a deep fruit flavor taste with a cinnamon spice finish.

 

The last course was chocolate pie, a warm chocolate cake with Halva ice cream, orange gel and sesame tuile.

Wine vault (photo courtesy of St. Regis Bal Harbour)

If you have the opportunity to attend a wine pairing dinner at the St. Regis, reserve it immediately. You’ll love dining on excellent cuisine in an intimate room surrounded by wine.

St. Regis Bal Harbour, 9703 Collins Ave., 305.993.3300

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