Sunnyside is a year-round Tahoe favorite, but when the warm weather hits and the deck opens, it is off-the-hook amazing. Under the direction of owner and general manager Jeff “Ox” Oxandaboure, this West Shore hot spot delivers food, drinks and hospitality to write home about.
Kobe Burger with a view
The wine program at Sunnyside is a multi-time winner of The Wine Spectator Award of Excellence. One could always find a great selection of artisan wines of the cabernet, pinot, syrah and chardonnay varieties. However, there has been a real change afoot here because Oxandaboure has branched out into the world of adventurous wines to complement the familiar. It’s as if he took a world wine tour and wants to share all his discoveries with us. At all styles and price points, there is a real sense of wine exploration — for oenophiles, this is cause for rejoicing.
[blockquote3]“There has been a real change afoot here because Jeff Oxandaboure has branched out into the world of adventurous wines to complement the familiar.”[/blockquote3]
You can never go wrong starting with a rosé from Provence. The 2014 Triennes version is crafted mainly from the Provencal-native cinsault grape and is full of dried strawberry, orange peel and herbs. A perfect accompaniment for Chef Robb Wyss’s trout rice bowl with pickled vegetables and ponzu sauce.
Lively Deck
The viognier grape is what the French would call “enfant terrible,” because it’s difficult and finicky to raise. However, when grown in a tiny region of the Rhône, called Condrieu, it creates an ethereal elixir full of white peach, flowers and magical minerality. It becomes one of the most interesting white wines you will ever taste. The 2012 Guigal is just such a wine. When paired with the corn and crab chowder with bacon and chives, one cannot help but think this couple is the definition of marital bliss.
The newest hot spot for Pinot Noir is New Zealand. If you want to know why, just try the 2013 Mt. Beautiful, which is absolutely bursting with rich cherry flavors, silky tannins and fresh acidity. It dances beautifully with the elk strip loin with rosemary potato gratin, arugula and sour cherry compote.
Trout Bowl
A top vintage for Bordeaux is 2010, and the Château Boutisse from Saint Émilion is singing. A structured Bordeaux and rich Kobe beef are made for each other. Sunnyside offers up a Kobe burger with apple-wood bacon, gorgonzola and sautéed onions that proves that point.
Sunnyside has always been known for exceptional hospitality, food and wine — my recent visit showed that it’s only getting better. Check out the full wine list at sunnysideresort.com to see the true depth and breadth of Oxandaboure’s fresh direction.
For more information or to make a reservation, call (530) 583-7200.
Lou Phillips is a Level 3 Advanced Sommelier and his consulting business WineProwest.com assists in the selling, buying and managing wine collections. He may be reached at (775) 544-3435 or lou@wineprowest.com. Visit TheTahoeWeekly.com for more wine columns.
