Wolfdale’s proprietor and Chef Douglas Dale not only embodies the concept of being multi-talented by being classically trained in both French and Japanese culinary arts, but is also a master practitioner of Japanese Martial Arts. One of Douglas’ core beliefs is the absolute need for change, so I can almost guarantee that you will not find these same selections on your visit. I can also guarantee your experience will be at least as wonderful as the amazing Mr. Dale and wife, Katherine, always seem to create change for the better.
Baked Oysters | Courtesy Wolfdale’s
NV Adami Garbel Prosecco, $12 a glass, is a bit off-dry and with this the extra touch of fruit it balances the richness and salinity of the baked oysters perfectly. Great way to start.
White wines from Rioja Spain are composed primarily from the Viura grape and the 2013 Muriel, $9 a glass, is made in the modern, fresh style where the citrus and nutty notes are allowed to shine. That zip and complexity are necessary to waltz with Wolfdale’s Moroccan lamb sausage skillet with curried asparagus and aioli.
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“On to the world of comfort food and wine
for the Stag’s Leap Wine Cellars 2012 Artemis
Bordeaux Blend, … rubbing shoulders with
fall-off-the-bone braised buffalo short ribs.”
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Flying off to another continent, next up was the rich, yet light and aromatic, Thai seafood stew that generously offered prawns, scallops, crab, bay shrimp and Jasmine rice. Holy Moly, what do you pair with that? Yep, classic old-school Pinot Noir from Carneros pioneer Saintsbury Winery. This wine is on tap at $12 a glass and had the earth, Indian spice and dried cherry flavors all carried on a lithe but solid frame that made it seem like an extension of the dish. As a bonus, you can always feel better ordering tap-wines as their environmental footprint is a fraction of that of bottled wines.
On to the world of comfort food and wine for the Stag’s Leap Wine Cellars 2012 Artemis Bordeaux Blend, at $98 a bottle, rubbing shoulders with fall-off-the-bone braised buffalo short ribs. The dark berries and substantial tannins of the wine complemented the beautiful richness and slight minerality of the buffalo, which was accompanied by parsnip mashers.
Buffalo Short Ribs | Courtesy Wolfdale’s
And, for the finale the Graham’s 20-year Tawny Port, $12 a glass, beckoned with the macadamia tart served with vanilla ice cream.
Frequent changes can also be seen in Wolfdale’s unique dinnerware and the artwork displays. The Dales’ believe change keeps their experience and that of their guests vibrant and stimulating. One of Wolfdale’s signature philosophies is that, “The thrill of a new taste will extend one’s life.”
Most anyone who makes the trip to this lakeside retreat at 640 N. Lake Blvd. in Tahoe City would find that hard to argue with. For more information or to make a reservation, call (530) 583-5700 for visit wolfdales.com.
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.
