For almost two decades, Riva Grill has been a favorite spot to wine and dine on Lake Tahoe’s South Shore. Viewed from the lake on a winter’s eve it shines star bright, and in summer it features sun-drenched decks with lake and mountain views to amaze.
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“The wine program features an all-star California lineup with a sprinkling of crowd-pleasing imports.”
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Owner Tom Turner delivers a true-to-Tahoe experience that is great spot for an intimate dinner for two or a big group of friends and family. Riva is also famous as wedding/reception destination creating and hosting gatherings for revelers.
The wine program, led by general manager Scott Craig, is ever changing and designed to match and flatter the cuisine. It features an all-star California lineup with a sprinkling of crowd-pleasing imports. All prices quoted are by the bottle and there is also a nice rotating selection of by the glass offerings.
Not to be outdone by the world-class setting and comprehensive wine list, Chefs Eric Brinkerhoff and Eric Liebendorfer create seasonal menus that in turn complement the wonderful wine program.
Crab Chili Relleno
A wine for all seasons and almost any dish is the 2014 Frog’s Leap Sauvignon Blanc, $47. Napa winemaking legend John Williams utilizes
prime Rutherford vineyards to produce this beautiful SB that tastes like fresh melon with a squeeze of lemon-lime and a dash of sweet chive. You could match this with almost any appetizer but it is especially magical with Riva’s Crab Chili Relleno featuring Pacific rock crab, corn off the cob, sauce Diablo, salsa and lime-sour cream.
Next up, the Davis Bynum Russian River Chardonnay, $49, from the exceptional 2013 vintage. Yes, there is richness with touches of oak and butter, but this wine’s focus is balance and complexity, with plenty of citrus, fresh pear flavors and cookie spices. Our choice for a course mate is the Seared Diver Scallops with Dungeness crab risotto, baby carrots & green beans in a Blood Orange buerre blanc. Yummy.
Diver Scallops
A trip to the Pinot-Zone led to the 2011 Gloria Ferrer Carneros, $53, from a cool vintage that shows the fresh and spicy side of Pinot Noir complementing crisp cherry and dried strawberry flavors. Lithe and focused Pinots love to dance with Salmon, and Riva’s King Salmon is pan seared and served with grape tomato couscous and lemon beurre blanc.
Time to go big and bold in the wine department, and there is nothing bigger and bolder than a Zinfandel from the Rockpile Vineyard in Sonoma. In this case it was the 2010 Rosenblum version, $69, full of brambly berries, stout tannins and herbs. The no-brainer match is the Filet Mignon offering 10 ounces of rich beef wrapped in bacon, topped with Point Reyes blue cheese butter, red wine demi and plated with a mound of luscious garlic mashers.
Filet Mignon
The wine list features fan favorites such as Sparklers from Mumm Brut Napa, $39, and Domaine Chandon,$49; Chardonnays from Sonoma-Cutrer,$43, Rombauer, $68, and Frank Family , $65; and Big-Gun-Cabs like Jordan,$94, and Silver Oak, $130. The ever-changing by-the-glass offerings are curated to follow the cuisine’s seasonal themes.
Scott and his crew deliver all of this with stylish service that has a friendly welcoming vibe making Riva Grill a must do Tahoe experience that you’ll find day or night at 900 Ski Run Blvd., South Lake Tahoe. For more information and reservations, call (530) 542-2600 or visit rivagrill.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.
