Prima Walnut Creek Does It To Me, Again

Prima Ristorante, Walnut Creek

My wife and I decided to head down to Walnut Creek’s best Italian ristorante, Prima, to once again visit our good friend and Prima bar manager, Gwyneth Hogarth. She has been good to me in the past and I knew there was plenty of new wine by the glass that she’d want to throw my way, and I was more than happy to oblige her.

But the thing is, more than just wine, this place is a food lover’s mecca. We had a dinner that was so good, it almost made me blush.

On top of several tastings (a rose sparkling, four whites, and five reds), Gwyn hooked up a bottle of Brunello di Montalcino that rocked my socks (all of these, by the way, are coming in review form forthwith). We also sampled a handful of the dishes available on their appetizer menu.

First up was one we didn’t order, and if you know people in the restaurant business, you know damn well that if they bring you something unplanned, you eat it. No questions asked, because it will be good. While I’m not a huge asparagus fan, the Grilled Asparagus with Goat Cheese Fonduta and Fried Quail Eggs was completely ridiculous. The vegetables were seasoned just right, the eggs were fried exactly as I like them, and the fonduta was an amazingly creamy–yet simultaneously not too heavy–cheese sauce.

Then we decided to place a couple orders ourselves. First up was the Seared Ahi Crostone with Caper Mayonnaise, Watercress, Avocado and Spring Relish… just let that sink in for a second. To be honest, the thing that most amazed me was the mix of superbly seared Ahi tuna with avocado. New to me, and I’ve had lots of seared Ahi dishes from lots of fine restaurants. The fattiness of both pieces worked together excellently, as they are both fatty in that “good-for-you-feeling” way, not at all like, for instance, the fattiness of a porterhouse steak.

Next up, we had Pizzetta with Fontina, Radicchio and Speck. Speck, if you aren’t aware, is smoked prosciutto, in this case from Alto Adige. Freaking phenomenal, the pizzeta included a bit of sautéed radicchio and was thinner than Iggy Pop after a heroin binge.

Last, but not least, Gwyn surprised us yet again, this time with Candy Wrapper Ravioli Filled with Braised Oxtail in Sugo.

Just stop reading, get your butt to Walnut Creek if even remotely possible, and make a reservation at Prima. The braised oxtail ravioli was absolutely to die for. Not only was it incredible on its own, but paired with the Uccelliera Brunello di Montalcino we were drinking at the time, it came closest to the finest pairing of food and wine I have ever had the privilege of experiencing.

Did this post come off as bragging a bit? I don’t care. Meals like this don’t come along all that often, and if you’ve begun to salivate, then you only owe it to yourself to try it out.

Prima Ristorante (1522 North Main Street, Walnut Creek, CA) is just 26 miles (about 30 minutes) from Oakland International Airport.

Yes, I am suggesting you fly in to try it.

(photo: salaciously stolen from the Prima Vini website, but I know them, and frankly I don’t think they’ll mind, given the use here)

Washington State Claret Scores

2003 Kiona Cabernet Sauvignon

Quite a while ago now, I won this bottle in a contest at Josh Wade’s Drink Nectar wine/coffee blog. Josh is a huge proponent of the burgeoning Washington State wine scene, and he raved pretty good about Kiona and their cabs, especially.

When the bottle arrived, I popped the cork, eager to see what it had to offer. That bottle, however, offered me little more than a bitter, vinegary sensation. It looked like the rigors of travel… and a loose cork (these things happen)… had done the wine no favors whatsoever. It was undrinkable.

I told Josh about the unfortunate result, he told the folks at Kiona, and they happily sent out another bottle. Good thing they did, because this is a wine I’m glad I got to try.

The Kiona Cabernet Sauvignon is a Washington State blend of 85% Cabernet Sauvignon, 9% Merlot and 6% Cabernet Franc, a very Left Bank Bordeaux-style combination (in the UK, red wines from Bordeaux are sometimes called “Claret,” hence my use of the word in the title. No, I’m not British).

The wine is a ruby red color at its core, and there is a slight orange-brown rusting to the edges. The nose shows off a bit of heat (though its modest 13.8% ABV keeps this from getting Lodi Zinfandel levels), but a plentiful bouquet of raspberry, blackcurrant, and white pepper.

The 2003 Kiona is a medium-bodied wine. The tannins start off a bit sharp, but smooth considerably with just a little time in the glass. There is some good structure, but this is a wine to be enjoyed, not to be cellared. The dominant notes on the palate are smooth black cherry, and toasted oak that comes off a bit smoky.

All in all, very enjoyable. And for $12-$20, a very good value.

Verdict: B+

2003 Kiona Cabernet Sauvignon

2003 Kiona Cabernet Sauvignon

This White’s A Real Value

NV Viano Vineyards Hillside White

When I first heard that there was a winery literally 10 minutes from my house (I am by no means in what you’d call “wine country”) that had been around since 1920, with some vines planted in the 1880s, I thought, “awesome!”

Then I thought, “wait… why haven’t I heard of them before this?” I figured, honestly, that they just couldn’t be any good, or I’d have heard about them before turning 30, living here my whole life as I have.

Assumptions, dear reader, can be dangerous things. Luckily I decided not to rely on these assumptions and instead to go out to their tasting room (again, 10 minutes away) and give them a shot for myself. I’m very glad I did.

The Hillside White is the winery’s most basic white wine. A blend of Chenin Blanc, Muscat, and French Colombard, it is a rich yellow-gold in the glass, with a hint of greening near the edges. The nose is very bright, with big apple and pear notes, and just a touch of citrus.

On the palate, the wine is medium-bodied and crisp. The powerful aromas from the nose don’t translate as well to the palate, but there is definitely tart apple here, and the wine is refreshing and more than quaffable.

Here’s the kicker. The Hillside White is $4.50 per bottle, $6.50 per magnum. This is a ridiculously good QPR. The wine tastes like it costs 3x that. Now, you don’t live here, so Viano isn’t in your backyard like it is in mine, but if you live in Alabama, Alaska, California, Colorado, Florida, Iowa, Missouri, New Mexico, Utah, Virginia, or Washington, D.C., Viano will ship some out to you. I recommend it.

Verdict: B-

Viano Vineyards Hillside White

Viano Vineyards Hillside White