Calamari, not rubber bands. I promise.

Matthew T. and I had the pleasure of being present at The Capital Grille‘s media preview for their new event, The Generous Pour.  The wine list for the event is available here and was put together by Master Sommelier George Miliotes (who I have written about previously).  George really is a genius with wines and pairings. Through September 4th, for just $25 (plus the purchase of a meal), you are invited to enjoy as many of the featured wines as you like.

We enjoyed the wonderful selection of wines, but we also enjoyed the dishes they were paired with (as part of the media preview).  The calamari, prosciutto wrapped mozzarella with tomatoes, and smoked salmon on onion pita crisps were very good, but the lobster mac ‘n’ cheese, sauteed spinach, and bone-in Kona crusted dry aged sirloin with shallot butter were exceptional. I am often disappointed when I order steaks at restaurants but the sirloin was cooked perfectly and was delicious.  The sirloin was paired (well) with Conte Brandolini Vistorta Merlot and Chalk Hill Monastrell (which is flavored by volcanic chalk).

Dry-aged sirloin isn’t dry at all.

I do need to pick up a bottle of their dessert wine, RL Buller’s The Portly Gentleman to have at home. The Portly Gentleman is an Australian blend of Grenache, Shiraz, Cabernet, and Mataro.

-JAY

Disclaimer:  I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies.  That said, my words are my own.

[ad]