Palm Beach

November 24, 2014

Rodney Strong Wine Dinner at Sinclairs, Jupiter Beach Resort

The story of Rodney Strong Vineyards begins more than 50 years ago, when celebrated American dancer, Rod Strong settled in Sonoma County to pursue a second lifelong creative passion: winemaking. Rodney Strong Vineyards was the 13th winery bonded in the newly discovered Sonoma County wine industry. Through the years, Rodney Strong Vineyards has earned the reputation for critically acclaimed Single Vineyard and Reserve wines, as well as stand out Estate releases.

Rodney Strong Vineyards

Rodney Strong Vineyards

Sinclairs is the full service restaurant at the Jupiter Beach Resort, serving, breakfast, lunch and dinner; it’s been two years since Sinclairs has been remodeled complete with a new menu under the culinary direction of Executive Chef Ricky Gopeesingh. Gopeesingh has created a menu with his culinary team that caters to locals and guests alike. With a firm understanding of the resort’s clientele, the culinary team is riding the wave of serving a full dining room nightly. The broad spectrum of choices includes seafood, fowl, beef, pasta and lamb. While seemingly classic menu options, the standard ways of preparation have been left at the door as Gopeesingh and team play with a kaleidoscopic of flavors and textures such as mango ginger aioli, vadouvan sun-dried fig compote, and citrus fume blanc reductions. Taking their kitchen play a step further Gopeesingh has planned quarterly wine dinners for that extra something special to experience. The first winemaker dinner experience was last Wednesday night with the Rodney Strong winemaker, Rick Sayre in attendance.

The five course winemaker dinner began with a preview of the evenings’ wines and an artisan cheese board and hors d’oeuvres.

artisan cheese board

artisan cheese board

Spiced Florida Seafood Salad, Red onion Marmalade, Mache

Spiced Florida Seafood Salad, Red onion Marmalade, Mache

Goat Cheese, Roasted Grape Tomato, Toasted Naan

Goat Cheese, Roasted Grape Tomato, Toasted Naan

The wines served at the dinner were,

Rodney Strong Estate Vineyard Charlotte’s Home Sauvignon Blanc 2013 Sonoma County fresh and lively with a citrus zest lending to crisp and refreshing.

Rodney Strong Estate Vineyard Chardonnay Reserve 2011 Sonoma County Due to barrel fermentation in new and seasoned French oak for added toasty vanilla and spice complexities, this wine exhibits both creamy and crisp, with a hint of minerality on the long finish. 

Rodney Strong Reserve Pinot Noir 2011 Russian River Valley medium to full bodied, with bright cherry, plum and pomegranate notes, accompanied by spice, sage, loamy earth and a touch of smoke silky in the mouth with well-balanced acidity.

Alexander’s Crown Single Vineyard Cabernet Sauvignon 2010 Sonoma County The Crown expresses Cabernet in an almost Bordeaux-like style, with ripe flavors centered on red fruit, soft tannins, and balanced acidity.

True Gentleman’s Port 2008 Sonoma County True Gentleman’s Port is named in honor of long-time friend, advisor, and much loved family member, Dick Klein. Primarily made from Zinfandel and Touriga, with lesser amounts of Petite Sirah, Syrah, and Malbec. The combination of these varietals, from five of Rodney Strong’s best vineyards, resulting in a wine with balanced sweetness, powerful flavors, and an unctuous texture that glides on the palate, and lingers.

Rodney Strong Wine Dinner at Sinclairs

Rodney Strong Wine Dinner at Sinclairs

Citrus Diver Scallop

Blue Point Oyster Verde, Prosciutto Boursin Crostini,

Micro Arugula, Valencia Orange Emulsion; paired with

Rodney Strong Estate Vineyard Charlotte’s Home Sauvignon Blanc 2013 Sonoma County

Citrus Diver Scallop Blue Point Oyster Verde, Prosciutto Boursin Crostini, Micro Arugula, Valencia Orange Emulsion

Citrus Diver Scallop

Chilean Sea Bass

Saffron Poached Fennel, Creamy Cipollini Risotto,

Roasted Heirloom Beurre Blanc; paired with

Rodney Strong Estate Vineyard Chardonnay Reserve 2011 Sonoma County

Chilean Sea Bass Saffron Poached Fennel, Creamy Cipollini Risotto, Roasted Heirloom Beurre Blanc

Chilean Sea Bass

Nuskie Pheasant

Carmel Lime Zest Figs, Baby Beet Greens, Asiago Polenta,

Chili Oil, Marsala Vadouvon Sauce; paired with

Rodney Strong Reserve Pinot Noir 2011 Russian River Valley

Nuskie Pheasant  Carmel Lime Zest Figs, Baby Beet Greens, Asiago Polenta, Chili Oil, Marsala Vadouvon Sauce

Nuskie Pheasant

Seared Lamb Loin

Chervil Buttered King Crab Marrow, Citrus Pea Shoots,

Red Pepper Farro, Barrel Aged Port Reduction; paired with

Alexander’s Crown Single Vineyard Cabernet Sauvignon 2010 Sonoma County

Seared Lamb Loin Chervil Buttered King Crab Marrow, Citrus Pea Shoots,  Red Pepper Farro, Barrel Aged Port Reduction

Seared Lamb Loin

Crème Brulee

Madagascan Vanilla Bean, Treasure Coast Citrus Rimes, Double Cream

Brulee of Glades Brown Sugar Crystals; paired with

True Gentleman’s Port 2008 Sonoma County

Crème Brulee Madagascan Vanilla Bean, Treasure Coast Citrus Rimes, Double Cream, Brule of Glades Brown Sugar Crystals

Crème Brulee

Click here to view more photos from the wine dinner

Jupiter Beach Resort & Spa 5 Florida A1A  Jupiter, FL 33477

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