Wednesday, August 29, 2012

Fun Pairings at Colonial Wine Bar (West Hollywood)

Colonial Wine Bar in West Hollywood is a new restaurant and wine bar co-owned by sommelier David Haskell, whose fun wine pairings I have always enjoyed in the past. The full experience here is not from just the individual food from chef de cuisine Ryan Otey (Patina, Tasting Kitchen) and drinks but having them paired for you.

When we came in for dinner, Haskell brought out three dishes at once with a couple of wine, beer, or sake that would pair well with the three dishes.

The first round included: Deviled eggs, pickled jalapeno, smoked paprika, crispy bacon and greens ($5)
This was my second visit to Colonial and these deviled eggs are becoming a favorite. I liked the deviled eggs paired with Hitachino White best, which is one of their beers on tap. Colonial is apparently one of about ten places in LA that has this beer on tap.

Burrata, heirloom tomatoes, sherry vinaigrette, balsamic gastrique ($12)
The burrata was very creamy and the tomatoes sweet and fresh. The first three dishes were also paired with a wine called Kabaj from Slovenia, which is a pinot grigio but with the skin left on and thus unlike other pinot grigio. With this dish, the tomatoes are meant to lighten the Hitachino while with the wine it's meant to invoke sparkling tomato juice.

Heirloom tomato, mozzarella, basil flatbread ($11)
The Kabaj had notes of nectarine and apricot which worked well with the crispy flatbread.

The next round: Lamb Meatballs with Mediterranean sauce ($9)

This round was paired with Tripel Karmeliet, a 2010 Bourgogne pinot noir, and a ginjo sake
It's fun to pair different dishes with the different alcohol. They all should work with the three dishes, and everyone at the table discovered their own favorite pairings.

Poutine Fried Russet Potatoes, Gratineed with Epoisses and Marscapone Cheeses, Oxtail Marmalade ($16)
Poutine with epoisses and oxtail? Yes, please, and more epoisses please! Well, understandably they can't put too much since epoisses is such an expensive cheese. The Bourgogne added spice to the poutine.

Wild mushroom risotto with pecorino romano ($11)
Here I again liked the Bourgogne, which added earthiness and smokiness to the risotto

Roasted Bone Marrow, oxtail marmalade ($16)
My favorite pairing was this bone marrow with ginjo sake. The creamy marrow smoothes out the sake.

Lamb burger with "house spread" and herbed fries ($15)
This was paired with a 2011 Mas Jullien Coteaux de Languedoc Rose, with notes of cherry and spice in the back palate. The pairing with meat brings out the fruit flavors.

Fried chicken "Po-boy" with harissa aioli and house pickles ($11)
This was paired with a 2011 Gere Villany Portugieser. This red wine makes the harissa aioli spicier.

The desserts were paired with Duchesse de Bourgogne, a Flanders cherry sour, and a ginjo sake called Oka.

Warm Chocolate Cake with Red Wine Macerated Cherries and Chantilly Cream ($6)

The chocolate cake with the cherry sour mimics drinking a milkshake, while it thickens the sake.

Colonial Wine Bar is poised to be a neighborhood favorite with friendly prices, great food and wine and beer program. On weekdays from 4-7pm (their "pairing hour") you can get three small plates paired with a beer, wine, or sake for only $12. It's quite a deal! Try a pairing experience then.
On September 7, Chef Walter Manzke will also be a guest chef, promising dishes like rabbit ballotine and pig head nachos.

Colonial Wine Bar
7166 Melrose Ave
Los Angeles, CA 90036
(323) 657-1827
The Colonial Wine Bar on Urbanspoon

Disclosure: this meal was hosted


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