By Gary Fishman, Wally’s Domestic Wine Buyer
The buzz keeps buzzing about the success of Wally’s latest staging of its incomparable Napa/Sonoma All-Stars Tasting. The event, held from 2-5pm on April 23rd in two spacious ballrooms of The Olympic Collection, drew an appreciative audience of nearly 700 serious wine aficionados who swirled and sipped their way through an array of more than 200 sensational wines. Iconic names such as Opus One, Dominus Estate, Darioush, Paul Hobbs, Shafer and Pahlmeyer led the way, providing the leading edge to a vinous embarrassment of wine tasting riches. Live music and wonderful food provided by Cowgirl Creamery and Wally’s Chef David Féau (Short Rib Sliders!) and others complemented the wines being poured. And we even snuck in the Southern California debut of Napa Valley’s latest new brewery, Barrels & Sons, with its thirst-quenchingly crisp Pilsner. Amid all the great wines, this was one of the most popular tables at the entire event.
My five new favorites from the event are listed below. My hope is that you will try one or all of them, and let me know how I’m doing!
(Note: Wally’s special events continue with the Sunday, June 4 staging of our incomparable Grande Marque Champagne fund-raiser. This year marks the Silver Anniversary, so it is shaping up to be an extra-special affair. Click Here to learn more and purchase tickets, and I hope you will sign up soon.)
2016 Aril Sauvignon Blanc Kick Ranch $32
2013 Buoncristiani O.P.C. Red $40
2013 Ehlers Cabernet Sauvignon Estate $55
2014 Senses Pinot Noir Hillcrest Vineyard $65
2013 Iron Horse Ocean Reserve Sparkling $40
At our wine-by-the-glass program at Wally’s Beverly Hills we offer over 120 sensational selections. It offers our guests a fantastic opportunity to taste wines of the world and unfamiliar varietals without having to order an entire bottle. It is also a great way to try a few different glasses and combinations to pair with each course or dish from our marvelous menu – enjoy sampling a large variety without the commitment. We change four to seven wines out every Thursday, so there is always a thrilling new glass to try. Should you want a little guidance or a tip on the new gems, there is always a sommelier on-hand to assist in finding the perfect wine.
Krug Grande Cuvée Brut, Reims 164th Edition
Notes of toasted bread, hazelnut, nougat, barley sugar and jellied fruits may take you by surprise. You may even taste hints of apples still on the tree, flowers in bloom, ripe and dried fruit, almonds, marzipan, gingerbread, sweet spices and even brioche and honey.
2016 Domaine Cala Coteaux Varois Prestige, Provence
Initial aromas of grapefruit and citrus give way to those of cherry and strawberryBalanced mouth feel bolstered by aromatic red fruits and a silky texture, finishing with a palpable yet light draw.
2015 Barda Pinot Noir, Patagonia
Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish.
2011 Terra Gratia Cabernet Sauvignon, Napa Valley
Notes of fresh, ripe black fruit, subtle black licorice, and vanilla oak. On the palate, the wine opens up with a soft attack, layered with vibrant, fruit driven acidity and red plum. The soft mid-palate gives way to a finessed, lengthy finish sustained by youthful tannins that ensure ageability.
I have concocted this colorful salad because I believe every chef should have a signature salad.
However, calling it the Chef’s Salad seemed too simple, too generic, so the Purple and Blue Salad was born. I worked closely with our expert cheesemonger team to source the perfect blue cheese to complement this special salad of purples, blues, and pinks.
This recipe is composed of three different bowls: the leaves, the vegetables, and the toppings.
Serves: 4-6 guests
Bowl #1: The Leaves
1 Chopped escarole heart
1 Chopped trevisio
1 Shaved red cabbage with 1/4 of a head
Dress with balsamic vinegar, sea salt, and olive oil
Bowl #2: The Vegetables
2 Cups of roasted red beets
1 Cup of diced cucumbers
1 Cup of seedless grapes cut in half
1 Cup of blueberries
Dress with balsamic vinegar and Olive oil
Bowl #3: The Toppings
¼ Cup of toasted pistachios
2 Springs of tarragon (small leaves)
1 Piece of thinly-shaved candied beets
Black mission figs (upon season availability)
1 Cup of crumbled blue di bufala
Edible flowers: daikon radish flower pink or violet
Mix all three bowls. Transfer contents of bowl #1 to a medium-sized serving bowl (12” diameter will do). Add bowl #2, evenly layering it on top. Then, add bowl #3, and top with the cheese and flowers so all the wonderful colors are well defined. Drizzle with a bit of olive oil (we use Massiglia at Wally’s) and fleur del sel. Serve and enjoy!
This salad pairs very nicely with a bottle of Domaine De Cala Prestige Rosé.
By Chef David Féau
The Wally’s Beverly Hills Bar Manager, Carl Roberts, has been an emblem since the restaurant first opened in 2015. Carl honors classic cocktails, but he also adds his own signature twist to excite your palate and enhance your Wally’s experience. Carl’s featured cocktail this month is TD’s Spicy Margarita. This refreshing cocktail is made with Viva XXXII Reposado, a vibrant, artisan tequila that is aged for six months in American Oak barrels and is accented with flavors of vanilla, caramel, and toasted nuts.
The addition of El Silencio Espadian Mezcal is no mistake either. Handmade in small batches, it is designed specifically for mixed drinks. It is earthy and smoky, and has a slight metallic tinge that offers a nice but bold balance to XXXII.
With Carl’s singular team of Wally’s bartenders, your cocktail will never be the same. Come by Wally’s Beverly Hills for one drink that knows how to pack a punch.
TD’s Spicy Margarita
Muddle the jalapeño with the lime juice. Add tequila, mezcal, Cointreau and simple syrup. Add ice, shake, and serve on the rocks
Rim the glass with espelette pepper rim and garnish with lime wedge.