I don’t remember how I learned about this wine dinner since I hadn’t been looking for one. Wine dinners are expensive, and my credit card was happy that I’d been, well, *circumspect* lately. That being said, finding a wine dinner entitled “1000 Miles of Pinot Noir” did something to my Pinot Noir-loving soul that made me stand up and emote. Let’s just say that I, the Pinot Ho, had a moment.
Fleming’s Steakhouse on Charleston was the location, and there’s no way I could say no. I have to admit that it’s been a minute since I’ve been there. It’s one of those spots that just works when you want a night out without making it a whole thing. It’s good for date night, a birthday dinner, or one of those “let’s go somewhere good for a change” evenings. Since it’s a steakhouse, it’s not exactly cheap, but compared to a lot of Strip restaurants, it feels more budgetable (is that a word?) A big plus is not having to deal with Strip traffic or pay for parking, which is my personal pet peeve.
With dark wood and a muted atmosphere, Fleming’s has an upscale feel, but it doesn’t come across as snooty. At least not to me. You can dress up if you want, or not. I’ve been there with jeans (nice jeans. No need to be crusty). The menu is classic: steaks, seafood, shareable sides, desserts, cocktails, and enough wine options for any oenophile. The meeting room was quite dark, which is why my photos are a bit on the dark side. I didn’t want to use the flash.
And Then There’s WALT
If you’re as “seasoned” as I am, the first time you heard about WALT wines, you may have thought “Disney!” Alas, no Disney, but enjoying their wonderful Pinots is like a trip through the Magic Kingdom. (See what I did there?)
The “1000 Miles” describes the distance between the vineyards that WALT sources its Pinot (and Chardonnay) grapes. From Santa Barbara to Willamette, they’re able to make luscious, vineyard-specific Pinots. And I’m there for it.
This concept reminds me of the tasting events Adam Lee, founder and former co-owner of Siduri Wines, used to host annually at the Aria. He did not own any vineyards, but sourced grapes from all over the West Coast Pinot universe. Some of them were from quite well-known vineyards, and others were treasures that he and his wife discovered. It always amazed me that as diverse as the terroirs and locations were that gave the wines their own individual signatures, they still tasted like Pinot Noir.
The Dinner
This wine dinner’s menu was created from a unique concept – each item was the inspiration of one of the chefs from their 50-odd locations, including the Summerlin location! Before the dinner started, the staff played a video that, along with showcasing WALT, interviewed each chef about their inspiration for each dish.
Amuse-Bouche
STUFFED MUSHROOM – crispy panko crust, spinach & gruyère cheese. Created by Chef Leah Purdy, Montvale, New Jersey.
Paired with Clos Pepe Pinot Noir, Sta. Rita Hills, California – Black cherry, damp forest floor, pomegranate, with a touch of blood orange/citrusy in the finish. Silky on the palate. Delicious.
First Course
FENNEL ARUGULA SALAD – Candied walnuts, Danish blue cheese crumble, agave vinaigrette. Created by Chef Brandon Grady, Tampa, Florida
Paired with La Brisa Pinot Noir, Sonoma, California – Cinnamon and Sonoma! Bing cherry, dark fruit flavors, cool-climate acidity, and a medium-long, lively finish. This was easily my favorite pairing of the night! A salad. With RED WINE! Absolutely delicious! This is a member-only wine.
Second Course
COLOSSAL SHRIMP & SMOKED CHEDDAR POLENTA – (Very high-end Shrimp & Grits!) tomato bacon gravy. Created by Chef Michael Baker, Summerlin (Las Vegas), Nevada
Paired with The Corners Pinot Noir, Anderson Valley, California – Another member-only wine, this was my favorite wine of the night. Cherries and berries, with a distinct forest-floor character, spice, minerality, and a silkiness on the palate that’s not always present in modern Pinots. Delicious wine! As an aside, this seemed to be my tablemates’ favorite as well.
Third Course
FILET MIGNON AND CRISPY GOAT CHEESE MEDALLION – 8 oz Filet Mignon, black garlic blueberry reduction, fresh chives. Created by Chef Jonathan Buckholz, Tampa, Florida
Paired with Shea Vineyard Pinot Noir, Oregon – Like the other WALT Pinots, it’s silky on the tongue, although this wine feels like it could go the distance in aging. The dark cherries and pomegranate acidity I like, along with the forest floor character that I feel every Pinot should have. Another delicious wine, and one of the few Pinots that pair well with steak. Pinots, in my humble opinion, generally pair better with duck, dark meat poultry (chicken and turkey thighs, for instance), salmon, pork, mushrooms, and truffles.
Fourth Course
CARAMEL APPLE BREAD PUDDING – Salted caramel sauce, vanilla ice cream. Created by Chef Headley Wilson, West Hartford, Connecticut
Paired with Coffee or Tea – I had coffee.
I love wine dinners, especially when the food is this good. And when the wines are Pinot! Oh. And I ate every bite!
Note: The “Did I die? Is this heaven?” part of the title is a statement my grandmother made in the latter part of her life.
She’d had a serious medical episode and fainted. She was 93 years old. Medics were called, and they began to work on her before transporting her. She woke up and began to mumble to herself.
“Look at all these young men. From the blondest blond to the deepest chocolate.” She suddenly took a longer look around her, really peering at the medics. She blinked in disbelief. “Did I die? Is this heaven?”
She was something else, and we still laugh (through tears) about that statement. RIP Gramma.
