On Monday, June 10, we attended a wine dinner at the Cottonwood Grille featuring the wines of Idaho’s Koenig Vineyards. Chef Jesus did a good job with the paring of the food with the wines. My only comment about the food is it tended to be salty. Maybe I am becoming very aware of the salt amounts in cooking. Nonetheless, some of the entrees were salty. The dinner was well attended and it was interesting to talk to the people at our table. The photo to the left is the menu along with a glass of 2011 Koenig VineyardsMerlot. Below are some other photos from the evening. Do enjoy the presentations and please VOTE. Left-Click any photo to see enlarged. Thanks!
Chef Jesus of the Cottonwood Grille, Boise
Winemaker Greg Koenig and his wife Kristen.
Wild Mushrooms in Puff Pastry
2011 Koenig Vineyards Merlot
This dish was very good, but salty. The merlot probably would have been better with the sauce had the entree not been so salty.
Fresh Mixed Greens with Figs and Berries
2012 Koenig Vineyards Rose
A good and refreshing salad. Well paired with the wine.
Fresh Sockeye Salmon with a Lemon Beurre Blanc
2011 Koenig Vineyards Viognier
One of the better wines of the night. Went extremely well with the salmon. One of Idaho’s favorite wines.
Pork Tenderloin with Apple Brandy Cream Sauce
2010 Koenig Vineyards Syrah
The Syrah was a good paring – or would have been. This entree was way to salty and both Robin and I could not finish the dish because of the extreme saltiness. Too bad.
Peach Cobbler 2011 Riesling Ice Wine
Sorry to have to pan this dinner, but we have had much better dinners at the Cottonwood Grille. This just did not measure up to their standards because of the over use of salt in the dishes. A little salt will enhance the dish and should not overpower it. If I did not know better and know the quality of their dinners, I would not return. And that’s too bad, because the wines were overall very good.