Wilshire Grand Events in New Jersey- Palmaz Vineyard Tasting

I am often invited to wine tastings or am even hunting down a good bottle for my own self indulgence, and then of course to pass on the education, and this time a local media friend, Hillary Morris did not fail us when she sent out an invitation to PIWC for a tasting and tour event- Palmaz Vineyards and The Wilshire Grand Hotel at New Jersey.

The hotel is located in West Orange (north) New Jersey, and I do not get up to those areas as often as I might like. There are still so many parts of New Jersey for me to explore as a transplant from Texas. Great restaurants to taste as well. Why not make it a wine and food experience I say!

My partner and I found the hotel nestled right off of the Garden State Turnpike, so points for not getting lost and easy access. After parking you see the hotel is on the right, so we headed left for the catering hall aka entertaining banquet section of the building. Upon entrance you have gorgeous visuals for any event need. I am wondering if it is not too late to repeat my own vows just to have a party here. The in-laws in New York would like the access.

As a caterer myself, I felt this was definitely a grand and beautiful place to hold an event- I could linger in the main foyer in my best rags with a dirty martini extra blue cheese stuffed olives, and only hope someone with Baby Grand Piano skills will show before I start banging out a Frank Sinatra song and drive everyone away…

We were directed to one of the banquet rooms in which Palmaz Vineyard and Hillary Morris was about to begin the ‘sip and twit’ style education. We were all being treated to a grand luncheon put on by the hotel ,  and I was ready, well hungry! The vintner’s family- mom, son, and daughter, along with Alan Greenberg their eastern regional manager (at our table) were on hand to explain when, why, and how the vineyard began its journey into wine making.

It was fascinating to learn from the son, Christian the wine makers took a former vineyard and converted it into an underground natural filtering (220 feet/3 sub-levels), or gravity flow system winery. Fifteen hours of hand separating the grapes from stems and wood, and much more labor intensive work was going on, and so much more care taken to ensure this once ‘darling of Napa’ vineyard produced a good product. I would have to make sure we had a tour when we returned to California! The visuals on the screen did have me fascinated, but what about the taste? Proof in the pudding, as I will borrow a cliche.

~ MENU ~

Appetizer

Baby Field Green Salad paired with Palmaz Vineyard Chardonnay 08
My first taste of the wine was not a good impression. The salad was gorgeous, flavors of all the toppings were great, but I prefer more oak in my Chardonnay, and less fruit, but I felt the stem ware did not do the wine justice. No room to open it up with air, but after a few more taste it grew on me. The wine is cold fermented in French oak for seven months, so it is a subtle flavor on the palate. I would serve it up against some other similar Chardonnay’s with a similar dish.

Entree
Hoisan Glazed French Cut Chicken Breast
Cedar Knoll Cabernet 06
Palmaz Vineyards Cabernet 06

Some complained the Hoisan was not a good pairing with the weight of the Cabernet, but I felt it did not overwhelm the dish and was well balanced- the key is too not have one out do the other, and in the case the Hoisan was thick and as the chicken was dipped and tasted with the wine, well it worked!

My favorite- The decanted Palmaz Vineyard Cabernet 06, was outstanding!

Dessert
Goblet with Duet of Sorbet and Assorted Berries

No wine was served, and I passed on the dessert; it was beautiful, but not one of my favorites. My philosophy is if I am watching calories, not to waste them on any dessert served. I have a sweet tooth, so I simply had another helping of the Cabernet!

The price range of the wines are $50 to 100 a bottle, but the vineyard is low yield and puts a lot of time and care into keeping with old style wine making and aging art on the property, as well as the extensive water conservation practices in place. I plan on purchasing one of the 06 Cabernet’s for my own cellar!

PIWC is hoping to colaberate with Palmaz via Alan Greenberg one day after the first of the year for our own tasting, so we will bring you more news of how well the wines pair with some of our own choice foods!

Cheers to all the wonderfully nice people  Hillary Morris Public Relations invited to this event! (Thanks to Palmaz, The Wilshire Grand and the people at The HIP Event PR company too!)

Chef Elizabeth Stelling

What else am I up too?

Eating Weeds
Food ~ Wine ~ Fun!

  1. Interesting to pair the cab with Hoisin sauce. Where is the vinyard located?-Doc

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.