French Flavors Meet Tropical Vibes: Capt Hiram’s Resort Wine Dinner Experience
When thinking of the tropical, tiki vibe of Captain Hiram’s Resort in Sebastian, one would likely call to mind a frothy piña colada, a salty margarita, perhaps, or even a bucket of beers, so bear with me as I tell you about my latest culinary adventure there…a French inspired wine pairing dinner!
If you’ve never been upstairs at Captain Hiram’s, in the Tiffany room, you’re missing the boat (pun intended!) The panoramic view of the Indian River Lagoon, with the waters in their shimmery-best, is a beautiful sight, and bonus points for being able to enjoy it in the luxury of air conditioning on a sweltering July evening.
Although wine pairing dinners at Hiram’s aren’t new per se, (they have a handful under their belt already), the news is they are settling in now on a quarterly schedule. The next one, by the way, will feature California Wines and will take place on Thursday, October 17th. At $75 per person all-inclusive, I believe it was an amazing value! Such a refreshing thing to be able to report, given this economy we all live in today. Here’s a peek at what we devoured!
Welcome Course: Gerard Bertrand Cremant de Limoux Brut and Brie en Croute, topped with honey, dried cranberry, and pecans. I believe every good wine event begins with bubbles, nothing else says, “Welcome! Enjoy! Cheers!” quite like it. The creamy brie in the puff pastry was cleansed off of the palate nicely with the sharp acid in the bubbles.
First Course: Bertrand Picpoul de Pinet and Salad Nicoise. In all my years hosting wine education and tasting events, I had never heard of the French varietal “Picpoul.” Obviously, this got my attention! Not only did I love it, it was the favorite of the night, not only for me, but most everyone else at our table of eight. I decided to purchase six of them to take home (sorry, not sorry!) This southern France varietal’s name translates to “stings the lip.” Although that didn’t actually happen, it’s name references the grape’s mouthwatering high acid. The salad was presented beautifully, with it’s chilled shrimp, boiled egg, potatoes and green beans in a light vinaigrette.
Second Course: Foillard Beaujolais (100% Gamay) and Chicken Veronique. This light bodied red can be enjoyed on its own or with some very versatile pairings. The aromas of fresh cut violet, iris and peony flowers wrapped in cherry, raspberry, and plum (with subtle background notes of potting soil) are paired with a tarragon based cream sauce atop a tender chicken cutlet.
Third Course: Lazaret Chateauneuf du Pape with Boeuf Bourguignon Beef Stew. This wine’s wide array of aromas and flavors are reminiscent of a Provencal marketplace, with a rich and round texture. Sipping on this alongside the comfort and homey nature of the stew was very satisfying. Tender beef, red wine sauce, carrot, mushroom, onion, and garlic… need I go on?
Dessert Course: Hampton Water Rose’ with Vanilla Crème Brulée: All good things must come to an end, and I was happy to see one of my favorite go-to wines in the lineup. This wine is a collaboration between rocker Jon Bon Jovi, his son, and the same French winemaker mentioned above, Gerard Bertrand. A crisp, refreshing Rose’ is a hallmark of Summer, as is anything with whipped cream and berries, so the Vanilla Crème Brûlée was the perfect sendoff at the end of the evening.
Want to make sure you’re “in the know” for the next wine pairing dinner at Hiram’s? You can email marketing@hirams.com for more information.
Capt Hirams Resort
Address: 1580 US-1, Sebastian, FL 32958
Phone: (772) 388-8588
https://hirams.com/
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