Paragon Dinner Pairing with Quintessa Wines

The beautiful Paragon Restaurant at Foxwoods Resort and Casino in Connecticut was the location of a recent wine pairing dinner, celebrating the wines of Huneeus Vinters and featuring the Quintessa Winery.

Upon arrival we were greeted with a glass of Flowers Chardonnay (Sonoma Coast 2013) and enjoyed some delicious passed hors d'oeuvres

Welcome to Paragon Restaurant at Foxwoods

Passed Hors d'Ouvres & Wine Pairing

Our small bites course was a wonderful pairing of wine and appetizers. Each one was delicately prepared to offer the perfect blend of flavors in each morsel.

Flowers Chardonnay Sonoma Coast 2013 

Winemaker Notes: Light straw hue. Lively aromas of Meyer lemon zest and lime blossom are underscored with hints of crisp Comice pear and crushed, coastal stones. The palate confirms the nose and is heightened by a driving minerality and vibrant acidity that carries through on the lingering finish

Paragon Restaurant - Small Bites (passed)

Paragon paired this crisp Chardonnay with four delicious small bite appetizers. While each was delightful, my personal favorite was the Point Judith Skate Wing, the subtle heat from the Chili Anchovy Paste was amazing and made for a nice contrast with the bright flavored wine.

Left: Reister Farms Lamb with Toasted Barley, 

Top Right: Crunchy Scottish Highland Grass Fed Lemon Meatballs, 

Middle Right: Chilled Bomster Scallop with Passion-Bamboo Rice, 

Bottom Right: Point Judith Skate Wing with Chili-Anchovy “Paste”, 

First Course - Salad & Wine Pairing

Our first course consisted of a beautifully presented seafood salad with a hearty red wine.

The Prisoner Red 2013

The Wine Advocate: “This dense, full-bodied, opulent red reveals gutsy, rich, peppery, meaty, blackberry, black currant and licorice notes.  A savory, lusty, heady red.” 

Paragon Restaurant: House Gin Cured King Salmon Salad

The salad was not only beautiful, it was hearty and deliciously briny, with a nod to Paragon's Italian roots with hints of Mediterranean flavors.

House Gin Cured King Salmon with two hour pickled veggie slaw, parsley oil, smeared capers

Second Course & Wine Pairing

We kept with the pairing of reds with seafood dishes for our second course.

Faust Cabernet Sauvignon 

The Wine Advocate - "The 2012 Cabernet Sauvignon Faust is designed as a second wine so that only the top lots end up in the Quintessa. It exhibits a dense ruby/purple color, sweet creme de cassis fruit, chocolate, licorice and underbrush characteristics in a delicious, fruit-forward, open-knit style. Enjoy it over the next decade or more."

Paragon Restaurant:  Town Dock's Monkfish 

The Cabernet Sauvignon paired beautifully with Paragon's Monfish.

Town Docks Monkfish, with razor clam hash, house bacon, summer corn-saffron bouillabaisse

Entree Course & Wine Pairing

Quintessa Red 2011

Connoisseurs' Guide - "Deep, beautifully focused, ripe currant fruit teams with lovely oak sweetness from beginning to end here, and, while the two are stunning and as neatly fit as can be, the wine goes beyond fruit and the barrel with layers of dusty soil and mineral complexities running its length. It is both substantial and uncannily sleek and light on its feet, and it is structured as to age famously. Its tannins are ample yet fine enough to allow mid-term drinking, but we have every reason to believe that this outstanding offering will only grow better and better over the course of the next ten years."

Another successful pairing with Chef's delicious veal offering.

Paragon Restaurant:  Naturally Raised Veal Tenderloin

Naturally Raised Veal Tenderloin, with late season morels, local asparagus, rich cabernet-marrow glace

Finishing Course Dessert & Wine Pairing

Thorn Merlot 2012

Winemaker's Notes: Deep purple in color, releasing aromas of black cherry with hints of cedar and pencil lead. Dense flavors of dark fruits and rich plum are framed by velvety tannins and a lush finish.

Dessert: Organic Chocolate Crémeux pistachio sable, roasted cherries, vanilla tonka bean cream, pistachio chantilly

From start to finish this was a wonderful wine pairing dinner. Each wine was described in detail by the Huneeus team, and each course was not only delicious and plated beautifully, but any questions about preparation were promptly answered by by Renato, our knowledgeable waiter. 

This was my first time dining at Paragon, and it most certainly will not be my last. The atmosphere was quite lovely, service was impeccable, food was fabulous, and the views from the 24th floor are indescribable.

In addition, the wines were thoughtfully selected to accompany each course perfectly.

A memorable wine pairing dinner!

Kudo's to Foxwoods Paragaon and Huneeus Vintners for a wonderful event!


Paragon Restaurant
24th Floor - Grand Pequot Tower
Foxwoods Resort Casino
350 Trolley Line Boulevard
Mashantucket, CT 06338-3777

1-800-369-9663

http://www.foxwoods.com/paragon.aspx

For more on the Quintessa Winery visit: https://www.quintessa.com/

For more on the Huneeus Vintners visit: http://www.huneeusvintners.com/


Disclaimer: We were invited to the wine pairing by Foxwoods management and marketing team, however all opinions expressed are our own.