As the world slowly reopens, our commitment to support local is stronger than ever. Many of our local restaurants remained open for take-out and delivery, and helped sustain us throughout lockdown. One of our favorite locally-owned, independent restaurants is RANGE Kitchen & Tap. We wrote about RANGE back in 2018, not long after they opened, and the quality, service, and hospitality has only gotten better since then.
We recently paid RANGE a visit for dinner, and happened upon this week’s Wine of the Week. Along with their regular menu, RANGE always has at least two specials: a Fresh Catch and a Game of the Week. On this particular day, the Fresh Catch was Pan Seared Scallops served over a bed of Mushroom Risotto, and the Game was Duck Breast with an Orange Glaze served with Braised Red Cabbage, Bacon Lardon, and Confit Bintje Potatoes. (Kent had to look it up afterward because he stopped listening after “Duck Breast!”) Robyn has had the Scallops before, and knowing how delicious they are, didn’t hesitate to order them again.
With our decisions made on our entrees, the next challenge was wine pairing. Usually, finding a single bottle that will pair with both light seafood and a rich duck dish can be a real conundrum. However, in this case, the Mushroom Risotto served with the Scallops made the decision a bit easier. Perusing the wine list, Kent’s eyes fixed on the McIntyre Pinot Noir Santa Lucia Highlands 2018. Our server concurred, and commented that of all the Pinot Noirs on the menu, this was her favorite with duck. Say no more.
Chef Kevin never disappoints, and as expected, the food was exquisite (you’ll have to imagine the Scallops and Risotto since we somehow managed to forget to take a picture) and the wine pairing was perfect with both entrees.
Deep garnet color. On the nose, smoky raspberry, bold red fruit and cherry, and plum notes. These carry to the palate, with flavors of raspberry, bing cherry, tobacco, leather, smoked meat, and baking spice. Integrated tannins, with smooth, medium acidity, medium body, and a long finish of ripe red fruit and black pepper.
McIntyre’s 60 acre Estate Vineyard was planted in 1973, making it one of the oldest Pinot Noir and Chardonnay vineyards in Santa Lucia Highlands. It is also one of the first vineyards in the region to be Sustainability In Practice (SIP) certified. As a smaller production winery, McIntyre wines are available at select restaurants and wine shops. If you come across them, try them!
What was your wine of the week?
- Text and photos by Kent Reynolds and Robyn Raphael-Reynolds