Discover how well the Old World compliments the New World at Napa Valley Grille in Westwood during the month of October.  Wines from Germany and Bordeaux are available to accompany several new items on the menu.  This change of seasons in food and wine is a chance to explore new taste sensations as well as revisit a solid community restaurant that is quietly shaking up perceptions of wine country cuisine.

General Manager Brian Cousins of Napa Valley Grille

Chef Kenny Spost of Napa Valley Grille

General Manager Brian Cousins is spearheading a renewed dedication to the alchemy of food and wine for Napa Valley Grille’s patrons.  His partner in this experiment is Chef Kenny Spost, whose innovative cuisine and innate sense of compliment and balance has elevated the dining experience.  And although Napa Valley Grille has been around for 15 years, modern sensibilities has been infused into the menu, coordinating seasonal dishes with California classics.  According to Brian Cousins, “I see a restaurant as a focal point in the community, for all the reasons that people gather, whether it’s business, social or a celebration.  My part of this is that I care enough that I want people to have the fullest experience.  Whether it’s trends in food, like avocado toast or cauliflower, or beverages such as wine, the staff and I are working together to reveal new dining experiences.  Food and drink are our tools, people that come here take that great situation away with them, and take it to their own home life, whether it’s a style of food, or a way of drinking, whether it’s a Sauvignon Blanc, or Merlot, or Burgundy, it’s so awesome to have them discover that with us.”

Autumn has ushered in new seasonal dishes on the menu, and a group of  LA Wine Writers sampled a five course test luncheon, where new dishes for lunch and dinner were served, paired with wines from Germany and France.  Although Napa Valley Grille is focused primarily on California wines, for the month of October, select wines from Germany and Bordeaux are offered.  Billed as “Experience the Wines of Europe”, the wines are part of a joint program between the Bordeaux Wine Council (CIVB) and the German Wine Institute (DWI) to promote the unique quality wines of Germany and Bordeaux.  Titled “Clink Different”, this collective effort is specifically aimed at the US consumer.  While Germany is known for its white wines and Bordeaux its red wines, there are many surprises, such as world-class red wines from Germany and high quality white wines from Bordeaux.  This is a great chance to discover these wines that pair extremely well with food, easy drinking with character and style at a reasonable price.  The highlighted wines were my favorites.

First Course

Baked Oyster with Chipotle Herb Butter

Scharzhofberger Riesling Sparkling Wine Brut 2016, Saar - bright citrus aromas dance on the fine bubbles, mineral and racy with a yeasty finish, this is a balanced wine, not too fruity, refreshing in its acidity, it was a great companion to the smoky oyster.

Second Course

Fruit Salad with Mixed Greens, Frisée, Toasted Turmeric Pepitas, Raspberries, Pears, Bubu Arare (tiny Japanese baked rice crackers), with a Vanilla Bean Vinaigrette

Villa Wolf Pinot Noir Rosé 2018, Pfalz - aromas and flavors of watermelon, raspberry, and red cherry, its fruitiness moderated the vinaigrette and in turn, the vinaigrette toned down the candied fruit aspect of the wine 

Franz Keller Vom Loss Pinot Gris 2017, Baden - notes of ripe stonefruit (peach and apricot) accented by a smoky mineral finish

Third Course 

Turmeric-Crusted Tuna, Served with an Orange-Ginger-Soy Reduction, Shaved Fennel, Black Sesame Seeds, and Taro Root Chips

Clos des Lunes Lune d’Argent 2017, Sauternes (70% Sémillon and 30% Sauvignon Blanc), pear, tangerine, and green apple flavors, with faint honeysuckle and fennel accents 

Scheferkorf Sylvaner 2017, Franken - quince and peach aromas, citrus flavors, mineral

Fourth Course

Colorado Lamb Rack, Corn Polenta, Mint-Pomegranate Reduction

August Kessler, The Daily August, Pinot Noir 2016, Rheingau - black cherry notes, earthy with fine tannins

Franz Keller Pinot Noir 2016, Baden - black cherry and berry flavors, savory notes

Fifth Course
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Australian Wagyu NY Strip Steak, Green Peppercorn-Cognac Jus

Goulée by Cos d’Estournel 2010, Medoc - rich and full, ripe cherry, tobacco, and coffee flavors, mineral with smooth tannins and a long finish

Dessert
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Chateau Pineau du Rey 2012, Bordeaux - honeyed nectar with apple cider and nutty notes

Napa Valley Grille is a great destination/venue for wine lovers and special events.  A thumbs-up on the new dishes, and several of the wines bring a lighter touch to the dining experience, coordinating seamlessly with the flavors and textures of the food.  Napa Valley Grille should be on your radar, for their commitment to your drinking and dining pleasure.  Remember, the wines listed are only available through the end of October, and the new dishes are on the menu through the end of the year.

For reservations:

Napa Valley Grille
1100 Glendon Avenue 
Los Angeles, CA   90024
310-824-3322