When we were planning this week’s Personal Wine Dinner, Chuck and I were talking about how mid-September in Montana is all about transition; how we can have some days that feel like Spring, and some very much like Autumn with winter just around the corner. With that in mind, we came up with a menu that contrasts components of both seasons.
For the first course, Chuck utilized some newly-available channels to showcase some local produce. Field Day Farms in Bozeman puts us in touch with local growers from the Gallatin, Madison and Paradise Valleys, giving us a source for local produce we’ve never had before.
While performing his annual Fall ritual of pickling and canning fresh beans, Chuck thought it might be fun to play off a summer barbecue favorite: Three Bean Salad. But with all these cool obscure varieties of beans coming in, which three? Well, why limit ourselves?
We’re still waiting to hear back from our growers, but so far we have organic gold wax beans, heirloom purple beans (which unfortunately turn green when cooked), variegated beans, Chinese long beans, and haricot leaves. Yes, that’s right–bean leaves. Dressed with a Decoy Sauvignon Blanc gastrique.
For the wine pairing, I was thinking Spring, so I’m thinking Sauvignon Blanc. The crisp freshness of the beans matches nicely with the type of flavors we expect out of Sauvignon Blanc, and the crisp acidity is a nice foil to the sweetness of the gastrique. Napa’s storied Duckhorn Vineyards produces a line of wines called Decoy (get it?), and when I tried their Sauvignon Blanc this summer, I immediately liked the balance and complexity it offered. Aromas of fresh grass give way to fleshy citrus flavors and just enough acid.
We’re offering this three-course Personal Wine Dinner Monday, September 12 through Thursday, September 15. Cost is $39 per person. Call 406-995-4111 for reservations.