Honig makes it happen

THURSDAY, SEPTEMBER 05, 2013
|

The Napa Valley wines find perfect teammates at a banquet hosted by Prime Steak House

BANGKOK FOODIES got a sumptuous treat when Prime Steak House at the Millennium Hilton Hotel teamed up with Napa Valley’s Honig Wine for a night of savoury dishes and sensational tipples.
Blessed with delectable steak and sweeping views of the Chao Phraya River, Chef Lorenzo and the kitchen crew created a four-course “One Night Only Honig Wine Dinner”.
The feast started with sweet and sour Japanese sea scallop served with lychee and mango tartar and honey ceviche. It went down wonderfully with crisp, fruity 2012 Honig Sauvigon Blanc Napa Valley.
Next up was burrara and raw salmon ravioli, served with 2011 Honig Cabernet Sauvignon Rutherford, which earned 91 points from Wine Inspector. This fruit-forward and full-bodied red was a great match for the savoury salmon and the cheese and didn’t at all overpower the dish, as many anticipated.
The star of the night came in a form of wood-fire-grilled Tajima Wagu beef tournedos, a fillet cut from the tenderloin. Served with Portobello mushrooms, veal jus reduction and succulent bone marrow, the dish was paired with 2010Honig Cabernet Sauvignon Bartolucci Vineyard. The hearty and slightly spiced wine was delicious, even on its own, and definitely made the protein sing.
The dinner capped off with Swiss Master Pastry Chef Ur’s apple tart served with red berries, double vanilla ice cream, cream Chantilly and Honig Late Harvest Sauvignon Blanc. With a heady bouquet and a taste that combines honey, dried apricots and peaches, the well-rounded and refreshingly sweet wine accentuated the vanilla and surprisingly cleansed the palate.
A big round of applause to the chefs, as well as the special guest of the night, Stephanie Honig, who jetted in from California just for this event.
“We’ve been growing grapes in the Napa Valley since 1964,” she said. “That’s when my husband’s grandfather purchased the property. We specialise in two grape varietals – sauvignon blanc and cabernet sauvignon. And we’re located in one of the best regions in the world for a cabernet sauvignon, which is called Rutherford.”
What began as a small “garage” winery has since become a successful family enterprise, with everyone working to maintain an inspiring and socially responsible business. The vineyard is known as a leader in sustainable growing practices. They use owls to keep away rodents, along with bio-diesel fuel and dripping irrigation, and the operation runs solely on solar power.
“First, our goal is to make good-quality wines, but another thing that’s also important is being good stewards to our land and good members of the community,” Honig said. “We created a natural ecosystem so we don’t have to use pesticides. We also reduced the weight of our glass by 15 per cent. It looks normal – like any other Bordeaux bottle – but making it uses a lot less energy.”
Honig Wines are distributed mainly in the US but arrived in Thailand two years ago. They’re imported and distributed here by California Wine.


Find out more about the wines at www.HonigWine.com.
Prime Steak House is on the third floor of the Millennium Hilton and open daily from 6 to 11pm. Call (02) 442 2000.