Corks
5700 Gravenstein Hwy. N.
Forestville
5700 Gravenstein Hwy. N.
Forestville
(707) 887-3344
www.russianrivervineyards.com
Wine Country Cuisine
www.russianrivervineyards.com
Wine Country Cuisine
Dinner Mon.-Sat. (closed Tues.)
Entrées: $15.95-$31.95
Entrées: $15.95-$31.95
Nice wine list
Located at Russian River Vineyards, Corks is the only winery-based restaurant in Russian River Valley. When we visited, it was a balmy summer evening and we sat on the patio for some fine dining. There’s also inside seating with soft leather chairs and views of the estate.
If you’re looking for a more casual experience at the same location, try co-owner Art Ibleto’s buffet-style Pasta King night on Mondays, or JB’s Barbecue twice each week. Corks also hosts private events, including weddings and corporate gatherings.
The fine dining menu changes often (sometimes daily), and offers fixed-price three-course specials, or you can order items a la carte. The restaurant is located in a historic 1890s farmhouse on the vineyard property. The wine list offers not only Russian River Vineyards’ inviting wines, but an excellent selection of others as well.
Our meal began with an appertif of the newly released Gewürztraminer (white peaches on the nose; off dry with a crisp finish), a great lead-in (and pairing) with the soup of the day, which was a brightly colored carrot ginger puree (rich ginger flavor), served hot with thin-sliced fresh nectarines, fresh mint as a garnish and a hint of cumin spice in the mix. We also tried it with the winery’s Rosé of Pinot Noir (a dry rosé with a beautiful salmon/topaz color) and they worked together really well.
The Caesar salad was served whole-leaf, with traditional dressing (yes, you can taste the anchovies) and grated Parmesan, with house made croutons. It was well paired with a 2007 Chardonnay (earthy on the nose with butter, vanilla and citrus blossom elements).
For entrées we first had the tender, oven-roasted chicken breast, served atop a creamy gorgonzola polenta and topped with a smoky tomato ragout, garnished with a basil pesto that lent a subtle green edge to the earthy dish. It was also paired with the Chardonnay. Second was the rich, thick, creamy and buttery spring pea risotto, which was shaped into a circular tower and surrounded by a sauté of thin-sliced, earthy crimini mushrooms and topped with a slice of summer squash and some plump, fresh spring peas that had a nice pop. It was paired with the winery’s 2007 Pinot Noir (spicy nose with a smooth mouthfeel and bright acidity on the finish) from Mendocino County. Both dishes were beautifully presented and generously portioned.
For dessert, we tried lemon pudding cake, which was deliciously moist with a cheesecake-like texture, a lemon gel layer on top and sliced strawberries with unsweetened whipped cream on the side; and a light, creamy coconut crème brulée, only slightly caramelized on the top and served with crunchy biscotti.
For more information about Russian River Vineyards, which is in the location formerly known as Topolos, please see “A Cinderella Story,” July 2009.
