This post is the final entry of a three-part series from Timothy J. Gabelman, the Cincinnati Wine Pairing Examiner with www.examiner.com. Tim has graciously agreed to be a contributing writer to Uncorked Cincinnati and we are very excited to have him. Look for a weekly article from Mr. Gabelman on Uncorked Cincinnati discussing food, wine, and local tidbits!

Upon returning to the restaurant from the cellar at Henke Winery, Brett and I ordered dinner. After perusing the menu, it became clear that the decision of what to order would be difficult.

Photo credits by Brett Johnson

Take, for example, the choice of whether to have an appetizer. There are altogether too many wonderful options. Consider, if you will, the choice of Pan Seared Cheddar ($10.95) over the Fromage de Jour ($8.95): two gourmet cheeses with Henke wine sausages; both of these would be fantastic with the Henke Riesling (the 2009 winner of “Best Overall in Show“ at the Ohio Wine Competition). Or consider the Mushroom Paté ($6.95), made with sour cream, red onions, and capers, served with a glass of Cabernet Franc, the earthy tones from the mushrooms and the wine would interlace beautifully with one another.

The real delight, though follows under the heading of “entrée” and includes such fare as Grecian New York Strip Steak ($24.95), served with grilled peppers, onions, and feta cheese. This would be amazing with the Vendage á Trois, a Bordeaux-blend of Cabernet Sauvignon (75%), Cabernet Franc (15%) and Merlot (10%) or with the Zinfandel.

If you are dinning with a vegetarian, consider the Large Baked Portabella Mushrooms ($12.95) and order the Cabernet Franc or the Cabernet Sauvignon.

All entrées are served with a choice of soup or salad (and one should be aware that the salad dressing is made in-house), and a choice of various vegetables, rice, or pesto linguini.

As we were drinking a glass of Seyval, though, both Brett and I choose a lighter meat: fish for Brett and chicken for myself.

Brett ordered the Atlantic Cod filet ($14.95) with the pomme de terre (steamed red potatoes with herbs and butter) and the vegetable of the day (steamed broccoli). The meal opened with a choice of soup or salad, and he chose with salad with a restaurant-made vinaigrette dressing.

Photo credits by Brett Johnson

Speaking of his dinner, he says, “When you think of cod, you may think of something deep fried, flash frozen, and sitting on your grocer’s shelf in the frozen section. While cod does lend itself to that option, it is also a delicious fish… when done right. And this was done right. It was moist and tender, very flaky and done just right with the spices. I could not put my fork down. And I couldn’t imagine taking any leftovers home because I know there would not be any left to let them even offer. I ate every last bit of the generous portion and loved every bite. The steamed broccoli and baked potato sides only made a good dish great. When I go to a steakhouse and get a steak, it seems that they just throw on some vegetables and some form of starch for a side. These vegetables went above and beyond their call as a simple side. They were done perfectly; you could tell the cook gave them some TLC.”

I ordered the Herb Grilled Chicken Breasts ($14.95) with the pomme de terre and the vegetable of the day. Like Brett, I also chose the salad with the vinaigrette.

The chicken was moist, tender, and expressive with hints of the oregano and basil with which it was cooked. It had a slightly caramelized edge which gave it a sweet and smoke-like nuance. It was a captivating entrée that was quite impressive. The potatoes were decadent, swimming in their buttery glaze, rich with flavor and hearty tones.

The meal, was, perhaps, one of the finest I have had the privilege to enjoy; but with the generous attention of our kind host, it was elevated to a most joyous experience. Regardless of what you may order, when Joe inevitably comes to your table to inquire about the meal, please invite him for a moment to regale you with an anecdote about his winemaking; it makes the meal into what can only be described as a rewarding experience.

Let us not forget, though, about the final glass of wine that we were honored to try. Henke Winery Seyval 2008 ($12.00) is a powerful and complex wine with hints of lemon peel, bright citrus notes, and a mineral, flinty note that was cocooned in the delightfully rich blanket that only sur lee aging can render. It was a wonderful note with which to end our experience of touring Henke Winery.

In addition to the numerous awards that Henke Winery has received from Ohio competitions, on April 7 the Finger Lakes International Wine Competition announced that Henke was the winner of two gold medals! The Cabernet Sauvignon and the Vendage a Trois (both 2008 vintage) were selected by 56 judges, with national and international credentials, from over 3,000 wines!

Henke Winery would be happy to serve you dinner Monday-Saturday and would be glad to sell you wines during their regular business hours at the winery located in Westwood, near Cheviot. Henke Winery wines are also available at six different Bigg’s locations (including the Mason-Montgomery store) and are available for direct shipping from their website to anywhere in the state of Ohio.

Tags:   Cincinnati Wineries · Henke Winery