Spring Dessert Tasting and Wine Pairing at Napa Valley Grille

Desserts for dinner? Why not, especially when you're having a whole tasting of them. That's what I and other bloggers ended up doing one night at Napa Valley Grille, where we sampled their new spring dessert menu created by Pastry Chef Manuel Ortega.

Six desserts, with wine paired by their beverage director, Christina Sherwood (who did a great job pairing, I might add). Yep, that's how we roll.

Here's our dessert tasting:
Pineapple Upside-Down Tart coconut sorbet, brown sugar caramel ($9)
2006 Iron Horse Cuvee, Russian River Valley

For a sparkling wine, the Iron Horse Cuvee actually had a thick body that can stand up to the richness of the cake. The pairing enhanced the bright flavors of the pineapple, making the otherwise heavy dessert refreshing.

Saffron Crème Brulee, pistachio nougat cookie ($8.75 - the one pictured is not the regular size but a sampler)

I was afraid the saffron would get lost, but the aroma was still strong, which the whole table loved. After all, we eat not just with our mouths, right?

Blood Orange Crème Caramel candied orange, tarragon crème fraiche ($8.50 - the one pictured is not the regular size but a sampler)
2009 Gundlach Bundschu, Gewurztraminer, Sonoma Valley

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