Bottega, Napa 3/8/2011

This was our second dinner of our honeymoon in the Napa Valley. We walked in to see chef Michael Chiarello in the back working the pans. We were seated in perfect viewpoint of the kitchen and knew we were in for a treat. Rarely do you see these high profile chefs at their restaurants but when you do its definitely exciting!

Atmosphere: 80 tables in a large format restaurant with two bars and several tables throughout the building. Plenty of outside seating as well. Loud and noisy, this is a place best for friends and large groups and not for couples or romantic settings.

Service: 4 out of 5 spoons
Our server was good but you can get lost in this hectic environment. He was in the business for several years and was the only one to pass the caffe correcto challenge but was not attentive because of the amount of tables he was responsible for.

Food: 5 out of 5 forks
Food Comments:Our ordering consisted of the polenta with mushrooms, veal stock in a balsamic reduction (presented in a glass mason jar- very creative!); Truffle-parmiggiano fries; Gnoochi napolenta (a.k.a little pillows of deliciousness) ; and our entrees of

• Toasted Trade Spice Fulton Valley Chicken Breast sweet potato & Tallegio torta, arugula salad sherry vinegar pan sauce

and

• Confit of Half Duck mostarda di frutta
  

Wine Paring: 2007 Merlot: Frogs Leap.
It's Italian food so red wine is what you should be ordering. There are some values on the wine list but could be beneficial to bring in your own wine. The best deal on the wine menu was the cost bottle of Frog's Leap Merlot at 35.00 dollars. Merlot, which is making a resurgence among wine makers, has always been known for its approachable characteristics. I find that over the years I choose this as my centrist choice of red.
5 out of 5 corks for having this hidden on the wine menu.

Favorite dish (of Mr.): Confit of Half Duck mostarda di frutta (amazing execution)
Favorite dish (of Mrs.): Truffle-parmiggiano fries (if you know Mrs. C, this is no surprise)

Cost: 100 per person with wine (Tax and Tip Included)

About: Frog's Leap: Makes some of the best white wine around and well rounded reds. When you want to find a great value and winery this is where you go. The 2007 Merlot was a beautiful blend of acidity and oak that rounded off the fattiness of the meal. Below is a history of the winery.


A handsome bi-level barrel chai completes the state of the art winemaking facility. The Winery sits surrounded by 40 acres of organically farmed estate vineyard. Frog's Leap also owns 88 acres and farms 100 additional acres in the Rutherford appellation.




Frog's Leap was founded by the Williams family, on a spot along Mill Creek known as the Frog Farm. At the helm of Frog's Leap is John Williams, winemaker and former dairy farmer from upstate New York.




John Williams grew up in Western New York and originally attended Cornell University to extend his studies as a dairyman. A fortuitous work-study program at Taylor Wine Company and a few bottles of wine later, John entered the Enology and Viticulture Masters Program at UC Davis. Following Davis, he returned to the Finger Lakes as the start-up winemaker at Glenora Wine Cellars. Taking inspiration from his first Napa Valley winemaking post in the cellars of Stag's Leap, John began making wine commercially in 1981 and named the new operation "Frog's Leap."

Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. Using the best of Napa Valley's organically grown grapes and the most traditional winemaking techniques, the winemaking team strives to produce wines that deeply reflect the soils and climate from which they emanate.



Winemakers John Williams and Paula Moschetti hand-craft an annual production of almost 60,000 cases composed of Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, Rutherford and Zinfandel.

Frog's Leap produces some of Napa Valley's finest wines and, undoubtedly, has one of the wine world's best mottos: "Time's Fun When You're Having Flies"