Every now and then the Gods look down on us mere mortals and smile. Sometimes with busy work schedules and time constraints, it is not always easy to meet and have dinner, without a lot of extra driving around; and rush hour can be exasperating. We were both fortunate to be in the Downriver area of the Greater Detroit area and we decided to meet at Magdaleno Ristorante where we have eaten before and enjoyed the meals that we have had there. I can now understand why, even more, the chef/owner of the restaurant spent seven years as the second in command at one of our favorite Italian restaurants. Magdaleno Guzman worked at Bacco’s in Southfield and now has his own place in Wyandotte.
When I got to the restaurant, my Bride was already waiting for me. She had selected the Fig and Prosciutto Salad, which was made with fresh Ricotta cheese, candied pecans, brown figs, prosciutto all atop a bed of baby spinach and drizzled with honey. My Bride was rather hesitant about the honey, so she asked if she could have the honey and another dressing brought on the side as well, in the end she decided that the honey was the best for the salad. I went with the Magdaleno Trio which was a nice arrangement of veal, shrimp and pasta with a Bolognese sauce, and I was very easy to please.
I was a little puzzled as to what my Bride would want to drink, since she was having a large dinner salad, though she enjoys almost all wines with her salads and I usually refrain from wine when I am having a salad. She chose the Geyser Peak Winery Sauvignon Blanc 2015 with a California AVA. Geyser Peak Winery is one of the oldest wineries in Sonoma County as they were founded in 1880 originally in the Alexander Valley and now in the Dry Creek area. The wine carries the California AVA because all the fruit came from the North Coast region which encompasses several AVAs in the state. This wine actually worked very well with her salad since the Sauvignon Blanc had four percent Riesling and just a touch of Viognier and was aged in Stainless Steel to have a crisp flavor. I actually went with a light wine myself which was fine with the veal and the shrimp and overwhelmed by the Bolognese sauce. The Sauvion Rosé D’Anjou 2015 was semi-dry and a classic wine from the Loire Valley. Sauvion is one of the oldest estates in the Sevre et Maine region. This wine is seventy percent Groslot and the balance is Gamay. Groslot is one of the main grapes for this area, but it is being squeezed out by other grapes that are also allowed to be used for this wine like Cabernet Franc and Cabernet Sauvignon, which have a bigger name appeal. So, if you get a chance to try this type of wine from Anjou, try it with the original grape, before it fades into the sunset.