We finally got around to having dinner. We ended up at Beacon Bistro where we ate before, in fact at the same table overlooking the water and some of the highway. We had tried for the second time to try a new restaurant for us, that was highly recommended to us, but they were closed two different times, because of a private party. We also learned of another location for dinner, that we will try the next time we venture back to Petoskey.
When we got to the restaurant, they were still organizing for the dinner crowd, so we had a drink at the bar with Sentio Brut Prosecco Veneto, Italy NV. This wine is ninety-eight percent Glera (Prosecco) and two percent Perera. This is a good basic Prosecco wine that is made using the Charmat Method, with first and secondary fermentation done in temperature-regulated Stainless-Steel tanks. A pale straw-colored sparkling wine with constant medium-sized bubbles that offered notes of green apple, pear, grapefruit and lemon zest, followed with white florals. On the palate this medium-bodied, well-balanced wine displayed tones of green apples and citrus with a decent mousse with pleasant acidity and ending with a medium-count finish of fruit and florals.
When we finally left the bar, as I mentioned earlier we were seated in the exact table as the time before, and we had asked our waitress to take our picture and she did from two different angles, but the sun was at such an angle that all there was, was intense glare and I am not adept enough to correct such photography. Hell, I sometimes have a hard enough time with my prose, let alone being a wizard in modern computer techniques. We started off by sharing an order of Beer Mussels prepared with beer, butter, lemon and red pepper flakes. My Bride had the Walleye with Wild Rice Pilaf, capers, citrus and saffron Beurre Blanc, and Zucchini. I had the Steak Au Poivre, an eight-ounce Wagyu Hanger Steak with Peppercorn-Crusted, crispy Black Garlic Parmesan fries, Zucchini, Garlic Aioli and Cognac Peppercorn Crème. We then had our decaf-coffees and shared a Crème Brule.
I had to pick a wine that would work for both of our meals, because I didn’t want to get anything too overpowering for her fish. I selected Le Garenne Sancerre Rosé Loire Valley 2024 and in a way, I was excited for the choice. As a wine blogger I guess I must be doing something wrong LOL, as I seldom get wines to taste and critique, but then again, I have never asked; I mention this fact, because Le Garenne has graciously sent me at two different times wines for me to write about and this was the first time that I had encountered their wine, so I had to reciprocate in my own manner. This wine is made from Pinot Noir grapes on the Silex, flint soils, calcareous clay soil, known as “Terres blanches.” This is a wine made from contracted family wine growers with sustainable growing practices located at or around the village of Verdigny. This wine is crafted for Le Garenne by Laurent Reverdy, a sixth-generation winemaker of Sancerre from Reverdy Estates in Verdigny. The wine is made with no additives for color, flavor, or texture and they use wild native yeast for fermentation. I will venture to say that the wine is made with Stainless-Steel vats with a small production and a short period of aging to maintain the fresh, crisp fruit flavor of the wine. This pale salmon-pink colored wine offered notes of red cherry, strawberry and citrus, with white floral following. This medium-bodied, well-balanced wine displayed tones of cherry, strawberry, lemon and lime citrus ending with a medium-count finish of fruit, terroir and a crisp steely minerality.
