Blending natural beauty & exquisite taste

Perched above the lake with unmatched views from the deck, dining room or SandBar, Christy Hill is a top pick for enjoying Tahoe City’s unique blend of wining, dining and natural beauty. As a bonus, co-owner Robin Sills is almost always on hand with hugs and warm smiles for regulars and newcomers alike. She leads a top-notch staff in creating great dining experiences.

070716-Wine_ChristyHill_DiningRoomBlissDining Heaven | Courtesy Christy Hill

On the wine side, Christy Hill offers a highly selective list that has been chosen to complement chef Andrew Shimer’s cuisine. You’ll find a good mix of by-the-glass, half-bottles and regular bottle offerings. Chef Shimer creates dishes that are not only delicious, but they also stimulate your imagination.

[blockquote3]

“Christy Hill offers a highly selective list that has been
chosen to complement chef Andrew Shimer’s cuisine.”

[/blockquote3]

A decadent beginning is the pan-seared foie gras with pan perdu, cherry compote, candied hazelnuts and mint. Foie gras and Sauternes are indeed the Bogie and Bacall of course partners, matching energy, intensity and brilliance. The 2009 Château Laribotte Sauternes brings layers of ginger, honey and quince to take the foie gras to another level.

070716-Wine_ChristyHill_FoieGras

Foie Gras | Courtesy Christy Hill

Next up, is the multifaceted dish of morel and beech mushrooms in an English pea-fromage blanc puree with arugula, sugar snap peas, pickled fiddleheads, pickled ramps and walnuts. With all the mushrooms, cheese, peas and pickling, this could be a wine-match nightmare, but here is where the bright herbs, citrus and zingy acidity of a quality Sancerre comes to the rescue. This 2014 version from superstar producer Domaine Hippolyte Reverdy also has the great gun flint minerality that you only get from a Loire Valley Sauvignon Blanc.

070716-Wine_ChristyHill_FultonValleyChickenFulton Valley Chicken | Courtesy Christy Hill

Another Shimer creation was the grilled octopus and royal red shrimp salad with preserved Meyer lemon, butter beans, frisee, tomatoes and romesco. Clearly great Beaujolais is in order here, and the 2014 Domaine Calot Morgon delivers intense dry and spicy, strawberry flavors and a lick of stony granite that lights up the grilled seafood flavors.

The slow-cooked Fulton Valley chicken breast with Sausalito Springs watercress, artichokes, sundried tomatoes, Truckee sourdough, fennel, olives and tarragon vinaigrette was a plate full of flavors. Knowing that Pinot Noirs have the ability to tie flavors together, we select the 2009 Talisman from Adastra Vineyards and are rewarded with Indian spices, morello cherries and a wonderful earthiness that good Pinot develops with time in the cellar.

For desert, dark chocolate truffle macchiato and a stellar Dow’s Tawny Port 20 year old.

Can you say “Perfect ending?”

Christy Hill delivers a curated selection of wine and food and a wonderful spirit of service. A visit here will certainly be remembered as a highlight of your Lake Tahoe experience. For reservations or for more information, call (530) 583-8551 or visit christyhill.com.

 

Lou Phillips is a Level 3 Advanced Sommelier and his consulting business WineProwest.com assists in the selling, buying and managing wine collections. He may be reached at (775) 544-3435 or lou@wineprowest.com. Visit TheTahoeWeekly.com for more wine columns

SHARE
Lou Phillips
Lou is a Level 3 Sommelier based on the North Shore of Lake Tahoe, who loves traveling the wine world doing research for his writing. He also consults for collectors and businesses buying and selling fine wine and creating special events.