Fusion cuisine can be defined as combining widely differing ethnic or regional ingredients, styles or techniques. Some synonyms, which seem particularly relevant tying together the concepts of fusion and fine dining are: intermingling, synthesis and coalescence. A dynamic fusion restaurant experience is also a treat for oenophiles because the intense flavors, whether they are sweet, hot or umami, are a wine matcher’s dream.

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Sushi smorgasbord | Courtesy Fredrick’s

So welcome to Fredrick’s Fusion Bistro, where owner and Chef Greg Erb rocks everything from beautiful sushi rolls to veggie stacks to full-on beef lover’s filet. On the wine side, beverage director Jamie Skelly, who holds a Level 2 Sommelier Certification, has put together a list that places a firm focus on food wines.

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“Fredrick’s is the perfect place to experience
this type of culinary sensory overload.”

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Lobster Dogs 3 | Courtesy Fredrick’s

To fulfill all the food/wine fantasies of our posse in fusion-feast style, we shotgun ordered appetizers, sushi rolls and mains and let the kitchen set the pace. We also ordered several wines to mix and match with each dish.

First from the kitchen came five-spice duck confit egg rolls; filo-wrapped crab with orange beurre blanc and Asian micro greens; Fredrick’s famous lobster dogs, which are yummy, crispy fingers of ginger-leek-breaded lobster meat with spicy red banana and tomatillo sauces; and beet napoleon with honeyed goat cheese.

Next up was a sushi smorgasbord highlighted by Tree Hugger, tempura vegetables, avocado, sweet chili and the decadent Turf & Surf, filled with filet mignon, lobster, avocado, cucumber and cream cheese.

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Beet Napoleon | Courtesy Fredrick’s

The final food round brought spicy, sautéed firecracker chicken with snap peas and bell peppers over a nest of katafi Greek noodles and seafood hot pot with prawns, scallops, lobster dumplings and coconut milk and ginger broth.

Wanting to create some match play, we chose whites that balanced the food and reds that ignited the spices. On the white side, we went for aromatic grape varieties that balance heat and umami because even when they are dry wines their complex fruit, spice and flower flavors create a synergetic complex palate with assertive foods. Navarro Gewürztraminer, Höpler Grüner Veltliner and Infamous Goose Sauvignon Blanc did all that and more. For our pedal-to-the-metal reds, we selected Four Vines Truant Zinfandel and Shannon Ridge Petit Sirah, which via their big, berry fruit and signature black and white pepper components ramped up the heat, sweet and savory of the dishes.

By offering such deeply and thoughtfully flavored cuisine, Fredrick’s is the perfect place to experience this type of culinary sensory overload. If you are feeling adventurous or simply want solid wine advice to match your fusion food journey, let Skelly guide your wine matches and you’re on your way.

Fredrick’s Fusion Bistro can be found at 907 Tahoe Blvd. in Incline Village. For more information or reservations, call (775) 832-3007 or visit fredricksbistro.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.