Secco Wine Bar Critique. Cary Street. Richmond
Discovering Richmond culinary bids has become with time an interesting gastronomic experience. The wide range of little restaurants with a strong identity is becoming a characteristic signature on the cookery offer of Virginia’s capital. Suggestions of the local press and some friend’s recommendations made me want to explore this little bistro located on a Cary street corner.
Seco
Wine Bar is presented by local press as a restaurant which respects the product
and has a wide list of international wines (Pickeral) .
It has a convenient location that makes more desirable to give it a try. Since
you come in, you can appreciate the importance of wine trough a vast list
displayed on the wall. Although, I have to say the place inside remains a
little bit unwelcoming and cold. The dark color of the ceiling, the lack of
light, and the need of additional space makes it a little bit obscure and
foggy. However, the candles on the tables at night, the welcoming staff and the
muttering of people (mostly packed on weekends) contributes to a cozy perception.
The dinner menu offer is unpretentious and straight. Nine entrees, eight main
courses and three desserts, plus a five course tasting menu with vegetarians
and gluten free options. (Secco) .
I
habitually say that the company is the best side for any meal. Mine last
Saturday was without any doubt the perfect combination. My friends Kassie and
Amanda were the ideal garnish for this meal. We decided to start ordering a
glass of Lopez de Heredia 2006. As well as a cheese and meats table and a
Tortilla tapa (Small ration). Speaking about the wine itself, it had a clear
and bright Rubi color, with a persistent aroma and smooth and fresh taste. The
composition of this Rioja Crianza was Tempranillo grape (65%) and Garnacha
(25%) with some Mazuelo and Graziano and other types of local grapes. (Wineries,
Lopez de Heredia) .
Speaking about the appetizers, at first it shocked me that the chef decided to
bake the Omelet instead of cooking it in a pan. I expected it to be dry and
chewy. Nonetheless, I found it juicy and savory. The potatoes were well cooked
and crispy on the outside. The egg coverture had a perfect golden color and the
presentation was attractive and balanced. The cheeses and meats were suitable
for the casual conversation, and slow dinner that we were having and the
flavors of the cheese, prosciutto and calabresse salami matched perfectly with
the red wine, all of the three different cheeses (Garrotxa, Brebirousse d'Argental
and Langa la Tur Brunet) had a strong personality and a completely different
flavor from the other. In addition, they were displayed with some nuts, jam and
crostini’s on a slate board, which made the food attractive and visual.
After
this first impression Kassie, Amanda and me were more than interested to
explore deeply the menu. We decided to change the wine and our server recommended
us to cross the Spanish border and get immersed in the Bordeaux Region. We
continued with a Chateau Lescalle Bordeaux Superieur 2011. This wine presented
balanced dark tannins with a strong weight, but an appropriate freshness and
acidity (Voss) . The Grape variety
was Bordeaux blend red which is a mixture of Bordeaux region local grapes. We
accompanied this wine with a Four Beast meatballs (Pork, chicken, beef and lamb)
and a Ribollita. Unfortunately, The meatballs were a little bit uncooked. So we
decided to resent them to the kitchen, unluckily waiting too much for it to
come back. However, the flavor it was good and savory. Finally, the Ribollitta
was perfect for the rainy day. The vegetables and beans where impeccably cooked
and the sauce of the stew full of taste. Though, the presentation was artless.
It did not really called your attention.
We
finished up our meeting ordering some desserts and Amontillado wine. The
Amontillado is characterized by its slightly sweet and dry flavor. The taste of
this wine should be woody, with notes of tobacco, honey, vanilla and coffee.
However, the wine was served extremely cold so we had a hard time trying to
identify those flavors. We needed to warm it up a little bit before we could
drink it. About the desserts we all were really pleased. The chocolate cake was
smooth and spongy with a strong chocolate flavor well balanced between the
sweetness of sugar and the bitterness of cocoa.
In
conclusion, we all agreed that Secco was a really positive experience. We only perceived
minor incidents like the wine temperature, the uncooked meatballs and some
minor concerns like the cold decoration of the place or the presentation of the
Ribollita. I found the wine a little bit overpriced but the general price of
the dinner was fair.
Bibliography:
Pickeral, Varmit. Richmond Times Distpach. 25
June 2010.
<http://www.richmond.com/entertainment/article_f072e1e6-ffec-5447-923f-5c5938ac5993.html>.
Secco. http://www.seccowinebar.com/. 09
october 2015.
Voss, Roger. http://buyingguide.winemag.com/catalog/chateau-lescalle-2011-red-superieur.
1 9 2013. 5 10 2015.
Wineries, Lopez de Heredia. http://www.lopezdeheredia.com/english/vinos/cubillo.html.
2012. October 2015.
