While we at Rhode Island Travel definitely enjoy a good glass of wine, we’d hardly call ourselves “wine snobs.” When it comes to pairing wine at a fine restaurant like Providence’s Capital Grille, we’re happy to put our trust in the sommelier to find the perfect balance between food and drink.
This approach worked out great last weekend as we got a sneak peak at The Capital Grille’s new “Generous Pour” program, a sampling of seven wines tagged as “Rebels, Rule Breakers, and Game Changers” — mostly from the West Coast but with one excellent Penfolds shiraz thrown in for some international flavor. For $28, the restaurant will pair the wines with whatever entree you order; the two-ounce pours are generous enough for an adventurous couple to share and decide which ones they’d like to fill their glass with later.
The wines are varied and, in our opinion, uniformly excellent: we particularly enjoyed the Provenance Sauvignon Blanc, a citrusy white from a part of the Napa Valley where red wines are more commonly produced. It was excellent paired with a generous tuna tartare appetizer presented on a bed of diced avocado and cucumber arranged around sriracha and mango reductions for dipping.
On a night when our meal ranged from a pair of huge Cape Cod scallops grilled to buttery perfection to porcini-rubbed lamb chops and New York strip steak topped with gorgonzola, the wine program gamely kept pace throughout. The Etude Lyric pinot noir from Santa Barbara was perfect with the lamb and perhaps our favorite wine of the night overall, while both the Stag’s Leap cabernet sauvignon (The Leap, usually available only in the vineyard tasting room) and the Beaulieu Vineyards Tapestry cab blend brought out the dry-aged flavor of the steak.
The Generous Pour program is available at all Capital Grille locations now through Sept. 4, but we can’t imagine a better setting than out on the patio at the Providence restaurant, where you’ll enjoy great views of Waterplace Park and the downtown skyline. Come on a night where Waterfire is happening and you’ll be served a feast for your other senses to go along with some very happy taste buds.
Photos © Bob Curley