Chamard Vineyards In Clinton Adds A Bistro To Its Offerings

Connecticut foodies welcomed the news that popular Chamard Vineyards in Clinton, producer of many a fine bottle of wine and host of many a great event, would open a bistro on the property. Flash forward a few months to a late March evening when the spring light was failing over the vineyards.

Part of Chamard Bistro’s winter 2013 singer-songwriter series,

a band was playing terrific folk music

in the wine tasting room.

The joint was certainly jumping,

with at least three serious restaurant critics on the premises (not that we would ever “out” anyone). We liked the barrel art we found everywhere.

Naturally, we couldn’t wait to check out the wine list.

We noticed there were wine flights in different forms,

but one companion wanted to try a glass of Estate Chardonnay

while my other companion and I wished to share a California-grown Chamard Cabernet Sauvignon.

The menu was even more intriguing.

We began with a cheese plate, while trying to decide what else to order.

Later, our nice waitress, Kristen, who had a bit of a baby bump going on, brought us our appetizers.

One companion had a delightful salad with Satsuma tangerines, arugula, Serrano ham, blue cheese, candied walnut halves, local honey and sea salt.

Another companion had a grilled flatbread decked out with pork sausage, broccoli rabe, garlic, roasted bell peppers and aged Bloomsday cheese.

No one will be surprised to hear that my idea of a “starter” was a Four Mile River Farm burger made with grass-fed beef, cave-aged Cheddar, baby arugula and chef’s steak sauce.

But it wasn’t an exercise in excess because it included a salad, right?

The entrées were great fun as well. One companion had the cassoulet, with duck, garlic sausage, pork, Tarbais beans, tomato and mirepoix.

Another companion elected the grilled lamb chops in a pomegranate red wine jus served with a celery root and parsnip purée.

But the greatest dish was my wild steelhead trout served with poached Mystic oysters in a black garlic velouté with charred asparagus and a ruby red tomato basil fondue.