Redlands is such a gorgeous place, to visit or to live. The people, the scenery, it’s all so picturesque and pretty. Since I have been coming now for the last 3 years, I have seen many changes, but one thing is for certain there is an ever-growing culinary scene happening here and I feel like it is just taking hold. With Uncorked on State, you have a real hidden gem, for wine aficionados, people who want to educate themselves in all things wine, or folks that just want a lovely meal paired with good wine, it’s all encompassing.
Uncorked on State has been opened for over 2 years and has so many repeat customers, some of the regulars have standing dates at Uncorked on State. Owner’s Suzanne and Jake Doll really make their patrons feel very special. They take their time discussing all of their wonderful food and wine options. When you walk in you get a unique vibe, one that elevates your spirit. They have wonderful world music playing, that also enhances the experience. Whether you’re on your own, or on a date, or a group of co-workers, you too will be super happy you walked in their door.
Here’s What I Tried:
Starters:
6 oz. Baked Brie and Crostini, with house-made mixed berry jam baked into the brie, served with crostini and roasted baby zucchini. This is a very decadent choice for a starter, but you will enjoy every bite.
Black Garlic Caesar Salad, with croutons, parmesan crisps, and house-made black garlic Caesar dressing. This salad is so different from your typical Caeser salad. The croutons are homemade, with this special dressing and the parmesan crisps, it’s just a symphony of delight in your mouth.
Pan Seared Scallops, with corn puree, fried onions, and pomegranate. The corn puree is light and creamy; with the sweet nuances of the pomegranate and onions, all with these out of this world scallops, a must try.
Mains:
Spring Vegetable Tagliatelle with a creamy mornay sauce, served on house-made pasta, seasonal veggies and scallops. I just love homemade pasta, and this one does not disappoint. The sauce is rich, and the scallops just pop in your mouth, what a treat! You can have your choice of other proteins if you desire, but I love scallops.
9oz. Cape Grim Filet Mignon, with garlic infused pommes puree and roasted rainbow carrots. The filet is cooked to perfection, with the mashed potatoes and the sauce, it’s a real winner.
Dessert:
Lemon-Thyme Olive Oil Pound Cake. This is rich, buttery pound cake, infused with thyme, served with lavender honey mascarpone. This is a must try, it’s so complex yet delicate and the cake itself is moist and buttery, just over the top fantastic.
Wines I Tried:
Whites:
Barnett Vineyards, Chardonnay, 2022, Napa Valley, CA. From the Sangiacomo Vineyard, this wine is a Carneros Chardonnay, known for its rich, layered flavors and aging potential. It paired so great with both scallop dishes. It is a bold fruit forward wine, not quite as buttery and creamy as most Chardonnays’, but paired great with most of my dishes.
Jayson by Pahlmeyer, Chardonnay, 2022, Napa Valley, CA. This wine got 92 Points by Wine Advocate: Robert Parker. It boasts seductive scents of ripe apricots, honeydew melon, apple pie and poached pears with hints of cedar, honey toast and crushed cashews. This wine for me was a wonderful accompaniment with the baked brie, it just added to the overall lush flavors of the cheese and the berries.
Rombauer, Chardonnay, Carneros, 2023, Sonoma, CA. One of my go-to Chardonnay’s forever, with its ripe fruit intensity, hints of vanilla oak, a creamy midpalate, and a buttery finish, all supported by bright acidity, tying it all together. The creamy, oak, and vanilla flavors went so well with the Caesar salad, and of course -the scallops.
des Deux Roches, White Burgundy, 2022, Burgundy, FR. Those that read my reviews know that I am a huge fan of California wines, but hey you got to step outside your comfort zone sometimes. This wine has most of the elements of a French White Burgundy, with a bit of herbs and grassy flavors, it enhanced the pasta and scallop dish. It just fills your palate with nice aromas and textures that you don’t get from a California Chardonnay.
Red’s:
Ridge Vineyards Lytton Springs, Red Blend, 2022, Dry Creek Valley, CA. This wine was filled with rich cheery flavors, it was just the perfect pairing with the filet. It captures all the nuances in the steak and the sauce but also blended well with overall taste and flavors, such perfection.
Klinker Brick Old Ghost, Zindandel, 2021, Lodi, CA. What a treat to try a new Zinfandel that I have never tasted before. This wine has some strong characteristics, more so than most Zins. It’s got bold tabacco flavors couple with all of the cherry nuances that most Zinfandels have. It was another great pairing with the filet. I will put this down on my list to visit when I am wine tasting in Lodi.
The décor is so fancy, very elegant, but also very functional. Suzanne did most of the designing, she had some help but really had her own ideas in mind of how she wanted Uncorked on State to look and feel. She accomplished a beautiful, friendly, atmosphere, that really makes you want to come back for more. Suzanne and her husband Jake decided to retire and move away from Brentwood in Los Angeles, to a more peaceful life in Redlands. They saw a for-rent sign of a well-known wine shop and decided to try their hand at the culinary business. Suzanne’s love of wine and her knowledge catapulted her dream into a very successful restaurant. She attended a Sommelier school at WSET, out of the UK, which is an online education process that gets you certified. Now she’s pairing all of the wines with delightful chef inspired dishes. You just can’t go wrong. You can take her suggestions with what to pair or go on your own whims. Whatever you choose you will be overwhelmed with goodness and enjoyment. Suzanne is very philanthropic; she helps with many local charities and loves to give back to her community.
Their very young Head Chef – Samantha Flores, known as Sam, is just so creative, she is one of Redlands’ most exciting new culinary talents. Her combination of ingredients and delightful presentation is reason enough to come in and try Uncorked on State, but if you need more convincing Suzanne’s got it all covered. Suzanne says, “I want my customers, to come to Uncorked on State and relax, reset, be a well-received guest in our establishment. Enjoy a much-deserved glass of perfect wine, with superb ambiance, great service, and of course our very elegant menu, but you will see that you can also come casual, it’s all about comfort here at Uncorked on State.”
Uncorked on State
404 E. State Street
Redlands, CA. 92373
(909) 406-1111 https://uncorkedonstate.com/
