The Snake River Farms’ rib eye steak is meaty and offers delicious marbling. (photo by Jill Weinlein)

At the Pendry West Hollywood, diners enjoy views of the Los Angeles skyline, including striking scenes of downtown and Sunset Boulevard. At the more casual European-style café, Ospero, diners soak in the lights and sounds of a bustling L.A. I began the evening with a flute of sparkling wine on the terrace, and the effervescent drink complemented the twinkling view.

At a special wine dinner, each guest was seated at a beautifully set table and began the meal with a perfect sphere of tuna tartare  accompanied by thin slices of toasted bread.

The tuna was enhanced with citrus oil, Serrano chili and pine nuts, and the cracker-like bread offered so many pleasing flavors and textures with each bite.

Seated at the head of the table was Charlotte Selles, the general manager of the Robert Mondavi Winery at Constellation Brands, who included some of her favorite wines to enhance the multi-course dinner.

The first wine poured was a Napa Valley 2019 Sauvignon Blanc from the Robert Mondavi Winery, priced around $23.

“This is one of Mondavi’s starter wines that is distributed all over the world to introduce and engage wine drinkers to the Mondavi brand,” Selles said.

The wine offered creamy lemon curd flavors with notes of Asian pear and the faintest hint of white blossoms. It’s an ideal wine to serve with fish, and it also paired nicely with the second course served – charred octopus on a brick-red Romesco sauce. What made this dish dazzle were the meaty chickpeas and pickled Fresno chilies, adding a taste of earthy spiciness.

For our entrée, the wine steward poured another bottle from the Robert Mondavi Winery, this time a 2018 Estate Cabernet Sauvignon. The wine offered black plum and clove to the nose, and vibrant ripe dark cherry and baking spices in flavor. The beautiful texture offered a finely-structured finish, adding layers of complexity.

Each sip paired well with a generous portion of Snake River Farms’ eye of ribeye steak, enhanced with a vinegary verde chimichurri sauce and fluffy potato puree.

While enjoying our entrée, we received a new pour of wine from a bottle of 2018 To Kalon Cabernet Sauvignon. To Kalon, meaning highest beauty in Greek, produces outstanding Napa Valley Cabernet Sauvignon.

“It’s a young stallion that will become more strong and powerful in 10 to 30 years,” Selles said.

Before the end of the meal, we each received a small glass of Robert Mondavi Winery 2018 Suavito. It was to be enjoyed with Executive Pastry Chef Francois Behuet’s crispy white cloud of pavlova.

The dessert was shaped like a flower and filled with a passion fruit and mango compote, with a scoop of pale, orange-colored passion fruit sorbet.

“This wine is playful, and it’s a once-in-a-lifetime wine,” Selles said.

After one sip, I noticed an expressive bouquet of honeysuckle, jasmine and Meyer lemon curd, with a lovely balance of apricot, honey and spice flavors.

“Made in a one block with expressive fruit, at Mondavi they age this in tanks and French oak barrels,” Selles said.

Apart from the wine dinner, the regular menu at Ospero offers signature Wolfgang Puck wood-fired pizzas, pastas and garden-fresh salads. Puck redefines the concept of casual dining with exceptional wines and cocktails. Ospero is open daily for breakfast, grab-and-go pizza, lunch and dinner. $$ 8430 Sunset Blvd., (323)918-3420.