February 2017 HOUSE WINE PAIRINGS
$85 PER GUEST
MV Dhondt-Grellet Champagne, Brut, Flavigny, Cóte des Blancs, France
Pairing Notes: We begin with this beautiful expression of bubbles from a Grower-Producer. Made in a traditional brut style, the winemaker, Adrien, intends to show you a representation of the three villages he works with – Sezanne, Avenay Val d’Or, and Cuis. The blend is 50% Chardonnay, 30% Pinot Noir, and 20% Pinot Meunier.
2015 WillaKenzie Pinot Gris, Yamhill-Carlton, Willamette Valley, Oregon
Pairing Notes: This delicious Pinot Gris features aromas of citrus, granny smith apples, and jasmine, accompanied by mineral tones. The wine shows bright acidity and is extremely well-balanced on the palate. The taste is crisp and refreshing with flavors of apricot and grapefruit. The minerality begs to be enjoyed with the Hazelnut Butter-Roasted Sea Scallop.
2014 Martinelli Chardonnay, Bella Vigna, Sonoma Coast
Pairing Notes: A succulent, rich glass of Chardonnay is the perfect mate for the Broiled California Steelhead, so we present this little delight. The wine is soft, round and full with notes of peaches and cream, buttered toast, and vanilla bean. The Martinelli family recommends drinking this wine while eating bacon and eggs, and sitting in a creek! We recommend it for the second course, tonight.
2014 Cruess Pinot Noir, Sonoma Coast
Pairing Notes: The Smoked Sonoma County Pekin Duck Breast calls for a Pinot Noir that has a lot of personality. We found this wine to be dark and earthy, yet delicate and fresh. The nose features a bouquet of black tea, baking spices, and juicy cherry. The wine is balanced with a great texture on the palate.
2012 Damilano Barolo, Lecinquevigne, Piedmont, Italy
Pairing Notes: This is a stunning glass of Nebbiolo that we know will be perfect for your fourth course of Boeuf a la Wellington. This wine sees fruit from five vineyard sites to ensure the winemaker has more flexibility to deliver quality and consistency. The glass is reminiscent of wild berry, cola, licorice, and soft spice.
MV Meyer Zinfandel Port, California
Pairing Notes: You simply have to enjoy the full experience of the Dark Chocolate Cremeux, by washing down every bite with this phenomenal glass of Port. It comes from a 1987 modified solera system. Averaging eleven years old, the Port displays aromas of baked fruit and cooking spice, along with warm, lush flavors of sweet cassis and brandied cherries.