July 2017 HOUSE WINE PAIRINGS
$85 PER GUEST
MV Copinet Champagne, Brut, Extra Quality, Vallée de la Marne, France
Pairing Notes: This stunning glass is brought to you from one of our favorite Grower Producers. When Marie and Alex were visiting here in the States, there were 3 people running the winery back home. This phenomenal start to the evening is a blend of Pinot Noir, Meunier, and Chardonnay. The glass features notes of baked apple, lemon rind, and soft yeast.
2016 Greywacke Sauvignon Blanc, Marlborough, New Zealand
Pairing Notes: In the hall of fame of classic wine pairings, Sauvignon Blanc with Goat Cheese competes for top marks. This delightful glass brings you a crisp, bright white wine with citrus blossom, mandarin and a twist of lemon that will match the tangy chevre flan with summer truffles, magically.
2015 Leflaive Chardonnay, Mâcon-Verzé, Maconnais, France
Pairing Notes: Everything about this course – Corn “Gnocchi”, Limon Crema, Cotija Cheese – calls for a creamy, round and luscious Chardonnay that still maintains good acidity. This example of white Burgundy is exactly that. Layered textures of peach, ripe apple, and bread dough will stand up to lovely rich flavors of this course.
2016 Cenyth Rosé, Sonoma County
Pairing Notes: Various components of this dish call for red wine and others call for white wine, so a wine that is a little of both, is perfect! Julia Jackson and Hélène Seillan worked together on this beautiful rosé of Cabernet Franc. The aromas feature fresh rose petals, passion fruit, and blood orange. The balanced acidity and delicate mouthfeel will play to the complexity of the California Halibut course.
2012 Lafken Cabernet Sauvignon, Los Morros, Maipo Alto, Chile
Pairing Notes: A beef course with a “cultural mashup” of flavors, as Chef says, calls for a Cabernet Sauvignon with mashup of Chilean terroir and European training. After graduating from the French University of Burgundy as an Enologist and working ten years on German and French vineyards, Chilean-born Miguel Besoain continues his family’s Lafken project. There, he produces this beautiful, complex Cabernet Sauvignon for your tenderloin dish.
MV Didier Meuzard Ratafia de Bourgogne, Burgundy, France
Pairing Notes: This sweet cordial is an absolute treat! Meuzard is one of the few producers who is granted permission to tow his still through the vineyard during harvest. Now that’s fresh! The palate is engulfed with stone fruits, ripe berries, and the signature lingering touch of brandy that will only enhance the Summer Market Sundae.