March 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.
2014 Lafken Riesling, Lo Ovalle, Casablanca, Chile
Pairing Notes: This delicious Riesling features aromas of petrol, 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 peach and ripe stone fruit. The minerality begs to be enjoyed with the Tataki of Hawaiian Tombo Tuna.
2013 Saxon Brown Chardonnay, Sangiacomo Green Acre Hills, Carneros
Pairing Notes: This beautiful Chardonnay strikes a nice tension between rich fruit, lively citrus-infused acidity, and light perfumed oak. As such, it is the perfect pairing for the scallops, pearl onions, and English peas. The wine ends with delicate notes of pear, honeydew, and spice.
2013 Bruliam Pinot Noir, Soberanes Vineyard, Santa Lucia Highlands
Pairing Notes: The third course pairing displays plum, exotic spices, and a hint of toasty sandalwood as the wine opens. All surrender to the mountain huckleberries, miner’s lettuce, and wild flowers. On the palate, the wine has a soft, rich finish that highlights the Guinea Hen and Strudel.
2013 Ramey Cabernet Sauvignon, Napa Valley
Pairing Notes: This creamy and layered Cabernet Sauvignon is one of my personal favorites. The supple tannins and black currants are an absolute delight with every bite of beef tenderloin and acorn spaetzle. Licorice, graphite, and a touch of oak lend themselves to boletes, green garlic, and porcini sauce.
2014 Margerum Late Harvest Viognier, Santa Barbara County
Pairing Notes: We bring this evening to a stunning pinnacle with this late harvest treat. It shows aromas of nectar and honey blossom that go well with the Citrus and Almond Baba. The wine tastes like a vanilla peach nectar smoothie, all of which glorify the white chocolate, pistachio bark, lemon balm, and orange blossom.