October 2017 RESERVE WINE PAIRINGS

$135 PER GUEST

arrival wine

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.

first course

2015 An Approach to Relaxation Semillon/Sauvignon Blanc, Nichon, Barossa Valley, Australia

Pairing Notes: What an electric way to kick off your meal. Beautiful notions of beeswax and candlewax integrate with a zippy freshness. The wine holds a good weight through the mid-palate to ensure the smoked salmon and meaty cabbage have something to grip onto.

second course 

2014 Burn Cottage Pinot Noir, Burn Cottage Vineyard, Central Otago, New Zealand

Pairing Notes: Elegance and a silky smooth mouthfeel riddled with lots of ripe fruit is the perfect combination for decadent raviolis filled with a luscious creamy porcini and chestnut custard. The wine’s deep red core has an overlapping finish of freshness and berry fruits.

third course 

MV   Denny Bini Podere Cipolla Lambrusco, Emilia, Italy

Pairing Notes: This dark fizzy wine shows off great character with black raspberries, bramble fruits and a delicate floral touch. This gorgeous Lambrusco has a great structure to match perfectly with the Veal. The essence of fruit you get will go hand in hand with the juniper brandy sauce. 1000 cases produced.

fourth course 

2012 Damilano Nebbiolo, Cannubi Vineyard, Barolo, Piedmont, Italy

Pairing Notes: A true gem. This wine holds a great story and it can’t wait to unwind and be swirled in your glass. With the wonderfully braised beef cheeks and the richness that it holds, a vibrant Barolo was the perfect match. You’ll find intertwined tart red fruits with notes of tobacco and tea leaf. The wine has its own warm earthy components, such as truffles, to pair seamlessly with your dish.

dessert course 

MV   Cossart Gordon 10 Year, Bual, Madeira, Portugal

Pairing Notes: Sophisticated aromas hop out at you with chocolate and caramel flavors. The wine is rich, yet has a good balance, not being syrupy sweet. A great nuttiness that has been achieved by the aging process will mesh well with the ginger cake.

View October House Pairings