April 2018 HOUSE WINE PAIRINGS

$85 PER GUEST

arrival wine

MV Delamotte Champagne, Brut, Le Mesnil-sur-Oger, Cóte des Blancs, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly grand cru Chardonnay. Pinot Noir and Pinot Meunier are added to finish the personality of the wine. The finish is elegant and perfectly balanced with notes of white flesh fruit, pear, and ginger.

first course

2016 Eyrie Pinot Gris, Dundee Hills, Oregon

Pairing Notes: For your Asparagus Ravioli we present this delightful glass that features aromatic notes of spring greens. The palate boasts of pomme fruits and crushed fennel that play well with the Roasted Asparagus and Nantes Carrot. It has a strong backbone of acidity while maintaining a soft, round texture.

second course

2016 Smith Madrone Riesling, Spring Mountain District, Napa Valley

Pairing Notes: This dry Riesling from Spring Mountain is an absolute treasure. The wine has a lot of complexity while showing off notes of rose petal, juicy white peach, and wild flowers. They give way to the sweetness of the Shallot-Basted Scallop, and the creamy minerality of the wine is simply perfect with the Prosciutto.

third course

2016 Valduero Albillo, Yunquera, Ribera del Duero, Spain

Pairing Notes: It is with great delight that we pour this unique varietal that comes from Spain. Notes of green apple and pear play well with an almost vegetal finish. That makes for a beautiful accompaniment to the Poussin and even more so to the Artichokes.

fourth course

2015 Arrowood Cabernet Sauvignon, Sonoma Estates, Sonoma County

Pairing Notes: Onto the red! And we were sure to present you with one that is a surefire knockout, as it is loaded with ripe blackberries and dark cherries. Tannins bind to your protein, providing a burst of flavor that coats the palate, playing nicely to the Fondant and White Asparagus.

dessert course

2016 Robert Weil Riesling, Tradition, Rheingau, Germany

Pairing Notes: We finish with a scrumptious treat for our palate. Layers of tropical fruits and honey deliver quite the finale to be had with the Coconut Pavlova. The light sweetness of the wine is the perfect complement to the Pineapple and Yuzu Sabayon.

View April Reserve Flight