RESERVE WINE PAIRINGS

Fall 2019

$135 PER GUEST

arrival wine

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

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. Our arrival Champagne is predominantly Chardonnay and Pinot Noir, while Pinot Meunier is added to complete the wine’s charm. The finish is elegant and perfectly balanced with notes of stone fruit, lemon zest and minerality from Champagne’s prestigious soil.

first course 

2017 Tablas Creek Blend, “Esprit De Tablas Blanc,” Adelaida District, Paso Robles, California

Pairing Notes: The central coast of California is home to the Estate of Tablas Creek, a marriage of the Perrin Family, most notably of Chateau Beaucastel, and the Haas Family of the renowned Vineyard Brands global import company. Coming together with a focus on traditionally southern Rhone grapes, the union has produced the Esprit de Tablas Blanc with Roussanne at its core. A full-bodied richness with hints of minerality offer an elegant base on which a complex fragrance takes flight. In what seems like a very natural pairing of Dungeness Crab and late Fall citrus, the Tablas Blanc truly shines.

second course 

2015 Fog Monster, Petite Sirah, Ambrosia Vineyard, El Dorado County

Pairing Notes: While traveling in the Sierra Nevada foothills of Northern California, South African winemakers Andrea and Chris Mullineux found themselves inspired while looking upon the gnarled 140-year-old vines of some of the regions oldest vineyards; they were hooked. Determined to make relevant old vine wines, and taking advantage of the cooling blanket of fog and volcanic soil, Fog Monster Wines were born. Their Petite Sirah is an uncanny expression of juicy apple, taking cues from the neighboring orchards, becoming a perfect foil to the array of fruits on our second course. Buoyed by the classic structure of plush black fruits, we couldn’t think of a better pairing with the Smoked Hawaiian Walu.

third course 

2014 Hyde Vineyards, Pinot Noir, “Hyde Vineyards,” Los Carneros, Napa Valley

Pairing Notes: Over the past 40 years, Larry Hyde has cultivated benchmark vineyards in the Los Carneros region for wineries across the Napa Valley. After joining forces with his three sons, Hyde finally created his eponymous wine label in 2009. Constantly pushing for terroir expression and minimalism, his Estate Pinot Noir develops nuances of soft cola and lingering fragrances of Bing cherries stewed with cloves. The Périgord Truffles of our second course could not find a better mate this holiday season.

fourth course 

2016 Quilceda Creek, Cabernet Sauvignon Blend, “CVR,” Columbia Valley, Washington

Pairing Notes: The Goltzin family planted roots in 1978 with a mission: to create the best Cabernet Sauvignon the state of Washington and the world has ever seen. Their Cabernet Sauvignon grows in the world-famous Columbia Valley; a region that prides itself on soils and latitude almost identical to Bordeaux, France. The family project became Quilceda Creek and has earned multiple 100-point wines through Robert Parker and received the 2018 Michelin Guide’s Extraordinary Winery Award. Quilceda Creek’s CVR label invokes bright berry nuances with a long savory finish to extenuate the smoky notes of the Apple Wood Roasted Beef Tenderloin.

dessert course

MV Jonata, Sauvignon Blanc & Semillon, “La Miel De Jonata,”
Ballard Canyon, Santa Ynez Valley, Santa Barbara County, California 

Pairing Notes: Everything that is old is new again… With a continued push from producers and consumers alike, we are seeing a call for things more than just simply organic, but properties that integrate a range of practices to produce an ecological centered, agricultural-community, or the new/old practice of polyface farming. At the forefront in winemaking is Jonata Vineyards. Blending Vin Santo and Sauternes grown on California’s central coast, this sister winery to Screaming Eagle is utilizing numerous practices to achieve a viscous wine with focused sweet flavors. With bracing acidity, Cointreau-like nose and hints of nectarine and candied peaches, we can truly taste the diversity in the fruits of their labor.

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