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July 2017 HOUSE WINE PAIRINGS

$85 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 Ferdinand Albariño, Vista Luna Vineyard, California

Pairing Notes: In the hall of fame of classic wine pairings, Albariño with Goat Cheese competes for top marks. This delightful glass brings you a cool, crisp white wine with orange peel and lime zest, lemongrass, quince and grapefruit  that will match the tangy chevre flan with summer truffles, magically.

second course

2013 Pelerin Chardonnay, Sierra Mar Vineyard, Santa Lucia Highlands

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 Chardonnay is exactly that. Layered textures of pears, lemon, and brioche will stand up to lovely rich flavors of this course.

third 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.

fourth 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.

dessert course

MV Alvear Pedro Ximénez, Solera 1927, Montilla-Moriles, Spain

Pairing Notes: This fortified dessert wine is dense and rich which will complement the delicacy of the Market Sundae. Amber in color, this unctuously, delicious Pedro Ximénez will bring it in for the final lap of the meal. Great notes of maple syrup and candied coffee beans jump out at you. It finishes very clean despite being sweet, figs and toffee round the palate.

 

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