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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

2017 Lubanzi Chenin Blanc, Swartland, Western Cape, South Africa

Pairing Notes: Named after a wild dog who accompanied the owners on a 6-day, 100 mile hike. We hope you enjoy this wine as an accompaniment to the Poke and Jalapeno Sorbet. It is redolent with figs and ripe nectarine that give way to flavors of orange citrus and green melon. 50% of the profits from Lubanzi get donated to the Pebbles Project, which helps families of workers on the wine farms of South Africa.

second course

2013 Pecchenino Nebbiolo, ‘Bussia’, Barolo, Piedmont, Italy

Pairing Notes: This estate dates back to the 1700s and has been handed down from father to son ever since! The glass features notes of raspberry, violet, and licorice that are an absolute delight when paired with the Summer Truffles and Huitlacoche. The wine is rich and full bodied with a persistent finish making it a star and a true gem.

third course

2016 Rudi Pichler Gruner Veltliner, ‘Smaragd Terrassen’, Wachau, Austria

Pairing Notes: As Rudolf Pichler IV said, “Authentic wine is not created in the cellar, but born in the vineyard, gently educated in the cellar and then grown up in the bottle.” That is why this particular wine is stunning alone, yet phenomenal with the Scallop, Cucumbers, and Heirloom tomatoes. Let the notes of stone fruit, lemon, and arugula carry you away.

fourth course

2014 Perinet Red Blend, Priorat, Spain

Pairing Notes: This is a blend of Cabernet Sauvignon, Syrah, Merlot, Grenache, and Carignan. The wine has beautiful aromas and flavors of cherries, plums, tobacco, and violets. It is incredibly complex and features a silky texture on the tannins courtesy of the licorella slate from the vineyards. It is absolute perfection with the Peppered Beef Tenderloin.

dessert course

MV Cossart Gordon Madeira, 10 year, Bual, Portugal

Pairing Notes: To close we pour this lovely wine that is aged in seasoned American oak casks in the traditional “canteiro” system. Years of laboring produce notes of maple, chocolate, and baking spice that complement the White Chocolate Panna Cotta and Strawberry Ginger Meringue.

View July House Pairings