March 2018 RESERVE WINE PAIRINGS

$135 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

2015 Inama Garganega, Soave Classico, Veneto, Italy

Pairing Notes: This 100% Garganega is full of floral aromatics including chamomile, iris, and elderflower. The palate is ripe with flavors of juicy peach and a note of lightly candied citrus zest which pairs well with the butter basted scallop. There is a soft texture of minerality that lends itself to the English pea coulis.

second course

MV Gaston Chiquet Champagne, Brut, Tradition, Vallee de la Marne, France

Pairing Notes: In the famous words of John Maynard Keynes, “My only regret, is that I have not drunk more champagne in my life.” So we pay homage to Keynes by enjoying this predominantly Meunier-based champagne. The bubbles show scrumptious notes of apple and green pears, with a nice backbone of acidity that goes great with the ricotta cavatelli and veloute.

third course

2015 Tablas Creek Mourvedre, Adelaida District, Paso Robles

Pairing Notes: For your rabbit loin we present this delicious glass of Mourvedre. The nose jumps out with aromas of raspberry, plum and just a slight hint of mint. The palate is incredible with deep flavors of red cherry compote which dance with the caramelized spring onion. The highlight, though, is the finish of sweet spice that is perfect with the bergamot.

fourth course

2012 Chateau Peymartin Red Blend, St. Julien, Bordeaux, France

Pairing Notes: This Cabernet Sauvignon-based red blend is exactly what your tenderloin calls for. The wine is rich with notes of blackberry, black cherry and coffee. The ripe fruit is accompanied by a touch of forest floor which makes the wine phenomenal with the Nantes carrots and porcini mushrooms. There is a strong finish as those tannins grab onto every delicious bit of beef tenderloin.

dessert course

2016 Kenzo Late Harvest Sauvignon Blanc, Muku, Napa Valley

Pairing Notes: We finish with this incredibly luscious dessert wine by one of our favorite producers. This glass features aromas of tropical fruits and a hint of citrus. The palate is gorgeous with flavors of honeyed peach and apricot. It has a nice acidity that makes it flawless with the Vanilla Bavarian Cream dessert.

View March House Flight