October 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 three 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 Royal Tokaji Furmint, The Oddity, Tokaj, Hungary

Pairing Notes: For the House Smoked Salmon Lox, we present this delicious wine with lovely acidity that just dances with the Jus-Braised Cabbage and Crispy Prosciutto. The palate features flavors of melon and white peach. Tokaji is famed for its sweet wines; however, this is a perfect example of the depth of character that the dry wines can deliver.

second course 

2016 Gros Ventre Pinot Noir/Gamay, High Country Red, El Dorado County

Pairing Notes: This wine oozes of bright red, ripe cherries that complement the Chestnut Ravioli and Caramelized Onion Jus. The undertones of earth in the wine are perfection with the Roasted Porcini. The wine is inspired by the Burgundian tradition of Passetoutgrains, where Gamay and Pinot Noir were mixed together to make a highly drinkable, delicious wine.

third course 

2012 Saxon Brown Zinfandel, Stonewall Vineyard, Sonoma Valley

Pairing Notes: From winemaker, Jeff Gafner, we present this delicious Zinfandel. This wine displays ripe black fruit and polished, creamy oak tannins that make it perfect for your Venison Carpaccio. It is a beautiful wine that over-delivers in terms of flavor and quality. Only 270 cases produced.

fourth course 

2011 Clos La Bohéme Red Blend, Haut Medoc, Bordeaux, France

Pairing Notes: This is not your Grandmother’s wine. We present this stunning blend of 60% Cabernet Sauvignon and 40% Merlot. The mature tannins and flavors of black currant pay homage to the Beef Cheek, Pommes Boulangere, and Sauce Supreme. The damp earth and wet leaves on the nose are perfection alongside the Wild and Tame Mushrooms.

dessert course 

MV   St. Amant Tawny Port, Lot #9, Amador County

Pairing Notes: This Port is a blend of three different vintages: 2001, 2006, 2007. Dubbed, Lot #9, the wine was left in cask, virtually untouched, to slowly mature and concentrate flavors. The end result does not disappoint and boasts a deep, amber hue with stunning aromas that can fill a room, and a long nutty finish that lingers perfectly alongside the Pumpkin and Butterscotch Trifle.

View October Reserve Pairings