HOUSE WINE PAIRINGS

Winter 2019

$85 PER GUEST

arrival wine

MV Laurent Perrier Champagne, Brut, La Cuvée, Tours Sur Marne, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly 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, peach, and lemon zest.

first course

2017 Glup Chenin Blanc, Longavi, Colchagua Valley, Chile

Pairing Notes: Glup is a collaboration between two friends from different continents – Chilean Producer Julio Bouchon and South African Winemaker David Nieuwoudt. Longavi means ‘snake’s head,’ drawing on the spirits and legends of two continents. The wine is reminiscent of bruised apples and wet wool, with a long finish that plays well with the Scallop Ceviche and Passion Fruit.

second course 

2016 Groth Chardonnay, Hillview Vineyard, Napa Valley

Pairing Notes: Dennis and Judy founded this estate in 1982. A lot of weight is put on the importance of sustainable farming. This chardonnay does not undergo malolactic fermentation. That means no cream or butter…what is there, however, is astonishing richness of lime and tropical fruits. It is perfect for the Walu, Crab, and Citrus Beurre Blanc.

third course 

2017 Harrington Trousseau, Siletto Vineyard, San Benito County

Pairing Notes: Bryan Harrington specializes in bringing more obscure varietals to California. It is not unusual to hear about grapes like Mission, Corvina, and Chasselas when you are around him. As such, this Trousseau, typically found in the Jura region of France, features flavors of juicy ripe red cherries. It has a hint of spice and smoke on the end that really lends itself to the Beef Croquette and Risotto.

fourth course 

2014 Laura Hartwig Red Blend, EDF, Colchagua Valley, Chile

Pairing Notes: Laura and husband, Alejandro, present us with their Edición De Familia. This Gran Reserva is a cabernet sauvignon based Bordeaux blend that has spent 20 months in new French oak. The glass is laden with notes of cherries, plums, cedar, and tobacco. All of which are carried by velvety tannins that contribute to the Beef Cheeks and Truffle Agnolotti.

dessert course 

MV Campbells Muscat, Rutherglen, Victoria, Australia

Pairing Notes: With roots dating back to the 1870s and in spirit of tradition, Malcolm and Colin leave the grapes on the vine for prolonged ripening. The resulting wine is blended with previous vintages using a modified Solera method to produce a consistent style. The final blend contains portions of wine from some vintages more than 30 years old. Rich, raisin fruit pay homage to the Meyer Lemon Custard.

View Winter Reserve Flight