Thursday, June 12, 2014 – 6:30 pm
Please join us as we kick-off our twenty-eighth summer season with a “Big” California wine dinner. The word “big” refers to the style of wines that we are focusing on for this dinner – full-bodied, lush, rich wines from Napa and Sonoma Valleys.
Vanguard wines is a small independent wholesaler of boutique wineries . The company is based out of Columbus, Ohio. Originally from Akron, Napa Valley winemaker Drew Nieman is one of the principals in Vanguard. He has his hand on the pulse of what is happening in California and through his relationships with other winemakers, has put together a nice portfolio of wines. We invited Vanguard to showcase eleven their top California wineries that best represent their vision.
Some of these wineries may be familiar to you and some will be new. Some of the wineries specialize in only one varietal or wine, but we promise you will not be disappointed by any of them. We will feature three classic California cabernet sauvignons, three trendy red blends and then single varietals of cabernet franc, syrah and zinfandel.
Peppered Yellowfin Tuna, Petit Arugula
Yellowfin tuna, lightly-peppered served cold with a tomato citrus herb relish, petit arugula and Pecorino Romano cheese, herb-infused olive oil.
Sauvignon Blanc, Cliff Lede, Napa Valley, California, 2012
Cocotte Potted Quail Egg, Morel Mushrooms
Ubriaco cheese fondue and grated Parmigiano Reggiano cheese, topped with a sunny side up quail egg and morel mushrooms, micro chervil.
Chardonnay “Russian River” Ramey, Sonoma Valley, California, 2012
Agnolotti, Zinfandel Duck Glace de Viande
Piedmontese raviolis, filled with roasted duck and root vegetables, finished with a Zinfandel and root vegetable brunoise glace de viande.
Red “Abstract”, Orin Swift, California, 2012
Red “Prisoner”, Prisoner Wine Company, Napa Valley, 2012
Red “Evangelho Vineyard Field Blend”, Bedrock Wine Company, Sonoma Valley, 2012
Char-Grilled Hudson Valley Quail, Black Currant
Boneless breast of Hudson Valley quail, filled with a currant stuffing celery root mousseline and Black currant reduction.
Cabernet Sauvignon “Stag’s Leap District”, Cliff Lede, Napa Valley, 2011
Cabernet Sauvignon “Estate”, Lewis Cellars, Napa Valley, 2011
Cabernet Sauvignon “Estate”, Kamen Cellars, Sonoma Valley, 2010
Roast Tenderloin of Veal, Roasted Fennel Mélange
Roasted fennel, shallots and cannellini beans topped with roast tenderloin of veal, veal glace de viande and crispy fennel.
Cab Franc “214” Lang & Reed, Napa Valley, 2010
Syrah “Estate”, Lagier-Meredith, Mt Veeder Napa Valley, 2009
Stewed Fruits, Madagascar French Vanilla Bean Ice Cream
Stewed tree fruits in Zinfandel, served over an almond tuile with Madagascar French vanilla bean ice cream, Zinfandel glaze.