Thursday, September 12, 2013 – 6:30 pm
Featuring Featuring Matt Citriglia MS
We have not had a big Cabernet Sauvignon tasting in quite awhile so we thought a late summer dinner featuring Cabernets from The Napa and Sonoma Valleys might be a good idea. We then thought that maybe tossing into the mix a few new world cabernets from the Southern Hemisphere might be a better idea. Now that we had our wines in place we needed a ring leader to co-host this event and there is no better person to do this then Master Sommelier Matthew Citriglia.
Currently, Matt is the Director of Education for Vintage Wine Distributor, and serves on the Board of Directors for the Court of Master Sommeliers where he has helped create and implement the new “Certified Sommelier” exam. Matt is often asked to speak and lecture on a variety of beverage topics. He helps coordinate and administer the Court of Master Sommelier exams, is a judge for the National Mondial Young Sommelier Competition and mentors numerous students seeking to pass the MS exam.
Assiette de Charcuterie
Country pâté of pork and veal, chicken liver pâté, Prosciutto de Parma ham and saucisson served, with marinated relishes and crostini.
Oxtail Ravioli, Duck Confit, Consommé
Raviolis filled with braised oxtail, topped with duck confit, garnished with a jardinière of julienne root vegetables, finished with an oxtail consommé.
Red “Caro”, Cantena/Rothschild, Mendoza, Argentina, 2009
Red “Le Dix de Los Vascos”, Lafite Rothschild, Colchagua, Chile, 2010
Red “Rubicon”, Meerlust Vineyards, Stellenbosch, South Africa, 2009
Mississippi Farm-Raised Quail, Washington State Black Currants
Boneless breast of quail, char-grille with herb seasonings, served over a sweet potato mousseline with black currants and pancetta bacon with a black currant glace viande.
Cabernet Sauvignon, Laurel Glen, Sonoma Mountain, California, 2009
Cabernet Sauvignon “Artist Series”, Kenwood, Sonoma Valley, California, 2008
Cabernet Sauvignon, Robert Foley, Howell Mountain•Napa Valley, Califorina 2009
Roast Loin of Breckenridge Lamb, Whole Grain Mustard Mint Sauce
Roast loin of lamb, lightly-peppered and served with an apple and potato mousseline, topped with a whole grain mustard and seasonal mint lamb reduction.
Cabernet Sauvignon, Caymus, Napa Valley, California, 2009
Cabernet Sauvignon, Silver Oak, Napa Valley
Cabernet Sauvignon, Pride, Napa/Sonoma Valley, California, 2009
Roast Tenderloin of Beef, Smoked Woodland Mushroom
Roast tenderloin of beef, served with roasted fennel, topped with smoked woodland mushrooms,garnished with baby long carrots with a black truffle glace de viande reduction
Red, Opus One, Napa Valley, California, 2009
Cabernet Sauvignon “Special Select”, Caymus, Napa Valley, California, 2010
Red, Continuum, Pritchard Hill•Napa Valley, California, 2010
A Fine Selection of Hand Crafted American Cheeses, Peach Chutney & Almond Florentine Cookie
A selection of goat, triple cream and camembert, garnished with an almond Florentine cookie with almond fig cake, dates and a seasonal Ohio peach chutney.