A California Wine Dinner
With Rebecca Rhode of Copper Cane Wines & Provisions
Thursday, March 14, 2019 • 6:30 pm
Ms. Rebecca Rhode joins us for a portfolio tasting of Copper Cane Wines & Provisions.
Bolstered by the 2015 sale of Meiomi to Constellation Brands, Joe Wagner is now shaping the next phase of an already impressive wine career. Over the past two years, he has assembled a broad portfolio of wines at his latest company, Copper Cane Wines & Provisions.
Owned and operated by Joseph Wagner, Copper Cane Wines & Provisions is based in Napa Valley, California
and houses a collection of brands that are crafted to offera touch of luxury for everyday indulgence. The portfolio includes: Elouan Pinot Noir, Chardonnay and Rosé from Oregon, Belle Glos Pinot Noirs from prime California coastal vineyards, Böen Russian River Valley Pinot Noir, Beran Zinfandel of California, Quilt Napa Valley Cabernet Sauvignon & Chardonnay, and Steorra, a Brut Sparkling wine made of Chardonnay and Pinot Noir grown in Sonoma County’s prestigious Russian River Valley.
Sparkling Wine “Steorra”, Russian River Valley, California, NV
Hawaiian Yellow Fin Tuna Tartar, Citrus Oil
A spicy timbale of Hawaiian Yellow Fin Tuna tartar tossed with citrus juice, clementine oranges, pickled ginger, chives and micro greens served with potato gaufrettes.
Rosé “Oeil de Pedrix”, Belle Glos, Central Coast, Cailifornia, 2018
Rosé, Elouan, Oregon, 2018
Cocotte Potted Gulf of Mexico Crayfish Fondue, Crayfish Crackling
Gulf of Mexico crayfish, served in a ramekin, filled with Point Reyes Toma farmstead California cheese fondue topped with crayfish crackling.
Chardonnay, Elouan, Oregon, 2017
Chardonnay, “Quilt”, Napa Valley, California, 2016
Wild Mushroom Ravioli with Bacon Lardons, Petite Shitake, Sundried Cherry
Ravioli made with mushroom pasta filled with seasonal wild mushrooms garnished with petite beech mushroom, sundried cherries glace de viande, bacon lardons
Pinot Noir, “Tri-Appellation” Böen, Sonoma•Monterey•Santa Barbara, California, 2017
I Pinot Noir Reserve “Missoulan Wash”, Elouan, Oregon, 2016
House-Cured Kurobuta Pork Belly, Hen of the Woods Pinot Noir Reduction
Seared Black Berkshire pork belly simmered in its natural juices, finished with seasonal Hen of the Woods mushrooms and pork Pinot Noir reduction.
Pinot Noir “Clark and Telephone”, Bell Gloss, Santa Maria•Santa Barbara, California, 2017 Pinot Noir “Eulenloch”, Belle Glos, Napa Valley, 2015
Teres Major Filet “Sous Vide”, Grille, Cabernet Truffle Wine Sauce
Teres Major Tenderloin slow-cooked in its natural juices, grilled, wild mushroom & mousseline Jerusalem artichoke brunoise, wild mushroom duxelle, finished with a red wine truffle sauce.
Zinfandel, “Beran”, Sonoma Valley, California, 2014
Cabernet Sauvignon, “Quilt”, Napa Valley, California, 2016
Cabernet Sauvignon “Reserve”, “Quilt”, Napa Valley, California, 2015*
Delarobi Fruit Tart, Marionberry Sorbet
A fruit tart filled with an almond frangipane topped with pastry cream with seasonal strawberries, raspberries, blackberries and kiwi, topped with an apricot glaze, Marionberry sorbet, berry coulis.
$115 per person Tax & Gratuity not included