California is the leading wine producing state—making more than 90 percent of all U.S. wine—and also ranks rst in wine consumption.
Featuring Limited Released Wines of 2012, 2013 & 2014
Thursday, September 14, 2017 • 6:30 pm
We thought about skipping a year for the Extraordinary California Wine Dinner but Bill Fox from Mansfield, Ohio told us we were crazy for not having it. He said it is one of the highlights of this year and we did not want to disappoint Mr. Fox. Thursday, September 14, 2017, we will host a dinner featuring the outstanding wines of 2012, 2013 & 2014 vintages of California.
A six-course dinner featuring fifteen wines from Sonoma, Anderson and The Napa Valley.
Chardonnay is, in many ways, almost too easy to produce— but creating a great Chardonnay, full of vibrant fruit, is not so simple. The most important prerequisite: a cool growing climate. Today, the best Chardonnays come from a variety of cool and mountainous areas around the state. We will feature two outstanding but distinctly different chardonnays.
Pinot Noir provokes some oddly strong reactions—from the frustration of thwarted vineyard managers to the passion of the true Pinot lover. Pinot is hard to grow, but when grown well, on a superb site, it can be more evocative of the terroir it comes from than any other red grape. Our Pinot flight will feature three of the best AVA’s for this finicky varietal.
The best and most expensive Cabernet Sauvignon in America, by and large, comes from Napa Valley! Our ights of Cabernet and Red Blends will take us from the valley oor to the Mountain AVA’s of Napa Valley, no other region produces Cabs of such consistency and sheer profundity.
Char-Grilled Ora King Salmon, Corn Nuts & Herb Butter Sauce
Char-grilled “Sushi Grade” New Zealand king salmon served over a warn corn salsa cruda, topped with toasted corn nuts and a herb butter sauce.
Chardonnay “Red Shoulder Ranch”, Shafer, Carneros, 2014
Chardonnay “Belle Côte” Peter Michael, Knights Valley 2015
Oxtail Ravioli & Golden Chanterelle Mushrooms, Truffle Butter Sauce
Ravioli filled with oxtail meat, garnished with golden chanterelle mushrooms, topped with shaved aged Parmigiano-Reggiano cheese and truffle butter sauce. Pinot Noir, Kistler Russian River,
Russian River, California, 2014 Pinot Noir, Goldeneye Anderson Valley, 2014
Pinot Noir “UV-SL”, Aubert UV-SL , 2013
Hudson Valley Coturnix Quail, Sun-Dried Cherries & Pancetta Bacon
Char-grilled boneless breast of quail, filled with a cherry and quail forcemeat, served over a sweet potato mousseline, topped with a sun-dried cherry and pancetta bacon pinot noir glace viande.
Red, Quintessa, Napa Valley, 2014
Red “Les Pavots”, Peter Michael, Knights Valley, 2014
Red “Howell Mountain”, Duckhorn, Napa Vallley, 2012
Roasted Australian Lamb Chop, Provençale Herbs, Lamb Glace de Viande
Roasted Australian lamb chop, topped with an herb crust, served over a stuffed heirloom tomato, filled Provençale herbs and topped with a roasted lamb glace de viande.
Cabernet Sauvignon “1 5”, Shafer, Stag’s Leap District, 2014
Cabernet Sauvignon, Paul Hobbs, Napa Valley, 2013
Cabernet Sauvignon, Raymond Generations, Napa Valley, 2013
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a delicata squash, filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
Cabernet Sauvignon, Cade, Howell Mountain, 2014
Cabernet Sauvignon, Mayacamus, Mount Veeder, 2012
Cabernet Sauvignon, Fisher Mountain Estate, Spring Mountain, 2012
Poached Bartlett Pear, Fourme d’Ambert l’Or & Apricot Chutney
Poached Bartlett pear, flavored with cloves, nutmeg and cinnamon, almond cookie with Fourme d’Ambert l’Or sweet blue cheese from Auvergne region of France, with an apricot chutney.
Eldorado Gold, Ferrari Carano, Alexander Valley•California, 2012
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