A California Wine Dinner

With Winemaker/Proprietor Paul Hobbs

Tuesday, August 18, 2020 • 6:30 pm

Join us Tuesday, August 18, 2020, for a very special wine dinner with the Iconic Winemaker Paul Hobbs. Paul is traveling through Ohio on a pilgrimage to his birthplace in upstate New York. We were honored to be asked to host a dinner featuring his Napa and Sonoma Valley wines as well as his Vina Cobas project in Argentina.

Paul Hobbs has built his winery’s portfolio from the ground up, on a foundation of strong, collaborative relationships with the growers of some of Napa’s and Sonoma’s most compelling and historical properties. Meticulous vineyard management followed by minimally-invasive winemaking techniques is Paul Hobbs’ approach for producing wines that express their vineyard origins with utmost finesse, complexity, and authenticity; in other words, wines with a sense of place. As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards along with his pioneering, innovative work with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to truffle-hunting dog. He founded Paul Hobbs Winery in 1991, Vina Cobos in 1999 and is a leading consultant winemaker around the globe.

Vina Cobos of Argentina Pre Dinner Tasting

Bramare, Cobos & Cocodrillo, Soufflé au Fromage & Pancetta Bacon

 A blend of Ubriaco and Parmigiano-Reggiano cheese with pancetta bacon, baked in a ramekin topped with Pancetta bacon crackling.

Cream of Ohio Corn Soup Cappuccino, Mascarpone Cheese Espuma

 Purée of Lorain County sweet corn Cappuccino topped with Mascarpone cheese foam, toasted corn nuts.

Chardonnay“Russian River Valley”, Paul Hobbs, Sonoma, California, 2017

Char-Grilled Ōra King Salmon Filet, Ohio Golden Delicious Apples, Calamansi

New Zealand king salmon filet served over julienne sautéed Ohio Golden Delicious apples topped with a Calamansi vinaigrette, chiffonade of mint.

Chardonnay “Ellen Lane”, Paul Hobbs, Russian River/Sonoma, California, 2017

House Cured Kurobuta Pork Belly, Pork Pinot Noir Reduction & Cherry Preserve

Seared Black Berkshire pork belly simmered in its natural juices, served over roasted summer vegetable brunoise and roasted sweet potatoes, topped with a Pinot Noir cherry reduction glace de viande, a dollop of cherry preserve.

Pinot Noir “Russian River Valley”, Paul Hobbs, Sonoma, California, 2017
Pinot Noir “Goldrock Estate”, Paul Hobbs, Sonoma Coast, California, 2017

Roasted Texas Wagyu Strip Loin, Wild Mushroom Mélange, Cabernet Sauvignon Wine Sauce

Grass and grain-fed Texas Wagyu strip loin roasted, with sage, thyme, and pepper, served over a seasonal wild mushroom’s mélange with mousseline potatoes, topped with Cabernet Sauvignon wine sauce.

Cabernet Sauvignon, Paul Hobbs, Napa Valley, California, 2016
Cabernet Sauvignon “Nathan Coombs”, Paul Hobbs, Coombsville/Napa Valley, California, 2016

Ohio Peaches François, Madagascar French Vanilla Bean Ice Cream

Marinated Ohio peaches with Sauvignon Blanc, served over an almond cookie with French vanilla bean ice cream.

$175/Per Person

$175 per person, Tax & Gratuity not included


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