FOR STARTERS
Explosive Arancini Bites — crisp little bites of risotto filled with softly melted brie cheese
Chips and Dip — homemade chips with fava bean and basil hummus
Garden of Eatin' — crisp vegetable crudités with molten gruyere fondue dip
Wine Pairing: Domaine J. Laurens Crémant de Limoux Blanc de Blancs Brut Sparkling Wine
WINE TASTING
White Peach Crostini — herb crusted, seared white peach “scallops” with fresh goat cheese, bacon lardons and pine nuts
Wine Pairing: 2007 Elsa Bianchi Torrontes - Mendoza, Argentina
Popcorn Shrimp “Dippin Sticks” — butter poached langostine skewers with popcorn-herb dip
Wine Pairing: 2006 Rideau Vineyard Estate Viognier "Iris" - Santa Ynez Valley, California
Fall Fowl — roasted chicken, sautéed oyster mushroom, roasted yellow turnip, chicken jus
Wine Pairing: 2005 Domaine Rimbert "Le Mas au Schiste" - St. Chinian, France
Hamburger and Small Fries
Wine Pairing: 2006 Topanga Vineyards "Khroma" Cabernet Sauvignon — Alexander Valley, California
LATE NIGHT SNACK
Selection of Farmers Market Pizzas served fresh from the oven:
Bianco—toasted garlic oil, fresh ricotta, three cheese blend and Mediterranean oregano
Margherita—crushed tomatoes, fresh mozzarella and basil, extra virgin olive oil and Pecorino Romano
Rustico—roasted bell peppers, fresh arugula, homemade fennel sausage
Funghi—wild fire roasted mushrooms, fresh goat cheese and chives
I will try to keep my remarks relatively brief tonight, if anyone has any questions or would like to talk more about the wine, please don't hesitate to approach me. We have four wines tonight paired with food prepared by Brad, and I'll talk for a minute or so about each of the wines as they're served with each course. In choosing the wines for tonight I was hoping to accomplish three things:
1. Expose you to some things you maybe haven’t tried before
2. Showcase wines of contrasting styles so you’ll be able to notice the differences and begin to develop your palate
3. Pick wines that taste great! But please trust your own palate and don't be afraid to tell me if you think the wines stink!
2007 Elsa Bianchi Torrontes
Region: Mendoza, Argentina
Varietal: 100% Torrontes
- The national white wine grape of Argentina
- Citrus, spice, honey. Crisp acidity, clean finish (sometimes stone fruit flavors from the warmer vineyard locations)
- Great alternative to sauvignon blanc or pinot grigio
- Perfect with seafood, sushi, Thai food, and smoked or cured meats
2006 Rideau Vineyard Estate Viognier “Iris”
Region: Santa Ynez Valley, California
Varietal: 100% Viognier
- Viognier is a traditional varietal from the Rhone Valley in France
- Known for floral and fruity aromatics, it is sometimes blended in with Syrah/Shiraz in small quantities to add this exciting aromatic component
- Aroma of explosive fruit suggests a sweet wine but it is bone dry, i.e. no residual sugar
- Lower acidity so not as crisp as Torrontes, but heavier body weight
- Good for weightier, creamier foods like lobster, chicken with cream sauce
- GREAT alternative to Chardonnay for people who don’t like oak, vanilla, butter
- Flavors of peach, apricot, honeydew with a LONG finish.
2005 Domaine Rimbert “Le Mas au Schiste” St. Chinian
Region: St. Chinian, Languedoc-Roussillon, France
Varietals: 40% Carignane, 30% Syrah, 30% Grenache
- Terroir: How the place where the grapes were grown expresses itself in the wine
- This terroir – schist: poor rocky soil
- Stressing of the vines produces the best and most complex fruit
- Taste the minerals from the schist, along with earth, leather, spice and red and black fruit
- Sur lie aging: yeasty, bready, toasty
2006 Topanga Vineyards “Khroma” Cabernet Sauvignon
Region: Alexander Valley, Sonoma, California
Varietals: 85% Cabernet Sauvignon, 10% Syrah, 5% Malbec
- traditional Bordeaux varietals, plus a little Syrah for complexity
- northern part of Sonoma Valley, known for cab which has approachability and richness, characteristic chocolate notes and warm mouthfeel
- this wine has very obviously been heavily oaked – VANILLA (contrast with the neutral oak barrels from the Rimbert)
- warm blueberry/blackberry pie, and a little spice from the Syrah. BIG & BOLD