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July Wine Flight and
By-the-Glass Selections
Hi everybody! Now that you’ve had a chance
to look at July’s super-fresh menu, it’s
time for some wine. Doug has selected some outstanding
picks from El Dorado County, Napa, Russian River, and
Italy that are sure to please your palate. As always,
enjoy these wines comprehensively as a pairing “flight”,
individually by the glass or by the bottle (highly recommended
for groups of four or more). We will have a few other
choice selections available throughout the month so
be sure to ask your wine steward about other fine by
the glass options.
Don’t miss out on this month’s
menu – it’s sure to be a hit. Get out of
the heat and come celebrate life with us at The Kitchen!
We still have some seats left for 4th of July dinner this Saturday.
Reservations: 916.568.7171
The
Kitchen July 2009
Menu and Wine Pairing
- First Course -
Creamy Burrata Cheese Stuffed Heirloom Tomatoes
with Crispy Soft Shell Crab, Tomato-Beef Jus,
Virgin Olive Oil and Basil
to be paired with
2006 Santino Pinot Grigio, Roberto’s Block, El Dorado County
$9.00/glass - $28.00/bottle
This Pinot Grigio is characteristically crisp and clean like any good Pinot Grigio, but it is made in a slightly more full-bodied and food-friendly style. The grapes are picked at their maximum ripeness and whole cluster pressed. The juice is barrel fermented in French Oak, and after the fermentation is over the wine sits “Sur-Lie” (on the lees) in the barrel for six months. This process gives the wine a rich, creamy mouth-feel and luscious texture. Doug and the crew discovered notes of apples, pears and flowers on the nose with pleasant apple and juicy lime acidity with a little spicy kick on the palate. The finish has lots of gravelly minerality and is just the thing to complement but not overpower the rich Buratta cheese and sweet juicy acidity of the perfect heirloom tomatoes on this course. The refreshing zip cleans up the palate nicely after the crispy soft shell crab as well. A great sipping wine in the warm summer months.
-
Second Course -
Roasted Summer Mushroom Tart with
House Made Peppered Bacon, Fresh Picked Herbs
Maple-Bourbon Sherry Gastrique and
a Poached Duck Egg
to be paired with
2006 Martinelli Pinot Noir, Bella Vigna, Russian River Valley
$18.00/glass - $68.00/bottle
This second course just cries out for a juicy Pinot,
and Martinelli’s Bella Vigna Pinot from the Russian
River fits the bill nicely. At Martinelli, famed winemaker
Helen Turley puts her unique signature on the big, bold,
juicy wines they make – from Pinots and Zins to
Sauvignon Blancs and even a Gewürztraminer. The
nose on this nicely balanced wine offers up sweet berry
fruits, brown sugar, and cola, while the palate continues
the cola theme while also adding cherries, cranberries,
strawberries, and citrus with a bit of baking spice
flair. The finish is ultra-juicy and silky smooth. Perfect
balance and food-friendly acidity make this wine a natural
pairing for the robust and earthy Mushroom Tart.
- Sushi - Sashimi - Crudo -
-
Third Course -
Pan Seared Very Large Sea Scallops and
Fried Hamachi, Potato Confit, Chervil
and Chardonnay-Fennel Broth
to be paired with
2006 Marimar Torres Chardonnay, Don Miguel Vineyard, Russian River Valley
$15.00/glass - $54.00/bottle
Following the Pinot with another Russian River gem, the Mirimar Estate Chardonay displays subtle floral aromas of jasmine and honeysuckle with some pineapple and tropical notes and overtones of Meyer lemon. The acidity is bright and crisp, while the mouthfeel is creamy and complex. A note of hazelnut and spice harmonizes well with the toasty oak and lengthens the elegant finish. This wine has elements of toasty oak and butterscotch, but these rich notes are well tempered and balanced by fine length and acidity. In fact, Doug and the crew found this Chardonnay almost spritzy and very clean and refreshing, with dense minerals, ripe lemon, and a lovely pure and clean character. All this makes it a no-brainer to pair with giant flavorful Scallops and Hamachi, and a nice pick by the bottle that is sure to please every palate in your party.
-
Fourth Course -
Natural Piedmontese Beef Tenderloin
with Lobster Creamed Corn, Small Onion Rings,
Truffle and Red Wine
to be paired with
2005 Neal Family Cabernet Sauvignon, Napa Valley
$18.00 glass / $70.00 bottle
The Neal Family wines, especially their Cabs, have always been a staff and guest favorite. This 2005 vintage is no exception, and is just the ideal match for our final savory course of Piedmontese Beef Tenderloin. We’ll let Winemaker Mark Neal do the talking: “This year has the most intense concentration of flavors and aromas to date. Rich, ripe fruit and complexity sum up this Cabernet Sauvignon. Aromas and flavors include black cherry, plum, cassis, floral notes, chocolate, black licorice, tea and spice. The generous and velvety tannins allow the fruit and candy flavors, along with an earthy (Rutherford Dust) character, to evolve into a delightful finish that provides great depth to the wine…a beautifully lean nose of espresso, tobacco, and dark chocolate aromas. In the mouth the wine is beautifully balanced between juicy, bright cherry and plum fruit and the lightly bitter cocoa powder and pungent espresso notes that emerge as the fine tannins cling to the tongue.” Well put, Mark!
-
Dessert Course -
Peach and Crème Brulee Napoleon with
Watermelon Broth, Blackberry Mash
and Toasted Macadamias
to be paired with
2007 Vignalta Moscato Bianco, Colli Euganei, Italy
$10.00 glass/ $36.00 bottle 500ml
For the evening’s final selection, we bring you a crisp, spritzy, and totally refreshing little dessert wine from Italy – a Moscato Bianco. It’s bursting with candied orange, tangerine, apricots, honeysuckle and loads of white flowers. The palate continues this theme with all the honeysuckle and white flower and citrus, but adds a bit of gravelly earthiness and nuttiness on the flavor profile. Bright juicy acidity throughout makes the Moscato Bianco not only a lovely companion to the Peach and Crème Brulee napoleon, but a natural choice for sipping out on the patio after the evening’s delights.
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Come Join Us -
Come in and savor some (or all!) of these wines with us in July.
We look forward to seeing you soon.
Doug, Gina, and The Crew
- July Dinner Menu -
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
______
Creamy Burrata Cheese Stuffed Heirloom Tomatoes
with Crispy Soft Shell Crab, Tomato-Beef Jus,
Virgin Olive Oil and Basil
~~~
Roasted Summer Mushroom Tart with
House Made Peppered Bacon, Fresh Picked Herbs
Maple-Bourbon Sherry Gastrique and
a Poached Duck Egg
~~~
Sushi ~ Sashimi ~ Crudo
~~~
Pan Seared Very Large Sea Scallops and
Fried Hamachi, Potato Confit, Chervil
and Chardonnay-Fennel Broth
~~~
Natural Piedmontese Beef Tenderloin
with Lobster Creamed Corn, Small Onion Rings,
Truffle and Red Wine
~~~
Peach and Crème Brulee Napoleon with
Watermelon Broth, Blackberry Mash
and Toasted Macadamia
______
Seats will fill up quickly, so please make reservations
soon.
Please contact The Kitchen at 916.568.7171
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