|
|
The Kitchen
May 2012 Wine Flight and Menu
|
Arrival Wine
2007 Domaine Carneros Sparkling Wine, Brut, Carneros
$14.00 glass / $48.00 bottle
Made by famed French Champagne house Taittinger, this California sparkler delivers top-shelf quality at a very reasonable price. Aged three years before being released, it is a blend of 60 percent Pinot Noir and 40 percent Chardonnay. Wine Enthusiast, 90 points Editor’s Choice: “This is a glamorous, fashionable wine that gives the pleasure you want in a bubbly. It’s dryish and crisp, with doughy yeast, raspberry and lime flavors. A good price for a California sparkling wine of this quality.” Our staff enjoyed aromas of almonds, Asian pear, bergamot, shale and citrus blossom. We also observed a creamy mousse with flavors of white grapefruit, Queen Anne cherry with grapefruit rind and lime on the finish.
|
First Course
Tortilla Soup with Maine Lobster,
‘Creamed’ Chorizo, Avocado
and Smoked Chilies
To be paired with
2010 Skinner Grenache, El Dorado County
$12.00 glass / $45.00 bottle
Winemaker Chris Pittenger has worked with great winemakers in Napa, Sonoma, New Zealand and Australia. Now he has brought his depth of experience to produce the Sierra Foothills answer to Pinot Noir. This El Dorado County Grenache has fragrances of vanilla, plum, strawberry, cranberries and rose petals. Contained within its medium body weight are flavors of minty strawberry preserves, red cherries, mild pepper spiciness and tea leaves with a finish showing off grape-skin flavored tannins. Yum!
|
Second Course
A Salad of Foie Gras, Frisée, Sea Grapes,
Grilled Chicken, Fennel
and Crisped Brioche
To be paired with
2010 Val de Mer Petit Chablis
$11.00 glass / $42.00 bottle
The wine of Chablis is made from the Chardonnay grape, but these wines are unlike almost any Chardonnay made in California or Burgundy or anywhere else for that matter. The soils of Chablis are mainly limestone with some clay thrown in. As a result, the grapes tend to be loaded with mineral-dominated flavors and zippy acidity. The wines tend to be treated with little or no oak while being fermented. This particular wine, the 2010 Val de Mer Petit Chablis is stainless steel fermented to maximize the influence of the soil on the grapes. The resulting wine offers aromas of flint, white nectarine, candied lemon and tangerine zest. As for the flavors, again the flint is unmistakable, along with the taste of dry honey, flowers, white melon, brine, tangy star fruit and gravel dust on the finish. This wine should be quite the counterpoint to the richness of this Foie Gras themed dish.
|
Intermezzo
Sushi • Sashimi • Crudo
|
Third Course
100-Mile Salmon, Dungeness Crab Béarnaise,
White Asparagus Flan,
and Preserved Meyer Lemon
To be paired with
2009 Ramey Chardonnay, Sonoma Coast
$16.00 glass / $60.00 bottle
The quality of Sonoma Coast Chardonnay continues to improve from strength to strength. The 2009 Ramey is a prime example of this. This Ramey Chardonnay has enticing scents of smoky oak, coconut oil, pineapple, baking spices, Meyer lemon, caramel corn and chamomile. This wine is loaded with flavors of creamy oak, roasted almond, Granny Smith apples, Cara Cara oranges, Meyer lemon and peppery spices. This is quite the wine to accompany the crab béarnaise, asparagus flan and Meyer lemon of this course.
|
Fourth Course
Slow Roasted Young Beef, Duck Breast and Crispy Skin
with Shepherd’s Pie and Black Peppercorns
To be paired with
2005 Paradigm Cabernet Sauvignon, Oakville, Napa Valley
$25.00 glass / $90.00 bottle
Made by winemaker Heidi Barrett (formerly the winemaker for Screaming Eagle), this is a cult wine at a fraction of the price. Seductive aromas of chocolate covered black cherries, oak spice, dried herbs and tobacco call for that first sip. Well, that sip does not disappoint: presented in a silky texture are flavors of blackberries, black cherries and toasty oak with just enough ripe tannins to give the 2005 Paradigm Cabernet Sauvignon a firm backbone. This is a wonderfully balanced wine that is more about finesse than power. I believe decanting this wine will enhance its enjoyment.
|
Dessert
Nancy’s Carrot Cake with Butter Crunch Ice Cream,
Caramel Popcorn and White Chocolate
To be paired with
2010 Novy Oley Viognier Late Harvest, Russian River Valley
$10.00 glass / $32.00 [375ml.] bottle
This dessert has some over-the-top flavors. To keep pace with this, we offer the 2010 Novy “Oley” Late Harvest Viognier. This vintage was challenging, requiring an almost berry-by-berry selection during harvest. The producer’s diligence is greatly rewarded by this sweet Viognier with honey, apricot, orange, white raisins, honeysuckle and vanilla cream flavors, brightened with fine acidity. What a way to end this evening!
|
May 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
Tortilla Soup with Maine Lobster,
‘Creamed’ Chorizo, Avocado
and Smoked Chilies
A Salad of Foie Gras, Frisée, Sea Grapes,
Grilled Chicken, Fennel
and Crisped Brioche
Sushi • Sashimi • Crudo
100-Mile Salmon, Dungeness Crab Béarnaise,
White Asparagus Flan,
and Preserved Meyer Lemon
Slow Roasted Young Beef, Duck Breast and Crispy Skin
with Shepherd’s Pie and Black Peppercorns
Nancy’s Carrot Cake with Butter Crunch Ice Cream,
Caramel Popcorn and White Chocolate
|
|
|
|
