Personal Wine Dinner April 6-11. 3 Courses, 3 Wines, $44

April 4, 2015 by
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For our final week of the winter season, we are offering another installment in our popular Personal Wine Dinner series. Chef Mechura has designed a seasonal menu featuring local items paired with a wine for each course for only $44. Call for reservations at 995-4111, let us know you're interested in the Personal Wine Dinner.

 1st Course

Durham Ranch quail, cheddar stone ground grits, maple bacon demi glace.

Clairette de Die Sparkling Wine, Carod Freres, Rhone NV

2nd Course
Wagyu beef flat iron, fondant potato, grilled asparagus, rich chanterelle mushroom jus.

"Firehouse Red" Red Wine, Tamarack Cellars, Columbia Valley 2012

3rd Course
Huckleberry cake, huckleberry syrup, chocolate ice cream.

Late Harvest Malbec, Susanna Balbo, Argentina 2011

Carod Freres Clairette de DieCarod Clairette

Clairette brings delicacy and lightness to the wine whereas Muscat gives its typical sweet flavor. The wine displays intense aromas, a refreshing balance of fruit and acidity with peach, orange and white flowers flavors.

Clairette de Die is produced with the ancestral dioise method. The grapes are rapidly pressed after the harvest and then placed in vats at low temperatures (replicating the process used by the Voconces in ancient times who kept the jars in the icy waters of their local rivers). The half-fermented must is bottled and fermentation continues in the bottle, giving a naturally sparkling wine. Disgorging occurs at least six months after bottling, while the wine still contains sugar and has reached an alcohol content of 7 to 9 %. This is a sparkling wine with very fine bubbles, light in alcohol (8°), and containing residual sugar (incomplete fermentation).

Tamarack Cellars Firehouse RedTamarack Firehouse

Deceptively sweet aromas of strawberries, raspberries and rose petals.  The flavors are dark, rich, lusciously mouthwatering, with cherries, boysenberries, tart plum skins, hints of leather, sweet pipe tobacco, and coffee beans.  The tannins are firm, but not a bit edgy and the finish lingers with just a touch of anise.

Crushed gently and dropped by gravity into small 1.5 ton bins, cold soaked a minimum of 48 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel, where the wine finishes both primary and secondary fermentation.

 

 

Susanna Balbo Late Harvest MalbecBalbo LH MAlbec

The glass-coating, opaque purple-colored 2009 Malbec Late Harvest was made with naturally dried grapes using the appassimento method. The wine finished at only 14% alcohol but with 108 g/l of sugar and spent 18 months in 100% new French oak. Plush on the palate, it offers up loads of sweet black cherry fruit.

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