Grand Finale Wine Dinner Menu
(subject to change)
Course #1:
Pan seared skate wing with lemon, garlic, caper fume
Rancho
Zabaco Sauvignon Blanc, Russian River
The pungent scent of lime keeps this wine cool and tight, even as the
flavor is rich as nectarine jam. It has a deep sauvignon scent and flavor, with an edge of green that sharpens it for food.
Course #2:
Mango spring rolls with soba noodle salad
Cote
du Bone Blanc "Chateau La Paws", California
This lovely wine shows refreshing pear, melon and mango in the bouquet, followed by
flavors of apple, peach and creamy vanilla.
Course #3:
Grilled quail with sauce bordelaise
Rosenblum
"Richard Sauret" Zinfandel, Paso Robles
A bouquet of ripe black currant and blackberry with creamy ripe cherry essences is
followed by flavors of currant and vanilla with hints of briary spice and cracked black pepper.
Course #4:
Succulent braised short ribs with blue cheese au gratin potatoes and sauteed roman beans
Rosenblum
"Fess Parker" Syrah, Santa Barbara
Room-filling aromas of blackberries, smoke, plum, licorice and cracked
black pepper are stunning. The lush palate, loaded with black and blueberries, roasted herbs, and black currants lightly laced
in vanilla and spice is
Course #5:
Dessert - Apple Custard Tart
Mionetto Il Moscato, Veneto
Light, flowery and bubbly. A cheerful fruit bouquet with a sweet slight fizz.
