It's March and we’re heading to Sonoma, California to pour
four incredible wines from the region's leading producers. Join us March 20 – 26 to see (and taste) what
all the buzz is about!
Merry Edwards is considered a pioneer of California's fine
wine production. Prior to venturing out
on her own, she worked for world-class wineries Mount Eden and Matanzas
Creek. She now creates some of the best
wines in Sonoma. The Merry Edwards, Sauvignon Blanc, Russian River
Valley, California ($8 3oz / $16 6oz) is available year-round on our
wine list. Aromatic notes of white peach and crème brûlee give way to ruby red
grapefruit and tangerine zest on the palate.
This wine makes a delicious match for our Mahi-Mahi with Enoki Mushrooms,
Daikon, and Mustard Vinaigrette.
Founded in 1978, Kistler Vineyards has always focused on
using old-world Burgundian winemaking techniques. Imparting concentrated aromas of white peach
and green apple, the Kistler, Les Noisetiers, Chardonnay, Sonoma Coast,
California ($12 3oz / $24 6oz) easily compares to some of the greatest
white wines found in Burgundy, France.
Silky and seductive on the palate, I would recommend pairing this with
our Dover Sole and Brown Butter Sauce.
At Hartford Court, they have a saying: “High Risk, High
Reward Single Vineyard Wines." The risk definitely pays off in the Hartford
Court, Fog Dance, Pinot Noir, Green Valley, California ($14 3oz /$28 6oz).
Using grapes grown in a cold, windy area of Sonoma, this wine exhibits notes of
tart red cherries and fresh red fruit, delicately covering the palate and
partnering perfectly with our Herb-Roasted Chicken.
Knights Valley is tucked away in an ancient volcanic zone of
northeast Sonoma. The region is diverse in soil and climate, and is perfectly
suited for Cabernet Sauvignon. The Anakota, Helena Dakota Vineyard,
Cabernet Sauvignon, Knights Valley, California ($16 3oz / $32 6oz) is
sourced from estate-owned, single vineyard vines that exhibit the true spirit
of the region. Rich and powerful notes of cassis and red fruit give way to coffee
and chocolate on the palate, creating a harmonious complement for Joe’s Bone-In
Filet.
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