Paleo & Primal Food, Wine, Travel & Living

Posts tagged “Napa Valley

It’s Always Time to Visit Wine Country!

I’ll never forget last October (2017). It was a month of great loss. The strange thing was that only days earlier, Andy and I had celebrated our marriage at Caverna 57 with my mother and about 50 or so friends. We were so happy on the last days of September.

Then October came. Las Vegas (where we married in March) was rattled by a great tragedy that Sunday evening. I had to take my mom to the airport so she could fly home on Monday morning (this is never easy, BTW). I went from a great state of joy to being bummed out for the world. Then exactly one week after the Las Vegas incident, wine country caught fire. For a little while, I thought the world was going to end. Smoke drifted all the way to Sacramento by Tuesday and we all knew just how serious the situation had become, however, we faced the heartache of helplessness. Since the fires had popped up all over wine country, and the unusual winds howled on, the fires spread and became unmanageable despite the efforts to fight them.

What do you do when your favorite place on Earth is burning down? It seemed like a nightmare, but how could I even say that? I was not there or displaced from my home. I was not a first responder who had to battle the smoke or the flames. I was sitting safely on the sidelines in Sacramento, a place that would have more of a chance of floating away in a flood than burning up. When the fires were finally extinguished and the smoke cleared, I sent myself on a mission to visit Napa. I realized that reports of the damage had been highly exaggerated in the media. In fact, there were only about 50 wineries with any direct damage, and less than 5 wineries with significant damage! I felt it was my duty to visit, spend money and publicize on social media that Napa had not burned down and was open for business!

It was October 27th when I finally made it out. My real job gets very hectic until the end of the month, but I came as soon as I could. As I was driving through the valley, it was as beautiful as ever! The air was so clear and the sun so bright! All of the wineries on Highway 29 were all still intact and sort of majestic looking in a way.

I scheduled to meet a friend (now one of my very best friends) in St. Helena at Ehlers Estate. I tasted several phenomenal wines there, and even bought a few bottles (though out of my normal price range). If you’ve never been to Ehlers Estate, its located on the east side of Highway 29 on Ehlers Lane. The tasting room is in a beautiful old stone barn surrounded by 42 acres divided into five blocks (based on soil type) and 25 sub-blocks, defined by clone and rootstock combinations. 25 acres are are home to six different clones of Cabernet Sauvignon planted on multiple rootstocks. The vineyard also produces sub-blocks of Merlot, four of Cabernet Franc, two of Sauvignon Blanc and a block of Petit Verdot.

Another notable factoid: Proceeds from tasting fees/sales of wine at Ehlers Estate help support the Leducq Foundation‘s international cardiovascular research programs.

Below, I’ll share a view photos from my tasting at Ehlers Estate. I was impressed with the way they greet each guest with a little personalized sign. Bonus points for spelling my name correctly! 😉


I’m not going to jump into reviewing all the wines, but the most notable one at Ehlers Estate (in my opinion), is the 2014 Merlot. If you know anything at all about contemporary wine culture, you know that Merlot has suffered a bit of a backlash, but it’s finally making a comeback. But drinkers of good Merlot will tell you this varietal never went away! October happens to be International Merlot Month, and International Merlot Day is on November 7th. Worldwide, there are 600,000 acres of Merlot planted. If you happen to be a fan of Merlot, this is the one to try. I am really looking forward to opening it with my mom when I go visit her this year.

My friend and I had lunch at Brasswood Bar + Kitchen, (literally a stone’s throw from Ehlers Estate). We both ordered the diet-friendly Warm Brussels Sprouts Salad, with bacon, carmelized onion, parmesan, and soft cooked egg. I sipped a Diet Coke because I knew I was off to more wine tasting later in the day. My friend had to return to lunch after work, but I was on to Mumm Napa for sparkling wine!



Driving to Mumm Napa down the Silverado Trail was the first time I noticed fire damage or any sign that a fire had come through at all. If you can imagine my trajectory, I was headed south from St. Helena on the Silverado Trail towards Napa, so the damage I began to see was on my left hand side, from the Atlas Peak fire. Still, I was surprised at how little damage there was overall, compared to how much damage had been reported on the radio, internet, and television. Here I was with dozens and dozens of wineries open around me on a gorgeous day, and hardly anyone in them because all of the Valley had (allegedly) burned down. I was giddy to be there and see for myself that it was business as usual. When I arrived at Mumm, I was ready to buy some more wine! But, first, more tasting. 🙂

 

The wine on the far left is the Brut Prestige, made with 45% Chardonnay, 45% Pinot Noir, 10% Pinot Gris & Pinot Meunier. Lately, it’s my go-to sparkling wine at a restaurant for a starter glass (I usually get the split) because it’s on so many menus and I know exactly what the wine will taste like and that it will make me smile. It’s just under $20 for wine club members, and $24 for non-wine club members.

The DVX is a blend of 50% Chardonnay and 50% Pinot Noir. The name of the wine honors the late Guy Devaux, founding winemaker of Mumm Napa. The grapes for DVX come from a half-dozen of the winery’s vineyard sources. The wine is available to wine club members only.

The Brut Rose is a 80% Pinot Noir and 20% Chardonnay sparkling wine with the most lovely blush/coral/salmon color. It is my favorite sparkling rose under $25, and I bought 3 bottles to enjoy myself when Andy is out of town or is on a “bro date”. 😉






I also bought a bottle of the most interesting wine I tasted while at Mumm. It was a sparkling Pinot Noir. It is made from 100% Pinot Noir and is dark in color like a still Pinot Noir (ruby/garnet). Suggested pairings on the sell sheet for this wine are rack of lamb and prime rib, but Andy and I will open it this Valentine’s Day and we plan on making a turkey breast to pair with the wine. I am pretty sure as of November 2017 this wine is completely sold out.

Following my tasting and purchases at Mumm, I made my way to my home for the night at the Napa River Inn. They were kind enough to extend a media rate to me.

The Napa River Inn is located within the Historic Napa Mill (built in 1884, and is a National Registered Landmark). The Inn spreads into three buildings with 66 rooms that are designed and decorated to reflect the period (1800s). Most rooms overlook the river and have romantic views. The Inn is located next to restaurants such as Angele and Celadon, Silo’s Jazz Club, Napa General Store, and Sweetie Pies Bakery. For more information/a flashback/torture ;), you can read my post on the Napa River Inn on cakegrrl.blogspot.com located here. NAPA RIVER INN

This time I was in Room 212 and had enough time to take a bubble bath and recharge before heading downtown for more wine tasting and dinner.

Below are a few photos of my room, equipped with a fireplace.



The Napa River Inn also hosts nightly wine tastings, free to its hotel guests. Pietro Family Cellars was the featured winery on the evening of my stay. You can find and try their wines in downtown Napa at the Gabrielle Collection tasting room and store on Opera Plaza at 1000 Main Street.


Backroom Wines must have known I was coming to Napa, because that evening they held a sparkling wine tasting. So close to Halloween, I figured this would be my trick-or treat! Even better was that once I parked my car at the hotel, I didn’t get in it again until I checked out at 12pm the next day.

I headed out to walk over to the tasting, and on my way I spotted a large wooden chair next to a jack o’ lantern ghost. This really was like trick-or-treat! I saw another couple sit in the chair and try to do selfies, but I stopped them and said, “Hey, I’ll take your picture, if you will take mine!” They nodded in agreement.

On a placard at the bottom of the chair, it asks you to tag #riverfrontchair if you post your picture online. Here’s a look at some others who have posed in the Riverfront Chair for Instagram. Fun!


OK, no more shenanigans, let’s get down to real business… more wine tasting! As I said earlier, this tasting was tailor-made for yours truly. I sauntered into the wine shop and plunked my 20 spot down on the bar! Let’s do this thing!


OK, so I did NOT take formal notes at this tasting, nor do I remember a lot about what I had, but I do remember how much fun I had at Backroom Wines, especially because I struck up a conversation with a couple visiting from Reno. I was wearing my GIANT Garmin running watch and it caught their eye. I didn’t end up buying any wine at the store, mainly because I was headed to dinner after, but I highly recommend Backroom Wines for tasting and shopping in downtown Napa!

After I left Backroom, I remember sort of stumbling around and not being 100% sure where I wanted to go for dinner. I finally settled on Carpe Diem, surely lured in by the $%&#! Truffle Fries on the menu. 😉 Yes, I’m that person. I’m the one who orders “truffle” anything.

I snagged a table in the bar, even though the server wanted to give me a giant table. Nope, just me, only need a hightop. Then I ordered a big glass of rosé. Since it seemed like I had already participated in the Winolympics® that day, I was content with one glass with dinner. 😉


My dinner that evening was composed of two small plates: a tuna tartare with seaweed salad, avocado and taro chips and a giant plate of truffle fries. For me, shame would quickly set in, but both dishes I highly recommend!



OK quick selfie at Carpe Diem! 🙂

The next day I woke up to join my friend Elizabeth for a Body Boot Camp workout at Napa Fit Body Boot Camp. After, I ran on the Napa River Trail to make it 8 miles total for the day.


The Napa River Trail is something I had no idea existed! I found it by accident when I was running back to my hotel from the boot camp class. I’ll certainly be running on it a lot this summer when we go back to Napa for the Napa Valley Jazz Getaway on my birthday weekend!


It was a whirlwind trip, but I packed so much food, wine, fun (and exercise) in 24 hours! Before I close, I wanted to let you know a few facts about the fires in Napa I collected while at the Wine Bloggers Conference in Santa Rosa (in November). I wanted to list them to encourage people to continue to come to Napa and also to continue to buy Napa wines. This includes even the 2017 vintage when it is released.

  • 90% of the grapes were harvested before the fires began.
  • Winemakers are very optimistic about the overall quality of the grapes.
  • It was mainly Cabernet left on the vines, but it is a very resilient, thick skinned grape.
  • There are many unknowns about the possible effects of smoke on wine.
  • Winemakers are using rigorous and repeated lab testing and will continue to do so.
  • Only the highest and best quality will go to market, because the wineries’ reputations are at stake.

There are also a few new places in town, and a few specials going on at places to stay. The Napa River Inn has a specials page located here, but since it’s timely for an upcoming Valentine’s Day trip, I will share their Romance Package, which includes Chocolate Dipped Strawberries, a Bottle of Champagne, and Breakfast in Bed from Sweetie Pies Bakery.

A new restaurant/wine bar has opened called Compline. The name Compline refers to end of the working day, when things get quiet and evening settles in. You can sneak a peek at their menu here.

Also, 2018 Napa Wine Tasting Cards are available now. For $15, you can pick up a tasting card and check out ten of Napa’s best downtown tasting rooms (all within walking distance of each other), enjoying wines for half the price. Cards can be re-used with no limit throughout the year. You can buy them here.

In closing, I want to thank the Napa River Inn for offering me a discounted stay and the staff there for making everything perfect, Elizabeth Smith for leading my tasting at Ehlers Estate and joining me for lunch at Brasswood. I’m so glad we met and I can call you my friend. I’d also like to extend gratitude to Tessa at Mumm Napa for her incredible hospitality and service, the staff at Backroom Wines (please do MORE bubble tastings, and I will be there!), and the staff at Carpe Diem. All of these people depend on your visits to make a living. I’ll be back as soon as possible.

With much love… please continue to stay #napastrong #sonomastrong #winecountrystrong!
Beautiful video done by 3 Rock Marketing and Wildly Simple.

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BESPOKE Debuts in Napa on Saturday, August 26th at Charles Krug Winery


BESPOKE: An Exploration of Taste & Thought debuts in Saint Helena on Saturday, August 26 at Charles Krug Winery at 9 a.m.
 Renowned Food Scholars & Professors Dr. Ken Albala (Pacific U), Dr. Lok Siu (UC-Berkeley), and ROC United Founder/ Forked author Saru Jayaraman to headline day of keynote speeches, panels on labor, noodle-soup lunches, wine tastings, and round table discussions with theme of Origins and Authenticity.

The greater goal is to bridge the gaps between the worlds of academia, food culture, and hospitality through a series of inspirational keynote speeches and educational panels and roundtable discussions. The theme for the day is Origins and Authenticity, a way of measuring how we represent and interact with food cultures and, in turn, perceive what we eat, cook, and taste. Below, the line-up for the day:

Keynote Speech 1 – Renowned food scholar, Pacific U Professor, and author Dr. Ken Albala on food cultures, origins, and authenticity with a focus on globally-loved foods like noodles.

Keynote Speech 2 – Anthropologist and UC-Berkeley Food and Ethnic Studies Professor Dr. Lok Siu on food culture, hybridity, and authenticity through a series of culinary case studies.

Keynote Speech 3 Restaurant Opportunities Center (ROC) United Director and author of Behind the Kitchen Door and Forked Saru Jayaraman on issues of labor in the restaurant business.

Themed Panel on ‘Issues of Diversity, Labor, and Power in the Food Industries’ – ROC United director/author Saru Jayaraman; food lawyer Michael Tenenbaum; UC Berkeley Food Institute Policy Director Nina F Ichikawa. Chaired by BESPOKE Founder Robert McKeown.

Round-Table Discussions w/Speakers – Guests will rotate through tables of 10-12 people, intimately engaging in debate and questions with at least 3 of the day’s speakers. This is meant to foster engagement and discourse beyond ordinary q-and-a format.

100% of the profits go will go to two charities: Piggy Bank (supporting family farms raising heritage breed animals) and the American Friends of the Oxford Food Symposium (student scholarships fund).

“We believe Napa Valley is the perfect place for us to debut this day-long food summit in support of two fabulous charities (Piggy Bank and American Friends of the Oxford Food Symposium),” says BESPOKE Founding Chair Robert McKeown. “By spending a day exploring food and thought for inspiration, education, and social action, we hope to both enrich and change the way our guests perceive not only food, but the industries that define it.”

Where: Charles Krug Winery, Carriage House, 2800 Main St. Saint Helena, CA.
When: 9 a.m. to 2 p.m. on Saturday, August 26
Cost: $55 (students with ID)/$75 (general admission) can be purchased here – http://bit.ly/NAPAtix

Marriott Napa Valley Hotel and Spa Revitalized with a Multi-Million Dollar Renovation

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Recently, Andy and I had a chance to experience the Marriott Napa Valley Hotel & Spa’s stunning remodel. The property, located in the heart of the Napa Valley, has within the last few months, revealed a stunning new resort-style pool and courtyard that will serve as the hub of upcoming weddings, events and activities––from poolside gatherings, dining and yoga, to movies, wine and cocktails under the stars.

Upon arrival, I explored the newly renovated room and was greeted by an exquisite plate of goodies and a fine bottle of wine. A bottle of Silver Oak Cabernet Sauvignon to be exact.

marriott-welcome-gift
We had a big day ahead of us with two tastings scheduled at Walt Wines and Gundlach Bundschu, so we only had one drink in the hotel’s bar before retiring. As you can see below, the bar area has been updated and is quite beautiful.

marriott-bar-shot
fireplace-outside

The next morning, I snapped a few pictures of the sun outside our room before I took off to the also updated workout facility and spa.

outside-view-marriott

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After our workouts, Andy and I went wine tasting, headed to Walt for a Pinot Noir specific tasting, and then to Gunlach Bundschu for a tasting and a lesson on the winery’s history. We ended up spending a few hours at both wineries and then returned to the Napa Valley Marriott to relax by the pool for a few hours before dinner.

marriott-pool-shot
After the pool and outdoor excursion, we got ready for dinner and then enjoyed some time in the lobby with a wine tasting. The lobby wine tastings feature different wineries each day. That evening’s featured winery was Raymond Vineyards.

raymond-wine-tasting
Soon, we settled into dinner at the Marriott’s restaurant VinEleven. Brian Whitmer is the head chef and focuses on American cuisine that celebrates culinary traditions from around the world incorporating locally and sustainably-grown produce.

Andy and I like to order several different items and share them. Our appetizers were the Truffle Fries served with Parmesan Cheese and Truffle Oil:

truffle-fries
We also enjoyed the Lolita’s Fish Taco with Cod, Mango Pineapple Slaw and Sambal Aioli.

fish-taco
For our entreés, Andy ordered the scallop special, which upon tasting, we begged for them to put on the regular menu. The scallops were presented on a bed of mushroom risotto and were perfectly seared as you can see in the photo below.

scallop-with-risotto

For my dinner, I ordered the Spiced Chicken Cashew Lettuce Cups (which are on the menu in the appetizers section). Since Andy and I share food, it’s not strange for us to order only one main course and 2-4 different appetizers. I believe that it’s possible to get a solid impression of a restaurant this way. Appetizers are one of the most important parts of a menu because they are supposed to intrigue a customer and make them look forward to the next part of the meal.

lettuce-cups
At VinEleven, you can enjoy a signature summer cocktail at the beautifully lit bar or outdoor patio from 6:30 a.m. to midnight, and as late as 1 a.m. on Friday and Saturday. The Heirloom Organic Gardens feature over 2,000 square feet of raised and in-ground beds, a lush herb garden, and a communal dining table that serves 18 guests. After such a grand meal, it was time to retire.

bedroom-marriott

The hotel’s pool and outdoor wedding and event space also proves to be a showstopper. The Marriott Napa Valley Hotel & Spa has made their outdoor space a place where visitors and locals alike can gather. The pool is a sparkling 100-by-30-foot oasis with luxe lounge furniture and umbrellas, cozy fire pits, shady Redwood nooks, and all-day dining. Poolside yoga is available for guests to begin their day and then afterward they can enjoy a swim.

All 275 guestrooms have been completely renovated with a design specifically to mimic the colors and feel of a tasting room. They have warm greys and Earth tones that appear naturally in wine caves, as well as burgundy/grape hues that take on the grape color so familiar in Napa. There is a sliding wooden barn doors with exposed hardware that provides bathroom privacy while creating a rustic wine country feel to the tranquil space.

Crisp white tile, grey granite and luxurious amenities provide a spa-like experience in the bath with electric mirrors for ideal lighting. Modular seating by large windows provide a cozy sitting area to enjoy a bottle of wine or in-room dining.

All guestrooms come fully equipped with a new state of the art guest entertainment system that provides unique content choices such as, on-screen weather, flight data, and Bluetooth® connectivity. The Enseo guestroom entertainment system will allow you to access your Netflix®, Pandora®, YouTube®, Hulu® and Crackle® accounts directly through the guestroom TV.

The Napa Valley Marriott Hotel and Spa $20 Daily Destination Fee includes the following daily amenities:

  • Culinary Garden Tour with Sparkling Wine (4pm)
  • Yoga Class every morning meet in the lobby (7:30am)
  • Preserve Spa Access Eucalyptus Steam Room (8:30am to 12:00pm)
  • Specialized Bicycle Access with hybrid bicycles with helmet, available from dawn to dusk
  • Bottled Spring Water replenished in your room daily
  • Starbucks House Blend Coffee, two available daily in VINeleven Market
  • Daily Vintner Pour every evening in the lobby (5-6pm)
  • Wireless High Speed InternetTo learn about the Marriott Napa Valley’s special packages, you can click here.

For more information, visit www.NapaValleyMarriott.com or call (707) 253-8600. Become a fan of the Marriott Napa Valley Hotel & Spa on Facebook at www.facebook.com/Napahotel and follow the hotel on Twitter at www.twitter.com/NapaMarriott and on Instagram here.

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Matteo’s Wows a Sold Out Crowd with Rombauer Wine Pairing Dinner

Last Wednesday evening, Matteo’s Pizza and Bistro hosted a sold out Rombauer Wine Dinner, that was one of the most fun and memorable events I have attended since I have been writing this blog. It was very special because it was Andy’s birthday and we shared a table with some close friends of ours (who are also Matt Woolston fanatics) to celebrate.

chardonnays
The evening began on the patio with a vertical tasting of the 2013 and the 2014 Rombauer Chardonnay. I enjoyed both vintages (the year age difference of the wine alone made the two unique), the 2013 a softer mellowed wine and the 2014 a more vibrant, food-friendly wine.

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While we were tasting the two Chardonnays, there were a trio of appetizers being served to the guests. They included:
Bruschetta with grilled fig, whipped brie and balsamic local honey glaze

fig and brie crostini
It’s the perfect time of year for figs, and the pairing of the cheese and balsamic glaze is always a fun combination. I love August because figs are in full swing. It’s just another example of how Matteo’s and Supper Club Catering really adopt the Farm-to-Fork concept by choosing to use in season ingredients and elevating their flavor.

Another passed appetizer was Torched Wild Salmon with white miso marinade on sesame wonton crisp

salmon
This Asian-inspired appetizer was another example of an ingredient that is currently at it’s best: wild salmon. Salmon is one of Andy’s favorite foods, so I was happy to see it on the menu. It was a perfect bite with the miso marinade and the crisp of the wonton chip. The kitchen also prepared a version of this appetizer on a spoon without the wonton chip. It was a great variation and a beautiful plating arrangement as you can see.

Foie gras BLT with pan-seared foie gras, basil lemon aioli, heirloom tomato and micro arugula on whole wheat walnut sourdough toast

BLT
I am always pleased with the food creativity at Matteo’s and Supper Club Catering, and with this appetizer, you can understand why. The bits of foie gras were crisped up to act as bacon in this mini play on a BLT. This was a very popular appetizer with the entire crowd.

Appetizer Wine Pairing:
Rombauer Chardonnay 2013, Carneros
Rombauer Chardonnay 2014, Carneros


First Course:
Blistered sweet corn soup in demitasse with Applewood smoked bacon shingle and harissa chili oil

corn soup
This was one of my favorite courses. The chef explained to us that the soup is actually vegan and then he “went and messed it up with bacon.” No mistake there—the crispy bacon was a lovely highlight to the dish both visually and in taste. The soup was sweet and spicy and rich even without the addition of cream.

First Course Wine Pairing:
Rombauer Sauvignon blanc 2014, Napa Valley, the first new varietal introduced in more than 20 years and only the second white wine in Rombauer’s 35-year history. I recall it being more round in flavor, and by that I mean not so astringent. Instead of the grapefruit one would typically pick up in a New Zealand-style Sauv Blanc, there was more stone fruit (peach, apricot) essence that matched up quite well with the sweetness of the corn in the soup.


Second Course:
Pizza with shredded rabbit leg confit, braised fennel, olive oil poached tomato, Italian fontina and Dijon garlic white sauce

rabbit pizza
OK, I realize this website focuses on gluten free, but Andy and I are not actually celiac or gluten intolerant, so we occasionally enjoy foods that happen to have gluten. It’s just part of a wine dinner more often than not, and because we don’t attend wine dinners every night, it’s fun to splurge when we do. That being said, when you don’t have a real slice of pizza for a few years and then have a slice at Matteo’s it makes the slice all the more delightful! 🙂  I truly enjoyed this crusty, cheesy bread topped tomato, one of my favorite cheeses, fontina, and rabbit leg confit. By the way, they nailed it on the pairing—a juicy, but not overly fruit forward Merlot.

Second Course Wine Pairing:
Rombauer Merlot 2012, Napa Valley


Third Course:
Grilled leg of lamb and lamb crisps on baby field greens with goat cheese Parmesan, macerated stone fruit, toasted pistachio and plum mint vinaigrette

lamb
I have to say this course was one of my favorites. I loved the bed of greens the lamb was sitting on. I am a pistachio addict and the chards of the parmesan made me so happy. Then there was the lamb. Lamb two ways, actually. And lamb leg happens to be my favorite. Thanks, Matteo’s. I loved this plate (I didn’t eat it by myself, FYI) 😉 because there  were so many textures going on. Lamb crisps should be put in a bag and sold!

Third Course Wine Pairing:
Rombauer Cabernet Sauvignon 2013, Napa Valley. Cabernet is a phenomenal choice to pair with lamb.


Fourth Course:
Grass fed Wagyu beef sliders with fried green tomato, house made portabello bacon, garlic aioli and cave aged blue cheese on Brioche bun served with truffle asiago shoestring fries

burgers fries
I can officially be quoted as saying that this burger is the best one I have ever had from a restaurant. (Though I have heard Formoli’s is also quite good). If you never go to Matteo’s to try anything else, go there for the burger. The meat is sourced from Lucky Dog Ranch, another high quality ingredient. The fried green tomato was a decadent garnish, as well as the blue cheese. Everyone at our table went crazy for the fries, doused in truffle and asiago. It was so delightful to see a burger paired with a high end wine like the Rombauer Cabernet Sauvignon Diamond Selection. Such great ingredients deserve such a stunning wine.

Fourth Course Wine Pairing:

Rombauer Cabernet Sauvignon Diamond Selection 2011, Napa Valley. A softer cab than the previous one, velvety and rich, just like the burger and fries. Heavenly.


I didn’t get an acceptable picture of dessert, but my favorite part of it was the peanut brittle cookie on the plate with the terrine. It was a bit like tasting peanut butter and jelly– the jelly part being the Rombauer Zinfandel pairing.

Dessert:
Broken Banana Split: Bittersweet chocolate peanut butter terrine on berry coulis with banana foster ice cream, peanut brittle and bourbon vanilla bean whipped cream

Dessert Course Wine Pairing:
Rombauer Zinfandel 2013, Sierra Foothills/Northern California

If you haven’t visited Matteo’s just yet, here’s a good excuse: They’ll be hosting a wine tasting event on Wednesday, August 12th 6-7:30 PM featuring the ollowing wineries:  Alfaro, Lexington Winery, Mount Eden Estate, Sonnet, and Windy Oaks. It’s $15 per person to participate. If you would like to attend, contact Wine Shop Dave at wineshop at pizzamatteo.com or call (916)779-0727.

You can like Matteo’s Pizza and Bistro on Facebook here or follow them on Twitter here.


Save the Date! Rombauer Wine Dinner at Matteo’s Wednesday, August 5th at 6:30pm!

Matteo's Logo
Do you love Rombauer Wines as much as I do? If so, I have the event for you!

Matteo’s Pizza and Bistro’s Rombauer Wine Dinner featuring the New Release of the 2014 Chardonnay will be held on the patio at Matteo’s, Wednesday, August 5th, 2015, at 6:30 PM.

Their menu (to be served family style) was finalized just this morning and it is as follows:

Appetizers:
Bruschetta with grilled fig, whipped brie and balsamic local honey glaze

Torched Wild Salmon with white miso marinade on sesame wonton crisp

Foie gras BLT with pan-seared foie gras, basil lemon aioli, heirloom tomato and micro arugula on whole wheat walnut sourdough toast

Appetizer Wine Pairing:
Rombauer Chardonnay 2013, Carneros
Rombauer Chardonnay 2014, Carneros


First Course:
Blistered sweet corn soup in demitasse with Applewood smoked bacon shingle and harissa chili oil

First Course Wine Pairing:
Rombauer Sauvignon blanc 2014, Napa Valley


Second Course:
Pizza with shredded rabbit leg confit, braised fennel, olive oil poached tomato, Italian fontina and Dijon garlic white sauce

Second Course Wine Pairing:
Rombauer Merlot 2012, Napa Valley


Third Course:
Grilled leg of lamb and lamb crisps on baby field greens with goat cheese Parmesan, macerated stone fruit, toasted pistachio and plum mint vinaigrette

Third Course Wine Pairing:
Rombauer Cabernet Sauvignon 2013, Napa Valley


Fourth Course:
Grass fed Wagyu beef sliders with fried green tomato, house made portabello bacon, garlic aioli and cave aged blue cheese on Brioche bun served with truffle asiago shoestring fries

Fourth Course Wine Pairing:

Rombauer Cabernet Sauvignon Diamond Selection 2011, Napa Valley


Dessert:
Broken Banana Split: Bittersweet chocolate peanut butter terrine on berry coulis with banana foster ice cream, peanut brittle and bourbon vanilla bean whipped cream

Dessert Course Wine Pairing:
Rombauer Zinfandel 2013, Sierra Foothills/Northern California


The Rombauer Wine Dinner at Matteo’s Pizza and Bistro is $75 per person plus service charge and tax.

I had the great fortune of attending one of Matt Woolston’s multiple course dinners last year (The same creative force behind the wheel at The Supper Club Cateringwho Andy and I will be using as caterer for our reception!) and I can tell you it was incredible! (You can read about the dinner here). I’ll also be writing about the Rombauer Wine Dinner in a future blog post! 🙂

Reservations are required and the dinner is expected to SELL OUT, so please call 916 779-0727 or email margo at pizzamatteo.com to save your space at the table!

You can like Matteo’s on Facebook here or follow them on Twitter here.