Private Home Settings

Course 1:
Brillat Savarin
- paired with -
Dom Perignon

Course 2:
Humboldt Fog - paired with -
Robert Foley Pinot Blanc

Course 3:
Side by side discussion:
Purple Haze From Cypress Grove and Green Hill from
SweetGrass Dairy
- paired with -
McCrea Roussane
Laurent Perrier Rose

Formal Dinner

Course 4:
lobster salad
- paired with -
Paul Hobbs Richard Dinner Chardonnay

fried baby lobster tail arugula w/ champagne - dijon - membrillo glaze paired
component tasting of starfruit, bartlett pear & vanilla bean

Course 5:
mid palate sorbet
burnt orange / ginger sorbet
- paired with -
Quady Essensia

Course 6: main plate
confit of chicken w/ blu franc reduction - roasted acorn squash / winter maripois salad
fuji apple sauce
- paired with -
Torres Mas Borras

Evening Closer

Course 7:
Point Reyes Blue
- paired with -
Insignia

Course 8:
Parmigiano Reggiano
- paired with -
Pio Cesare


also: marcona almonds - olive tray - asst. chocolates

Wine Dinner Examples Below, the outline here illustrates our custom approach to details for each and every one of our events.

Private Tasting with Varietal Focus

Reception:
6:30-7:05 - Syrah Sangria Reception [ delivery ] Sangria Specialist floating with arriving guests.
[ information focus ] The elements of entertaining with Sangria.

Arrival, guests will be discussing the elements of making the finest sangria every time.
This focus will revolve around the ability to match fruits to wines, basic elements of Syrah based fruits.

Gathering & Educational / Pairing Discussions
7:10-8:45 - 3 WINE - 3 CHEESE Pairings: [ delivery ] Wine/Cheese Specialist will gather guests, the space will determine setting for evening. A short consultation will determine this factor during walk-through of space. [ information focus ] Learn about how to approach Syrah / Shiraz pairings. Each pairing element will belong in the complimentary range of entertaining with Syrah, from olives to cheese, from food selections to desserts.

Wine discussions will be focused on region, grapes, winemaker styles, pairing wine with cheese, pairing wine with food, proper storage, etc...We will discuss the three basic foundations of Syrah / Shiraz. We will introduce the concept of Black and Blue as a never-fail pairing rule. We will discuss recording Tasting Notes, understanding wine descriptors and how to pair wine descriptions with cuisine flawlessly.
Cheese discussions will demonstrate proper cheese presentation, we will introduce cheese basics, including milk types, textures, flavors, how to shop, care for and serve fine cheeses. Sample some of the marriages made in heaven and discover pairings that suit your own personal taste. Focus with a heavier range of cheeses, different styles of blue, sheep milk, etc...

Light Cuisine Pairings and Parmesan Reggiano Discussion:
8:45-9:30 Final wine discussion over regionally influenced menu.[ delivery ] Food specialist will present and discuss the cuisine selections of the evening. The wine specialist will begin final wine discussion.
[ information ] Educational will focus on questions, final remarks and closing of the evening.
Guests will be free to sample left over wine from all the selections of the evening.

Pairing Discussions can cover any of the following:

Region: California (New World Style)
DOC: Napa / Lodi
Grape: Syrah (light body)
Cheese: Point Reyes Blue

Region: Northern Rhone
DOC: Cote Rotie, St. Estephe or Cornas
Grape: Syrah (inky, olive, earth, terror, bold representation)
Cheese: Reblochon

Region: Australia
DOC: Pattterson Hill, Riverland
Grape: Shiraz (mind blowing example of fruit)
Cheese: Parmesan Tasting

Example #2: Corporate / Private Tasting with Regional Focus

Reception:
6:30-7:05 - Cava Reception [ delivery ] Wine/Cheese Specialist floating with arriving guests.
[ information focus ] Region of Aragon: two different Cavas for first 35 minutes.Arrival, speaking
Cava in general language, tutors are greeting guests and discussing this special sparkling wine
known as Cava. Including cheese selections such as Nevat and a Spanish Double/Triple Creme.

Gathering & Educational/Pairing Discussions
7:10-8:45 - 3 WINE - 3 CHEESE Pairings: [ delivery ] Wine/Cheese Specialist will gather guests, the space will determine setting for evening. A short consultation will determine this factor during walk-through of space. [ information focus ] Learn about how to approach the wines that you choose to pair with cheese.

Wine discussions will be focused on region, grapes, winemaker styles, pairing wine with cheese, pairing wine with food, proper storage, etc... Cheese discussions will demonstrate proper cheese presentation, we will introduce cheese basics, including milk types, textures, flavors, how to shop, care for and serve fine cheeses. Sample some of the marriages made in heaven and discover pairings that suit your own personal taste.

Light Tapas and Cuisine Discussions:
8:45-9:30 Final wine discussion over regionally influenced tapas menu. [ delivery ] One specialist will present and discuss the tapa selection for the evening. The wine specialist will begin final wine discussion.
[ information ] Educational will focus on questions, final remarks and closing of the evening. Guests will be free to sample left over wine from all the selections of the evening.

Pairing Discussions can cover any of the following:

Region: Galicia (Pre-Christian Celtic Heritage)
DO: Rias Baixas (low estuaries)
Grapes: Albarino
Cheese: Tetilla

Region: Castille-Leon (Old Castile)
DO: Bierzo
Grapes: mencia, godello/dona blanca, garnacha tintorera
Cheese: cabrales, pimentino, roncal
DO: Ribera Del Duero
Grapes: tinti fino, tinto del pais, tempranillo
Cheese: toledo, zamorano
DO: Rueda
Grapes: sav blanc, verdejo
Cheese: torta le serena - sheep w/thistle

Region: Pais Vasco/Euskadi (The Basque Country)
DO: Rioja - (River of Oja)
Sub Regions: Rioja Alta, Rioja Alavesa, Rioja Baja
Classifications: joven, crianza, reserva, gran reserva
Grapes: tempranillo, graciano, mazuelo
Cheese: san simon, valdeon, garroxta

Region: Cataluyna/Cataluna (Catalonia):
DO: Priorato
Producer: alvaro palacios, rene barbier
Grapes: garnacha, carinena, cabernet
Cheese: murcia de vino, mahon, manchego
DO: Penedes
Grapes: tempranillo, Parellada, Xarel-lo, Macabeo
Cheese:

SECOND
hydroponic baby greens
w. spring vegetables
tomato brushetta

PROTEIN
selected cut of steak
dauphanaise
pencil asparagus

WINES
william hill reserve chard - napa
wither hills pinot noir - nz
wattle creek cab - california
clos du bois res zin - california
st. hallet “old block” shiraz - aus

CHEESES
mimolette
montgomery’s cheddar
rogue river smokey blue
shropshire blue
st. agur

Taste Network Holiday Dinner Example

THE RECEPTION Cheese Board
Michlits, ‘Blauburgunder Frizzante’ 2006, Austria

AMUSE
Warm Apple Love
Albet I Noya NV Cava Brut, Penedes, Spain

FIRST
Rabbit Blanquett w. truffle spaeztel
Robert Foley Pinot Blanc, Napa Valley

SECOND
Duck Leg Confit crème fraiche
pomegranate - roasted chestnuts
COHO ‘Headwaters’ 2005, Napa Valley

THIRD
Spiced Suckling Pig & first dates
Sequum ‘Kidd Ranch’ ZinfandelNapa Valley

FOURTH
Sweets & Cheeks
blood orange & pomme moussline
Arns’s ‘Pritchard Hill’ Syrah, Napa Valley


Corporate Dinner Tasting

FIRST
sashimi of tuna with d’anjou pear, avocado, yuzu
Champagne Henriot Brut Souverain NV

SECOND
scallop with sweet potato and ginger nugatina
William Fevre Montmains 1er Cru 2004

THIRD
sugar cane grilled chicken satay, green papaya
Bouchard Beaune De Chateau 1er Cru 2004

FOURTH
red wine poached beef tender loin
crushed rooted vegetable and bone morrow
Fattoria Le Pupille Poggio Valente 2003

DESSERT
Carrot Cake - cream cheese frosting and walnuts
Red Velvet Cake - with a cream cheese frosting
Pecan Pie - a Georgia Tradition
Lemon Tart - Classic Lemon Filling, Shortbread crust
White Chocolate Mousse – Chocolate Cake, White Mousse

Grand Opening W Hotel

RECEPTION
Smoked Salmon Crisp w. Fennel Apple Mousse
Michlits, ‘Blauburgunder Frizzante’ 2006, Austria

FIRST
Blue Crab Apricot Tartlet w. Mandarin Creme Fraiche
Robert Foley 2006, Napa Valley
cheese HUMBOLDT FOG

SECOND
Foie Gras on Baguette w. Peppered Pineapple Relish
L’Angevin “Laughlin Family” 2005, RRV
cheese JASPER HILL FARMS CONSTANT BLISS

THIRD
Truffled Devil Eggs w. Kalamata Slivers
Gemella Viognier 2004, Napa Valley
cheese TRUFFLE TREMOR

FOURTH
Petit Taco of Duck Confit w. Bing Cherry Perserve
Skewis “Montgomery Vineyard” 2004, Anderson Valley
cheese BANON FERMIER

FIFTH
Manchego & Serano Stack w. Fig & Balsamic Reduction
COHO Headwaters 2005, Napa Valley
cheese WESTFIELD FARMS CHOCOLATE LOG

SIXTH
Chocolate Cherry Bread w. Brie & Black Olive Tapanade
Arns Estate Syrah “Pritchard Hill” 2004, Napa Valley
cheese ROARING FORTIES BLUE

Holiday Party Example

Cheese Reception
Fluer Verte, FR
2004 Alpha Domus, NZ
Vella Dry Jack, US
2003 Condes de Albarei, ESP
Manchego, ESP
2005 Valdesil Montenovo, ESP

FIRST
Tuna Tartar / Sushi Tasting
2005 Lake Chalice Riesling, NZ
2005 Wither Hills Pinot Noir, NZ

SECOND
Wok-Fried Calamari ìPastaî w. Asparagus, Shiitake & Chile
2004 Buena Vista Carneros Pinot Noir, US

Intermission Sorbet

THIRD
Celebration 3 Way Panko Chicken
Laurent-Perrier Cuvee RoseBrut
USDA Prime NY Strip / Crisped Strawberry Snapper
Pinot Gastrique Redux
2004 Gary Farrell "Russian River", US

FOURTH
Creme Brulee / Moonstruck Chocolates
Kings Tawny Port NV

After Dinner Selections - cheeses, mixed nuts, olives and chocolates
Piave, IT ~ 2002 Marques de Caceras, ESP
Constant Bliss, US ~ 2002 Fairview Jakkalsfontein Shiraz, SA
Point Reyes Blue, US ~ 2003 Lariat Custom Cuvee, US