BLACKBIRD VINEYARDS WINE DINNER
Tuesday, April 25, 2017 | 6:30 p.m.
Blackbird Vineyards was founded in 2003, with the goal of handcrafting truly expressive wines, focusing on merlot, cabernet franc, and cabernet sauvignon. With vigneron Aaron Pott’s guidance, Blackbird’s approach to production relies on sustainable farming, non-interventionist vinification, and rigorous fruit selection, allowing for a harmonious whole, greater than the sum of its parts. Please join us as we savor through their treasured wines with a menu crafted by Chef John Madriaga.
Tangerine / Lime Vinaigrette
Sauvignon Blanc, “Dissonance,” Carneros 2016
Sesame / Swiss Chard
Merlot, “Illustration,” Napa Valley 2010
Merlot, “Illustration,” Napa Valley 2013
Braised Short Rib
Pommes Purée / Foraged Mushrooms
Cabernet Franc, “Paramour,” Napa Valley 2009
Cabernet Franc, “Paramour,” Napa Valley 2013
Cabernet Sauvignon, “Contrarian,” Napa Valley 2011
Cabernet Sauvignon, “Contrarian,” Napa Valley 2013
$295 per person
To secure your seats, click here to purchase tickets.
SATURDAY SEMINAR: DEDUCTIVE TASTING
Saturday, April 29, 2017 | 11 a.m. – 1 p.m.
Join lead sommelier Randy Nakagawa for a casual day of deductive wine tasting. Three of your senses—sight, smell, and taste—will be put to the test at this Saturday seminar that focuses on the physiology of taste, acidity, tannins, residual sugar, and other structural elements. You will be walked through the processes for blind and double-blind tastings, learning how to determine what a wine is without reading the label.
$65 per person
To secure your spot, email Randy at firstname.lastname@example.org, or call 650.851.9888.
DON WATSON'S SPRING LAMB
April 3rd through April 30th
We source our Spring Lamb from one of the finest and most exclusive ranchers in the world, Don Watson, of Napa Valley Lamb Co. Don’s spring lambs are only available for one month per year, in April. They’re born in winter, milk fed, and harvested just before they’re weaned. This care results in a smaller lamb, with an incredibly mild flavor and extreme tenderness. These limited-availability lambs once called Sonoma’s Sonoma Raceway (formerly Sears Point Raceway and Infineon Raceway) home – that’s how local and fresh they are.
During the month of April we will be debuting one dish per week.
Week One | April 3rd-9th
Rosemary-Grilled and Almond-Crusted Don Watson Rack of Lamb
Sherry-Braised Morel Mushrooms, Cauliflower Puree, Lamb Jus
An optional wine pairing, hand selected by lead-sommelier, Randy Nakagawa:
Bandol, Domaine Tempier, La Migoua 2013
Each dish is available for one week during dinner service.