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We are so excited to present
90+ Point Wine Pairing Dinner
5 Courses $59++ 
tablas Perrin
Francois Perrin
Tablas Robert Haas
Robert Haas
tablas Jean Perrin
Jean-Pierre Perrin

Dear ,

We are so elated to offer you an amazing 5 course wine & food pairing extravaganza with Tablas Creek Vineyard at Proper!
  We welcome Tommy Oldre, National Sales Manager for Tablas Creek, to present and discuss these tremendous wines from Paso Robles. 

Tablas Creek is the realization of the combined efforts of two of the international wine community's leading families, the Perrin Family, proprietors of Ch�teau de Beaucastel, and Robert Haas, founder of Vineyard Brands. They had since the 1970s believed the California climate to be ideal for planting Rh�ne varietal grapes. In 1987, they began the lengthy process of creating a Ch�teauneuf-du-Pape style vineyard from scratch in the New World. The Tablas Creek Vineyard Partnership was born, with the Perrin and Haas families as majority partners, and French and American wine loving friends as minority partners.


Tablas Creek has consistently garnered high praise and scores from Robert Parker and Tanzer. This is a wine maker dinner that should please even the most picky palates.   

So please join me along with Tommy and our Chef Sean Magee for this fantastic wine & food event.

This will sell out quickly and is limited to 50 guests

Proper is conveniently located next door to our fourth Wine Steals location, and the two venues work together to bring our guests the best in food and wine at a fantastic value!

If you are interested in including a discounted hotel room rate, please contact me at  

    We will meet on our upstairs deck and enjoy drink specials!
Beets, Nuts & Chevre
roasted golden beet | warmed chevre | toasted walnut | white peach-preserved lemon vinaigrette
Served with 2009 Cotes de Tablas Blanc

"The 2009 C�tes de Tablas Blanc is another unqualified success. A blend of 45% Viognier, 28% Roussanne, 20% Marsanne, and the rest Grenache blanc, nectarine and flower notes combined with wet rocks, honeyed grapefruit, and white peach are all present in this medium-bodied, richly fruity, yet very well-defined wine" .91pts- Robert Parker


Not Your Grandma's Liver and Onions
spiced rabbit liver | sweet onion confit | mache | honeysuckle white tea gastrique | grilled artisan bread
Served with 2008 Esprit de Beaucastel Blanc

 "Their flagship white is the 2008 Esprit de Beaucastel Blanc, a blend of 65% Roussanne, 30% Grenache blanc, and a rarity of 5% Picpoul. This is really great stuff in the 2008. The wine displays plenty of honeyed citrus, spring flowers, white peach, apricot, quince, and loads of wet rocks, giving a steely definition to its opulent, full-bodied, yet fresh flavors. This is a tour de force in dry white and Rh�ne Ranger blends. It's impossible to know how long it will last, but I would drink it sooner rather than later." 94pts Robert Parker

 Smoked Bison Cassoulet 
housemade smoked bison sausage | cippolini | oven dried tomato | pea tendrils | cannellini beans | caramelized onion broth | ciabatta crouton

 Served with 2007 Syrah

"The 2007 Syrah, which is blended with 10% Grenache, is the best varietal Syrah Tablas Creek has yet made. Full-bodied and meaty, with notes of lard/bacon intermixed with blackberry, cassis, licorice, and a hint of camphor, the wine is full-bodied, luscious, and ideal for drinking over the next decade." 92pts Robert Parker



Chimi-Churi Lollipop
grilled lamb lollipop | brandied cherry barley | dandelion greens | lavender mint chimi-churi
Served with 2008 Esprit de Beaucastel
"the 2008 Esprit de Beaucastel has notes of graphite, damp earth, forest floor, underbrush, and loads of blue and red fruits. A distinctively peppery, spicy, earthy wine with medium to full body, this will be an early drinker and best consumed in its first 5-7 years of life. Their luxury wine" 91-93pts Robert Parker


Bleu, Pears and Pastry
roquefort | forelle pear | puff pastry |  honey dust
Served with 2006 Vin de Paille (dessert wine)

 "The 2006 Vin de Paille is a blend of Grenache, Viognier, Roussanne, and Marsanne that have been dried on straw mats. It exhibits plenty of marmalade and honeyed tropical fruits, zesty acidity, and abun­dant character and personality. It should age for many years, but I would opt for drinking it over the next 5-7 years" 92pts Robert Parker

Some items may change due to availability the day of the event.


Ken Mills


Wine Steals/Proper Gastropub


Details Tablas Creek

  795 J Street on the Park at Petco Park. 

A small amount of all the wines poured at the dinner will be available for purchase at Wine Steals East Village at a special discount for those attending the event.

To make a reservation, please call Wine Steals East Village at 619-255-7452. We will need a credit card to hold the reservation. (If you need to cancel you will not be charged as long as you cancel prior to 48 hours before the dinner.)


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We will be pouring 4 oz. of each wine, and the courses will be served in appetizer portions. 
The reception  will be on our sports deck at 6:30, dinner will start at 7:00.

Dinner is $59+ tax & gratuity.

Unique History

 Perfect Partnership 

 Vineyard at Tablas

The Rhone in Paso Robles

Tablas Creek Vineyard was founded by the Perrin family of Ch�teau de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. They chose the hilly Las Tablas district of west Paso Robles for its similarities to Ch�teauneuf du Pape: limestone soils, a favorable climate, and rugged terrain.

Vines Imported from France

The partners imported the traditional varietals grown on the Perrins' celebrated estate, including Mourv�dre, Grenache Noir, Syrah, and Counoise for reds, and Roussanne, Viognier, Marsanne, and Grenache Blanc for whites. These imported vines passed a rigorous 3-year USDA testing program, and are propagated and grafted in an on-site nursery. All Tablas Creek wines are estate grown and organically farmed on our vineyard.

Minimum Intervention in Winemaking

Tablas Creek follows the centuries-old Ch�teauneuf-du-Pape tradition of blending chosen varietals, which produces wines that are more complex, better balanced, and richer than single varietal wines. Each varietal is hand-harvested when completely ripe and fermented separately. Winemaking, including native yeast fermentation and neutral French oak barrels, preserves the wines' ties to their soil, climate, and varietal character.