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Sopranos Private Dinner Club
Premium Wine Dinner
with Chef James Baselici
October 17th at 6pm
$200.00 Limited to 8 Enthusiasts
click here for reservations
A great night to enjoy 7 wines from our Cellar paired with 5 courses by James Baselici.
We will have a meet & greet Champagne Toast
1st course: Yellowfin Tuna Carpaccio, Green Apple, Watermelon Radish, Fresno Agua Chile
served with: Chateau Mont-Redon 2023 Chateauneuf du Pape Blanc Southern Rhone Valley
Jeb Dunnuck 93 Rating
Bright apple, citrus, and minty herb notes all emerge from the 2023 Châteauneuf Du Pape Blanc, a rocking little white that has medium-bodied richness, a juicy, lively mouthfeel, and an undeniable sense of salty minerality on the finish. Based on 55% Grenache Blanc, 20% Clairette, 15% Roussanne, and 10% Picpoul Blanc.
2nd course: Mushroom Skewer, Black Garlic Emulsion, Miso Mustard, Herbs
served with: Domaine du Cayron 2021 Gigondas
Southern Rhone Valley France
Decanter Magazine 93 Rating
Darkly colored. Lovely sense of freshness, florality and herbal detail. Fairly full and rounded, quite mature already. Mouth filling, sweet ripe fruit and a long finish. Has a slight, agreeable rusticity to the texture and feels authentically Gigondas. Unpolished. No destemming, aged in foudres and demi-muids.
3rd course: Lamb Meatballs, Pomegranate Molasses, Almond Dukkah, Cheromula
served with: Long Shadows Pedestal 2020 Merlot Columbia Valley Washington State
Jeb Dunnuck 94 Rating
I loved the 2020 Merlot Pedestal, which makes the most of the vintage. Full-bodied aromas and flavors of ripe plums, chocolate, spicy oak, and graphite define the aromatics, and it’s concentrated, has ripe, chalky tannins, plenty of mid-palate depth, and a great finish. The blend is 84% Merlot, 15% Cabernet Sauvignon, and the balance Malbec, raised in 75% new French oak. BX-12 R1-3
4th course: Butternut Squash Risotto, Crushed Amaretto Cookie, Fried Sage, Parmesan
served with: Tensley 2023 Syrah Santa
Barbara County California
Wine Spectator 94 Rating
This rich and complex version leads with details of lilac, toasted herbs, slate and pepper that yield a deeply concentrated core of cherry, brambly raspberry and cassis. A subtle, caviarlike, salty brine–umami note on the back end drives the finish, where there’s a bit of tannins. Lingers around mineral and herb flavors. Drink now through 2038. R1-6
5th course: Prime NY Strip, Parsnip Puree, Lacinato Kale, Spiced Pumpkin Beurre Blanc
served with: Robert Craig 2019 Affinity Napa Valley California
Antonio Galloni 92 Rating
The 2019 Cabernet Sauvignon Affinity is pliant, racy and super-expressive.
A burst of red cherry fruit, blood orange, spice, menthol and licorice give this
boisterous blend of 83% Cabernet Sauvignon, 11% Petit Verdot and
1% Malbec tons of appeal. Soft contours and silky tannins add to its
considerable appeal. This red blend from vineyards in Coombsville is terrific.
also served with: Neyers 2018 Cabernet Sauvignon Neyers Ranch
Conn Valley Napa Valley
Wine Spectator 93 Rating
This has the profile of the vintage down pat, delivering a beam of focused and dense cassis, plum and black cherry reduction notes that cruise along, while flashes of alder and sweet tobacco peek through. Ripe and solid, with a harnessed feel throughout. BX-6
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