Wine|Food Pairing: Menu Samples
Cuisine designed to showcase wine! FRom our wine cellar we can personally deliver the wines for your dinner party, direct from our winery partners... Call us to discuss wines for your dinner party with Chef Adair. Here is just a few samples of past winemaker dinner & pairing ideas. We bring the wine tasting experience to you - literally! We can pair specific winery and/or verticals, vineyard side by sides or create a once in a lifetime wine and dine experience - for you.
We call it simply "Wine | Food."
We call it simply "Wine | Food."
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Charles Creek Winery
2006 Las Patolitas Chardonnay Linguini and Prawns House made pasta, parmesan cream sauce, ancho chili, beer grilled prawns 2007 Pinot Noir Sonoma Coast Champignon “Pot Pie” local wild mushroom pot pie 2004 Pasatiempo Merlot Cedar Plank Salmon Fired roasted cedar planks, alder smoked sea salt, with an provençal cabbage salad 2007 East Soda Malbec Petite Filet Mignon Red wine demi-glace and garlic confit duchess potatoes La Bomba Chocolate Raspberry port Chocolate Espresso Crème Burlee |
Trione Vineyards & Winery
Trione Sauvignon Blanc 2012 “Deviled Eggs - Benedict” Smoked Salmon Salad Gougéres, Tarragon, espelette, “Lemon-Aioli”, herb/micro green salad & wood smoked salmon Trione Pinot Noir 2010 Truffled Pasta & Petaluma Creamery Dry Jack “Pavé” Crimini mushroom, Dry Jack cheese, basil oil, micro greens & herb Trione Syrah 2009 Red Wine Braised Short Ribs & Onion Marmalade Asiago Whipped Potato Balsamic honey glazed red onion, pecorino olive oil whipped potato, black truffle red wine demi-glace Trione Late Harvest Zinfandel Peanut Butter Chicago Style Cheesecake Graham cracker crust, white chocolate ganache, vanilla bean & crème anglaise |
Cade
09’ Napa Valley Sauvignon Blanc Lobster & Polenta w/ Caviar Beurre monte - Main lobster tail & Claw, grilled spring onion, asiago herb polenta cake and Osetra caviar 07’ H.M. Cabernet Rustic Fettuccini & Bleu Champagne Maytag Bleu cheese cream sauce, home-made fettuccini pasta, fine herbs, fleur de sol 08’ Napa Cuvée Cab Rack of Lamb maple, mint and bourbon glaze with braised cipolline onions and roast fingerling 06’ Estate H.M. Cabernet Granny Smith Pan Perdu Vanilla ice cream with Cabernet Cherry Sauce |
"As a sommelier, it is rare to have the pleasure of working with a chef who enjoys the dialogue of creating perfect wine pairings as much as Chef Adair. Each dish was creative, delicious and showed great sensitivity to the paired wines. Additionally, he was able to seamlessly adjust to some last minute requests from the guests, tailoring the experience perfectly to their needs." —Sean Meyer – Estate Sommelier, Cardinale, Napa, Ca.
