November 10, 2025, Les Marmitons Chefs Colin Gandier, Chris Coenen & Lou Caci

1st Course

Chanudet Fleurie La Patte Du P'Tit Chat

Beaujolais, France

Grape Variety: 100% Gamay

Alcohol: 13%

Vintage: 2019

Appearance:

Bright ruby red with a translucent core and purple reflections. The color is vivid and youthful, hinting at freshness and vibrancy. The wine shows excellent clarity and lively viscosity in the glass.

Nose:

Expressive and perfumed, bursting with aromas of crushed red berries — raspberry, strawberry, and cherry — interwoven with floral notes of violet and rose petal. Subtle undertones of fresh herbs, earth, and a touch of peppery spice lend complexity and authenticity. A gentle hint of minerality speaks to the granite soils of Fleurie.

Palate:

Light to medium-bodied with silky texture and bright, lifted acidity. Juicy red fruit flavors of wild strawberry, cranberry, and red currant flow effortlessly across the palate, balanced by fine, powdery tannins. The wine is elegant and pure, showcasing the finesse and charm that define the Fleurie cru. Minimal intervention winemaking allows the Gamay’s natural freshness and sense of place to shine.

Finish:

Graceful and lingering, with notes of red cherry, violet, and a touch of granite minerality. The finish is smooth and refined, leaving a mouthwatering impression of freshness and subtle spice — a beautifully poised expression of Fleurie from one of Beaujolais’ most characterful producers.

2nd Course

Santa Cristina Alvarinho Minho Alva

Minho, Portugal

Grape Variety: 100% Alvarinho

Alcohol: 12.5%

Vintage: 2021

Appearance:

Pale straw yellow with greenish highlights, bright and glistening in the glass. The wine’s clarity and luminosity suggest freshness and vibrancy typical of coastal Portugal.

Nose:

Aromatic and expressive, opening with notes of ripe peach, apricot, and citrus blossom. Hints of lime zest, green apple, and tropical fruit mingle with subtle saline and mineral undertones that evoke ocean breezes and granite soils.

Palate:

Medium-bodied with lively acidity and a crisp, textured mouthfeel. Flavors of citrus, white peach, and melon unfold with precision and energy, balanced by a refreshing minerality. The wine shows both richness and finesse — a hallmark of well-made Alvarinho — with a clean, slightly waxy texture that adds depth and character.

Finish:

Bright and persistent, leaving impressions of citrus peel, sea spray, and stone fruit. The finish is long, pure, and invigorating, highlighting Alvarinho’s natural tension and elegance — a refined expression of Minho’s Atlantic terroir.

3rd Course

Domaine La Florane Je Ne Souffre Plus Gre/Syr

Côtes-du-Rhône Villages Visan, France

Grape Variety: Grenache & Syrah

Alcohol: 13.5%

Vintage: 2022

Appearance:

Deep ruby with violet hues, bright and unfiltered in the glass, reflecting its minimal-intervention style. The color intensity hints at concentration and ripe fruit while maintaining a natural, vibrant edge.

Nose:

Expressive and pure, opening with aromas of black cherry, ripe plum, and raspberry compote. Layers of garrigue herbs, cracked pepper, and subtle earthy notes add complexity. A hint of lavender and warm spice underscores its southern Rhône origin, while a touch of wildness reflects the wine’s natural, unsulfured character.

Palate:

Medium to full-bodied with supple texture and juicy energy. The palate delivers generous red and dark fruit — cherry, blackberry, and black olive — supported by soft tannins and lively acidity. The absence of added sulfur allows the fruit to shine with honesty and vibrancy, while a gentle rusticity provides depth and authenticity.

Finish:

Smooth and lingering, with notes of red plum, spice, and sun-warmed herbs. The finish is fresh and balanced, showcasing a seamless blend of fruit purity and Rhône terroir — a vivid, soulful expression of Grenache and Syrah crafted with minimal intervention and maximum character.

4th Course

FOS Baranda Tempranillo

Rioja, Spain

Grape Variety: 100% Tempranillo

Alcohol: 14.5%

Vintage: 2017

Appearance:

Deep garnet red with ruby reflections, clear and bright in the glass. The color suggests a youthful yet structured wine with classic Rioja character.

Nose:

Elegant and inviting, showing aromas of ripe red cherry, plum, and raspberry alongside subtle notes of vanilla, cedar, and toasted spice from gentle oak aging. Hints of dried herbs, tobacco leaf, and a touch of leather add depth and complexity.

Palate:

Medium-bodied and smooth, with polished tannins and balanced acidity. Flavors of red berry, black plum, and subtle oak spice unfold harmoniously, complemented by nuances of clove and mocha. The texture is round and silky, offering both freshness and warmth — a hallmark of well-made Tempranillo from Rioja.

Finish:

Long and refined, leaving lingering notes of cherry, spice, and a touch of oak sweetness. The finish is elegant and well-integrated, capturing the essence of Rioja’s traditional style — refined, balanced, and effortlessly drinkable.

5th Course

Soleil d'Arche Sauternes 375ml

Bordeaux, France
Grape Variety: Sémillon, Sauvignon Blanc, Muscadelle
Alcohol: 13.5%
Vintage: 2023

Appearance:
Lustrous golden yellow with amber highlights, rich and viscous in the glass. The color reflects both ripeness and the luscious concentration typical of Sauternes.

Nose:
Opulent and complex, offering aromas of honeyed apricot, candied orange peel, and dried pineapple. Layers of vanilla, saffron, and toasted almond emerge alongside subtle floral hints of acacia and honeysuckle. The bouquet is both luxurious and inviting, showcasing the noble influence of Botrytis cinerea (noble rot).

Palate:
Lusciously sweet yet beautifully balanced by bright acidity. Flavors of ripe peach, marmalade, and golden raisin unfold with silky richness, supported by notes of crème brûlée and spice. The texture is smooth and unctuous without heaviness, maintaining remarkable freshness and poise throughout.

Finish:
Long, elegant, and harmonious, leaving lasting impressions of honey, citrus zest, and delicate spice. The finish glows with warmth and balance — a refined, classic expression of Sauternes that delivers both indulgence and finesse in every sip.

October 20, 2025, Chef Nolly (Isaiah) Sanchez

Course One:

Wine Pairing: Gérard Tremblay Petit Chablis

Chablis, Burgundy, France

Grape Variety: 100% Chardonnay

Alcohol: 12%

Vintage: 2023

Appearance:

Pale lemon with silvery-green highlights, bright and crystalline in the glass. The clarity and sheen suggest a youthful, energetic wine.

Nose:

Delicate yet precise, opening with aromas of green apple, lemon zest, and white flowers. Subtle notes of wet stone, chalk, and crushed seashell reveal its classic Chablis minerality. Hints of fresh herbs and a touch of flinty reduction add depth and authenticity to the bouquet.

Palate:

Light to medium-bodied with a crisp, linear structure and vibrant acidity. Flavors of citrus, pear, and green apple dominate, supported by a saline, mineral-driven backbone that reflects the limestone-rich soils of the region. The texture is sleek and mouthwatering, with no oak influence, allowing purity and terroir to shine.

Finish:

Clean, focused, and refreshing, leaving impressions of lemon peel, chalk, and sea breeze. The finish is long and taut, emphasizing Chablis’ hallmark precision and balance — a quintessential expression of cool-climate Chardonnay from Burgundy.

Course Two:

Wine Pairing: Clos Alkio Garnatxa Negra

Terra Alta, Catalonia, Spain

Grape Variety: 100% Garnacha (Garnatxa Negra)

Alcohol: 15%

Vintage: 2021

Appearance:

Deep ruby with a vibrant purple rim, showing excellent clarity and a youthful intensity in the glass. The saturation of color reflects ripe Mediterranean fruit and concentration typical of Garnatxa from Terra Alta.

Nose:

Expressive and inviting, with aromas of ripe red cherry, raspberry, and plum compote. Subtle notes of dried herbs, lavender, and warm spice add complexity. A touch of crushed stone and sun-baked earth grounds the fruit, while hints of licorice and cocoa linger in the background.

Palate:

Medium to full-bodied with plush red fruit flavors framed by gentle acidity and smooth, velvety tannins. Ripe strawberry, cherry, and red currant mingle with notes of thyme, black pepper, and a whisper of minerality. Oak aging adds finesse, lending a soft texture and delicate hints of vanilla and toasted spice without masking the fruit purity.

Finish:

Long and graceful, with lingering red fruit, spice, and a touch of Mediterranean garrigue. The finish highlights the balance between richness and freshness, capturing the sunny elegance of Terra Alta Garnacha.

Course Four:

Wine Pairing: La Matinière Crozes-Hermitage

Crozes-Hermitage, Northern Rhône, France

Grape Variety: 100% Syrah

Alcohol: 12.5%

Vintage: 2020

Appearance:

Deep ruby with violet reflections, showing youthful intensity and a brilliant sheen at the rim. The color density reflects Syrah’s natural richness and concentration, while the clarity suggests careful winemaking and minimal filtration.

Nose:

Expressive and perfumed, revealing layers of ripe blackberry, black cherry, and plum, followed by notes of cracked pepper, violet, and a hint of smoked meat. Subtle undertones of olive tapenade, graphite, and earth emerge with air, characteristic of Crozes-Hermitage’s granitic and alluvial soils.

Palate:

Medium-bodied with refined tannins and a lively freshness that balances the ripe fruit. Flavors of dark berries, pepper, and savory herbs intertwine with a touch of licorice and mineral spice. The texture is supple yet structured, capturing the elegance and energy of northern Rhône Syrah without heaviness.

Finish:

Long and harmonious, with lingering notes of black fruit, spice, and a gentle mineral tension. The finish showcases both the purity of fruit and the subtle rusticity that define Crozes-Hermitage — approachable now, but with the finesse to evolve gracefully over the next few years.

Course Five:

Wine Pairing: Quintela Tawny Porto

Douro Valley, Portugal

Grape Varieties: Traditional Portuguese varieties (Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão)

Alcohol: 19.5%

Aging: Aged in oak casks for an average of 7 years

Appearance:

Deep amber-tawny with a copper rim and orange glints, clear and luminous in the glass. The gradation of color toward the edge reveals extended barrel aging and gentle oxidation characteristic of classic tawny styles.

Nose:

Inviting and complex, with aromas of dried fig, toasted walnut, caramelized orange peel, and toffee. Hints of vanilla, baking spice, and subtle wood smoke add warmth and depth, showcasing the wine’s oxidative development and barrel character.

Palate:

Medium-bodied and silky, with a balance of sweetness and lively acidity. Flavors of roasted nuts, dried apricot, and golden raisin mingle with notes of butterscotch and sweet spice. The texture is smooth and velvety, carrying the richness of aged fruit without cloying weight.

Finish:

Elegant and persistent, leaving impressions of candied fruit, almond, and gentle oak spice. The finish is warming and harmonious, perfectly capturing the mellow sophistication of a well-aged tawny — ideal as a contemplative after-dinner wine or alongside roasted nuts and caramel desserts.

September 8, 2025, Chef Mark Gingco

1. Muse pairing wine: Cave Spring Dolomite Cabernet Franc  $34.99

2. Salad pairing wine: Drouhin Vaudon Chablis  $56.99

3. Salmon pairing wine: Domaine de L'Aigle Pinot Noir $54.99

4. Dessert pairing wine: Reif Estate Vidal Icewine 200ml $33.99

April 14, 2025, Chef Bailey Mann

Crab Cakes

Close Henri Otira Glacial Stone

Marlborough, New Zealand

Grape Varieties: 100% Sauvignon Blanc

Alcohol Content: 13.5% ABV

Vintage: 2022

Appearance:

Pale straw with shimmering green highlights, showcasing the wine's youthful vibrancy and clarity. The clean, brilliant color hints at the freshness and minerality within.

Nose:

Aromatic and expressive, with a burst of citrus—lime, lemon, and grapefruit—intertwined with tropical notes of passionfruit and gooseberry. Subtle herbaceous undertones of fresh-cut grass and basil add complexity, while delicate mineral nuances of wet stone and flint evoke the cool, coastal terroir. A faint floral edge, reminiscent of white blossoms, rounds out the nose.

Palate:

Light to medium-bodied with a crisp, lively acidity that invigorates the palate. The citrus and tropical fruit flavors are vibrant and fresh, with zesty lime and ripe green apple leading the charge. A characteristic herbaceous note adds brightness, while a fine minerality lends texture and depth. The wine’s crispness is complemented by a touch of creaminess, hinting at a carefully managed lees influence.

Finish:

Clean, fresh, and refreshing, with lingering citrus and green apple notes. The wine finishes with a mineral-driven, slightly savory edge that cleanses the palate, leaving a crisp, persistent aftertaste. Balanced and precise, this Sauvignon Blanc is well-structured and offers a beautifully refreshing experience.

Beet Salad with Cirtus Dressing

Cerard Bertand Cote des Roses Lighter Red

Pays D’oc, France

Grape Varieties: Grenache, Syrah and Cinsault

Alcohol Content: 12.5% ABV

Vintage: 2023

Appearance:

Pale ruby red with glints of garnet and pink around the edges, this lighter red shines with a youthful clarity. A slight translucency hints at its fresh, easy-drinking style.

Nose:

Delicately aromatic with bright red berry notes—think fresh raspberry, strawberry, and red cherry. A touch of rose petal and wild herbs (garrigue) lifts the bouquet, alongside subtle hints of white pepper and a whisper of crushed stone.

Palate:

Light to medium-bodied with a smooth, silky texture. Red fruit flavors dominate—juicy pomegranate, cranberry, and wild strawberry—balanced by a zesty acidity that keeps it fresh and vibrant. The Syrah lends a touch of spice and structure, while Cinsault brings finesse and floral softness. Very soft tannins and a clean, crisp finish make this a refreshing red for warmer days.

Finish:

Bright, clean, and slightly savory, with lingering notes of tart cherry and a dash of Provençal herbs.

Serving Temp: 12–14°C (slightly chilled for a refreshing experience)

Roasted Tomato Fennel Soup

Cortevecchia Chianti Classico

Chianti Classico DOCG, Tuscany, Italy

Grape Varieties: Primarily Sangiovese (with possible small additions of Canaiolo, Merlot, or other local varieties)

Alcohol Content: 14.5% ABV

Vintage: 2019

Appearance:

A deep ruby red with garnet hues at the rim, reflecting the wine's vibrancy and youthful character. The color suggests a well-structured wine with a bit of age potential.

Nose:

Aromatic and expressive with a bouquet of ripe red berries—cherry, raspberry, and strawberry—interwoven with subtle floral notes of violet and rose. The wine also displays earthy undertones of dried herbs, tobacco, and a touch of leather, typical of Sangiovese. There’s a slight spiciness, with hints of black pepper and clove, adding complexity and depth.

Palate:

Medium-bodied with bright, fresh acidity that lifts the fruit and balances the wine’s structure. The red fruit flavors continue on the palate, with juicy cherry, red plum, and a touch of cranberry. Earthy notes of tobacco, dried herbs, and a slight savory character emerge, adding depth to the fruit. The tannins are present but smooth, providing a well-rounded, clean finish. The wine has a slight minerality and a hint of oak, giving it an elegant, polished feel.

Finish:

The finish is smooth and balanced, with lingering red fruit notes and a touch of earthiness. The acidity provides a refreshing conclusion, while the soft tannins leave a clean, persistent aftertaste.

Beef tenderloin with Hasselbeck potato, brussel sprouts and peppercorn sauce

Wines of Merritt Cabernet Sauvignon

Margaret River, Western Australia

Grape Variety: 100% Cabernet Sauvignon

Alcohol Content: 13.8% ABV

Vintage: 2022

Appearance:

Deep ruby with a violet rim, this Cabernet shows excellent clarity and brightness in the glass. The rich hue suggests concentration, while its clarity hints at the minimal intervention winemaking approach.

Nose:

Fragrant and layered, the nose opens with ripe blackcurrant, cassis, and dark cherry, backed by hints of eucalyptus and bay leaf. Notes of graphite, cedar, and a touch of mocha add complexity, while a lift of violet offers a floral grace note.

Palate:

Medium-bodied with refined structure and poise. Juicy black fruits lead—think blackberry, mulberry, and black cherry—followed by earthy undertones and subtle spice. Fine-grained tannins provide grip without overpowering, and the crisp acidity gives vibrancy and length. A slight herbal edge—sage and mint—adds regional character.

Finish:

Elegant and persistent, with lingering notes of dark fruit, cacao nib, and a whisper of dried herbs. The finish is clean, slightly savory, and impressively long.

Serving Temp: 16–18°C (ideal with food or decanted for 30 minutes before serving)

Goatmilk and Orange Crème Brulee

Gustave Lorentz Crémant d'Alsace Brut

Alsace, France

Grape Varieties: Pinot Blanc, Chardonnay, Pinot Noir, Pinot Gris

Alcohol Content: 12.5% ABV

Vintage: Non-Vintage (NV)

Appearance:

Pale yellow with a fine and persistent perlage.

Nose:

Elegant and refined, revealing notes of brioche, butter, and white fruits such as pears and apples

Palate:

Fresh, lively, and mineral-driven, enhanced by fine, crisp, and persistent bubbles. Flavors of yellow plum and lemon are complemented by a creamy mousse, offering a sophisticated and herbaceous sip

Finish:

Long and tangy, dominated by apple freshness, leaving a beautifully dry and refreshing impression.

This Crémant d'Alsace Brut is produced using the traditional method, with secondary fermentation occurring in the bottle. It undergoes an aging period of at least 18 months on the lees, contributing to its complexity and depth

March 10, 2025 Wine Pairings and Notes

1) Allondigass meatballs with a pepper cream sauce on pumpernickel rounds

 *Joseph Faiveley Bourgogne Pinot Noir $49.99

2)Zesty Schinken- sauerkraut rolls(prosciutto type ham) with spicy mustard/vinegar sauce

*Kloster Eberbach Spatburgunder Dry $34.99

3) Salad/main will be served family style. Should serve two different wines with this course.

Pork schnitzel with lemon

Warm German potato salad

Creamy cucumber salad

Sweet and sour cooked red cabbage with apples

*J. de Villebois Sancerre $52.99

*Don Tommaso Chianti Classico $65.99

4) Dessert

Swabian apple cheese cake

*Dr. Burklin Wolf Ruppertsberg Riesling $41.99

February 10, 2025 Wine Pairings and Notes

French Cuisine: Wine Pairings and Notes curated by Calabria Market Specialty Foods & Fine Wines.

Salmon Tartar in Phyllo Shells:

Miraval Rose Provence, France Cinsault 60%, Syrah 20%, Grenache 15%, Rolle 5% 12.5% ABV 2023 Appearance: Pale salmon pink with a slightly golden hue, indicative of its crisp freshness. Nose: Elegant aromas of citrus fruits, like lemon and grapefruit, alongside delicate notes of white flowers and a hint of strawberry. There's also a touch of minerality that reflects the terroir. Palate: Crisp and refreshing, with a balanced acidity. The fruit flavors of ripe strawberry, peach, and melon come forward, with subtle hints of herbal and floral notes. Finish: Clean, dry, and smooth, with a lingering touch of citrus zest and a mineral edge. Offers a refined, fresh, and well-rounded profile, making it a popular choice for summer sipping and pairing with seafood, salads.

Cost: $37.99

Chicken Livers with Quick Pickled Onions & Grilled Sourdough:

Omen Pinot Noir Sonoma, USA Pinot Noir 100% 14.9% ABV 2020 Appearance: Light to medium ruby red, often with a translucent quality that reflects its finesse. Nose: Aromas of ripe red fruit, such as cherry, raspberry, and cranberry, are prominent. There may also be hints of baking spices like cinnamon and clove, along with subtle earthy and floral notes, such as rose petals or mushroom. Palate: The taste is generally smooth with a medium body. Flavors of ripe red berries, including cherry and strawberry, are often complemented by undertones of cola, tobacco, or forest floor. There might be a slight touch of oak influence, lending flavors of vanilla or a light smokiness. Finish: The finish tends to be clean and smooth, with lingering red fruit and soft tannins, providing a silky texture. Makes it a versatile pairing with dishes like roasted chicken, duck, grilled vegetables, or mushroom-based meals.

Cost: $43.99

Savoury Onion & Thyme Tartlet with Mixed Greens & Red Wine Vinaigrette:

Hubert Brochard Sancerre Sancerre, France Sauvignon Blanc 100% 13% ABV 2022 Appearance: A pale, straw-yellow color, with hints of green that suggest freshness and vibrancy. Nose: The bouquet is aromatic with intense notes of citrus fruits like grapefruit, lime, and lemon, alongside green apple, gooseberry, and hints of herbaceous qualities, such as grass and fresh herbs. There’s also often a subtle mineral edge, characteristic of Sancerre wines, which adds depth. Palate: Crisp and refreshing with a well-balanced acidity. Flavors of zesty citrus, green apple, and a touch of stone fruit (like white peach) are prominent. It also carries a mineral quality, often described as flinty or chalky, which is typical for Sancerre. Finish: Cean, long, and refreshing, with lingering citrus notes and that signature minerality. Overall, this Sancerre is bright, elegant, and perfectly suited for pairing with seafood, goat cheese, or fresh salads.

Cost: $49.99

Beef Bourguignon with Pommes Aligot:

Saint-Jacques Pomerol Bordeaux, France Merlot 80 %, Cabernet Sauvignon 15 %, Cabernet Franc 5 % 13% ABV 2016 Appearance: Deep ruby to garnet color, often showing rich, intense hues that signal its depth and concentration. Nose: Complex and inviting, with aromas of ripe red fruits like blackberries, plums, and cherries. It often has hints of spice, such as pepper or clove, along with subtle earthy notes, and sometimes a touch of tobacco or leather. There's also often a hint of oak, adding layers of vanilla and cedar. Palate: Full-bodied and round, with a smooth texture. The ripe red fruit flavors are well-integrated, often accompanied by dark fruits like blackcurrant or blueberry. The tannins are usually soft yet structured, providing a velvety mouthfeel. There's also a nice balance of acidity that supports the wine's fruit-forward profile. Finish: Long, with lingering dark fruit flavors, a touch of earthy minerality, and often a subtle hint of chocolate or mocha from the oak influence. It pairs well with roasted meats, lamb, or dishes with earthy flavors like mushrooms and truffles.

Cost: $49.99

Whiskey Spiced Apple Tart Tatin with Crème Anglaise:

Cave Springs Select Late Harvest Riesling Niagara Peninsula, Canada Riesling 100% 12% ABV 2023 Appearance: Pale gold with delicate amber hues, reflecting its richness and concentration. The wine has a luminous clarity, hinting at its vibrant acidity and residual sweetness. Nose: Expressive and aromatic, with layers of ripe apricot, peach, and baked apple. Floral notes of orange blossom and honeysuckle intertwine with a touch of citrus zest. There’s a subtle minerality. Palate: Lush and full-bodied, with flavors of honeyed stone fruits like peach, nectarine, and apricot. These are balanced by a bright, refreshing acidity, which provides structure and prevents the sweetness from becoming overwhelming. Finish: The finish is long and smooth, with lingering honeyed fruit flavors and a touch of spice or citrus zest. Well-regarded for its balance between sweetness and acidity, making it an excellent pairing with rich desserts, cheeses, or as a standalone treat.

Cost: $37.99

January 13, 2025 Wine Pairings and Notes

First Course Pork Shanghai Lumpia

Quercioli Grasparossa Lambrusco

Region: Emilia-Romagna, Italy

Grape Varietal: Grasparossa

8% ABV

Appearance:

The wine presents a deep ruby-red color with vivid violet reflections. Its clarity is striking, and the fine, persistent froth adds to its inviting charm, hinting at its effervescent nature.

Nose:

Quercioli Grasparossa Lambrusco offers an intense and aromatic bouquet. Primary aromas of ripe blackberries, dark cherries, and plums dominate, intertwined with floral notes of violets that bring an elegant complexity. As the wine opens up, subtle earthy undertones and hints of cocoa and dried herbs emerge, adding depth to its aromatic profile.

Palate:

Vibrant and well-balanced, with a semi-sweet character that perfectly harmonizes with its high acidity. The flavors mirror the nose, with juicy black cherries, wild berries, and raspberries leading the charge. There is a subtle hint of licorice and almond that adds nuance to the mid-palate. The texture is soft and velvety, complemented by gentle tannins that provide a light grip without overwhelming the palate. The effervescence enhances the wine's lively character, making it both refreshing and engaging.

Finish:

Clean and crisp, leaving a lingering impression of ripe fruit and a subtle sweetness. The slight sparkle persists on the tongue, further emphasizing the wine's playful and celebratory nature.

Second Course Coconut Chicken Adobo Soup

Jean Geiler Grand Cru Riesling

Region: Alsace

Grape Varietal: Riesling

13.5% ABV

Appearance:

Displays a pale golden-yellow hue with green highlights, reflecting its youth and vibrancy. The wine is brilliantly clear, with a slight viscosity that hints at its structured profile and concentration.

Nose:

Intensely aromatic and highly expressive. Initial aromas of ripe citrus fruits such as lemon, lime, and grapefruit are beautifully complemented by green apple and pear. As the wine breathes, subtle floral notes of white blossoms and elderflower emerge, interwoven with a pronounced minerality that evokes wet stone and flint. A whisper of honey and a hint of petrol—a classic hallmark of fine Riesling—add layers of complexity to the bouquet.

Palate:

Precise, lively, and beautifully structured. High acidity forms the backbone, providing a refreshing and zesty character that balances the wine’s concentrated fruit flavors. Bright notes of lemon zest, lime, and green apple dominate, followed by hints of peach and apricot that add a touch of ripeness. The mid-palate reveals the wine’s mineral-driven core, with chalky and saline undertones enhancing its sense of place. The texture is crisp yet elegant, with a slight creaminess that provides balance and depth.

Finish:

Long, clean, and resonant, leaving a lasting impression of citrus zest, green apple, and a distinctive minerality. There is a refreshing austerity to the wine’s conclusion, with its bright acidity and stony essence lingering on the palate, inviting another sip.

Third Course Vegetable Pancit

Decoy Zinfandel

Region: California

Grape Varietal: 80% Zinfandel/16% Petite Sirah/4% Carignan

ABV: 13.9%

Appearance:

Deep ruby red with garnet undertones, indicating its concentration and ripeness. The wine is clear and brilliant, with a medium viscosity that hints at its moderate alcohol content and balanced structure.

Nose:

Intensely aromatic and inviting. Ripe red and black fruits dominate, with lush aromas of blackberries, raspberries, and cherries taking center stage. These fruity notes are complemented by a warm spiciness, featuring hints of black pepper, cinnamon, and clove. A subtle oak influence adds layers of complexity, with aromas of vanilla, toasted coconut, and a touch of cedar rounding out the bouquet.

Palate:

Full-bodied and plush, delivering a generous wave of ripe fruit flavors. Blackberries, plums, and raspberry preserves are prominent, supported by a spicy undercurrent of cracked pepper and licorice. The oak influence is seamlessly integrated, providing notes of mocha, vanilla, and baking spices without overshadowing the fruit. The tannins are smooth and well-rounded, offering structure and balance, while the acidity is lively, adding freshness to the wine's richness.

Finish:

Long and satisfying, leaving lingering impressions of dark fruit, vanilla, and a hint of spice. The wine concludes with a subtle warmth, reflecting its ripeness and harmonious balance.

Fourth Course Pork Belly Kare Kare

Clos Alkio Garnatxa Negra

Region: Catalonia, Spain

Grape 100% Garnatxa Negra (Grenache Noir)

ABV: 15%

Appearance:

Bright ruby-red color with violet reflections, indicative of its youthful character and freshness. It is clear and brilliant, with medium viscosity that hints at its moderate alcohol content and balanced structure.

Nose:

Inviting and aromatic, dominated by vibrant red fruit aromas such as strawberries, raspberries, and cherries. These are complemented by subtle floral notes of lavender and violets, adding elegance to the bouquet. As the wine opens up, hints of Mediterranean herbs such as thyme and rosemary emerge, along with a touch of white pepper and a whisper of wet stone, reflecting its terroir-driven nature.

Palate:

 Medium-bodied and beautifully balanced, with bright acidity that gives the wine a lively, refreshing character. The ripe red fruit flavors from the nose carry through, with cherries and redcurrants taking center stage. These are layered with soft hints of licorice, spice, and earthy undertones, adding complexity and depth. The tannins are fine-grained and smooth, providing structure without overpowering the wine’s delicate fruit profile. The texture is silky, making it exceptionally easy to drink.

Finish:

Long and elegant, leaving lingering impressions of red fruit and a gentle herbal spiciness. A faint mineral quality lingers at the end, enhancing the wine’s sense of place and adding a refreshing lift that invites another sip.

Fifth Course Ube Mochi Waffles

Quevedo 20yr Tawny Port

Region: Douro Valley, Portugal

Grape Touriga Nacional/ Touriga Franca/Tinta Roriz Tinta Barroca/Tinto Cão

ABV: 19.5%

Appearance:

Wine showcases a captivating amber-brown hue with golden highlights, a hallmark of its two decades of oxidative aging. Its clarity is impeccable, and the slight viscosity observed when swirled in the glass hints at its luscious texture and higher sugar content.

Nose:

Beautifully aromatic and complex. Layers of dried fruits, such as figs, dates, and golden raisins, dominate initially, followed by nuanced notes of roasted nuts, toasted almonds, and walnuts. Hints of caramel, toffee, and butterscotch intertwine with subtle orange zest and baking spices, including cinnamon and clove. The aromatic profile is further enriched by a delicate touch of vanilla and a whisper of fine oak.

Palate:

Rich, velvety, and impeccably balanced. The sweetness is immediately noticeable but is perfectly countered by a bright acidity that gives the wine vibrancy and lift. Flavors of dried apricots, candied orange peel, and figs are complemented by layers of hazelnuts, almonds, and a delicate spiced toffee character. There’s a beautiful oxidative quality, revealing notes of brown sugar, crème brûlée, and subtle espresso, which add depth and sophistication. The texture is smooth and mouthcoating, with a luxurious weight that lingers without becoming cloying.

Finish:

Exceptionally long and graceful, leaving lingering impressions of dried fruits, toasted nuts, and a warm caramelized sweetness. A faint salinity and minerality emerge in the final moments, providing a sense of freshness and ensuring the wine’s finish remains balanced and dynamic.

April 2024 Wine Pairings and Notes

The wines can be found with the recipes document here.

May 2023 Wine Pairings & Notes

Click here for the wine pairings for our event led by Chef Charles Panggat

March 2023 Wine Pairings & Notes

You can find the pairings here.

February 2023 Wine Pairings & Notes

First Course

Amuse Bouche Course – Lumpia @ $28.95

Allimant‐Laugner Cremant d'Alsace (Alsace, France)

Sparkling wine, lively and fine. The result of a harmonious blend of the fruit and suppleness of Pinot Blanc, the acidity and freshness of Riesling, as well as the richness and structure of Pinot Gris, our desire is to reveal here a refreshing and festive Crémant. With abundant acidity, effervescence, and complementary flavors, this sparkling wine effortlessly cuts through all of the oil, cleansing and refreshing your palate with every bite

Second Course

Appetizer Course ‐ French Onion au Gratin @ 29.95

Ziereisen Tschuppen Spatburgunder (Pinot Noir) 2018 (Baden, Germany)

Red cherry and berry aromas intermixed with refined (lime) stony and floral notes on the elegant and refreshing aromatic nose of the Tschuppen lead to a highly delicate, pure and refreshing palate with tight tannin tension and salty‐phenolic grip on the finish. Still lean and discreet but full of vitality and vibrant energy, this is a concentrated and ambitious Burgunder. Pinot Noir is high in acidity and full of bright strawberry, cherry, and raspberry flavours that complement the sweetness of the caramelized onions. Pinot Noir also has an appealing mushroom and truffle quality on the nose that makes it a good match with the rustic onion, garlic and herbs notes of French Onion au Gratin.

Third Course

Salad Course ‐ Scallops and Salmon mousse roll in a medley of assorted greens @ $32.95

Chateau de Lionne Graves Blanc 2018 (Bordeaux, France)

This is one of Jim’s favourite wines ‐ a straw color with green highlights, a fine and elegant nose with fruity and floral aromas. On tasting, fullness and liveliness make up a tasty whole. A mineral touch and a finish on citrus fruits and exotic notes, for a successful cuvée. Graves Blanc is a dry white wine that is vibrant with citrus, grapefruit, and lemon flavours. The acidic nature of Grave Blanc teases out the delicate flavours of the scallops, helping them stand out amongst any sauce you have added. Sauvignon Blanc also has grassy flavours of herbs, which make it excellent with any sauces containing herbs, garlic, pesto, or shallots.

Fourth Course

Main Course ‐ German Beef Rouladen with Red Cabbage and Spätzle @ 29.95

Wakefield Jaraman Cabernet Sauvignon 2017 (Coonawarra, Australia)

Dark Violet color. Aromas and flavors of boysenberry preserves and wild mint with a velvety, vibrant, dry medium‐full body and a tingling, medium‐length finish conveying notes of blackberry jam, wild berry skittles, thyme, and mixed peppercorns with chewy, fruit tannins and light oak flavour. A true‐to‐form jammy Coonawarra Cab brimming with wild berry notes. The bold, generally fruity flavours of Cabernet Sauvignon are able to stand up to the richness of beef, not to mention whatever spice rub or marinade that might be added into the mix as well. In particular, it is the tannins and notable acidity the wine boasts that helps cut through the fattiness of animal proteins.

Fifth Course

Dessert Course ‐ Black Forest Course @ $15.29

Rosso Nobile al Cioccolata (Bottled in Germany)

Rosso Nobile al Cioccolata is a noble red wine with the finest chocolate aromas. The intensive flavour of dark berries and the soft vanilla notes of red wine are carefully blended with the finest chocolate flavours to create an irresistible taste experience.

January 2023 Wine Pairings & Notes

Get the PDF here.

November 2022 Wine Pairings and Notes

Wines supplied by Kenaston Wine Market. They suggest that for Asian cuisine it is best to choose a WHITE wine with nice acidity and a bit aromatic and for REDS a wine that isn't too heavy also with nice acidity. Their suggestions for tonight's meal are:

Starter – Allimant-Laugner Riesling 2019 Alsace France - $24.95

This wine shows green apple and citrus notes, nice acidity and a touch

of minerality. A dry riesling.

First Pairing – A White wine to accompany the Wonton dishes.

Gil Family Estates “O Fillo Da Condesa” Albarino 2021 Rias Baixas Spain - $24.95.

This wine has been grown in Galicia for centuries. It shows bright yellow colour, good structure and well integrated acidity. A great aromatic intensity with white floral notes.

Second Pairing – A red wine to pair with the Kimchi dish.

Complices De Loire “Jus de Gamay” 2018 Touraine, Loire France - $22.95

This wine is a lighter red that benefits from slight chilling. It has bright red fruit flavours and aromas, tart cranberries and cherries.

October 2022 Wine Pairings & Notes

Starter – Ogio Prosecco DOC (Veneto Italy) - $21.95

This Prosecco served nicely chilled will provide a crisp and pleasant start to the evening.

First Pairing – Batasiolo Barbera d'Alba DOC (Piedmont Italy) - $16.75.

This wine nicely compliments the Mushroom salad with Parm and Arugula, Ribollita soup and Mushroom Penne. It is a KWM favourite red with aromas and flavours of red fruits, violets, leather and spice. Its prominent acidity is followed by rich tannins and subdued sweet and sour red cherry notes.

Second Pairing – St. Francis Cabernet Sauvignon (Sonoma California) - $42.95

This wine works well with the Beef Tenderloin, notes of dark red fruits, wild berries and black berry compliment spicy accents of clove, licorice and a bit of ground expresso bean. The concentrated flavours and smooth tannins are balanced with a thread of acidity yielding a long, juicy finish.

April 2021 Wine Pairings & Notes

First Course

Scallop Ginataan

WILLM GEWURZTRAMINER RESERVE ALSACE AC - $20

Our First course will bring a rich sweetness from the butternut squash and scallop flesh, with some heat from the Thai Chilli. As I think of a wine pairing for this dish I want to drink something that will stand up to the flavours, and provide good acidity to cleanse my palate between bites. Gewürztraminer grows best in cooler climates, and Alsace produces some of the worlds best. This wine will be highly aromatic, with lychee and pineapple on the nose. It has bright acidity, and the long peppery finish helps it to stand up to this dish.

Second Course

Short Ribs Bifstek

CLOS DE L'ORATOIRE DE PAPES CHATEAUNEUF DU PAPE AC - $53

CAVE DE RASTEAU ORTAS PRESTIGE COTES DU RHONE VILLAGES AC - $27

Our second course sounds like quite a harmony on the plate. We have the salty umami of the braised beef, with light citrus from the Calamansi, sweetness of the parsnip and asian pear, roasted bitterness of the broccollini, and of course a little smoky heat from the Togarashi. So, what to pair with it? Similar to our starter, I want a complex and robust wine that will stand up to this dish. I also want something that brings a little of its own spice. For my taste, that brings me to southern France, and specifically the Garnacha and Syrah varietals, which feature quite prominently in the Chateauneuf-du-Pape blends. This full bodied red is complex, with aromas ranging from flesh, to leather, tar and even dark cherry and rose petal. Garnacha, Syrah, and the third most common varietal in these blends, Mourvedre, are all known for their spicy note on the finish, helping this wine to stand up to this dish. The combination of medium acidity, and medium to high tannin, will provide a cleansing mouthfeel, without being out of balance with this dish.

The second one listed provides a taste of these same three varietals, in likely a similar ratio, at a more approachable price.

Enjoy!

March 2021 Beer Pairings & Notes

Welcome to Sri Lanka!

Our Chef has suggested beer may be a nice pairing with this menu, and I couldn’t agree more!

We are so fortunate that we have an ever improving array of craft breweries available to us to choose from. I have had the opportunity over the last several months (thanks to retirement and a global pandemic), to “tour” (through in home tasting) more than 20 different offerings, so the timing for a more beer centric event is great!

Starter and Main Course

While it might be hard to select a beer that is a lousy pairing, I would suggest we avoid a simple, lighter beer (even though some may desire that option purely for refreshment from the spice). Instead I would suggest we go with something that provides a rich and complex flavour profile in its own right.

One Great City Brewing Co. - The Queen’s Best Bitter

This Extra Special Bitter from OGC has earned a spot in my Kegerator. A well balanced beer with equal parts earthy malt and hop bitterness, with a touch of stone fruit. Should be a great accompaniment to our starter and main.

Dessert

This chocolate and coconut pudding sounds amazing, and a dark, creamy stout is the perfect match!

One Great City Brewing Co. - Tipsy Cow Milk Stout

This Milk Stout, with a lactose addition, is creamy and slightly sweet, with rich coffee and chocolate notes. This should be a great pairing!

February 2021 Wine Pairings & Notes

Starter

Our starter reads like a great wine pairing in and of itself! The fresh acidity from pickled cucumber and radish will be a palate cleansing balance against the cornmeal fried oysters. So then what wine to choose that will pair well with the overall dish?

SEGURA VIUDAS GRAN CUVEE RESERVA DO CAVA - $20

Whenever in doubt the answer is always Champagne, but regardless this sparkling wine will be a great pairing. The acidity and bubbles will be a well balanced accompaniment to the pickled veg, as well as the great palate cleanse from the roasted veg and fried oyster. Spain is one of the largest producers of “Traditional Method” sparkling wines in the World. I think choosing a well aged (this wine sat on its lees for 15 months) traditional method sparkling wine (versus, for example a Prosecco) is important here to have a fullness and complexity that stands up to this dish, and the toasted bread aroma will pair well with the fried cornmeal.

Main

Reading through the recipe for our main has my mouth watering. An incredible array of rich components all rolled in one (literally)! When I think of a wine I would want to accompany this dish I want two standout characteristics. The first is I want a wine that is fruit forward, and leaning to darker fruits (blackberry, black currant, cherry) than lighter . My palate will want the diversion that a mouthful of rich dark cherry will provide. The second is acidity. Like the fruit, a bright, fresh acidity will cleanse the palate between bites of this rich and fatty dish. The selection then is an Amarone. The drying of the grapes creates a bold, full body wine, and intensifies the fruit of this blend, and the grapes themselves (most notably Corvina) are known for their high acidity.

MASI COSTASERA AMARONE DELLA VALPOLICELLA DOCG CLASSICO - $54

Another great wine selection here (and one that is more budget friendly than Amarone) is a Ripasso. The “leftovers” of the production of Amarone and mixed into the fermenting wine to bring some of the intensity of Amarone - at much less cost

TOMMASI VALPOLICELLA RIPASSO DOC CLASSICO SUPERIORE - $30

January 2021 Wine Pairings & Notes

Shrimp Tempura

Shrimp Tempura is one of my favourite dishes. I love the delicate flavour of the shrimp flesh balanced with a light and crisp tempura batter. For pairings I have two recommendations. If you prefer to stick with wine pairings, I suggest a dry Riesling.

SCHLOSS REINHARTSHAUSEN DRY RIESLING QBA - AN INCREDIBLE VALUE AT $14

The riesling brings the required acidity to clean your palate from the deep fried batter, and choosing one that is dry will be a better flavour complement to the delicate flavours of the shrimp.

One of my favourite pairings with shrimp tempura is beer. In my 30’s and 40’s my Wife and I always had bottles of Beck’s on hand. It was our go to beer. It has a crisp bitterness, and almost instantaneous, clean finish that is typical for a German pilsner done with roasted barley (some of the bitterness comes from the roasting, and is more than a 20 IBU rating would suggest). My preference though is to point you at a more local product. We are very fortunate to have so many local brewers again, and despite my efforts (I read the descriptions of almost 100 products, and now I want a beer!) I couldn’t come up with a local recommendation that I was confident of (clearly I need to do more local research). So, instead I will leave you with my recommended flavour profile and let you choose your own preferred beer! What I would recommend is something that is crisp and bitter, but not with the high IBU ratings of an IPA, where stronger fruit aromas are introduced. A simple beer from water, barley, yeast and hops. The bitterness and cleanliness will be a lovely complement to the rich and oily dish.

Salmon Misoni

CRIMSON WINES MALENE CENTRAL COAST ROSE - $30

My mouth started watering when I read the recipe for our salmon dish. The miso, fish sauce and ginger will introduce a classic umami, while the mirin will cut it somewhat with its fresh acidity and sweetness. This will be a complex, full palate dish, and deserves a wine to match. Salmon is both an easy and hard dish to pair wines with. Easy, because you can pair it with white, red and rose, and choose from light or full body. It is also difficult to pair with because it is all in how it is prepared. Is it steamed? Is it poached in light vegetable stock, or in red wine and oranges? Is it lightly seasoned, grilled and served on its own, or is it blackened and served with a maple glaze, vinegar and dill or miso marinade/sauce?

I made a dish similar to this only a week ago. When I think back to the flavours and mouth feel of the dish what I want in a wine is something that both gives my palate a break, and at the same time holds up to the complexity of the dish. Is on par with it, and yet creates a clear distinction and palate cleanse from it.

I have chosen this rose to pair with it. This wine is a blend of Grenache, Vermentino, Cinsault, and Mourvedre. Each bring their aroma, flavour and character, in balance, to produce a mouth filling and complex wine that is crisp in acidity.

November 2020 Wine Pairings & Notes

APPETIZER

QUAILS GATE CHENIN BLANC VQA - MLCC $22

Whenever I see seared scallops on a menu I immediately think of the Loire Valley in France for a wine pairing. This region focusses on dry white wines with good minerality and crisp acidity - making them pair incredibly well with Scallops (and Oysters BTW). While France is the inspiration, I have recommended a more local implementation of a Chenin Blanc. This Quails Gate wine will also provide some honey and melon on the palate, giving it a slight sweetness that should pair well with the sweetness of the scallop.

ENTREE

CALITERRA TRIBUTO EDICION LIMITADA CARMENERE MALBEC - MLCC $24

I love a good Scotch Whisky, and I am also a cigar smoker. When I read through the recipe for the Whisky sauce I immediately thought I would end up following our dinner this Sunday with a nice cigar. Since the aromas of tobacco and wood fire pair so nicely with a whisky, I started thinking about a wine that could bring those aromas for all of you non smokers. Chilean Carmenere is a natural fit because the grape itself brings aromas of tobacco, leather and black pepper, and Chilean wineries often use a heavily charred barrel for their red wine ageing. This combination produces a wine that should be an excellent match for our Filet Mignon with Whisky Sauce.

September 2019 - Pairing notes by Andrea Eby of Banville & Jones

Crostini with tomato-basil with Zucchi Yellow Label Lambrusco

A classic pairing! This Lambrusco is made near Modena by the talented Zucchi sisters. It is a blend of 70% Lambrusco Salamino and 30% Lambrusco di Sorbara, which leads to a paler style of Lambrusco. Frizzante and dry with intense red berry notes on the nose. In the mouth, flavours of cranberry, cherry, rhubarb and violets. The herbal and acidic elements of the dish should work well with the structure of this delightful wine.

Red Curry Fish Cakes with Cucumber Pickle with Cliffhanger Riesling

This Riesling has just a touch of sweetness to balance the racy acidity. Tropical notes of pineapple and mango with tons of flinty minerality. This should be a great pairing with the touch of sweetness helping to balance the spices in the dish and the high acid character of the wine working to handle the cucumber pickle element.

Shrimp, Feta and Watermelon with Lancyre Pic Saint Loup Rosé

Pink food, pink wine! This is one of my favourite rosés. 50% Syrah, 40% Grenache, 10% Cinsault. Aromas of pomegranate, strawberry and watermelon. The palate is light, fresh and dry with a long, fruity finish.

Chicken Dodine with Tomato Butter, Amandine Potatoes, Stuffed Mushrooms and Sautéed Zucchini with Agricola Reassi Arché Merlot

In the Colli Euganei Merlot is considered a traditional variety, so long is it’s rich history there. This wine is crafted by the Bonato family, with grapes from their organic vineyards. Luckily for the consumer the wine is aged at the winery until it is deemed ready to drink, thus the 2012 vintage! Silky, smooth tannins and rich flavours of plum and herbs. A lovely combination with the chicken dodine.

Tarte Tatin with Chantilly Cream with Messias Special Reserve Tawny Port

A classic Tawny with aromas and flavour of dried figs, vanilla and baking spices. A sweet, smooth finish.