Hello local wine lovers! On Thursday, March 26th at 7pm, Sea Rocket Bistro will be hosting a 5-Course Wine Tasting featuring a selection of different varietals from our friends at Fallbrook Winery. I went up to the winery back in October to check out the grape-crushing process and learn more about the varietals that are grown on the estate as well as the types of wines made there. Now we'll be providing you the opportunity to try five of these wines without having to go up to Fallbrook yourself, each one matched with an appropriately paired item off our menu. Ted Gourvitz and winemaker Duncan Williams will join us to share stories and techniques about the different selections.
This is a tasting, so we'll be doing half pours of all five wines and individual portions of each course. $45 per person covers the cost of all food and drink but does not include tax or gratuity. Please call 619.255.7049 or e-mail email@example.com to make a reservation. The tasting will be held at the communal table in the front room, so seating is limited.
1st Course: Cardamom Ciabatta Bread and Winchester Gouda Cheese Plate
Wine: 2008 South Coast Rosato Sangiovese Rosé Estate
Fruit: 100% Sangiovese
Tasting Notes: This wine has a unique blend of red tropical fruit flavors and aromas. Barrel fermentation and aging adds a rich texture that is balanced by crisp acidity for a smooth, lingering finish.
2nd Course: Market Fish Ceviche
Wine: 2008 Monterey Reserve Sauvignon Blanc
Fruit: 100% Sauvignon Blanc.
Tasting Notes: This was produced with grapes grown in the Hames Valley of Monterey. The wine has tropical fruit overtone with hints Pear and grapefruit aromas. Aging in a combination oak and stainless barrels helps to enhance the rich body and crisp, clean finish this wine possesses.
3rd Course: Beet Tart with Goat Cheese & Walnuts
Wine: 2005 Central Coast Special Selection Syrah
Fruit: 83% Syrah from the Paso Robles area, 17% Merlot from the Los Olivos area in California’s Central Coast viticultural area.
Tasting Notes: The use of small bins and manual punch-downs during the fermentation process has created a wine with intense black fruit character. 18 months of oak aging resulted in a wine with subtle layers of cocoa, anise and bramble. Wine is drinkable now and will benefit from additional bottle aging.
4th Course: Grilled San Diego Sardines, served with Lompoc Lima Bean Salad
Wine: 2007 Monterey Special Selection Chardonnay Sleepy Hollow Vineyard
Fruit: 100% Chardonnay from the Santa Lucia Highlands, Sleepy Hollow Vineyard, Monterey County
Tasting Notes: The wine has a creamy, buttery taste resulting from the perfect combination of lush ripe fruit and oak aging. Cool nights and warm days allowed the fruit to build a natural balance of acid to sugar. This wine is full bodied with a crisp, clean finish.
5th Course: Chocolate Truffle Cake garnished with whipped cream and berry puree
Wine: 2006 South Coast 33° N Bordeaux Blend
Fruit: 100% Estate Grown. 67% Cabernet Sauvignon, 25% Merlot, 8% Cabernet FrancTasting Notes: This unique blend of Cabernet Sauvignon, Merlot, and Cabernet Franc was produced from a blend of the finest fruit of our 2006 harvest. This wine possesses a deep garnet color with the aromas and flavors of cassis and black fruit. The varietals were blended in such a way to create a smooth and balanced wine that is drinkable now and benefit form additional bottle aging in the tradition of a French Bordeaux.
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