Food and Wine Pairing
September 2018

September 2018 Wine & Small Bites Menu

 

Roasted Carrot and Chickpea Hummus ~ Sweet carrot and chickpea hummus with garlic, shallots, olive oil, salt, cayenne and freshly squeezed lemon piped onto roasted beet chip.  Paired with our 2016 Warren's Collection Chardonnay - 92 points Robert Parker, The Wine Advocate

Roasted Grapes with Fresh Ricotta on Toasted Crostini ~ Celebrating harvest, we roast together red seedless grapes, olive oil, rosemary, salt and pepper, and place on top of a fresh ricotta spread on a crostini. Paired with our 2016 Dutton Palms Vineyard Chardonnay - 92 points Robert Parker, The Wine Advocate; 90 points Wine&Spirits; 90 points "Highly Recommended" California Grapevine

Mushroom Risotto ~ Baby bella mushrooms, onions, garlic and freshly grated local parmesan sauteed and mixed with into arborio rice.  Paired with our 2016 Thomas Road Vineyard Pinot Noir - 93 points Robert Parker, The Wine Advocate; 91 points "Very Highly Recommended" California Grapevine

Finnochiona Salumi and Soppressata Salumi wrapped with Gouda Cheese ~ Sonoma County's Journeyman Meat Company's Finnochiona is an Italian dry salumi with fennel and fennel pollen. Soppressata is an Italian salumi made with garlic, red wine and pepper.  Traditional red wax gouda cheese is artfully wrapped with each flavor of salumi and paired with our 2014 My Father's Vineyard Syrah - only 100 cases produced

Apple Oatmeal Cookie ~ Celebrating our family's apple heritage in Sebastopol, the sweet ending to your wine tasting experience is our daily house-baked cookie.  Made with Dutton Ranch Gravenstein Apples, cinnamon, nutmeg, brown sugar and old-fashioned oats. Paired with our Gravenstein and Golden Delicious Blend Hard Apple Cider

 

Past Menus:

2019:   Summer | Spring | Winter
2018:   October | September | August | July | June | May | April | March | February | January
2017:   December | November | October | September | August | July