Starting today through Thursday, we are participating in
Newport Beach Restaurant week. Why? We think it's a good way to get some exposure to foodies out there. We're offering something a bit special, five wines paired with cheeses. Some of the wines are new and some are familiar to regulars, but the pairing will be a delightful experience.
Reservations recommended.
1. Sol Rouge Gypsy Blanc 2007, Lake Co., CA paired with Purple Haze Goat Cheese
A classic white Rhone-style blend, handmade by Bryan Kane, is 48% Marsanne, 48% Roussanne and 4% Viognier and is paired with Purple Haze (California); a fresh rich goat’s milk cheese infused with lavender buds and wild harvested fennel pollen.
2. Napa Cellar Chardonnay 2007, Napa Valley, CA paired with Ossau-Iraty Sheep’s Milk Cheese
A Chardonnay that is not over-oaked but has great fruit flavors and a nice layer of citrus acidity and is paired with Ossau-Iraty (France); a firm cheese made from raw sheep’s milk that has a flavor that is sweet with refined hits of olive, hazelnut and fig.
3. Sol Rouge "The Gypsy" 2006 Lake Co., CA paired with Mimolette Cow’s Milk Cheese
A red Rhone blend sourced from the top vineyards in Lake County is Grenache, Mourvedre, Petite Syrah and Syrah and is paired with Mimolette (France), a semi-hard cow’s milk that has a slightly sweet, nutty flavor and a tang on the finish.
4. Palmina Dolcetto 2007, Santa Barbara Co., CA paired with Piave Vecchio Cow’s Milk Cheese
Dolcetto, the wine of the people of Italy’s northern Piemonte region, is loosely translated as “the little sweet one”, not because it is a sweet wine (it is dry), but because of its giving and easygoing nature. It is paired with Piave Vecchio (Italy); a magnificent cow’s milk cheese that has the toasted walnut character of Gruyere and the caramel-like sweetness of an aged Gouda, and it resembles a cross between Asiago and Reggiano in texture with slightly fruity flavor overtones.
5. Murphy-Goode All In Claret 2004 Alexander Valley, CA paired with Pittig Gouda Cow’s Milk Cheese
A Bordeaux style blend, handpicked from the top lots of Alexander Valley, is 71% Cabernet Sauvignon, 21.3% Merlot and 4.7% Petit Verdot and is paired with Gouda Pittig (Holland); a 4-year aged, full-bodied gouda with tiny white specks that add a unique textural crunch to the pronounced flavors of caramel and butterscotch.
