If you’re inclined to drink of the upper echelon of California wines, then you’re probably a “reserve” kind of wine drinker. “Reserve,” “Select,” “Extended Barrel” – these terms and others are used to define the best of the best from California’s top wineries. The idea behind reserve wines most likely started in the cellar when winemakers would hold back or ‘reserve’ some of their wine from a particularly productive and good tasting vintage. Today, the implication of a reserve wine is that it’s a higher quality, and this dinner is nothing short of that!

On Thursday, September 26, 2019, Adam and Valerie Landa will host the winners of this lot at Henley, where Chef Daniel Gorman has put together a menu that perfectly pairs select wines with reserve quality ingredients:

Starters

Cheese Board and Beef Tartare

Beaulieu Vineyard BV Georges de Latour Private Reserve Cabernet Sauvignon 2007 (WA 95)
Switchback Ridge Reserve Cabernet Sauvignon 2015 from magnum

First Course

Charred Tomato Chitarra, Faro Chitarra,
Blistered Tomatoes, Ricotta, Basil Pesto

Pride Mountain Vineyards Reserve Claret 2008 (WA 93)
Pride Mountain Vineyards Reserve Claret 2010 (WA 96)

Second Course

Grilled Grouper, Charred Okra, Tomato Water, Bay Leaf Oil, Sorrel

Sine Qua Non Patine Grenache 2011 (WA 97)
Lillian Blue Label Syrah 2008
Saxum Rocket Block James Berry Vineyard Proprietary Blend 2013 (WA 98)

Third Course

Bear Creek Farm Skirt Steak, Madeira Truffle Jus, Pickled Shallots
Crispy New Potatoes and Ramp Mayo, Bourbon Barrel Smoked Paprika

Robert Mondavi Winery “The Reserve” To Kalon Vineyard Cabernet Sauvignon 2013 (WA 95)
Pride Mountain Vineyards Reserve Cabernet Sauvignon 2010 (WA 98)
Pride Mountain Vineyards Reserve Cabernet Sauvignon 2015 from magnum (WA 97)
Shafer Hillside Select Cabernet Sauvignon 2012 (WA 100)

Dessert

Honey and Cheesecake Trifle , Apricot, Raspberry, Honeycomb Candy

Château Guiraud 2005 (WS 97)

Donated by Adam and Valerie Landa, Switchback Ridge, Henley, Chef Daniel Gorman

Sold at l’Eté du Vin.