Rick's Picks Wine Dinner March 23

Rick’s Picks “Take Flight” Wine Dinner


Greeting
Crab puff pastry, frozen wine-infused grapes.
Paired with: Mumm, “Cuvee M” (Napa)


First Course
Game hen tapas, fresh slaw.
Paired with: a blind tasting of two Iberian wines,
Familia Roboredo Madeira “CARM”, 2006 (Douro Superior, Portugal); a blend of Touriga Nacional, Tinta Roriz, and Touriga Franca; and
Martue, Pago Campo de la Guardia, 2007 (Spain), a blend of Tempranillo, Cabernet Sauvignon, Merlot, and Syrah.


Second Course
Arugula and spinach salad, smoked duck bits, feta cheese, toasted pecans, sun dried tomato vinaigrette dressing.
Paired with: Chateau Pennautier, 2010 (Cabardes, France); a blend of Cabernet Sauvignon, Merlot, Malbec, Syrah and Grenache, that itself is a fusion of Bordeaux and Rhone styles.


Third Course
Grilled duck breast with cherry and carmelized onion compote.
Paired with: Rust Ridge, “Racehorse Red”, 2005 (Chiles Pope, Napa, California); a blend of Cabernet Sauvignon and Zinfandel.


Dessert
Dark chocolate mousse, sharp cheese crumbles, apples and oranges.
Paired with: Graham’s 20 year tawny port.