Course 1 – Lobster Capaccio: eggplant croquette, tomato tartare, beet greens
2014 Brosseau Vineyard Sparkling Chardonnay – Chalone
The buttery taste of the lobster paired well with the Chardonnay.
Course 2 – Branzino Fumé: olive oil, celery leaf & grape salad, vinaigrette
2017 Bedrock Rosé (Mouvedre/Grenache)
The fattiness of the fish was good with the tart Rosé – but the grapes didn't pair – you don't typically eat grapes with wine.
Course 3 – Lamb Three Ways: tartare, kibbeh, merguez, harissa, Greek yogurt
2016 Syrah, North Coast and 2016 Evangelo Vineyard Heritage Red (Zinfandel/Mouvedre)
The tartare and kibbeh paired best with the Syrah, while the merguez was best suited with the red blend.
Course 4 – Braised Short Ribs: potato espuma, pickled radish
2016 Old Vine Zinfandel and 2017 Esola Zinfandel, Shenandoah Valley, Amador County
The braised beef was the best course of the evening, and went great with both the Zins to end the night.