Frog’s Leap Wine Dinner
Thursday, September 12
Featuring Guest Speaker Howard Imber, Vineyard Ambassador
John Williams, the owner and winemaker of Frog’s Leap, believes that a grapevine should be grown in healthy soil that supports all the nutrients of the plant. Frog’s Leap has been farming organically since 1988 and they adhere to the premise that the greatest wines are those that most truly reflect their soil, climate and circumstance. The winemaker’s role is to simply stand back and let the natural beauty of the grapes show through. “We don’t make great wine, we grow it.”
CRISPY BLUE POINT OYSTER
Creamed leeks, roasted garlic butter
Pink, La Grenouille Rouganté 2018
Harvested and produced like white wine receiving only a small amount of color from the grape. The result is a wine that has the brightness and acidity more common to white wines. 88% Carignan, 12% Valdiguié (Napa Gamay)
Old Chatham creamery, honey jar, salted marcona almonds
Chardonnay, Napa Valley 2017
A spiritual kin to those early wines; lean, crispy and minerallyenough to think about Chablis but the wine’s beautiful aromas give it away. Delicate white peach, toasted hazelnuts and a hint of tropical hues. 100% Chardonnay
ROSEMARY PORK SHOULDER
Honey maple glazed, pickled Kirby cucumbers, maldon salt
Zinfandel, Napa Valley 2017
Tremendous richness of flavor while preserving the natural freshness and purity of the grape. The use of concrete-which promotes fresh, youthful aromas and amplifies mid palate richness. This wine brings lush flavors, electric fruit and balance. Aged 13 months in American oak and concrete cubes.
Simple yam purée, pomegranate molasses, crushed pistachios
Merlot, Rutherford Napa Valley 2016
Bright plummy and red berry flavors lead the way but it is the texture of the wine that stays with you. A splash of Cabernet Sauvignon is added to stiffen the spine of this wine. Aged 19 months in French Oak.
SMOKED CHERRY WOOD BEEF SHORT RIB
Smoked Gouda polenta
Cabernet Sauvignon, Estate Grown Napa Valley 2016
Deep, black fruit, mocha with lush flavors that give a brilliant structure and great acid. Aged 20 months in French oak.
89 per person
Not inclusive of tax or gratuity.