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Cakebread Wine Dinner Is Coming!

 

cakebread-2014

Cakebread Cellars, located in Napa Valley, is probably one of the most visited wineries for those traveling to California wine country. I would highly recommend it to everyone!

The entire line of Cakebread wines are popular, yet they are very limited in retail stores. That is why I am thrilled to present some Cakebread vintages at our upcoming Wine Dinner on February 20th. The wines served at the dinner will be available for purchase by placing an order with me that evening.

 

 

I am especially eager to introduce to you the inaugural release of Cakebread Two Creeks Pinot Noir from the 2012 outstanding vintage in Anderson Valley. I had the great pleasure of visiting Anderson Valley, where I believe some of the best Pinot Noir’s in the world are being made. Below are a few details about this new Pinot from Cakebread Cellars:

Blend from two Anderson Valley Mendocino County Vineyards--Annahala 57% and 43% Apple Barn Vineyard. The 2012 is the first vintage of this wine that had a picture-perfect growing season in the Anderson Valley. Beautiful fruit, fermented small tanks, and gentle punchdowns to extract optimal color and flavor. Wine aged for 10 months, 36%new French oak.

Appellation: Anderson Valley (AVA) American Viticultural Area Tasting Notes:  black cherry, strawberry, rose petal aromas, silky red raspberry, cherry, baking spices flavors with a long juicy finis.

The Pinot Noir will be featured in the dinner’s second course, paired with Seared Ahi Tuna Loin with braised oxtail ragout, swiss chard, espiette, almond & tomato pesto chimchurri. I am pairing this with the Tuna because this is truly one of the best pairings with Pinot Noir, but in this particular dish, I am thinking of the oxtail ragout on top. The light meaty texture of the oxtail may bring out some earthiness in the wine and they can sing together.

    Enjoy this fun wine fact about Cakebread Cellars:

    Did you know that an important aspect of Cakebread’s winemaking regimen for Pinot Noir is to harvest at night because grape flavors are fresher and more concentrated during the cold early morning hours – when the vines are at rest – than during than during the day. Night harvesting delivers cool, crisp and fully ripened fruit to the winery.

 

THE MENU

 

Reception

7 p.m.

Cakebread Cellars Sauvignon Blanc, Napa Valley 2011

 

Dinner

7:30 p.m.

 

1st Course

Rutabaga Gnocchi

Caramelized onion puree, sauerbraten, ale braised cabbage, hazelnuts

Cakebread Cellars Chardonnay, Napa Valley 2012

 

2nd Course

Seared Ahi Tuna Loin

Braised oxtail ragout, swiss chard, espelette, almond & tomato pesto chimichurri

Cakebread Cellars “Two Creeks Vineyards” Pinot Noir, Anderson Valley 2012

 

3rd Course

Braised Lamb Shank

White polenta, cranberry beans, house made Merguez sausage, broccoli rabe pesto, harissa

Cakebread Cellars Merlot, Napa Valley 2007

 

4th Course

Chef’s Selection Artisanal Cheeses

Cakebread Cellars Cabernet, Napa Valley 2010

 

Mignardise

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Guest Thursday, October 23 2014