Tablas Creek Wine Dinner at Cafe Maxx

Tuesday, October 27, 2015 - 07:00 PM

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Tablas Creek Wine Dinner at Cafe Maxx

 

Reception

 

Pass arounds

Smoked salmon and caviar crepe

Crab and corn silver dollar pancakes

Lobster and sweet chili stuffed endives

Delamotte Blancs de Blanc NV Champagne  

 

First course

Asian glazed Chilean sea bass over pineapple stir fried rice

 Ginger & Mirin pickled watermelon rind slaw and baby bok choy


2014 Patelin de Blanc  
 

The 2014 Patelin de Tablas Blanc leaps out of the glass with aromas of pineapple, ginger, quince, and pink grapefruit, with a briny mineral note emerging with air.  In the mouth it's luscious with fresh pineapple, nectarine, honeycomb and clove oil flavors, kept refreshing by vibrant acids.  The finish is long, rich and dry, with lingering flavors of watermelon rind, sea spray and lemon zest.  Drink now and for the next 2-3 years. - 

 

Second course

Pepper crusted and seared Bell & Evans chicken breast, blueberry and mint gastrique

 goat cheese and chive risotto roasted heirloom cauliflower


2013 Cotes du Tablas Rouge  
 

The 2013 Côtes de Tablas shows an explosive minty nose of blueberry, licorice, black plum and pepper. There’s powerful fruit on the front palate, then firming up with great tannins on the back. There’s a luxurious texture, with nice granular tannins and a minty garrigue cooling and lingering on the finish. Hold for six months, then drink for the next decade or more.

 

Third course

Grilled veal tenderloin, butter scotch and apple jack glaze

caramelized pear, potato and lemon filo purse with ginger snap crumb

 

2013 Esprit de Tablas Blanc  

 

The 2013 Esprit de Tablas Blanc has an inviting nose of preserved lemon, panna cotta, green pear, buttered toast, anise and wet rocks. The mouth is rich but dry, with flavors of butterscotch, apple pie, marmalade, candied pineapple and ginger, and gentle acids keeping things clean. The long finish is luscious and spicy with lingering flavors of peach pit, gingersnap and mineral. Absolutely delicious now, so don't feel bad about opening one soon. But it you want to age it, we expect it to go out 15 years or more and to gain nuttiness and complexity with time. - 

 

Fourth course

Smoked and grill braised short rib of beef with cherry cola demi glace

 Yukon potato galette and pistachio buttered haricots verts


2013 Esprit de Tablas Rouge  
 

The 2013 Esprit de Tablas has a nose that is deep and meaty, with wild blackberries, currants, mint, and a spicy cumin note. On the palate, the wine shows lifted red fruit (plum, and more currant) with a leathery, mocha richness behind it that is characteristic of Mourvedre in a great year. The long, savory finish shows a cedary, smoky spice over the fruit, like wild berries harvested on campout while the meat is grilling. We recommend that you drink either between 2016 and 2018 or 2022-2040. 

 


2013 Chateau de Beaucastel  
 

Opaque ruby. Potent, mineral-laced raspberry and cherry aromas are complicated by suave floral and spice qualities, picking up white pepper and cola accents with air. Seamless, round and sweet on the palate, offering intense red berry preserve and floral pastille flavors with a touch of allspice. Finishes sappy and precise, with velvety tannins and a late jolt of cherry compote.

 

Dessert

Fuji apple and peach marmalade glazed almond tart with mint, ice cream and caramel sauce


Tablas Creek Vin de Paille 2012 (375 mL) 
 

The 2012 Vin de Paille has a beautiful nose of yellow pear, peach syrup, mint and lavender.  In the mouth it's sweet and luscious, with flavors of spiced apples, nectarine and marmelade , balanced by vibrant acids that linger on the long, clean, juicy finish.  We expect it to age gracefully in bottle for a decade or more. 

 

The fee for this dinner is $95 + Tax + Gratuity, for reservations call 954-523-9463.