Tempranillo is one of Spain’s most diverse grapes planted under vine. From Toro to Ribera del Duero, and Rioja to Priorat, this grape has been used in Spanish winemaking since the beginning. We will be taking a look at four different styles of Tempranillo paired with Executive Chef Steve Champagne’s five course dinner.
Assorted Cheeses, Charcuterie and Pintxos
roasted carrot and radish, arugula, walnuts, garlic granola, pickled beets, creamy boquerones dressing
Muga Rosado (Garnacha/Viura/Tempranillo), Rioja, 2016
SEARED SEA SCALLOP
ricotta gnocchi, balsamic roasted oyster mushrooms, black truffle crema, rosemary lemon picada
Finca Valpiedra Reserva (Tempranillo), Rioja 2010
ASPARAGUS & GOAT CHEESE STUFFED PIQUILLO PEPPER
spring lamb stew, green peas, new potato, carrots, sage pistou
Triton (Tinta de Toro), Toro, 2016
BLANCHETTE FAMILY FARMS BEEF BRISKET
Korean bbq braisé, vegetable lo mein, gochujang toasted cashews
Avante (Tinto Fino), Ribera del Duero, 2014
yogurt panna cotta, honey granola, blueberry sorbet
This special event is $85 per person (includes tax and gratuity). Space is limited, purchase your tickets today!