Monday, December 4, 2017

December 3, 2017

                                           9th Annual Celebration Dinner

Taking place at our Tasting Room, the first Sunday of December, we celebrate the end of a troubled year and the hopes of a better 2018 with a fabulous six course menu, a very special line up of PMV wines and some of our favorite wine club members and friends.

          Finally organized enough and lucky to have an "Ambience' "  friend to put up lights.

The reception offered a tasting of the 2016 Pinot's bottled in August. Wow is what I say!!!

                      Paired with a local favorite cheese, Toma from Pt. Reyes Creamery.
                            And a little shot of kambucha squash soup to warm everyone up.
Our Tasting Room is transformed into a dining Room for 30, with candles, linen and a support staff to make it all happen seamlessly.
 The menu is a locally sourced extravaganza of treats. Liberty Duck, Tomales Bay oysters,
           Bodega Bay Crab and much more.

Our sold out Brut Rose' was the first course wine and the very end of the saved stash. It was hard to hold onto enough bottles for this evening. A lot of requests were denied for this occasion.

Paired with Oyster Rockerfeller, recipe from the Hogg Island cookbook. A super popular start and the added beet juice rock salt presentation was amazing!

Second course was local goat cheese croquette, organic greens with pomegranates paired with a very special new wine for Paul Mathew Vineyards. Our 2017 Viognier bottles pulled from the neutral oak barrels that will be bottled early 2018. Spring wine club wine that yielded only 80 cases.
                     Fun dish, great pairing!

Super treat #4, we opened our first ever three litre bottle from the 2012 vintage. The Bohemian vineyard was picked to pair with our local crab cake with an orange vanilla sauce. This vineyard often shows a hint of orange or guava, delicate and beautiful.

Liberty Duck Cassoulet, rich and tasty and perfect for Pinot. Two pinot's side by side. Magnum bottles of 2012 Vintage TnT Vineyard and 2012 Horseshoe Bend Vineyard. Yes this was a big hit!


Main course, braised Lamb shank, Valleyford cheese polenta, paired with side by side wines.
2009 Ruxton Pinot ' aka - our lamb wine ' and our 2013 Syrah.
Two totally different wines both equally perfect.

A petite sweet finish of chocolate ganache truffles.

Our fabulous guest chef, Jeff Reilly plus....
Holiday d├ęcor made for a fabulous ninth annual dinner. A long and difficult year coming to a close and the hope of a bright future in every way possible for 2018. Happy Holidays, cheers