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Happy Wine Wednesday and Happy Holidays. I hope everyone is enjoying their holiday season. I know I have seen many of you celebrating here with us at Red Table, whether you had appetizers and drinks for pre-celebrations, or have had your actual celebration here, we want to thank you all for enjoying your cheer here. For those of you that started celebrating Hanukkah last night, the Festival of lights is the inspiration for this week’s wine report. My family celebrates the culture, food and traditions of Hanukkah, which also can be called the “Festival of Fried Food.”

While I was frying latkeslast night I was thinking of what would pair with all of the food we cook for these eight crazy nights! It’s not always easy pairing wine with fried food, but a sparkling wine is always a good choice due to its ability to cleanse the palate. Thanks to the bubbles! Still white wines can also pair well. Because the natural acidity, fruit and mineral notes make them a great match. One of the newest white wines that we have been pouring is Astrolabes’s Chenin Blanc 2012, from Marlborough, New Zealand.

Chenin Blanc is a white grape that originates in France. This grape has a good acidity level and naturally high sugar content. These attributes  make this grape suitable for sparkling, sweet or dry wines. The Astrolabe Chenin Blanc comes from the Southern Valleys of Marlborough, New Zealand, from Wreckin Vineyards.

This pale white (with hints of gold flecks) has a hint of crisp green and has spent a small amount of time in French oak barrels. It has also undergone the stirring of lees which provides a textural roundness to the wine. The aromas of this wine are green apple, lemon, honeysuckle, with peach, melon and a hint of vanilla from the oak. The palate is medium bodied confirming the nose of apple, lemon, peach, melon and it has a long mineralality finish. The honey flavor and the acidity you get from the palate help balance delicious holiday fried food like latkes. This wine goes well with poultry and seafood as well.

One of Chef Pumba’s newest menu items is Fish and Chips. This delicious white fish pairs perfectly with Astrolabe’s Chenin Blanc. The fish is lightly battered, fried, and served with a side of yukon gold wedge potatoes that have been drizzled with white truffle oil. We are down to seven crazy nights now, so come in before I have something even newer to recommend.

 

Cheers! Chag Sameach!

 

Tiffany

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Hello RT Family,

Happy Wine Wednesday! I hope everyone had a wonderful Thanksgiving and was able to spend it with loved ones and took the time to reflect, enjoy and appreciate all you are grateful for. And of course enjoy some good food and wine! I know we here at Red Table did since we were fortunate enough to have had the day off to spend with those important to us! As we become busy with all the seasons festivities, whether we are hosting or asked to bring a favorite adult beverage to these festivities, it’s got many thinking of the perfect wine to bring or to serve. While you are meal planning, the thought of what wines to pair with so many different flavors that are going around the table may be intimidating. This week’s wine is inspired by the holiday season! A wine that is versatile to many different flavored dishes and one of my go to wines is Riesling. Here at Red Table we have been proud to be pouring Kings Ridge 2013 Riesling from Willamette Valley, Oregon.

Riesling is a delicate white grape that originated in Germany and now is found all over the world. This fruity, aromatic grape, retains its natural high acidity and can produce great wines in a range of styles anywhere from bone dry to luscious sweet. Riesling wines are a top pick for Thanksgiving and holiday meals because they go excellent with any dishes that are spicy, salty, or sweet. Riesling does not benefit from techniques such as oak aging because of its distinctive fruit, it does not need added flavors. Kings Ridge Riesling is an off-dry Riesling that has a nose and palate of green apple, rose, peach blossom, stone fruits such as nectarine and peach and the palate ending with a long, stoney finish with light traces of honeycomb.

Since our menu at Red Table is so complex, many of our dishes are suitable to eat while drinking this wine! If you have dined with us within the last week you may have noticed and hopefully tasted some of the new dishes we added to our menu! We have kept many of our classic favorite dishes, but have added a few new favorites! One of my personal favorite new share items that will pair nicely with Kings Ridge Riesling are our “Ceviche Tacos”. They consist of four taco shells, that are actually made out of a large radish that acts as a street taco tortilla shell. They are filled with baby sea scallops, drizzled with a yuzu citrus vinaigrette and topped with chives. They are so light, yet filling with so much flavor. They are a great dish to start with while sipping on Riesling! Through the years of studying wine, one of my instructors once said in a lecture/tasting class…”Drink more Riesling!” So Tis’ the Season and do just that! See you at Red Table!

headerHello RT Family!

       Here’s to another Wine Wednesday! The past couple of weeks have been making me feel patriotic! We have had the privilege of voting, just celebrated and thanked our Veteran’s and I have been finishing a book called, “Thomas Jefferson on Wine,” By John Hailman. As I have been reading this book, I have been intrigued while learning more and more about our third U.S. President. Although we know him for his great accomplishments such as a founding father, a two term President and the principle author of the Declaration of Independence, he was also a wine connoisseur. Some to this day call him the “foodie” President.

     Thomas Jefferson cultivated his love of the fine wines of Europe while time spent abroad serving as The United States Ambassador to France. He was known for drinking and collecting many different wines. Maidera wine was often noted, but he also chose to drink and serve the fine lighter style wines of France and Italy. This weeks wine inspiration is an Italian red wine that Jefferson would have enjoyed! At Red Table, we have been serving Tenuta Di Arceno Chianti Classico DOCG 2011. Chianti is a region located in central Italy in Tuscany. Did you know in Jefferson days when he used the name Chianti it was unfamiliar because red wines from Tuscany then were then called “red Florence?”

       The main grape varietal grown in this region is Sangiovese, which is the main grape in this wine. The Tenuta di Arceno estate lies in the hills of the Chianti region between Florence and Siena. This dry red wine is high in acidity with well-integrated, soft tannin. This wine has a nose and palate of plummy fruits, such as dusty sour cherry, raspberry, blueberry, a hint of licorice and brambly earth such as tea leaves, sweet tobacco and leather. These styles of wines pair well with tomato-based sauces like marinara, which is often why they are paired with pasta dishes.

       An original dish we have been serving at Red Table is our Meatball and Spaghetti. This classic pasta dish is served with house made marinara sauce, one large meatball and topped with parmigiano. Speaking of pasta, we can also credit Thomas Jefferson for bringing pasta to America. No, he did not invent it. But when he was in Europe, he got a taste of pasta and liked it so much he ordered a pasta-making machine to be shipped to the U.S. It was the first “macaroni” (as he called all pasta) maker in the U.S. So come to Red Table and continue to celebrate America on many different levels! Cheers!

“Wine… a necessary of life with me.” – Thomas Jefferson-1816

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Hello RT Family,

        Happy November and Happy Wine Wednesday! I hope everyone enjoyed their Halloween weekend and the Fall chill in the air. I’m glad that a little  rain finally graced us with its presence.  Let us help you keep warm with this week’s wine, which will take us to California’s very own Paso Robles. Red Table is now pouring Hearst Ranch Winery’s 2012 “Three Sisters Cuvée.” All of the Hearst Ranch wines are given a name significant to the Hearst legacy. The story behind each wine influences its namesake. The name from this particular wine comes from the actual “Three Sisters,” a series of three mountain tops, which are the highest point of Hearst Ranch. The peaks have beautiful views of the Pacific Ocean and Paso Robles.

        Three Sisters Cuvée is a Rhone style red blend that consists of three grape varietals; grenache, syrah and mourvedre. This red cuvée has a nose of bright, juicy, ripened red fruits like cherry, strawberry, and raspberry. It is a nice alternative to a pinot noir. When you taste this dry, medium bodied wine, sweet baking spices (nutmeg, clove and a touch of vanilla) violet, and black pepper hit your palate with soft velvety tannin, it ends with a long finish. The medium plus juicy acidity gives it a lot of food pairing versatility.   

          Right now at Red Table my favorite chalkboard special is Cioppino. This warm seafood stew is perfect for this time of year. Red Table’s Ciopino has a tomato, seafood broth with barramundi, yellow tail, salmon, shrimp, mussels, clams and is topped with fresh chopped herbs. It comes with a crusty baguette that is topped with herb oil. The herbs and tomato broth compliment “Three Sisters” 2012 Red Cuvee beautifully. Let us keep you warm with our fall favorites!

 

Tiffany 

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Hello RT Family!

Happy Wine Wednesday, My favorite day of the week. As I mention often, I love how we here at Red Table are often bringing new wines to the table to keep things fresh and interesting. I also love how our wines come from many different wine regions of the world. It’s almost as if you are traveling the world while relaxing, eating and drinking at Red Table in Huntington Harbour. So with this week’s vino, we are traveling to Italy! It’s the Scarpetta 2012 Pinot Grigio Delle Venezie IGT.

The proprietors of this wine are Master Sommelier, Bobby Stuckey and Chef Lachlan Mackinnon Patterson. They own a restaurant in Boulder, Colorado that is inspired by the culture and cuisine of Friuli-Venezie Giulia, Italy. Their wines are made from three of the best wineries for Pinot Grigio in Friuli. The grapes are planted in cooler climates to provide a wine balanced with acidity and alcohol. Friuli-Venezie Giulia is located in the corner hillsides of Northeast Italy. Vineyards in this region benfeit from the airflows from the Alps and the cool breeze from the Adriatic Sea.

Scarpetta Pinot Grigio has aromas of white floral blossoms, golden delicious apples, ripened pear, white pepper spice and stone fruits such as white peach and apricots. When you taste this wine you get a dry, crisp chalky minerality, with medium high acidity and a long finish that confirms the aromas of golden delicious apple. Pear and honeysuckle dance on the palate. There is nothing boring about this vino! This wine is perfect for drinking on its own or pairing with sashimi, as well as any fish or chicken entree’.

This week at Red Table, on our chalkboard specials, our “Fresh Catch” that Chef Pumba whipped up is a Macadamia Nut Crusted Wild Lingcod. This flakey light fish, similar to rock fish, is served on top of pork belly rice, sauteed spinach, and finished with a mango beurre blanc. This special will go great with Scarpetta Pinot Grigio. You could also start off with our Ceviche Shimi, which is shrimp this week, served with a yuzu citrus vinagrette, radish, herb oil and volcanic salt. See you at the table.

Cheers!

Tiffany

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Hello RT Family!

           Exciting new wines have been added to our chalkboard wine list here at Red Table. As many of you know, we like to bring new boutique wines onto our shelves monthly, and we love it because it keeps our line up fresh and interesting. One of my favorites that we just added to our chalkboard list, is the Hall Cabernet Sauvignon 2011, from Napa Valley, California. The Hall family has two wineries and tasting rooms. One is located in St. Helena and the other in Rutherford, both in Napa Valley. Napa holds some of the most prestigious wineries in California. California’s most widely planted black grape varietal is Cabernet Sauvignon, which makes up more than 25% of the states fruit bearing acres. Premier sites in Napa Valley can produce extremely pronounced, complex wines that rival the quality of the best produced anywhere in the world! With that being said, we are excited to be pouring wine from the illustrious Hall family vineyards!

       As you can tell from my previous blogs, I have been a bit obsessed with our exquisite white wine selection. Naturally you can’t ignore our exceptional red wine selection, especially this time of year I know many of our palates crave a full bodied, juicy red wine. The thought of Fall (my favorite time of year) with the days getting shorter, a cool breeze in the air, we long for warmth and comfort. The warm climate of Napa gives Cabernet a black cherry, blackberry and even a black olive aroma and character. The Hall Cabernet has aromas of espresso, mocha, black cherry, black plum, cassis, black pepper, tobacco and toffee. The palate confirms the aromas and because it has spent 18 months in new French oak, this wine has a elegant, long velvety, vanilla, cedar and a sweet baking spice finish. Hall’s 2011 Cabernet Sauvignon is outstanding to drink now and has potential for years to age.

           On to the perfect food pairings from Red Table’s very own Chef Pumba, inspired by the Fall Equinox. Cabernet Sauvignon is a full bodied wine with high tannin that stands up best with meaty, umami dishes. The protein in meat tones down the wine tannins. They work together like magic! My chalkboard special recommendation is the Bacon Wrapped Meatloaf. It has a hard boiled egg in the center, is topped with a white truffle mushroom gravy, served with a side of olive oil crushed potatoes and housemade spicy ketchup. If that dish isn’t enough, Red Table is also serving up a classic “Meat and Potatoes” dish. This consists of a 14oz. bone in N.Y. Strip Steak with olive oil crushed potatoes, caramelized onion, sauteed cremini mushrooms, and topped with a cabernet sauvignon reduction. Don’t miss out on these hearty specials, and come in this weekend to Relax, Eat and Drink!

See you at the table!

Tiffany

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colome

tostadas

Hello RT Family,

Although we are in our first week of Fall, it still feels like summer! I’m wishing we could see the leaves change, and I can’t wait for a rainy day, but who can complain about Southern California weather? Since we are coming into another heat wave, I have the perfect white to keep you cool whether you choose to sip on the patio, or inside the restaurant.

Colomé Torrontés 2013 from Salta, Argentina, is another of my favorite white wines at Red Table. I hope many of you have enjoyed a glass or two, as we have had it featured in our boutique wine portfolio for quite some time. For those who haven’t tried it, allow me to share; the Torrontés grape is Argentina’s signature varietal. It is an aromatic, dry white wine. The best examples of this wine come from Salta, Argentina, home of the Colomé vineyard. I enjoy the exotic flavors that this crisp, medium bodied and medium acidity wine radiates. It has flavors of lychee, honeysuckle and floral notes of jasmine, orange blossom and rose water. There are also stone fruit characteristics from white peach, apricot and a hint of white pepper spice. This young wine has a clean and pronounced round mouth feel that ends with a long finish.

Torrontés is versatile. It can be enjoyed as an apértif, but also pairs well with a shared plates or a main course. The fresh perfumed notes in this wine balance well with spicy asian cuisines while the acidity cuts through richness. I like to pair it with our Dynamite Tostadas. When you order this shared plate you’ll enjoy three housemade corn tortilla shells topped with spicy rare grade salmon, avocado, soy reduction, tobiko, wasabi aioli and seaweed. I thoroughly enjoy the level of spice and freshness this dish has to offer with Torrontés. See you soon at Red Table!

Tiffany

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