Hello RT Family,

        Happy Wine Wednesday.  I hope everyone is enjoying the start of 2015! This week’s wine is from our “Red List!” The wines on this list are by the bottle only, but are so well worth the curiosity of purchasing. Trust me, would I steer you wrong? This week I recommend Red Table’s Chateau Meney, Grand Vin, Saint-Estephe 2009. This is a classic blend from Bordeaux, France. Saint-Estephe is an AOC (Appellation d’ Origine Controlee) on the left bank in the Bordeaux region in the Haut-Medoc sub-region. You can find high classified red wines with a great reputation in this appellation. Red blends in Bordeaux almost always consist of cabernet sauvignon, merlot and any of the other main red grape varietals grown in this region. This consists of Cabernet Franc, Malbec or Petite Verdot. This particular blend is 55% Cab, 30% Merlot and 15% Petite Verdot. This wine aged 16 to 18 months in French Oak Barrels, of which 30% to 40% were new. The soils where the vines are grown are Garonne Gravel and Clay Limestone. This particular vintage is great because of the high sunshine hours that helped ripen the grapes to create great concentration of aromas for this wine. 

         This wine is deep, ruby red with a purple tint. It has ripe, silky tannin and ripened black fruits like blackberry, plum, cassis, anise with smoky baking spice aromas which finishes with toasted vanilla oak and cedar. This tannin has had some time to soften with age, but definitely has potential for aging. I recommend decanting this wine in the beginning of your dining experience so it can open up and be perfect for sipping with your entree. We have many items on our menu that pair well with this wine. I recommend our Chimichurri Steak. This flat iron steak is served with charred green beans, roasted corn mash, and our house made chimichurri sauce. This week we also have our famous bacon wrapped meatloaf on our specials menu. It’s always nice to share entrees so you get a little bit of everything. See you at Red Table! 



Hello RT Families,

Happy Wine Wednesday! I hope everyone had a great holiday last week and that you are getting excited for the New Year! This “Wine Wednesday” blog is special because it will be the last one for 2014. With so many ways to celebrate the new year, there is always one consistent, BUBBLES! Let the champagne flow. Nothing screams celebrating like the elegance of the effervescent of sparkling wines. The Red Table has everything from champagne, prosecco, a sparkling rose’ and one of our favorites, Michel Olivier Cremant de Limoux. This sparkling wine from France will be featured tonight for our New Year’s celebration drink specials!

Michel Olivier’s Cremant is a straw colored sparkling wine made from a blend of 70% Chardonnay, 20% Chenin Blanc, and 10% Pinot Noir. All grapes are hand-picked and the low yield of the select vines ensures that only the best quality is used. As you enjoy this elegant sparkling wine, you will notice citrus, floral and a biscuit finish with a fine, delicate mousse. This sparkling wine is ideal as an apertif, but of course you can drink it all night long at Red Table! As I have mentioned in previous blogs, the bubbles make this wine enjoyable with all foods or simply for enjoying on it’s own.

Although Michel Olivier is one of the favorites, we certainly don’t want to forget our Zonin Prosecco and if you want to splurge for the New Year, the well known Billecart Salmon Brut Reserve is phenomenal. Before you ring in the New Year come have your last meal of 2014 with us at Red Table! I highly recommend Chef Pumba’s Surf and Turf. This dish comes with filet medallions, shrimp scampi, crushed potatoes, cabernet reduction and a chardonnay cream sauce. We open at 4pm today, but if we don’t see you tonight be safe and we will see you next year. Here’s to a great 2015!



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!




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


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!




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.




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