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.




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!





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!


Four Mondays=four easy ways to give back.  Here is the lineup.

share our selves web bark and meow web ODA web American cancer society web



Hello RT Family,

This month has been full of celebration for my family and friends. I was out of town for a wedding and came back to follow it up with two more weddings! With so many celebrations, bubbles have been on my mind, so this week’s wine inspiration is sparkling wine. Who doesn’t like to toast with bubbles? Whether you are celebrating kids going back to school, weddings, or life in general, bubbles are always a nice way to say cheers!

A favorite sparkling wine of mine at Red Table is the Iron Horse Wedding Cuvée 2009. Iron Horse vineyards is located in Green Valley, Sonoma California. This golden, dry, pale rosé is a blend (cuvée) of pinot noir and chardonnay. The pinot noir brings notes of rich ripe raspberries, strawberries, and a little white pepper, while the chardonnay brings acidity and notes of citrus from lime and grapefruit. It finishes with a creamy refined mousse. Sips reminds many of strawberries and cream. It’s crisp, yet gentle on the palate.

The bright, rich qualities of this cuvée make a variety of dishes a perfect pairing. A couple of Red Table share plates I would start with while cracking open a bottle of Iron Horse, would be the classic Cheap Dates and Ahi Tuna Poke. The sweet dates are wrapped in salty bacon, with a side of mascarpone cheese to dip and peppery arugula to garnish for a perfect complex bite. The poke is sashimi rare grade tuna with cucmber, avacado, soy vinegar and seaweed and is served alongside crispy eggplant chips.

The next time you are celebrating think of us here at Red Table, and no matter what language you care to say it in… Cheers! Slainte! Salud! Skal! Prost! Chin Chin! L’Chaim!


Cannolis are back and amazing as always!
Crispy outer shell with a sweetened ricotta cheese filling finally the ends are dipped in chocolate chips.

Indulge while they are still here.

RT Canolis

Our wonderful organizations for the month!

First Book web

Bolsa Chica Land trust web

Bolsa Chica web


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