Rombauer Vineyards Wine Dinner - Closed

$89++ | $59++ Platinum Society Members
When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they arrived armed with an appreciation for the intimate relationship between food and wine. Their appreciation stemmed from Koerner's great aunt Irma Rombauer having authored internationally renowned cookbook the Joy of Cooking and his ancestors originating from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal. Appreciation bred passion, and Rombauer Vineyards was established in 1980. Forty years later, the winery remains owned by second and third generation members of the family. The Rombauers broke ground for a winery on their St. Helena property in 1980 and from 1982 to 2008, Rombauer Vineyards served as home base to an elite group of up-and-coming wineries, including Dominus, Neyers Cellars, Spottswoode, Duckhorn, Merryvale, Corison, Etude and others. In 2004 Rombauer's Carneros Chardonnay was ranked among the Top 10 Chardonnays in Wine + Spirits Magazine's annual Restaurant Wine Poll for the first time and has ranked on the list every year since. This evening will be facilitated by Adam Foster of Winebow Fine Wine+Spirits.

1st Course - Rombauer, Napa Valley, Sauvignon Blanc
Paupiette of Black Sea Bass
Pan seared fillet wrapped in Idaho potatoes on potato and leek puree with maison beurre blanc

2nd Course - Rombauer, Carneros, Chardonnay
Maine Lobster Salad "le cirque"
Boston bibb lettuce topped with poached cold-water lobster, asparagus,
marinated tomatoes, haricot vert, fingerling potatoes, sliced avocado and black truffle vinaigrette

3rd Course - Rombauer, Napa Valley, Merlot
Crispy Duck Confit with Blueberry Sauce
Marinated leg and thigh of duck in salt and fat, breaded and fried crisp, with carrot and star anise puree

4th Course - Rombauer, Napa Valley, Cabernet Sauvignon
Filet of Beef, Vegetable Gratin and Bordelaise Sauce
Pan seared tenderloin of beef with roasted carrots, haricots, potatoes,
asparagus and shallots with Parmesan cheese, red wine demi-glace and pink butter

5th Course - Rombauer, "Twin Rivers", El Dorado Vineyard, Zinfandel
Red Velvet Cheesecake
Creamy and velvety blend of cheese layered and baked in a chocolate crust