Wine and Plates Wednesday 10-30-13

Orange and Black Wines


So it's Halloween Week - 
the perfect time to try a truly unique 'Orange Wine'
Hard to find, hard to define, awesome to enjoy
Check out the Radikon 'S' description below!

Plus a 'Black Wine' - 
(which is just Wine from black grapes)
but still tasty and in the spirit of the holiday!


Each Wine by the Glass $5 (12cl)


The ‘Orange Wine’:


2010 Radikon “S” Pinot Grigio

Fruili, Italy
92 pointsThis wine is wild! 2 weeks on the skins and 1 year in wood. 
After some decanter time, the fruit gets fresher, offering a bright 
core of fresh red berries accented by just a little apple cider and 
lemon/grapefruit. There are also a lot of herbal and spice notes, 
and a distinct earthiness. It's kind of like a very light red Burgundy. 
The palate is quite a ride, with great acidity and some very soft 
tannin. Overall, this is extremely complex, I love it. outstanding.”

Suggested Plate Pairing:

Chili Calamari ‘Noodles’ roasted with Chicharones on Cranberry Beans

Grilled Mango with Jalapeno, Figs, Feta, Arugula, Almonds, Mint Vinaigrette


The ‘Black Wine’:


2011 Bodegas Ordonez Zerran

Montsant, Spain

Garnacha Blend

91 points


“…reveals abundant kirsch, lavender, black raspberry and dusty, loamy, earthy scents intermixed with notions of spring flowers and blackberries, no oak evident in this dense effort. Its completeness and overall equilibrium are impressive.”


Suggested Plate Pairing:

Black Perigord Truffles over crisped Risotto ‘Pizza’, roasted Chanterelles, Comte

Roasted Pork Loin stuffed with Fig Rosemary Almond Pesto and Prosciutto


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue