Monday, February 23, 2009

The Table - Tasting Like It Ought To Be

On February 28, 2009, The Table debuts in the Steven Kent Barrel Room. Created to shine a spotlight on Library selection and small-lot offerings, The Table is the next step in the evolution of world-class wines and wine presentation.


Available on weekends by reservation only, up to six guests at a time will enjoy a one-hour guided tour of four spectacular wines paired specifically with artisanal cheeses and charcuterie.

Just a few openings remain for our first weekend. Please call Tracey Morretta at 925-243-6448 or tracey@stevenkent.com to reserve your place.

The menu for February 28-March 31 is below.

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Wines and cheeses are arranged in suggested order & pairing. Please feel free to mix and match to come up with your own pairings.

2000 Cabernet Sauvignon, Livermore Valley
This wine yields up base aromas of cassis, bittersweet chocolate, and the dark stone fruits, and top notes of toasty oak, tobacco, and newly-turned earth. The wine has a seductive unctuousness in the mouth and balancing acidity that carries the multiple flavors throughout the extremely long finish.

Black Diamond Cheddar- Canada
Rich, full flavor and a pleasant sharpness developed through careful and natural aging by one of Canada's most acclaimed cheese producers. This cheese is aged two years.

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2001 Cabernet Sauvignon, Livermore Valley
The wine is inky purple, very opaque with bright edge. Aromatically, this Cabernet exhibits aspects ranging from cassis, tobacco and sweet oak to bittersweet chocolate, mint, and freshly-tuned earth. While heady now, time will only serve to open aromas up and frame the brazen force of youth. In the mouth, the wine is highly tannic and profoundly rich. Flavors of dark fruits and oak greet one up-front and persist on a long finish

Cave Aged Gruyere-Switzerland
Aged in natural caves where the air and natural bacteria endow the cheese with deep complexity, this cheese matures for at least a year. This cheese is smooth in texture and has rich, beefy flavors that are tempered by hints of apples and pears.

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2002 Cabernet Sauvignon, Livermore Valley
For centuries, the Bordelais have used Petit Verdot in the blend to provide their wines with darker color and mor tannin. This wine is a perfect demonstration of how well the two varieties work together. This vintage is prfoundly dark purple with a core verging on the black. In the nose, one detects intense aromas of black plum and cassis fruit, underpinned by a layer of non-fruit aromatics: pencil shavings, wetted earth, creme brulee oakiness, dark chocolate, and subtle lavender perfume.

Chatelain Camembert-France
Camembert is an AOC (or name-protected) cow's milk cheese from the Normandy region in northern France. It has a soft, white, bloomy rind; luxurios ivory paste; and buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.

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2006 Premiere Cabernet Collection Cabernet Sauvignon, Clone 30, Ghielmetti Vineyard, Livermore Valley
The Premier Cabernet Collection represents the pinnacle of our 100% Cabernet winemaking each vintage. Meant to show the excellence of the Livermor Valley The 2-3 best barrels of a larger lot were choosen for this wine. Clone 30 is also called "See" clone, named for Harry See of (See's Candy family), sourced from his Napa Valley vineyard. Bottled without filtration or fining.

Ader Kase Reserve Blue- Seymour Dairy, Wisconsin
A higher fat blue that brings back memories of great blues from Germany such aas Cambozola and Montagnolo. Boasting a melt in your mouth texture with hints of earthy mushroom flavors, this is definitely not your average blue cheese.

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Bresaola, Salumeria Biellese
Want something leaner or just a little break from pork? Then Salumeria Biellese's Bresaola is the thing. Humanely raised beef is rubbed with salt and spices and dry cured to a shockingly red finish. The flavor is incredibly delicate, with strong notes of clove, and get this, a floral finish. It amy sound weird for meat but it's elegant and smooth AND a perfect accompaniment to Cabernet.

Norman Love - Cru Sauvage Chocolate - Cocoa Mass: 68% Origin: Bolivia
The world's first chocolate made from beans harvested from wild cacao trees growing in the beni region of northeastern Bolivia. This harmonious chocolate possesses fresh lemon and grapefruit notes, an intense dried plum bouquet, and an exquisite hint of vanilla.

2 comments:

Kim the wine snob said...

I was in with a party of 4 on Sunday, and had an amazing wine experience. I've been a member at Steven Kent since the early days, and just love this new addition, as you are treated like a super star, and have fabulous wine and cheese to boot! The pairing went together beautifully, and I got to experience some of my favorite new and old cabs. Thanks for a stupendous time!

Steven said...

KTWS:

Thanks very much for the comment and compliment! I am glad you enjoyed the experience as much as you did and that the wines were showing well. We are always trying to find new and better ways to put the focus on wine.

--Steven