Decadently Darioush

Darioush Khaledi offers us the classic American success story. An immigrant who traveled to the United States with few resources in the 1970s, Darioush made his fortune with decades of hard work and perseverance. The fruition of Darioush's efforts culminates in his winery that offers wine of pristine craftsmanship and intense flavors.

We are pleased to announce the summer release of Darioush's Signature Collection of wines with a wine lunch & dinner series offering these wines and featuring Darioush Khaledi, Founder and Proprietor for the Saturday evening dinner.

Below is the weekend's schedule of events and the wines being offered for each:

Friday, August 27, 7pm Wine Dinner, 4 courses and 6 wines for $79


2009 Viognier: Pure heaven in a bottle.

2008 Chardonnay: The quintessential CA Chard with intense texture and fruit.

2006 Merlot: Savory lavender, cinnamon stick, ripe cherry and cacao

2007 Shiraz: Enticing aromas of cassis, pomegranate and orange zest with a wealth of dark fruits and spices.

2006 Cabernet Sauvignon : Supple and focused; black currants, blueberries and espresso

2007 Cabernet Sauvignon:
*Be the first to try the national release of the much anticipated 2007 DARIOUSH CAB!*
We are the first location to receive this prized wine from the outstanding 2007 vintage.


Saturday, August 28, Caravan vs. Darioush,
$35 for Wine Tasting, an additional $12.50 to tasters for featured lunch entrees Lunch reservations being taken from 11:30am-1:45pm

2009 Viognier: Pure heaven in a bottle.

2008 Chardonnay: The quintessential CA Chard with intense texture and fruit.

2006 Merlot: Savory lavender, cinnamon stick, ripe cherry and cacao

2006 Cabernet Franc: Bright bluberries, black cherries, plum and bittersweet chocolate

2006 Cabernet Sauvignon : Supple and focused; black currants, blueberries and espresso

2007 Caravan, Cabernet Sauvignon: Brimming with sweet black fruits, cherry cola, French roasted coffee and chocolate

Saturday, August 28, Wine Dinner with Darioush Khaledi, SOLD OUT

2009 Viognier: Pure heaven in a bottle.

2008 Chardonnay: The quintessential CA Chard with intense texture and fruit.

2007 Shiraz: Enticing aromas of cassis, pomegranate and orange zest with a wealth of dark fruits and spices.

2007 Cabernet Sauvignon:
*Be the first to try the national release of the much anticipated 2007 DARIOUSH CAB!*
We are the first location to receive this prized wine from the outstanding 2007 vintage.

2006 Darius II Cabernet Sauvignon (only available to dinner guests):
This is Darioush's flagship wine and the embodiment of his winery.

2006 Shahpar Dessert Wine (only available to dinner guests):
Fashioned in the deliciously decadent style Bordeaux dessert wine this "secret" release is named after his wife.

For reservations or wine inquiries, please call: (858)450-9557

Wine Club Feature: 2006 Melanson Chardonnay, Napa Valley

A little background:
Greg Melanson started his winery in 1988. It rests above Napa Valley on Pritchard Hill, and is located near Colgin, Chappellet and Bryant Family. The 42-acre property has 10.5-acres planted with Cabernet Sauvignon, Syrah and Chardonnay.

Nose:
Great California Chardonnay that has all the classic notes, but also possesses notes reminiscent of Meursault and other Burgundy aspects. It’s beautiful from the outset with delightful aspects like vanilla bean, gala apple, white flowers and enchanting minerality. From there the wine shows lemon peel, caramel, wet stone and cashews.

Texture:
When sipping this wine I am drawn to the approachability of the verve that pulsates throughout. The body has the right amount of weight and body without being called flabby or excessive. I continue remarking on the remarkably pleasant nature of the wine that will make anybody appreciate California Chardonnay again.

Flavor:
It continues to be a pleasant and enjoyable wine experience once it starts mingling with the palate. Initial efforts show a range of green apple, crème brulee sugar, baking spice and vanilla. Complimentary notes like peach, pear, butter and pineapple emerge as you continue enjoying the wine.

Serving Options:
This is the type of white wine that I really enjoy on the warmest days of summer. We opened this on July 4th and played horseshoes while waiting for the fireworks to start later. The wine didn’t last very long to say the least, but for the lucky few who were able to get a taste it was an impressive wine to behold.

-Mark West, Sommelier/Club Coordinator

For more information about joining one of our three fabulous wine clubs call:
858-450-9557

Wine: Developing a Subtle Swagger

Wine is what you make of it. It can be a hobby or a consuming passion. It can be a person’s lifestyle, and for some (such as myself) can carve out a living in the wine industry. For others, wine can be confusing and intimidating; therefore, less rewarding.

For instance, you might ask, what am I supposed to do with a cork the waiter handed me after opening my wine at the table? Would I know it if I were drinking a “bad” wine? Can I taste things in wine like other people do? Through the appreciation of wine, I have received so many wonderful, enriching life moments involving friendships, conversations, laughter, travels and dining experiences. I even wooed my wife with bottles of wine from my meager wine collection.

Somehow, her preferences seem to run towards the more expensive Burgundy
and Bordeaux wines, which I began to run low on after our first few months of
dating. I knew I had to pop the question before she was given to think I may be as shallow as my wine collection. If you can taste food, if you can smell butter and garlic cooking, you have the ability to enjoy and discuss wine with anyone else on the planet.

Allow me to help you feel more confident and assured about your wine prowess
next time you grab a glass in public. (But wait, don’t GRAB it!)

– Hold the wine glass by the stem only.
Do not put your fingers or hands on the bowl of the glass. No matter how clean
your hands are, after a short time you will have unsightly smudges and oils on
the bowl.
– Swirl the wine in the glass before your first sip. (and as often as you like after that). Swirling releases aromatics of the wine, allowing you to experiencemore of what the wine has to offer. You will find swirling is easier to do while the base of the glass is on the table. Practice at home.
– Breathe in the fragrances. Let your nose hover as close to the top of the glass as you can without getting it wet. Back off and focus for a few seconds. Was there one scent that came at you strongest? Was it fruit, herb, spice or wood? Go down for another whiff, and see if it is different from the first one. Often times the aromas will change as the wine is exposed to air.
Many people actually detect different fragrances from each nostril. One side may be more available to fruit, the other more towards woods and acids, etc. Using the edge of the glass, gently press one of your nostrils (shut) and sniff the wine with the open nostril. Back off and then reverse nostrils. Did you notice a difference?
– Take your first sip. Bring in enough wine to thoroughly coat the inside of your mouth. Here is where experts say you should “Trill” the wine, which is actually sucking air through your mouth while wine is still in it. I really don’t do this unless I am thoroughly evaluating a wine for business. Because of the gargling sounds it may create, “trilling” is generally not accepted at the dinner table or around people who are trying to enjoy a civilized social event.
– What was that? After you swallow, the flavors of the wine become more expressive in your mouth and olfactory system. So does the texture of the wine.Was it powerful, rich, fruity, viscous, and balanced,or was it acidic, harsh, and watery? I have heard people describe flavors in wine I wasn’t able to detect, but I never consider them wrong. Everyone has unique senses, and wine drinkers give high respect to that.
– Get reference material. I taught myself how to taste and enjoy wine before there was any real reference material available: not quite the stone ages, but before the internet. Whenever I had a wine I knew little or nothing of, I read World Atlas of Wine by Hugh Johnson while imbibing. It told me what I needed to know, and I began to get a foundation of wine knowledge that is invaluable to me. I want everyone to enjoy winewho may be so inclined.

-Gary Parker

Celebrating Bastille Day Brasserie Style

"In victory, you deserve Champagne,
in defeat, you need it" Napoleon

On July 14 the French will be celebrating victory and independence on Bastille Day much like we in the United States celebrate ours on the 4th of July.

So, one might inquire, what is Bastille Day?
Bastille Day is a French celebration of the storming of the Bastille, a prison in Paris in 1789. This is seen as the day that celebrates the beginning of a new form of government. A government where there are no more kings and queens and the people themselves rule and make their own decisions.

Come toast victory with us as we celebrate Bastille Day all week, July 13-17 with a fantastically French 3 course menu:

Amuse
Salmon Canapé

First
Frog Leg Lyon

or

Onion tart

Second
Niçoise Salad

or

Arugula Salad Black and Bleu

or

French Onion

or

Leek and Fennel Vichyssoise

Intermezzo
Charged Blood Orange Jus

Third
Lamb or Venison Rack with Lemon Gremolata accompanied by Mint or Goose Berry Jus, Wild Mushroom Risotto and Braised Swiss Chard

or

Halibut En Papiotte accompanied by Roasted Fingerling, wilted Spinach and Pancetta Lardon

or

Center Cut New York with Cabernet Reduction accompanied by Lemon Basil Mash, Braised Brussel Sprouts

or

Duck Confit with Cherry Reduction accompanied by Brown Butter Almond Risotto, Heirloom Baby Carrot

Vegetarian option available upon request

$35pp++

Champagne & Fantastic French Wine Flights Available