First Course – Txakoli Malda 2024 (Spain)
“Salty sea, dried limes. Good with fatty dish, seafood, cheeses.”
Baja-style shrimp tacos with lime crema, shredded cabbage, and pickled red onion
Second Course – Le Versant Viognier 2022 (France)
“White peach, crisp, acid. Great with roasted vegetables, squash, peppers.”
Roasted butternut squash soup
Third Course – Padrillo Pinot Noir 2022 (Argentina)
“Spice box, cedar, tart cherry like a young Bourgogne.”
Chorizo and white bean stew
Fourth Course – Duris Reserve Duoro 2020 (Portugal)
“Black cherries, cocoa, French oak. Meaty/gamey.
Smoky beef sloppy joes on brioche
Dessert – de la Costa White Sangria
“Fruity, semi-sweet. Fun and playful.”
Red velvet mini cupcakes with cream cheese frosting
