They have arrived! Jim’s wines coursed from left to right.
Michael’s first ever dinner with Jim Clendenen in Miami is two weeks from today on Tuesday, September 22 at 7PM, and The Cypress Room has the honor of hosting it. The wines have landed, including our first bottles of Lua Rossa 3, and Roel Alcudia’s menu is ready to share as follows [CLICK HERE FOR TICKETS]:
Passed assorted Hors d’oeuvres
Clendenen Family 2014 Mondeuse Rosé
Garam Masala-Cured Fish, coriander emulsion, puffed rice
2013 Clendenen Family Gewürztraminer Au Bon Climat
Slow Baked Fish, herb crust, baby vegetables, shellfish broth, shrimp tortellini
2012 Clendenen Family Viognier “Second Coming” Au Bon Climat
Duck Breast, leek pudding, foie gras, cranberry gastrique
2009 Clendenen Family Nebbiolo “Bricco Buon Natale”
Braised Beef Cheek, celery root, wild mushroom, black truffles
Lua Rossa 3 Syrah/Cabernet Franc/Merlot/Mondeuse Stanta Maria Valley
Salted Caramel and Chocolate Tart, compressed pears, creme fraiche
1995 Il Podere Dell’Olivos “Sittin’ Pretty” California Aleatico
Jim’s pantry is intense!
Cooking up a storm on our Lua Rossa 3 blending trip earlier this year.
To get here, Jim dropped some crumbs from his spice rack, through Eric, for Roel. With the dry Gewürztraminer, he would want something cold and raw, fish perhaps, an aromatic dish perfumed with coriander. “Like an Indian spices sort of thing,” Jim says. For the “Second Coming,” a curve ball came through the grapevine. “He said something like a Rhone-style fish,” Eric explains. “I’m not sure exactly that means. When I was in Lyon all I ate was meat, and oysters.” And of Lua Rossa 3? “It’s red!” Eric laughs. “For now I’m letting it settle in the bottle. Why ruin the fun when we’ll all discover it together at the dinner?”
In a 5-courses with wine pairings, we get a first taste of Lua Rossa 3 and enjoy exploring the lesser-known varietals that Jim’s coffers have to offer.
$175 plus tax & gratuity includes:
– welcome rosé and canapés
– 5 course dinner paired with Santa Barbara’s unexpected varietals, from its most curious producer
– a special bottle from the first shipment of Lua Rossa no. 3, signed by both Chef and Winemaker
Cheers you there! For more images and recollections from our third blending trip, see here.