DATE:
TUESDAY, NOVEMBER 17TH, 2009
6:30
P.M.
LOCATION:
PAPPO
2320
CENTRAL AVE.
ALAMEDA, CA 94501
510.337.9100
$90.00 PER PERSON, PRE-PAID
ALL INCLUSIVE - GRATUITY INCLUDED
Seating is very limited and the event will sell out quickly!
RSVP:
DU VIN FINE WINES
2526 A SANTA CLARA AVE.
ALAMEDA, CA 94501
510.769.9463
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-MENU-
Toasted Almonds and Marinated Olives to savor
2008 TORRONTES, ALTA MESA, CALIFORNIA
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Scallop Salad with Preserved Meyer Lemon Vinaigrette
2008 CHENIN BLANC, NORTH COAST, CALIFORNIA
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Slow Braised Pork Empanada with Smoked Paprika Crème fraîche and Sweet Onions
2005 SYRAH, ALEXANDER
VALLEY, CALIFORNIA
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Veal "Osso Bucco" with Celery Root-Parsnip Mashed Potatoes and Wild Mushroom
Bordelaise
2005 CABERNET SAUVIGNON, ALEXANDER VALLEY, CALIFORNIA
2006 "O'HANNON", CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA
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Organic Pear Frangipane Tart with Chestnut Cream and Mendocino Honey
2007 MALVASIA BIANCA, LATE HARVEST, CALIFORNIA
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ABOUT PAPPO RESTAURANT:
Owner/Chef John Thiel is
a graduate of the California Culinary Academy and has worked in many of the Bay area's top restaurants, Baywolf and Delfina's
just to name a few. John brings his delicious cuisine to life at Pappo in a cozy environment with fine wines. The dinner menu
at Pappo focuses on fresh, local, seasonal ingredients with a California-Mediterranean influence.
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ABOUT MATT SMITH / BLACKSMITH CELLARS:
(Blacksmith Cellars makes less than 1000 cases of wine
annually)
Matt Smith discovered his
passion for wine when he began working at Beaulieu Vineyards in 1996. His chemistry degree landed him a job in Beaulieu's
lab, where he worked side by side with winemakers, helping them analyze their award-winning Cabernet Sauvignons and other
fine wines. During his two years at Beaulieu, he realized he wanted to be a winemaker. "I loved everything about it,"
he says. "I had finally found a profession that blended science and chemistry with art and creativity."
Matt was so committed to becoming a winemaker that he quit
his job and enrolled in the enology program at Fresno State University. In the summer of 1998, he and his wife Kathy, who
was pregnant at the time, left Sonoma and moved to Fresno with their 1-year-old daughter. Matt graduated two years later after
working in the university's Viticultural Research Center, running five graduate programs, and winning the award for Outstanding
Enology Student.
After graduation
Matt became assistant winemaker at Dashe Cellars and the enologist at JC Cellars. Although Matt received several job offers
prior to graduation, he decided to work with Mike Dashe and Jeff Cohn because of their commitment to High-quality winemaking,
and because they offered him the opportunity to make his own wine.
Matt launched Blacksmith Cellars in 2003 with the release of his 2001 Alexander Valley Cabernet
Sauvignon. This wine is truly his creation. He did it all, from tending the grapes, hand-sorting and crushing to punching
down, pressing, blending and bottling. His hard work and meticulous attention to detail paid off. "I wanted my first
wine to be a top-quality, uncompromising Cabernet," he says. "I've achieved that. This wine is everything I hoped
it would be."
- PORTUGUESE WINE DINNER - 04 / 20 / 08
WE WELCOME
CARLOS LUCAS - PORTUGAL'S 2007 WINEMAKER OF THE YEAR,
AT TERZO RESTAURANT IN SAN FRANCISCO
Hats off
to Chef Mark Gordon, What a dinner! Check out the menu below.
This was our most exciting wine dinner to date! Not only did we have Portugal's
winemaker of the year on hand, but chef Mark Gordon of Terzo matched his outstanding small plates with six different Portuguese
wines. Mark is a passionate chef and a wine aficionado and Terzo is one of San Francisco's top restaurants. Check out their
current menus at www.terzosf.com.
LOCATION:
TERZO
3011 STEINER ST. (UNION ST.)
SAN FRANCISCO, CA 94123
415.441.3200
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FEATURED PORTUGUESE WINES
- SPARKLING WINE -
NV LUIS PATO, VINHO ESPUMANTE
BRANCO, BAIRRADA
95% Maria Gomes & 5% Arinto grapes.
- WHITE WINE -
2007 QUINTA DE CABRIZ,
COLHEITA SELECCIONADA, DÃO
A blend of Malvasia Fina, Cercial, Bical & Encruzado grapes.
- RED
WINES -
2005 QUINTA DE CABRIZ, COLHEITA SELECCIONADA, DÃO
A blend of Alfrocheiro Preto, Tinta Roriz
& Touriga Naçional grapes.
2004 QUINTA DE CABRIZ, RESERVA DÃO, DÃO
A blend of Alfrocheiro
Preto, Tinta Roriz & Touriga Naçional grapes.
2005 QUINTA DOS GRILOS, DÃO
70% Touriga
Naçional & 30% Alfrocheiro Preto grapes.
- PORTO -
BARROS, 20 YEAR TAWNY PORTO
The
Barros Port house was founded in 1913 by Manoel de Almeida in Vila Nova de Gaia, Portugal.
- MENU -
HUMMAS WITH HOUSE MADE PITA & ZA'ATAR
LOCAL CALIFORNIA MACKEREL
WITH DA MORGADA OLIVE OIL & PARSLEY
LORI'S MERGUEZ SAUSAGE WITH ARUGULA & FENNEL
STEAMED MUSSELS WITH CHORIZO, BAY LEAF, OLOROSO SHERRY &
GRILLED BREAD
GRILLED
CALAMARI WITH POTATOES, GREEN GARLIC & VALLEY ESTATES OLIVE OIL
FREE RANGE CHICKEN SPIEDINI WITH BREAD, CHILE & ONIONS
BRAISED PORK SHOULDER IN VINHO VERDE &
GARLIC WITH ORANGE & WATERCRESS
GRILLED
SEA BASS WITH GARBANZO BEANS & CHARMOULA
HOUSE MADE CHEESECAKE WITH FRESH STRAWBERRY
___________________________
Saturday, February 23rd, 2008
PORTUGUESE WINE TASTING
(Modern Winemaking - Old World Grapes)
- WHITE WINE -
2005 QUINTA DO CASAL BRANCO, RIBATEJO $12.99
A fragrant, medium-weight,
white wine made from 100% Fernão Pires grapes with exotic tropical fruit flavors.
- RED WINES -
2005 CASA SANTOS LIMA, QUINTA DE BONS-VENTOS,
ESTREMADURA $12.99
Made from Castelão, Camarate & Tinta Miúda grapes from just 30 miles North of Lisbon.
Amazingly fragrant with sweet aromas and flavors of raspberry and black cherry.
2003 QUINTA SA DE BAIXO, "VINHA DA PALESTRA", DOURO $12.99
40% Touriga Francesa, 40% Tinta Roriz (Tempranillo) and 20% Tinta Barroca grapes. An excellent value in dry red wine, lightly
fruity with a hint of black pepper in the mouth.
2004
PAULO LAUREANO, SINGULARIS, ALENTEJO $16.99
Aragonez & Trincadeira grapes from the very hot and dry Alentejo region
of Southern Portugal. Medium-bodied, very juicy and simply delicious.
2005 QUINTA DOS GRILOS, "QUINTA DOS
GRILOS", DÃO $16.99
70% Touriga Naçional and 30% Alfrocheiro Preto grapes. This dry red wine is extremely
deep purple in color and is truly a great example of the wines from the Dão region. Drink over the next 5 years.
2004 QUINTA DE CABRIZ,
"RESERVA DÃO", DÃO $22.99
60% Alfrocheiro Preto, 20% Tinta Roriz (Tempranillo) and 20% Touriga
Naçional grapes. A bold, dry red wine with great aromas and ripe sweet fruit flavors.
______________________________________
PAPPO RESTAURANT
ALAMEDA, CALIFORNIA
"ALLEGRINI WINE DINNER"
-MENU-
2004 Soave Classico
Fresh Bread and Olive Oil
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2003 Valpolicella Classico
Swordfish Saor
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2001 La Grola
Roasted Sugar Pie
Pumpkin Risotto with Pomegranates
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2001 Palazzo Della Torre
Minestrone Della Valpolicella
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2000 La Poja
2001 Villa Giona
Braised Liberty Ranch Duck leg with Poached Pears and Cabbage
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2000 Amarone Della Valpolicella Classico
1999 Amarone Della Valpolicella Classico
Tenderloin of Beef served
with Root Vegetable Puree and Black Truffle Sauce
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2001 “Giovanni Allegrini”, Recioto Della
Valpolicella Classico
Asiago and Gorgonzola Cheese, Fresh Apple, Chocolate Soufflé Cake
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Coffee
________________________________
-AUSTRALIAN WINE DINNER-
OAKTOWN CAFE RESTAURANT-OAKLAND, CALIFORNIA
WITH SPECIAL GUEST DR. ANDREW PIRIE OF THE PIPERS BROOK
VINEYARD WINERY IN TASMANIA, AUSTRALIA.
-MENU-
=====
ASSORTED CROSTINI
2000 NINTH ISLAND
CHARDONNAY
=====
FLATBREAD-CARAMELIZED ONIONS, BLUE CHEESE AND GRAPES
2000 NINTH ISLAND SAUVIGNON BLANC
=====
PEQUILLO PEPPERS WITH ASIAGO, PECORINO ROMANO, MOZZARELLO AND RICOTTA CHEESE WITH GREENS AND RADISHES
2001 PIPERS BROOK ESTATE RIESLING
2001 PIPERS BROOK ESTATE GEWURZTRAMINER
=====
SOUP OF ROASTED BUTTERNUT
SQUASH, APPLE PUREE WITH OLIVES AND CRÈME FRAÎCHE
2000 PIPERS BROOK CHARDONNAY
=====
PINK
GRAPEFRUIT SORBET
1997 "PIRIE" SPARKLING WINE
=====
RISOTTO WITH LEEKS, BACON, FRESH THYME,
ESCAROLE
2001 NINTH ISLAND PINOT NOIR
=====
HOUSE CURED CENTER-CUT PORK CHOPS WITH ROASTED ROSEMARY POTATOES
AND APPLE SAUCE
2000 PIPERS BROOK ESTATE PINOT NOIR
2000 PIPERS BROOK RESERVE PINOT NOIR
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2000 PIPERS BROOK RESERVE "LATE HARVEST RIESLING"
=====
COFFEE OR TEA
_______________________________
-GREEK WINE DINNER-
MEZÉS
RESTAURANT-SAN FRANCISCO, CALIFORNIA
WITH SPECIAL GUEST MIHALIS BOUTARIS OF THE KTIMA KIR-YIANNI WINERY IN GREECE.
-MENU-
=====
2001 SPIROPOULOS-MOSCHOFILERO ROSÉ, "MELIASTO"
=====
"GREEK
SPREAD PIKILIA"
DOLMAS, TARAMOSALATA, TZATZIKI & MELITZANOSALATA WITH PITA
GAIA-RETINITIS, RETSINA
2000 TSELEPOS-MANTINIA MOSCHOFILERO
=====
"TYROPITA"
FILO STUFFED WITH GREEK CHEESES AND HERBS
2001 GAIA-THALASITIS, ASSYRTIKO
2000 GAIA-THALASITIS, ASSYRTIKO, OAK AGED
=====
"LOUKANIKO PSITO"
SEASONED GRILLED SAUSAGE WITH LEMON
1999 KTIMA KIR-YIANNI-MERLOT
1998 KTIMA KIR-YIANNI-YIANAKOHORI, MERLOT
/ XYNOMAVRO
=====
"ARNISIA PAIDAKIA"
GRILLED LAMB CHOPS WITH LEMON-OREGANO MARINADE SERVED WITH ROASTED
POTATOES
1999 KTIMA KIR-YIANNI- SYRAH
1997 KTIMA KIR-YIANNI- XYNOMAVRO, "RAMNISTA"
=====
"GALAKTOBOURIKO"
CUSTARD WRAPPED IN FILO WITH LIGHT CINNAMON SYRUP
KOURTAKI-MUSCAT OF SAMOS
=====
EUROPA BLEND CAFE
