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Lamb Meatballs with Warm Yogurt Sauce, Swiss Chard and Pomegranate with Chateauneuf du Pape Wine
August 20 @ 4:30 pm – 6:00 pm
A flavorful middle eastern inspired dinner of lamb meatballs with pinenuts, allspice, mint, cinnamon, and other seasoning served with sautéed swiss chard and yogurt sauce and fresh pomegranate seeds.
Sabon “Olivets” Chateauneuf du Pape 2016 – $38.99
92 points Robert Parker, the 2016 Chateauneuf du Pape les Olivets shows gorgeous aromas of purple raspberries and garrigue. Full-bodied and even a bit chewy, it picks up hints of mocha and licorice on the long finish. It’s a blend of 80% Grenache and 10% each Cinsault and Syrah, matured in foudres and oak vats.
Les Olivets represents a classically provençale style of Châteauneuf, redolent with dried herbs and bright red fruit while Prestige is dense, structured and darkly fruited. Between these two styles is Didier’s Reserve, a blend of Grenache with Syrah, Mourvèdre, Syrah and Cinsault from vines between 60 and 75 years old. While Olivets comes almost entirely from gravelly, red clay soils, the Reserve also includes fruit from limestone and sandy terroirs. It is aged in foudres and 600L French oak demi-muids.
Preorder for this meal is required. Please let us know what time to expect you so that we can have your order ready for you. Pick up times are 4:30, 4:45, 5:00, 5:15, 5:30, 5:45 and 6:00 pm.