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93+ point Cabernet vs. Meritage Wine Dinner
at
Capriccio Ristorante
Monday, April 28th at 7pm
April showers bring May flowers, but this April we are being showered with highly rated Cabernet Sauvignons and Cabernet blends. Please join us as we compare and contrast Cabernet Sauvignon, the King of wines, against California Bordeaux blends. The Chefs at Capriccio Ristorante will prepare a delicious four course dinner to accompany our wines.
WINES
Beau Vigne Juliet 2019
94 points WA
The 2019 Cabernet Sauvignon Juliet 96% Cabernet Sauvignon and 4% Petit Verdot, aged 22 months in 84% new French oak boasts expressive scents of dark cassis, pencil shavings and licorice on the nose. Full-bodied and concentrated, bolstered by ripe, silky tannins.
Morgado Cellars Sugarloaf Mountain NV Blend 2018
95+ points WA
A blend of 50% Merlot and 50% Cabernet Franc, offers up a stunning perfume of black cherries, black raspberries and mulberries with hints of roses, fragrant earth and pencil shavings plus a touch of lavender. The full bodied palate is rich, velvety and multilayered, delivering impressive energy with a fantastically fragrant finish. 250 cases were made.
Freemark Abbey NV Cabernet Sauvignon 2012
93 points WA
An absolutely fabulous value is the 2012 Cabernet Sauvignon Napa. This comes from multiple sources and there are 46,000+ cases of it. A stunning Cabernet Sauvignon and a classic example of Napa viticulture, this blend of 75.5% Cabernet Sauvignon and the rest Merlot, Cabernet Franc, Petit Verdot and Malbec, was aged just over two years in oak. Loads of sweet blackcurrant fruit, cocoa, a touch of toast, earth, and baking spices.
Vineyard "Tapestry Reserve" NV Bordeaux Blend 2012
92 points WA
Sweet black cherry fruit notes intermixed with licorice, spice box and dusty, loamy soil undertones. Medium to full-bodied and deep with loads of ripe fruit, low acidity and sweet, velvety tannins.
Menu
First Course
RIGATONI ALLA SICILIANA
-Tube pasta with sauteed eggplant, chunks of fresh mozzarella cheese and tomato sauce.
Second Course
POLLO PRIMAVERA
-Grilled marinated chicken served over grilled vegetables with a fig balsamic glaze.
Third Course
BISTECCA BAROLO
-Roasted Black Angus N.Y. Strip Steak served with a Barolo wine reduction.
Dessert Course
CANNOLI
-Crispy cookie shell filled with sweet Mascarpone.
Regular Coffee and Tea Offered Upon Request
Cappuccino or Espresso paid for separately by the attendee
Members: $135 plus tax and 18% gratuity
Nonmembers: $145 plus tax and 18% gratuity
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