We had so much fun at the Vintage Room Champagne Lunch, that we decided to participate in the California Wine Pairing Lunch.
Once again, Tilmar conducted an outstanding pairing. He really is a wine maestro.
Our first course: Yellow Tail Crudo, with Avocado, Fennel-Citrus Compote. Paired with: Kenzo Estate, Sauvignon Blanc, Asatsuyu, Napa Valley 2017. – A super light, highly drinkable SB.
Duck Ravioli with Parsley Walnut Pesto. Paired with: Wedell Cellars, Pinot Noir, “The Row Find”, Santa Rita Hills, 2011
Flank Steak -Szechuan Pepper Sauce, Mushrooms & Sweet Potato. Paired with: Shafer Vineyards, Cabernet Sauvignon, “One Point Five”, Stags Leap District, Napa Valley, 2014
Chocolate Brownie. Paired with: Ingelnook Winery, “RC Reserve”, Napa Valley 2013. 
Ten wonderful lunch companions.
Sommeliers: Lubo and Zayne
Tilmar, Zayne, Amenla,Lubo
