February @ 15C Wine Bar & Shop

Valentine’s day is right around the corner and 15c has everything you need for gifts and that special romantic evening you are planning.  Nothing sets the ambiance like a great bottle of wine paired with artisan cheeses and meats.

FOOD STUFF
We recently returned from the fancy food show in San Francisco where we did endless research and development to bring the latests and greatest big city food and wine to Templeton!  Here are just a few things we came up with and you can now find at 15c! 
 
On our bar menu you can now order fondue pots, house made hummus and pita as well as hollumi cheese.  We have also added a sherry flight perfect for the cold winter weather.
 
On the gourmet food retail side we are now offering Vermont butter Co. cheeses and butter, 34 degrees thing wafers and artisan domestic creminelli meats.  Stop in and enjoy or take home.  All the foodie ammenitites you could ask for at 15c!

BEER
We got a little bit of Pligny the Elder from Russian River so come get it while it lasts.
We have just gotten in three new beers from New Belgium and they won’t last very long.

Cocoa Mole |
Say Hola to a spiced up ale full of cocoa and ancho, guajillo, chipotle peppers. But don’t fear the heat, because plenty of caramel and chocolate malts bring a smooth, complex flavor to our Cocoa Molé. Scents of cinnamon when poured will have you saying, “¡Olé for molé!”

Biere De Mars |
With earthy tones of ripe mango and lemon verbena, this bottle-conditioned ale reflects the hearty character of the southern Belgian and northern French countrysides. Brewed with barley, oats and wheat malt, Biere de Mars’ celestial orange hue inspired the planetary play on words.
Brettanomyces, a wild yeast strain, added for bottle-conditioning creates a refreshingly sour flash across the palate. Lemon peel coupled with the lemon verbena imparts fruitlike character and a citrusy finish.

1554 |
Born of a flood and centuries-old Belgian text, 1554 Enlightened Black Ale uses a lager yeast strain and dark chocolaty malts to redefine what dark beer can be. In 1997, a Fort Collins flood destroyed the original recipe our researcher, Phil Benstein, found in the library. So Phil and brewmaster, Peter Bouckaert, traveled to Belgium to retrieve this unique style lost to the ages. Their first challenge was deciphering antiquated script and outdated units of measurement, but trial and error (and many months of in-house sampling) culminated in 1554, a highly quaffable dark beer with a moderate body and mouthfeel.

WINE
The 15c crew did a little research in our own back yard and rediscovered some amazing local wines.  We were also very impressed with our first ever visit at the new DOAU Vineyards:

2010 DAOU Chardonnay
The 15c crew really liked this Chardonnay because it is minerally and balanced yet still rich on the mid palate.  On the nose, aromas of caramelized pineapple, fresh ripe green apples and slight evidence of marzipan. Explosions of super ripe tropical fruits guava and banana lead into intense fresh lemon zest followed by toasted almonds and baked toffee. The long finish will provide tropical fruits for the next five minutes.
90 points – Stephen Tanzer $15
 
2010 Tablas Creek Patelin Blanc
The latest addition from the local Royal family, Tablas Creek.  A blend of four white Rhône varietals: Grenache Blanc, Viognier, Roussanne, and Marsanne. The wine incorporates fruit from five top Rhone vineyards in Paso Robles.  Like many white wines from the Southern Rhône, it is based on the crisp acids and rich mouthfeel of Grenache Blanc, with Viognier added for floral, tropical aromatics, and small additions of Roussanne and Marsanne for structure. $22
 
2009 L’Aventure Cabernet
Although Paso is not known for their Cabernet it is entirely possible to make world class Cabernet.  Stephan originally came from the Bordeaux region and picked the estate vineyards 91% Cabernet Sauvignon, 9% Petit Verdot Dark and inky, with intense aromas of cola nut, black cherry, and cocoa. Cola, blackberry, and cherry dominate the attack, and are joined in mid palate by cassis and licorice notes. Long, resolved finish. Spectacular wine. $85

2009 Lioco Hirsch Pinot Noir
LIOCO is the result of a years-long conversation between Matt Licklider (a seasoned wine import specialist) and Kevin O’Connor (wine director at Michelin Two-Star Spago-Beverly Hills) about whether California could produce a true “wine of origin.” This wine is inherently problematic. There is too little of it and nothing behind it in the pipeline. The 2006 bumper crop in David Hirsch’s vineyard provided a once-in-ten-year opportunity to get some of this highly allocated, internationally celebrated Pinot Noir. We got five tons and made 256 cases. Here, Pinot Noir’s orchestral prowess is on display. The seductive Mount Eden clone hits octaves so high, you wonder how such an elixir came from humble grapes. It’s as though a liqueur was made from rose petals and red raspberries. $38
 
2009 Bodegas Ochoa Tinto
Bodegas Ochoa has been working for over six centuries, thus being one of the oldest wine producers in Navarra.  The origin of our current wine cellar dates back to 1845.  A blend of60% Tempranillo and 40% Garnacha. intense aroma, bright colour, balanced and with good structure. Combines the elegance of the Tempranillo grape with the Garnacha’s fruity. $15
 
2005 STANGER Vineyards Cabernet Sauvignon
Only 345 cases produced from this amazing West Side estate!
A silky and supple wine with concentrated notes of wild berry, raspberry, and currant flavors that are both intense and persistent.  The palate is then highlighted by accents of clove, tobacco, and espresso bean.  Lavishly oaked and tremendously complex, this estate-grown Cabernet Sauvignon is supported by well-integrated, layered, and polished tannins. $38
 
2010 Clos de Gilroy
A fund wine by Bonny Doon!  The strawberry-rhubarbity of grenache is complemented by a delicate note of kirsch from cinsault and the spicy catch of syrah’s white pepper. Notes of strawberry, raspberry, pepper, and wild herbs. Fruity and spicy but fully dry, this wine is the perfect foil for all manner of grilled meat or vegetables, roasted poultry. $18

2011 Events

February 2012 15c University
15c will close at 5:30 on Tuesdays fro the Wine University class.  Next session will begin in May.
 
Saturday Feb 11 Date Night
Come celebrate with us or bring a date.  We are offering drink specials and couples deals.  In the past 4 years at 15c we are responsible for 2 marriages (not quite as good a record as those dating sites but not too bad).  Specials include a bubbles bar, oysters, chocolate dipped strawberries and more.  All day, with a DJ that night!
 
Focus tastings
Sunday Feb 26th Focus tasting 
Meet Mike Sinor, Pinot Noir producer and expert.  Learn about his travels, mentors, and past all while tasting Mikes label, Sinor La Valee, and comparing it to Pinot from different terriors around the world.  Tasting is $45 and will sell out fast.  It is open first come first serve to industry people or graduates of the 15c wine university.  The tasting panel who will be discussing and leading the wines include Ali Rush (owner and sommelier), & Stephy Terizzi (viticulturalist & sommelier).  More to come, we plan on doing tastings with different themes every month.
 
Every week
Mondays | Industry Night – 20% off at the bar with your business card.  For wine and restaurant industry
Wednesdays| Happy Hour 4 to 7, $5 glasses of wine and $3 beer
Thursdays | Flatbread made with la migliore dough $3 per slice
Fridays| Champagne, oyster and caviar bar all day! Oysters and caviar provided by Pier 46, along with 3 bubbles available by the glass, in a flight or by the bottle
Saturdays| Flight night, featured wineries of regions or varietals as well as our new local wine happy hour from 4 to 7pm.  $5 glasses of local wines and $3 draft beers!
Sundays| Mimosa bar and beer tasting.

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