Happy Thursday peeps it’s almost the weekend!! On Tuesday January 20th we will be hosting a north county, “anywhere north of Cuesta grade”, release party for Scar Of The Sea. Who is this Scar Of The Sea? well let me drop some knowledge on ya if you please. Scar Of The Sea is a fairly new outfit producing some of the finest Pinot Noir and Chardonnay coming out of the central coast, they have contracts with some very established and reputable vineyards stretching from Santa Lucia Highlands to Santa Rita Hills. Word on the street, “the girls who work at the shop”, is that not only is their wine amazing but the boys who run this are hot hot hot! So I encourage you to get down to 15C on Tuesday January 20th by 6pm to taste their wine and ogle the boyz.
A Triptych of Crustini
BEET CURED WILD PACIFIC SALMON
FENNEL MARMELADE and SHEEPS MILK RICOTTA
15C OLIVE OIL and GARDEN SAGE
CHARTER OAKS LAMB TARTARE
MASALA SPICE and MINTED AIOLI
Henriot Brut Champagne NV
A STUDY of CAVENDISH FARMS GAME BIRDS
Served Family Style
MADERIA GLAZED and THYME ROASTED QUAIL
APRICOT –BRIOCHE and FOIE GRAS STUFFING
BUTTERNUT SQUASH, BOSC PEAR and CANDIED BACON
Paired with Marcel Lapierre Morgon 07 | Beaujolais, FR
BRAISED PHEASANT “CHASSEUR”
WILD OREGON MUSHROOMS and CIPPOLINI ONIONS
BROWN BUTTER POMMES PUREE and TRUFFLE SCENTED CREAMY LEEKS
Paired with Penner Ash Shea Vineyard Pinot Noir 07 | Willamete OR
CHEESES from the ITALIAN ALPES
MOUNTAIN GORGONZOLA SOUFFLE
FONTINA VAL d’ AOSTA “MAC and CHEESE” GRATIN
Paired with Seghesio Home Ranch Zinfandel 07 | Dry Creek CA
Dios Baco Amontillado Sherry | Jerez SP
BLACKSTRAP MOLASSES PECAN PIE
SPICED CURRY CRUST and BURNT CARAMEL CHANTIILY CREAM
with TEQUILLA CINAMMON HOT CHOCOLATE
WE ♥ BROC CELLARS & BROADSIDE
"True asphalt winemaking, in an urban winery."
Berkeley is usually home to a set of polarized, yet eclectic, class of people: the affluent & non-so-affluent, the retirees & their college students, a smattering of liberals, perhaps some homeless, a large collection of artists, ‘the trustafarians‘, scholars, bikers, elitists, musicians & families. Despite its known diversity, ‘winemaker’ would not be one I’d have readily added to that list — until I discovered Broc Cellars.
Let me preface this introduction with one note: although timid, I’m confident in my ability to sustain a discourse about wine yet, start to talk of the dichotomy between terroir & its resulting effects on the fruit or palate &…well, theeeen that’s when one might notice I’ve become VERY interested in polishing the bar glasses (read: I’m no Ali Carscaden.)
Thus, upon invitation to visit one of the Bay Area’s most notable & ‘up-n-coming’ wineries, I was just a teeny bit nervous. Broc Cellars may be more familiar to some, because of their partner company, Broadside ( whom, in turn, owns Giornata Wines.)
Luck would have it that Harvest was underway the winery held a feeling of chaotic immediacy that left me breathless; giving me just a taste of the excitement that goes along with the artistry of winemaking. Especially one like Chris Brockway– Brockway is what some refer to as, uh, well… O.G. The mantra of Broc Cellars is about bringing it back. And when I say back, I mean waaaaaaaaaay back. I’m talking Dionysus back. Like, let’s-get-barefoot-and-stomp-some-grapes back.
The dharma behind this enterprise is about re-establishing the traditional and romantic idioms of wine making vÍs a vÍs the enigmatic natural processes of wine, or as so aptly put on the website, in “the alchemy of wine.”
Or something like that. Who knows. What I can tell you is the wine tastes…real, natural, palatable. The fruit used by Broc Cellars is either from vineyards that specialize in biodynamic, organic, or sustainable growing processes– letting the grape naturally develop without the weighing it down additives, etc.
The goal here is to “produce naturally-made wine with character” –wine that has endured the harsh struggle of raw nature and THRIVED – giving the wine a unique, sumptuous, and for lack of a better word, organic character.
| Food & Wine |
| “food is sex”… Anthony Bourdain |
Food & Wine pairing is very popular here on the central coast where the wineries are abundant and the Chefs are eager. The irony of these food and wine pairings is that the classics, the basic rules, and the jaw-dropping perfect pairings are far and few between. Sure, you can try to match food to wine. It’s hard when all the wines are similar and from the same producer, but what about matching wine to food? Does anyone do that anymore? Why do fois gras and sauternes create a culinary epiphany or goat cheese and Sancerre the perfect balance? The secret is having all the options you could ask for and experiment with. Food is culture and so is wine, which is why Anthony Bourdain’s quote at the top is so apropos.
There are so many opportunities to experience great food and wine pairings at 15c! Every Thursday night Chef Jeff Scott prepares authentic cuisine specifically matched to the wines that are the theme of the evening.
The 15c University is a six weeklong, intensive course based on wine regions from around the world. The course covers every major country and wine-producing region while focusing on sensory evaluation and systematic wine tasting.
The course will help students expand their palate & vocabulary as well as decipher unique qualities of varietals and regions. Students will come away from the course with knowledge of how to evaluate wine as well as an understanding and respect for the diverse wine producing regions from around the world.
The class is every Tuesday night for 6 weeks starting October from 6 to 8pm. $350 per person
Not only do we have fresh oysters and champagne on Friday we are also offerring…
a flight of 5 Henriot wines to kick off the weekend
5 flight for $15.