VIRTUAL WINE DINNER

 

EAT AND DRINK WITH JASON HAAS FROM TABLAS CREEK,

NATHAN STUART FROM TABLAS CREEK SHEEP PROGRAM

AND SAL MARINO

 

THURSDAY, JUNE 11TH VIA ZOOM AT 6PM

MENU

Cauliflower Mushroom salad, pistachio, pistachio oil

 

Gnocchi al Pesto

 

Tablas Creek Lamb, gremolata, spring vegetable medley

or

Grilled Branzino, summer caponata, basil sauce

 

Murray Farms Cherry Streusel

2018 Grenache Blanc

2017 Esprit de Tablas

$195

DINNER FOR 2, 2 BOTTLES OF WINE, TAX,

DELIVERY AND GOOD TIME ALL INCLUDED

Jason will introduce you to Tablas Creek, Nathan to their Sheep Program and Sal will present his food with wine pairings.

2018 Grenache Blanc

The 2018 Tablas Creek Vineyard Grenache Blanc is Tablas Creek’s sixteenth bottling of its 100% Grenache Blanc. The Grenache Blanc grape, a widely-planted but rarely acknowledged southern Rhone varietal is the white variant of the better-known Grenache Noir. It produces wines with full body, good acidity, and flavors of citrus, anise, and green apple.

Tasting Notes: A classic Grenache Blanc nose of lemon pith, green apple peel, anise, and briny minerality. On the palate, very bright at first, with a burst of lemon on the attack, then sweeter flavors of sarsaparilla and tarragon, while the grape's richness comes out on the finish, leaving on a long sweet/tart lemon drop note. Drink now and over the next few years.

2017 Esprit de Tablas 

The Tablas Creek Vineyard 2017 Esprit de Tablas is a blend of four estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, and Counoise for brambly spice and acidity.

Tasting Notes: A cool wintergreen minty note sets off deeper smoked meat, redcurrant, mocha, and juniper aromas. The mouth shows Grenache's sweet fruit and licorice on that attack, then deepens into notes of black cherry, chocolate, and a chorizo-like meatiness, all with tremendous mouth-coating texture. The long finish, with lingering flavors of wood smoke, roasted meat, plum skin and crushed rock, hints at more rewards to come with cellar aging. We recommend that you drink either between now and 2024 or again starting in 2027 any time over the subsequent two decades.

Zoom invitation will be emailed with reservation.

Call 323 466 8812 or email info@marinorestaurant.com

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