Rombauer Wine Dinner

The Rombauer Wine Dinner will be held March 18th, 2018 and will feature Clyde Gilbert, Rombauer's Sales General Manager.  Guests will be treated to sparkling wine and appetizer reception beginning at 6:30PM.  The dinner will start at 7PM.

ROMBAUER WINE DINNER

6:30PM, SUNDAY, MARCH 18th, 2018

with Clyde Gilbert, Rombauer's General Manager of Sales

Established in 1980, Rombauer Vineyards strives to produce the best possible wine that an appellation, terroir and climate will achieve. The Napa Valley winery is owned and operated by the Rombauer family, who embraces The Joy of Wine — the philosophy that the pleasure of wine lies in the sharing of it with family and friends. The winery produces award-winning Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel and Sauvignon Blanc. Join us as we pair chef's exquisite menu with the award-winning wines of Rombauer.

BALABAN’S WILL GREET GUESTS WITH A GLASS OF SPARKLING WINE AND AN APPETIZER RECEPTION

Guests will be greeted with a Glass of Sparkling Wine and an Appetizer Reception

$110 per person plus tax and gratuity

Reservations Required 636-449-6700


1st Course

MARINATED ROASTED PEPPER SALAD WITH WHITE FISH
2017 Sauvignon Blanc-Napa Valley, California
This wine is a brilliant, pale yellow with a bright green hue. It exudes aromas of ripe lime, lemon, grapefruit, pear, and white nectarine, with a hint of freshly-cut glass.The palate is fresh and enticing as the fruits intertwine. Balanced yet lively acidity lingers on the palate, inviting another tastes. Boxwood on the finish gives the wine length and vibrant freshness.

2nd Course

CLAMS WITH BRAISED LEEKS OVER BRIOCHE
2016 Chardonnay-Carneros, California
Enticing aromas of vanilla, melon, papaya, and mango are layered with baked apples, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity.

3rd Course

SMOKED PHEASANT IN PHYLLO DOUGH, STUFFED WITH SHITAKE MUSHROOMS AND GOUDA CHEESE, SERVED WITH WILD RICE
2014 Merlot-Napa Valley, California
Aromas of fresh, ripe blueberries, blackberries, and boysenberry intertwine with notes of cedar, vanilla, and pie crust. This medium-bodies win is plush with flavors of plums, blueberries, and figs upfront, leading to juice red fruit on the mid-palate. Delicious now, its depth and structure provide long cellaring potential. 4TH COURSE

4th Course

ROASTED VEAL CHOP WITH MUSHROOM RAGU AND ASPARAGUS TIPS
2015 Cabernet Sauvignon-Napa Valley, California
This wine is vibrant dark purple with a fuschia rim. The nose is expressive, with aromas of red fruit, cassis, and toast. The wine is full-bodied, packed with favors of boysenberry, raspberry, and black cherry, along with notes of sweet tobacco, cedar, and vanilla. Supple tannins carry through to a lingering finish.

Dessert

TERRINE OF MIXED BERRIES AND ROQUEFORT CHEESE
2015 Joy Late Harvest Chardonnay- Carneros, California
Joy displays a golden-yellow color as a young wine that will deepen into a darker mahogany tone with age. The wine opens with enticing aromas of honey, apricot, and roasted nut, that leap from the glass with high intensity. Those notes are echoes on the palate, along with luscious pineapple, crème brulee, and vanilla. The texture is decadent yet soft, finishing with fresh acidity. This wine ages beautifully, and can be cellared and enjoyed for years to come.


Sign Up for the Wine Dinner!




Subscribe to: Newsletter