| Date: | Sun, Apr 23, 2017 |
| Time | 5:00 PM |
| Venue: | Wine Vault & Bistro 3731 India St, San Diego, CA 92103 |
| Contact: | Call the number below for more info and reservations. |
| Phone: | (619) 295-3939 |
5-Course Margerum Winemaker Dinner with Doug Margerum
RSVP: (619) 295-3939
$59.50 + tax and gratuity
Sunday, April 23, 2017 at 5:00
Pre-Dinner Reception with Doug from 4:15 to 5:00
Dinner starts promptly at 5:00
For the seventh year in a row, Wine Vault & Bistro is pleased to announce a 5-course wine dinner featuring Margerum Winery from Santa Barbara. Winemaker Doug Margerum will be here in person to host the dinner.
Doug started his wine and culinary journey as a child while exploring France and Italy with his parents. Next he worked his way through high school and college as a cook and server in local restaurants before he and his family opened the famous Wine Cask wine store and restaurant in Santa Barbara in 1981. He started Margerum Wine Company in 2001 as a boutique producer of small lot Santa Barbara County wines. He now devotes his energies full time to Margerum Wine Company and his latest project, Happy Canyon Vineyards, as well as being a consulting winemaker for several other local wineries.
We hope you'll be able to join us for what will surely be a fun evening of tasting great wines paired with great food while rubbing elbows with one of the most respected winemakers from the Santa Barbara area. Wine notes and bottle prices are at the end of this announcement if you're interested. Here's the line-up:
NOTE: Due to the complexity of this menu we regret that we are unable to accommodate vegetarian requests.
Artisan Pizzetta: Black Truffle Mozzarella | Salt Roasted Mushrooms | 64 Degree Egg
2016 Margerum "Rivera" Rosé (5 oz. pour)
Fresh Noodles | Five-Spice Roasted Pork Belly | Shiitake + Chipotle Scented Dashi | Green Onion + Cilantro Relish
2015 Margerum "M5" Red Blend (5 oz. pour)
Roasted Chicken Saltimbocca | Baked Fontina | Toasted Garlic Spinach | Rustic Puttanesca Sauce
2011 Cent'Anni "Buoni Anni" Sangiovese (3 oz. pour)
Braised Short Ribs | Whipped Yukon Potatoes | Red Wine Demi-Glace
2014 Margerum "Über" Syrah (3 oz. pour)
Vanilla Crème Brûlée | Hazelnut Crumble
2013 Margerum "Late Harvest" Sauvignon Blanc (3 oz. pour)
* * * * * * * * * * * * * * * * * * * * * * *
RSVP ~ (619) 295-3939
Please make your reservations directly with Wine Vault & Bistro at 619-295-3939. We're very good about returning calls promptly, so please leave a message with the best time to return your call if you get the dreaded voice mail.
COST
Cost for the complete dinner including all five courses and all five wines is $59.50 per person. Sales tax and an 18% gratuity will be added to the cost of all dinners. Due to limited seating, CREDIT CARD RESERVATIONS ARE AN ABSOLUTE MUST. We accept Visa and MasterCard only.
SPECIAL DIETARY NEEDS
Due to the complexity of this menu we regret that we will be unable to accommodate vegetarian requests. If you have any other special dietary needs, please let us know when you RSVP, not when you arrive. We will do our best to accommodate special dietary needs if we can and if given enough advance notice. Please be aware that last minute menu aberration requests without advance notice will be impossible for us to accommodate.
CANCELLATION POLICY
You may cancel your reservation up to 72 hours in advance without penalty. NO REFUNDS WILL BE ISSUED WITH LESS THAN 72-HOUR NOTICE unless we are able to replace your cancellation at the last minute. (See below for groups over 4 people.)
LARGE GROUPS (OVER 4)
If you want to come with a group of friends, please make one reservation for your entire party so we can reserve a block of seats for you ... however, in the interest of fairness to others, we reserve the right to limit the number of people on a single reservation at our discretion. The cancellation period for canceling the ENTIRE reservation without penalty is doubled from the standard 72 hours (see above) to 144 hours (6 days). If you need to cancel only 1 or 2 people, the standard 72-hour notice still applies.
WHEN
The dinners begin promptly at 5:00, but we HIGHLY, HIGHLY, HIGHLY recommend that you arrive earlier to better your chances of getting a closer parking space. The bar opens at 4:15 if you'd like to mingle with the winemaker and enjoy an adult beverage before dinner.
WHERE
Wine Vault & Bistro is located in the heart of San Diego between Little Italy and Old Town at 3731-A India Street on the upper terrace. Follow the black handrail from the sidewalk up the stairs to our front door.
PARKING
Valet parking is available for $7.00. The drop-off point is two doors south of our entrance in front of Shakespeare Pub at the corner of India and Winder. On-street parking is also usually available within a 3-block radius. Remember that it’s OK to park in yellow commercial zones on Sunday and that meters are also not enforced on Sunday. You can also park in the lot behind Shakespeare Pub two doors down, but do not park in El Indio's lot unless you want your car towed! If you can’t find parking next to the restaurant, there’s always LOTS OF PARKING on San Diego Avenue and the adjacent side streets just past the Chevron station across Washington Street. So please don't drive yourself crazy endlessly going around in circles waiting to pounce on that perfect spot when there's TONS OF PARKING less than three blocks away!
WINE QUANTITIES
We'll be pouring 3-5 ounce tasting portions of wine (see the line-up above) totally 19 ounces, or the equivalent of three-quarters of a bottle of wine per person. Pour buckets are provided for designated drivers.
WINE SALES
Although some wines may be in limited quantities, all wines poured at this dinner will be available for purchase at the restaurant until sold out. We reserve the right to limit sales of any rare or allocated wines at our discretion.
WINE NOTES & BOTTLE PRICES
2016 Margerum "Rivera" Rose ~ $16
(Santa Barbara) Winemaker's Notes: We pick Grenache and Syrah specifically for our rosé production. The grapes are crushed and immediately pressed to stainless steel tanks for a long cold fermentation. The wine is blended with various lots of Counoise, Cinsaut, and other Grenache vineyards that were saignéed. Saignée is a winemaking process where we bleed off a portion of slightly pink juice from a red must right after crush. We then filter and bottled early to capture brightness and vibrancy. This is a refreshing dry spring and summer rosé for picnics and other activities.
2015 Margerum "M5" Red Blend ~ $23
(Santa Barbara) 41% Grenache, 37% Syrah, 14% Mourvèdre, 4% Counoise & 4% Cinsaut. Winemaker's Notes: A solid core of dark red fruit and spicy fruit surrounded by youthful tannins. The overlying presence of Grenache flavors initially impact the palate, followed by a finish complete with licorice, cocoa and dark chocolate contributions of Syrah and earthy Mourvèdre.
2011 Cent'ianni "Buoni Anni" Sangiovese ~ $22
(Santa Ynez) Winemaker's Notes: The 2011 Buoni Anni Sangiovese is a blend of many clones from the Estate (44%), Oak Savannah Vineyard (16%), Honea Vineyard (16%), Three Creek Vineyard (16%) and Stolpman Vineyard (8%).Our goal is to make classic Sangiovese that is dry, lean and complex. The typical Sangiovese aromas of spice and violets are here; complemented by ripe, earthy currants and black cherry. The wine has a wonderful silky texture. The tannins and firm acidity are present but integrated. Even though we are growing in one of the cooler climates in California we still get fully physiological mature grapes. The firm but benevolent framework means it’s drinkable now, as the acidity and smooth tannins have resolved after two years in large neutral French oak puncheons.
2014 Margerum "Über" Syrah ~ $36
(Santa Barbara) Winemaker's Notes: Refined but young with fine stone tannins – rounded, lively, and dense. Flavors of dense red fruit, dark chocolate with high notes of raspberry and sarsaparilla. Undertones of fresh leather, green olive pit, combines in an intricate weave of savory and spice.
2013 Margerum "Late Harvest" Sauvignon Blanc ~ $19
(Santa Barbara) Winemaker's Notes: Nose of juicy fruit, honey and ripe melon. Pleasantly sweet yet not cloying attack of more ripe fruit nicely balanced with rich Meyer lemon acidity in the evolution and long finish. Will age gracefully through 2020 developing nectar-like aromatics and becoming richer and even more honeyed. A well balanced dessert wine that pairs well with fruit salad, custardy desserts like crème brûlée, or salty cheeses.