Join us at Millenium Restaurant on Wednesday, October 29th, where chef Eric Tucker will be preparing 6 courses sourcing fall produce from small farms of Sonoma to pair with Wait Cellars wines and cider from Devoto Gardens & Orchards! Enjoy a nice meal and conversation about food, cider, wine (and the Giants!) with your truly, Stan Devoto , Jolie Devoto-Wade (cider-maker) & Chef Eric Tucker 🙂 Wednesday, October 29th, 2014 7:00pm-10:00 (ish) in our private wine room $80/person (before tax/gratuity) 5 (plus amuse!)-courses with Wait Cellars & Devoto Cider pairings Space is limited–please call Alison to reserve your seat at the table! 415.345.3900×13 MENU SNEAK PEEK: (menu subject to change and *gluten free options available for all courses) AMUSE Golden State Cider Nori Crusted Noodle Bean Tempura yuzu sea vegetable salad, apricot – miso emulsion *gluten free ONE Devoto Cider Noir Toasted Rye Flat Bread Herbs De Provence cashew cheese, roasted pear, grilled escarole, gold beet and fresh turmeric vinaigrette *gluten free available TWO Devoto “Save the Gravenstein” Cider Hungarian Truffle Stuffed Seared Potato Perogi stewed cabbage and apples, quince mustard *potato cake available for gluten free THREE Wait Cellars 2011 Pinot Noir Pumpkin Gnocchi parsnip and carrot bolognaise, pumpkin-sage […]
2014 was perhaps our most ambitious harvest yet — when all is done we’ll have picked over 9 tons and will be on track to produce about 500 cases of wine. While it was generally a warm, dry growing year in the north coast, and quality looks good, I’ll remember 2014 for the ever-present fog and moisture that seemed to hang over western Sonoma every day until noon, from mid August through September. Managing rot was the order of the day, and in some cases was a trumping factor in choosing a pick date. Here’s some rot in a Pinot Noir Dijon 115 cluster. Some rot in a Chardonnay Clone 17 cluster. (Much easier to spot in Chardonnay!) One weapon in the mildew wars is to pull leaves, increasing air flow in the canopy. The risk is exposure to sudden heat spells (as in 2010), which thankfully did not materialize this year. Other tools are sprays (organic and non) and walking vinerows often, cutting out rot by hand, which I did a fair amount of this year. My outdoor sampling lab. Another casualty […]
