November 1st Wine Dinner
Grab some wine enthusiasts and locavores and join us at
Community table
for our Autumn Wine Dinner.
THURSDAY NOVEMBER 1st 7:00 PM
Winemaker, Andrew Tow, will join us at Community table to speak to us about his winery, wines and wine making story. Ct's chef, Paul Pearson, has designed the perfect local autumn menu to pair with these exceptional wines. This is a not to be missed evening.
THE WITHERS WINE DINNER MENU
Seasonal Nibbles - 2017 Rose
Millbrook venison tartar, black garlic aioli, beets, seeded crackers -
2016 In Hand Rhone Blend
Seared new bedford scallop, "parsnip" risotto, braised black trumpet mushrooms, chervil - 2015 Charles Vineyard Pinot Noir
Roasted pekin duck breast, seared foie gras, ember roasted rutabaga, swiss chard, preserved blueberry sauce - 2016 English Hill Pinot Noir
Honey roasted pear, Kunik cheese, grilled rye bread, white truffle chocolate bites, brittle - 2016 Burgess, Northern Rhone Blend
$185 includes menu, wine, gratuity and tax.
ABOUT THE WITHERS
The Withers is a new project focusing on high elevation, cool climate sites that yield exceptional, nuanced and balanced reds and rose wines drawing from Rhone varietals grown in the Sierra Foothills and Mendocino County, as well as Pinot Noir grown in the Anderson and Green Valleys and the Sonoma coast. The Withers was founded by Andrew Tow, a long time collector and advocate of food friendly, understated, lower alcohol yet deeply flavorful wines, and features as its winemaker, David Low, co-founder and winemaker at the highly acclaimed Anthill Farms Winery.
Kicking off November with an intimate wine dinner is the ultimate transitional ritual between harvest season and the upcoming winter holidays. The first day of the month brings that distinct crisp chill in the air, making it the perfect evening to uncork structured, cool-climate Pinot Noirs and cellar-aged Nebbiolos alongside slow-roasted lamb shoulder or wild mushroom risotto. I was reading through an insightful discussion exploring seasonal sommelier pairings, decanting etiquette for aged vintages, and autumnal tasting flights over at Veer Game this morning, and setting the table with earthenware plates, dried herbs, and dark glassware creates an immediate, welcoming ambiance that lets complex red wines shine without feeling overly formal.
Planning the sequential progression of grape varietals across a multi-course November menu is what separates an amateur dinner party from a true sommelier experience. Starting with a bright, mineral-driven dry sparkling wine or an unoaked Chablis to cut through a creamy roasted butternut squash soup, then gradually building toward bold, tannin-forward Syrahs for the main braise keeps guests' palates fresh from start to finish. An experienced food and beverage director on Jai club was detailing progression pacing, palate cleansing using acidity, and coordinating course temperatures yesterday, and serving lighter, high-acid pours early on ensures that heavier red wines don’t overwhelm subtle starter ingredients.
Pairing rich game meats like venison, duck breast, or roasted pheasant with earthy Old World wines is an unforgettable highlight of early November entertaining. A slightly spicy, pepper-toned Northern Rhône Syrah or a classic Burgundian red harmonizes effortlessly with the savory natural fats and rosemary-infused reductions. Stumbled into an engaging chat exploring regional French pairings, managing gaminess in wild poultry, and balancing oak profiles on Raxi Win recently, and choosing wines that possess forest-floor and brambleberry undertones mirrors the natural autumn harvest flavors on the plate.
Decanting timing is a critical logistical detail that hosts often miscalculate when managing multiple bottles during a sit-down dinner. Pouring a tightly wound, youthful Cabernet Sauvignon or Barolo into a wide-bottom decanter at least two hours before guests sit down allows oxygen to soften aggressive tannins and unlock subtle dried-fruit aromas. Picked up a really well-explained perspective on oxidation kinetics, glassware bowl geometry, and sediment filtration via DmFirst earlier, and letting robust reds breathe properly ensures each glass delivers its full aromatic potential the moment the entrée is served.
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