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Jordan Winery’s Sonoma wines will be featured at 22 Bowen’s Wine Bar and Grille in Newport, Rhode Island on September 24, 2009. The combination of Jordan’s classic old-world style Cabernet Sauvignons and Chardonnay with Executive Chef Mathew Preble’s haute cuisine should make this an elegant epicurean evening that would be fit for Louis XIV. Reception starts at 6:30PM. Dinner is $120 per person plus tax and tip. Make reservations through 22 Bowen’s Wine Bar and Grille at (401)-841-8884.
Located in Sonoma’s Alexander Valley, the Jordan vineyards benefit from microclimates that are similar to both Bordeaux and Burgundy. During the growing season, California’s coastal influences of cool morning fog and warm afternoons create ideal conditions for traditional French varietals like Cabernet Sauvignon and Chardonnay.
Using modern technology and old-world wine-making philosophies, Jordan makes exceptional award wining wines year after year. Unlike many of their single varietal Californian counterparts, their Cabernets are typically blended in the Left Bank Bordeaux style with 80% Cabernet, 15% Merlot and 5% Cabernet Franc.
Jordan’s Chardonnays resemble those from France’s Meursault in the Rhone Valley and undergo malolactic fermentation (the processes that replaces harsh malic acids with smoother lactic acids). Their Chardonnays truly demonstrate the blending of French tradition and California innovation.
This Autumn inspired dinner will feature fresh native ingredients such as Tautog, a fish from our Eastern salt waters. Pan roasted with spaghetti squash, edamame and hibiscus buerre blanc, the Tautog will blend perfectly with the creamy tropical flavors and hints of vanilla found in the 2007 Jordan Russian River Valley Chardonnay. Wild Boar Loin, Confit of Pheasant, and Antelope Loin, served with various vintages of Cabernet, will transport dinners back in time to the grandeur of both France’s 17th century and America’s Gilded age.
See the Providence Wine Examiner for more on upcoming local events.
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