April ’22 Wine Dinner
Featuring Chef Sadie Taylor and wines from the Sierra Foothills A.V.A.
What sounds better than Canadian Rock Band, April Wine?
The Local Grape’s Third Wine Dinner of 2022 of course!
Monday, April 25th!
Chef Taylor has been working with us to create a dinner experience highlighting curated wines from the viticultural treasures of the Sierra Foothills A.V.A.
Your palate will Rock Out through four courses prepared by Chef Taylor, paired with wines from Placer, Nevada, and Amador counties; each pairing designed to complement the flavors of course and vintage.
Sign up now for a memorable gastronomic and oenological experience at the Historic Gold Coin, Downtown Mariposa!
Dinner service will start at 6 p.m. or join us early at 5 p.m. for cocktail hour. 🙂
Reservations are Limited.
Chef Taylor
Our new friend in the Sierras, Chef Sadie Taylor began cooking as a kid and now specializes in private cheffing near Yosemite.
Sadie was brought up in her family’s restaurant business— learning by doing, she mastered what was on offer and has continuously expanded a unique culinary repertoire in her ventures.
Chef Taylor’s style focuses on supporting local, small farmers and using the season’s best offerings in creating a special take on California fare while crafting menus that are both experimental and approachable, thriving on cooking for the community, from what the community has to offer.
From the Wineries
- Wise Villa Winery, 2020 Chardonnay.
The 2020 “California Style” Chardonnay displays flavors of apple, pear, butter, toffee, vanilla and crème brulee, with a rich and fruity finish. - Starr Vineyards, 2020 Fume Blanc.
This medium-bodied wine shows strong earthy, spicy, oaky aromas at first that later mellow into coconut, vanilla and clove. Its lemon and lime flavors are pretty restrained by the oakiness. —Jim Gordon, Contributing Editor at Wine Enthusiast - Jeff Runquist Wines, 2020 Pinot Noir.
- Vino Noceto, 2020 Rosato di Sangiovese.
The 2020 Rosato di Sangiovese is created in the saignée tradition— about 10% of the Sangiovese juice destined to become red wine is removed after 12-24 hours on the skins. This pink juice then ferments separately in a stainless steel tank. This process produces a delightfully aromatic, dry Rosé, with the added bonus of giving the remaining red wine a more concentrated flavor.
