Take a journey to the Old World and compare it to the New World with Master Sommelier Brian Cronin from New York City as we explore the differences between wines from Italy, France, and California. This intimate experience will take place on the patio of Siena as our culinary team creates each dish and our Master Sommelier leads you through each course and each pairing.
Old World and New World Wines:
Old World wines, geographically speaking are from Europe (France, Italy, Spain, and Germany), while New World wines are anything outside of Europe (United States, South America, South Africa, Australia, and many others). Old World wines are typically more traditional, terror, and structure driven, they tend to be described as earthy, smooth and balanced. Old World wines are generally characterized by a lower alcohol content. New World wines are often defined by being fruit forward and friendly right out of the bottle with low acidity and a higher alcohol content. Winemakers in the New World rely on high technology in production and focus on the varietal (Pinot Noir, Cabernet Sauvignon, Merlot, etc.).
During this special Sommelier Dinner taste what makes two similar wines so different and learn how the climates of both the Old and New World are very similar. Oregon’s climate is similar to Burgundy in France, while Napa has more of a Mediterranean climate like Southern Italy, Greece, and the south of Spain.
Join us to experience wines from the most fabled wine regions of the world, while enjoying live music from 6 p.m. – 7 p.m. and spending the evening both new and old friends. Seating is limited, make your reservation today.
About Our Master Sommelier:
Master Sommelier Brian Cronin began his wine career in Raleigh, North Carolina. After studying biology in college, Brian realized that he wanted to make wine. However, it was his exposure in restaurants to wines from all over the world and his growing passion for wine that made him want to learn everything that he possibly could. Brian then went to work as sommelier in some of the top restaurants in the country. In Chicago he worked for Charlie Trotter as the assistant sommelier, under Master Sommelier Joe Spellman, and then worked his way up to head Sommelier. Since then, he has worked as an Educator for Southern Wine & Spirits in Hawaii, as well as the Sommelier at Gary Danko Restaurant and the Ferry Plaza Wine Merchant, in San Francisco. Currently, Brian spends most of his time doing consulting and education for the public, as well as the hospitality industry. While realizing that he could never learn everything about wine, Brian spends much of his free time continually educating himself, as well as teaching and examining for the Master Sommelier Program.
Au Contraire Pinot Grigio 2014 vs Bottega Vinaia 2014
Tomato Marmalade, Shaved Lardo, Lemon Zest
Razor Clam Crudo
Calabrian Chili, Pickled Artichoke
Baked Tomales Bay Oyster
Fennel Mignonette, Melon
Puiatti Sauvignon 2014 vs Heritance Sauvignon Blanc 2013
Baked Point Reyes Mozzarella
Ten brink Farms Tomato Confit, Aged balsamic, Regusci Olive Oil
Au Contraire Chardonnay 2014 vs Planeta Chardonnay 2013
Duck Liver Tortelloni
Enoki Mushroom, Radish, Quail Egg, Duck Consomme
Au Contraire Pinot Noir 2013 vs Bottega Vinaia Pinot Noir 2013
Olive Oil Poached White Bass
Sweet Onion Espuma, Red Sorrell, White Grape Gelee, Meyer Lemon Olive Oil
Mazzei Philip 2011 vs Heritance Rutherford Cab 2012
Leatherwood Honey Gelato, Chocolate Truffle, Bergamot Tea Shortbread
AFTER DINNER DRINKS
Bastille 1789 Single Malt vs The Irishman Single Malt