Tra Vigne Restaurant  (in the Cantinetta)
St. Helena

Note:  I have posted this on eBob also.  I will update both sites as appropriate (time available) but it wouldn't hurt to check it out over there too.

Sunday, November 18, 2007
6:00pm

Approx $100 per person
(When I have the final menu to be I will post the cost here.  Tra Vigne is waiving the corkage so it should be under the $100 mark).

I would also like to get a list of wines that each of you will bring.  We have five courses and I would like to have three wines with each course.  We should have two bottles of each of the wines if possible.  

16 different wines x two of each bottle = 32 bottles from 20 people.

1st course (Chard or White Burg):
Chard #1 ?  Kongsgaard (Richard)
Chard #1 ?  Kongsgaard (Richard)
Chard #2 ?  Vineyard 8 Chardonnay (Brent)
Chard #2 ?  Vineyard 8 Chardonnay (Brent)
Chard #3
Chard #3

2nd course (Pinot and Red Burg):
Pinot #1 '04/'06 AWest, Graham's (Chris R8der)
Pinot #1 '04/'06 AWest, Graham's (Kim R8der)
Pinot #2 2005 Small Vines Wines Pinot Noir, RRV (Craig)
Pinot #2 2005 Small Vines Wines Pinot Noir, RRV (Craig)
Burg #1 2000 Vosne-Romanée “Les Beaux Monts”, Nicolas Potel (Mark)
Burg #1 2000 Vosne-Romanée “Les Beaux Monts”, Nicolas Potel (Mark)
Burg #2
Burg #2

3rd course (Brunello di Montalcino or Piemonte)
Brunello #11971 Barbi Colombini Brunello di Montalcino Riserva (Eric W)
Brunello #11971 Barbi Colombini Brunello di Montalcino Riserva (Teri)
Brunello #2
Brunello #2
Brunello #3
Brunello #3

4th course (Cab or Bordeaux)
Cab #1 ? Etude (JohnO)
Cab #1 ? Etude (JohnO)
Cab #2 1997 Ridge Monte Bello (Robin)
Cab #2 1997 Ridge Monte Bello (Robin)
Cab #3
Cab #3

5th course (Sweet Wine)
I will furnish these wines.

Please indicate what you can bring.  Try and match up with a wine someone else is bringing if possible so we can have two bottles of each wine.

Also please confirm your attendance asap.

1/ Tricia Niederauer
2/ David Niederauer
3/ Stacey Bressler
4/ Bob Bressler
5/ Jim Hanlon
6/ Eric Lundblad
7/ Helen Haserot
8/ Craig Haserot
9/ Richard Jennings
10/ Sara Null
11/ Brent Null
12/ Kim R8der AWest Pinot
13/ Chris R8der AWest Pinot
14/ Teri White
15/ Eric White
16/ Mark Sutherland
17/ Rebecca Rapaszky
18/ Robin Stark
19/ Christine Huang
20/ John Oglesby Etude Cab

I will start a waiting list here:
A/ M.S. guest
B/ Gence
C/ Matt Udell
D/ Mitch Gillick
E/ Jay Stimack
F/ Marion Groetschel

I need wine commitments from>>>

Eric Lundblad
 

I'd like to know asap. Bob and I will fill in the "holes" and I'd like to know out what those "holes" will be.

pops - i don't ever want to think about you and bressler volunteering to fill any "holes"...

hey pops - so what's for dinner?

$101.00
==================

OK! I'm making an executive decision here.

With two bottles of each wine to pour... Here's the final attendance list:

1/ Tricia Niederauer
2/ David Niederauer
3/ Stacey Bressler
4/ Bob Bressler
5/ M.S. guest(JB)
6/ Eric Lundblad
7/ Helen Haserot
8/ Craig Haserot
9/ Richard Jennings
10/ Sara Null
11/ Brent Null
12/ Kim R8der Peterson
13/ Chris R8der Peterson
14/ Teri White
15/ Eric White
16/ Mark Sutherland
17/ Rebecca Rapaszky
18/ Robin Stark
19/ John Oglesby
20/ Matt Udell
22/ Mitch Gillick
23/ Jay Stimack
24/ Marion Groetschel

So I need to hear from Matt, Mitch, Jay, Marion, and still Eric L.
about where you can fill in on the wines.

I would like a couple bottles of Prosecco (or, in a pinch, some Champagne) for the first hour. And if any wants to do a sweet wine that would pair well with cheese that is OK too. Just let me know asap.

Looking forward to this one. We've been out of the loop for too long. It will be nice to see everyone again. :-)

Us 2 U

Event is closed.

1/ Tricia Niederauer
2/ David Niederauer
3/ Stacey Bressler
4/ Bob Bressler
5/ M.S. guest(JB)
6/ Eric Lundblad
7/ Helen Haserot
8/ Craig Haserot
9/ Richard Jennings
10/ Sara Null
11/ Brent Null
12/ Kim R8der Peterson
13/ Chris R8der Peterson
14/ Teri White
15/ Eric White
16/ Mark Sutherland
17/ Rebecca Rapaszky
18/ Robin Stark
19/ John Oglesby
20/ Matt Udell
21/ Mitch Gillick
22/ Jay Stimack
23/ Marion Groetschel
24/ Roy Piper

-----------------------------------------


Prosecco or anything sparkling.
How about some off-dry Riesling?
Pre-dinnersomething #1 Scharffenberger, Mendocino Co.(Mitch)
Pre-dinnersomething #1 Scharffenberger, Mendocino Co.(Matt)
Pre-dinnersomething #2
Pre-dinnersomething #2
Pre-dinnersomething #3
Pre-dinnersomething #3

1st course: Mozzarella
(Chard or White Burg):
Chard #1 2005 Kongsgaard (Richard)
Chard #1 2005 Kongsgaard (Richard)
Chard #2 2004 Vineyard 8 Chardonnay (Brent)
Chard #2 2004 Vineyard 8 Chardonnay (Brent)
Chard #3 2005 DuMol (Rebecca)
Chard #3 2005 Dumol (JB)
Chard #4 2005 Peay Chardonnay (Matt)
Chard #4] 2005 Peay Chardonnay (Mitch)

2nd course: Wide pasta noodles with braised rabbit ragu, wild mushrooms and fresh sage
(Pinot and Red Burg):
Pinot #1 '04 or '06 A'West, Graham's (Chris)
Pinot #1 '04 or '06 A'West, Graham's (Chris)
Pinot #2 2005 Small Vines Wines Pinot Noir, RRV (Craig)
Pinot #2 2005 Small Vines Wines Pinot Noir, RRV (Craig)
Pinot #3 Mystery Pinot Noir (DavidN)
Pinot #3 Mystery Pinot Noir (DavidN)
Burg #1 2000 Vosne-Romanée “Les Beaux Monts”, Nicolas Potel (Mark)
Burg #1 2000 Vosne-Romanée “Les Beaux Monts”, Nicolas Potel (Mark)
I think I'd like to do this flight blind. Bring the bottles bagged so that no one will see which is which.

3rd course: Black truffle risotto
(Brunello di Montalcino or Piemonte)
Ital #1 1971 Barbi Colombini Brunello di Montalcino Riserva (Mr. White)
Ital #1 1971 Barbi Colombini Brunello di Montalcino Riserva (Teri)
Ital #2 1997 Amarone della Valpolicella (DavidN)
Ital #2 1997 Amarone della Valpolicella (DavidN)
Ital #3 1964 Borgogno Barolo Riserva (Eric L)
Ital #3 1964 Borgogno Barolo Riserva (Mr. White)
Ital #4
Ital #4

4th course: Braised beef short ribs with soft polenta and natural jus
(Cab or Bordeaux)
Cab #1 ? Etude (JohnO)
Cab #1 ? Etude (JohnO)
Cab #2 1997 Ridge Monte Bello (Robin)
Cab #2 1997 Ridge Monte Bello (Robin)
Cab #3 2005 Keever(Roy)
Cab #3 2005Keever(Roy)[/B](Roy)
Cab #4 1990 Lynch-Bages (Jay)
Cab #4 1990 Lynch-Bages (DavidN)
I think I'd like to do this flight blind also. Bring the bottles bagged so that no one will see which is which.


5th course: Selection of artisan italian cheeses with walnut toasts and seasonal fruit
(Sweet Wine)

=======================

6:00 PM

Bocconcini
Bruschetta
Crostini di Funghi
Spiedini gi Gamberi
Calamari



7:00 PM

Antipasti
Fresh mozzarella, extra virgin olive oil
plus a couple of other nibbles.

Primo
Pappardelle con Sugo di Coniglio
Wide pasta noodles with braised rabbit ragu, wild mushrooms and fresh sage

Secondi
Tartufo
Black truffle risotto

Entree
Costata di Bue
braised beef short ribs with soft polenta and natural jus

Dolce (served family style)
Fromaggi
Selection of artisan italian cheeses with walnut toasts and seasonal fruit
__________________

David, I'm happy to bag the bottles, but I was figuring the 06 AW needs decanting. I may just double decant before we leave tomorrow morning, but I'm waiting on Ed to call me back so I can get his suggestions.

See you all tomorrow night!

Chris

Chris,

If he says a double-decant will do it we can bag it.

If not then DD the stuff and we'll put it in decanters when you get there. I'll be shortly after 5:00. I have a few decanters with me. At least one other Pinot will be decanted so it won't be obvious who is witch or whaaaaa~!

Reminder...

BRRRRING GGLASSESSSSS

Thanks to David and Tricia for hosting a wonderful event. It was great seeing familiar faces and meeting new people. The food was excellent and the wine superb. Thanks to everyone for their generosity.

We did have fun, didn't we Brent.

Tra Vigne really came through.  My expectations weren't really that high but I gotta tell you this was as fine a venue as I've ever been to.  I wouldn't hesitate at all to recommend it!

Here are some photos taken by Richard Jennings.

When the tasting notes are done I'll post them here in this thread.