Solune Events

FOOD & WINE SYNERGY

Solune Pre-Release Winemaker's Dinner (at Basement Wines in Colfax, 6:30pm, March 22, 2008).  Five delicious courses prepared expertly by Hanford's Catering, each paired with a Solune wine introduced by Jacques, Solune's winemaker.

Great care was taken to create pairings showcasing food & wine synergy, where the pairing resonance between each element enhances how they taste separately.

Two of the wines, the 2005 Barbera & the 2006 Zinfandel, will be pre-releases. They will be poured for the first time and offered for sale exclusively at this dinner until their official release, later in the Spring. 

Dinner & wines are $65 per person, plus tax, paid in advance.

PAIRING MENU

Food:  Spinach salad with mandarin oranges and walnuts
Wine:  2005 Sauvignon Blanc Musqué 2005 

The perfect balance between fruitiness and grassiness displayed

by our Sauvignon Blanc is mirrored in this salad offering.

Food:  Roast duck breast with tart cherry sauce and rice pilaf
Wine:  2005 Barbera (pre-release)

  The cherry sauce was selected to resonate with the intense cherry

notes found in this luscious Barbara, a true successor to our 2004 "millésime".

Food:  Pepper crusted roast pork tenderloin and green beans
Wine:  2006 Zinfandel (pre-release) 

The stylistic goals we realized with our first Zinfandel included some

peppery notes to complement the bright fruit, and this
pepperiness is also used as the "trait d'union" with this dish.

Food:  Artisan cheese selection with roasted almonds
Wine:  2006 Starboard Port (new release) 

Our new port is a truly versatile wine, as will be demonstrated in this pairing, which

will include traditional pairings with blue cheese and with roasted almonds.

Course:  Lemon cheesecake
Wine: Fleur de Lune (orange muscat/white muscat/gewurztraminer blend)

This off-dry wine exhibits just a "soupçon" of sweetness up front which,

due to the balancing tartness, disappears in the mid palate setting the stage for

a long, intense and crisp finish.  The pairing with the lemon cheesecake

displays the same tingling dynamic and is a true delight.

Hanford’s Catering is family owned and operated by Steve and Patty Hanford. Executive chef Patty has 17 years of restaurant ownership and catering operations, in the Bay Area and the Sierra Foothills.  Catering provides the perfect outlet for diversity, hospitality and detail, combined with freshness and taste which are the company’s main ingredients for every offering.

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