Chef Rangel's Wine Pairings

Beet, Citrus, Avocado & Quinoa Salad

Pan Seared Halibut, Peas, Tomato Jam, & Crispy Bacon 


Beet, Citrus, Avocado & Quinoa Salad

Charter Oak: 2018 The Zinfandel Mind

Sourced from our Charter Oak Estate and Old Vine Zinfandel from the Papina Vineyard in St. Helena along with Old Vine Petite Sirah from the David Fulton Vineyard in St. Helena planted in the 1860’s.  The Zinfandel mind is in harmony with the beets salad due to it’s high acid structure, spicy and exotic characteristics of ripe black fruit.


Ceja Vineyards: 2018 Carneros Pinot Noir
Our Ceja Vineyards estate Pinot Noir is elegant and floral with a beautiful exploration of subtle spice and bright red cherry notes. Paired with the beets, citrus, avocado and quinoa salad will provide a refreshing bite mixed with smooth, juicy tannins and structured acidity.


Hawk and Horse Vineyards: 2014 Petit Verdot

The richness of avocado, beets, and olive oil, combined with the warm, nutty elements of quinoa will be set off beautifully by Hawk and Horse Vineyards Petit Verdot. This full-bodied - yet delicate - red wine is deeply aromatic with balanced acidity. With notes of violet and and sage, as you pour this wine the room becomes beautifully perfumed. The balanced acidity will complement the oiliness of the dressing and avocado while enhancing the fresh citrus with minerality. Notes of hazelnut and mocha flesh out the quinoa and beets. Smooth, sultry tannins finish the experience.



Pan-Seared Halibut, Peas, Tomato Jam, and Crispy Bacon


Charter Oak: 2018 Matilda Ragghianti Red Wine Blend

The 2018 Matilda is a distinctive and richly layered blend of five different grape varietals consisting of Stag’s Leap Cabernet Sauvignon, Old Vine Petite Sirah, Petit Verdot, Cabernet Franc and Old Vine Zinfandel.  It is the perfect wine to compliment the explosive flavors of the seared halibut. It is similar in structure, it is smooth, silky, elegant and smoky yet bold in character. 


Ceja Vineyards: Napa Valley Estate 2016 Chardonnay
Our Ceja Vineyards estate Chardonnay opens with bright apple, citrus blossom and honeysuckle aromatics. Paired with the delicious pan seared halibut will give you well-rounded flavors of pear, citrus and mouth-watering acidity to delight the palate.


Hawk and Horse Vineyards: 2014 Petit Sirah

Don’t be afraid to experiment - red wine and fish can be an unexpected delight! Pair this dish with Hawk and Horse Vineyards Petite Sirah. This limited release wine is grown from our single-acre block at 2,200 feet elevation. The wine brings delicious smoky notes to complement the apple wood bacon and pea flavors, tannin and balanced acidity meet the richness of the halibut while the wine’s fruity notes compliment the sweet notes of the tomato jam.


Ghost Block Estate Wines: 2018 Ghost Block MorgaenLee Sauvignon Blanc

This bright and silky sur lie aged Sauvignon Blanc boasts with aromatics of peach, pear, and guava. This wine has lively acidity of white grapefruit and just a beauitful citrus back-bone. The balance between minerality and fruit creates this unique single-vineyard Sauvignon Blanc that exhibits a rich, complex long-lasting and refreshing finish. The low acidity and fruit would complement this dish, as the wine exhibits a rich, complex long-lasting and refreshing finish.

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