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Better Hurry & Confirm for “Citrus Serenade”

Better Hurry & Confirm for “Citrus Serenade”

We’re taking reservations for Chef Alexander’s next prix-fixe delight, a tribute to winter fruit of the foothills, “Citrus Serenade,” four courses, with choices for $49++. Wine is additional, of course, and our crack staff will be delighted to help you with a selection.

Click here for the full menu, but entrée choices are Roast Moroccan Chicken (with preserved Meyer lemon, green olive, dried fruit and saffron couscous); or Skuna Bay Salmon (with blood orange, rhubarb, peas sprouts, fennel-spring onion soubise); or Berkshire Pork Ribs (with Satsuma mandarin, forbidden rice, charred scallion, citrus char siu). Sounds yummy, huh!

Sacramento media has taken notice of our very popular prix-fixe series. Last month, our New Orleans menu was featured in the SacBee’s Appetizer column. And just last week, Sacramento Magazine pimped Citrus Serenade on its web site and Facebook page.

So the word is out. Don’t delay. . .make reservations at www.opentable.com or call the restaurant at 530-823-0320. . .and pucker up!

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March Wines are Boxed; Citrus Serenade on Tap

Here’s a shout out to all odd-month Wine Clubbers: Your March wines are ready to be picked up at Carpe Vino. We’ve got brilliant selections this month. . .we hope you $40/Red folks really dig the cabernet sauvignon from Canoe Ridge called “The Expedition,” a Washington wine produced as a tribute to explorers Lewis & Clark. It’s yummy with a trifling price for such a unique winner from near Walla Walla.

As usual, wine has already been charged to member credit cards and is ready to be picked up. With our membership now at about 850 total, we’d like to let everyone know how much we appreciate your participation and your support. Thank you, thank you, thank you!

We recognize it is a symbiotic relationship, but we understand how crucial it is to maintain quality on every level. And that’s why we’re working on creating a mobile app for Carpe Vino with additional functionality exclusive to our Wine Club. We’ve worked hard to keep our toes over the front edge of the technology surfboard, and we aim to deliver a tool for you unprecedented for an independent wine shop and restaurant. This will likely be several months in the making, but don’t surprised if some of you will be asked to road test beta versions. Stay tuned. . .

Meyer Lemons, Blood Oranges & Mandarins, Oh My!

Time to pucker up, prix-fixe fans, because Chef Alexander has announced his menu for Citrus Serenade, our week-long tribute to foothill winter fruits. Make your reservations early for the week of March 26 to 30, starting at 5 p.m. each evening. Concept is reliably unchanged: four courses with options for $49++pp; your choice of wine is additional.

Smart foodies will light up their Smartphones right now and make reservations by calling Carpe Vino at 530-823-0320 or go online to www.opentable.com. Click here to be directed to the full menu!

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An Infusion of Zinfusion Always Remedies Confusion

CastoroCellars_6pck_croppedOver the last month or so, I’ve very nearly overdosed on zinfandel. First it was a power-tasting at ZAP, the Zinfandel Advocates and Producers 22nd annual event in San Francisco late in January, showcasing literally hundreds of examples of the varietal from nearly 200 producers. Then I spent four days in Paso Robles, one of the fastest growing AVAs in America and a hotbed for zinfandel. If that’s not enough, last weekend I attended a birthday party in Lodi and guess what was being served: zinfandel, of course.

Yet with all of the mind-numbing zin I have sampled and savored at the source, this week’s deal was discovered by young Drew Moffat. . .and it came in over our transom. That’s irritating to me because the 2010 Castoro Cellars Reserve Zinfandel Zinfusion is produced on Rte. 246 in Paso Robles, and I drove past the winery at least a dozen times during my recent excursion. . .without stopping to investigate; nor did I visit Castoro’s table at ZAP. The reason is because this immensely capable winery is familiar to me, and I’ve been on the prowl for new juice.

Castoro’s slogan is “Dam Fine Wine,” and I am compelled to concur with this entry. Like many zinfandels conceived in the harsh soil and blistering heat of Paso Robles, Zinfusion has a distinct familial link to the terrior. It is a lusty survivor of maltreatment that has only made this juice stronger.

The aromas draw you seductively to the glass, but the first sip confirms that this wine is no tart. . .its refined spice and powerful fruit frame a thoughtful blend of grapes from three vineyards:

Winery Description: Zinfusion is a marriage of selected vineyards that complement each other to produce a unique wine that showcases Paso Robles Zinfandel. It has become quite a coveted wine among our customers. The vineyards selected produce intense fruit due to their location and also as a result of the excellent viticulture practiced by the growers. The vineyards for this blend are the Cobble Creek, Whale Rock and Shell Creek vineyard. This is a big wine and can be enjoyed with rich pasta or meat entrees.”

This wine is going to taste even better when you know the pricing. At the winery, Zinfusion is priced at $23 per bottle, $17.25 each for Castoro Wine Club members. At Carpe Vino, our retail price is $19.99, but purchase six or more and you pay just $13.99 per vessel, a savings of almost 40%.

By the Numbers: Zinfusion is 15% alcohol; it was aged for 10 months in American and French oak; just 3,000 cases were produced by winemaker Tom Myers.

We have just 16 cases in stock, and there is no more to be had. Go to the Castoro web site (www.castorocellars.com) and you’ll see the Zinfusion vintage on offer is 2011. So be among the few, the proud, the sated and lance the “Buy Now” button before it is too late. Based on recent zinfandel deals, sometimes responding immediately isn’t fast enough!

More information
Carpe Vino (Find Us) 1568 Lincoln Way Auburn, CA 95603
Phone Number: 530-823-0320
Get Directions to Carpe Vino
Retail/Wine Bar Hours Tuesday - Saturday
Noon - 10:00 p.m.
Closed: Sunday and Monday
Dining Hours Tuesday - Saturday
5:00 p.m. - 9:00 p.m.
Closed: Sunday and Monday
Make A Reservation Guests must be 21 years of age or older.
Reservations are suggested for preferred seating, especially on weekends.