Today’s Deal ~ Best Under $20/bottle Oregon Pinot to Arrive This Year

Elouan.124919Joe Wagner, the winemaking genius behind MEIOMI and BELLE GLOS has done it again. With their first venture in Oregon this Elouan Pinot Noir 2014 (Oregon) is true to his winemaking style…RIPE and RICH. This vintage of Oregon pinot is sure to impress the California Pinot lovers. The critically acclaimed 2014 vintage provided beautifully mature fruit sourced from three of Oregon’s most prominent AVA’s: Willamette Valley, Umpqua Valley and Rouge Valley.

When tasting this wine I was blown away by the PLUMP RED PLUMS, DARK CHERRY, SWEET TOBACCO, PURITY OF FRUIT, VIBRANT ACIDITY and SILKY, REFINED TANNINS!

Winery price $28/bottle. OUR PRICE $21.95/bottle, $17.95 on six+

Top quality Oregon Pinot from a rock star winemaker for $17.95/bottle?!… I just found my everyday Pinot!!

You HAVE to try this awesome wine! CLICK HERE, or feel free to email me or call me anytime -  530.863.3911.

Cheers!
Rich

Today’s Deal 2015 Butter Chardonnay $17.99/bottle or $14.99/bottle on 6+

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PRE-SALE ONLY!!!  EXPECTED ETA 4-1-16!!! Picture Above from Last Year!!!

BUTTER CHARDONNAY!  It’s been THE BEST-SELLING WINE @ Carpe Vino for the past FIVE years running.  What started out as a smaller production project by famed winemaker John Anthony Truchard has MANIFESTED into one of most INTRIGUING WINE PHENOMENONS in modern-day WINE HISTORY!
This vintage, 2015, marks the 6th vintage of BUTTER CHARDONNAY and once again we have slotted over TWO PALLETS of WINE to satisfy all of those THIRSTY BUYERS!  I have been on the phone with our distributor EVERYDAY for the past WEEK to make sure that our allocation is one of the first to leave the docks!  Looks like April 1st, is that day…so today, we are offering our FIRST PRE-SALE OPPORTUNITY for you to RESERVE your case of 2015 Butter Chardonnay (California) $17.99/bottle down to $14.99/bottle on 6+ bottles!  Last year, we sold 135 cases during our pre-sale, so I can’t emphasize enough…be sure to reserve yours today!

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Winery Tasting Notes:  “Rich, bold and luscious, this is an easy-to-love creamy California Chardonnay. Made in the tradition of Californian winemaking, the fruit we choose has juicy, ripe, stone fruit and baked-lemon aromas.  Cold fermented to the perfect, rich creaminess and aged in our own blend of oak, gives this wine a lovely, long, vanilla finish that’s uniquely Butter!”

PRE-SALE ONLY…EXPECTED ARRIVAL 4/1/2016!!!

Cheers,
Drew

Today’s Deal – 2015 Butter Chardonnay $17.99/bottle or $15.99/bottle on 6+

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Picture from “Gregory Condes Wines” Instagram page #gcondeswines

BUTTER CHARDONNAY!  It’s been THE BEST-SELLING WINE @ Carpe Vino for the past FIVE years running.  What started out as a smaller production project by famed winemaker James Anthony Truchard has MANIFESTED into one of most INTRIGUING WINE PHENOMENONS in modern-day WINE HISTORY!
This vintage, 2015, marks the 6th vintage of BUTTER CHARDONNAY and once again we have slotted over TWO PALLETS of WINE to satisfy all of those THIRSTY BUYERS!  I have been on the phone with our distributor EVERYDAY for the past WEEK to make sure that our allocation is one of the first to leave the docks!  Looks like April 1st, is that day…so today, we are offering our FIRST PRE-SALE OPPORTUNITY for you to RESERVE your case of 2015 Butter Chardonnay (California) $17.99/bottle down to $14.99/bottle on 6+ bottles!  Last year, we sold 135 cases during our pre-sale, so I can’t emphasize enough…be sure to reserve yours today!

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Winery Tasting Notes:  “Rich, bold and luscious, this is an easy-to-love creamy California Chardonnay. Made in the tradition of Californian winemaking, the fruit we choose has juicy, ripe, stone fruit and baked-lemon aromas.  Cold fermented to the perfect, rich creaminess and aged in our own blend of oak, gives this wine a lovely, long, vanilla finish that’s uniquely Butter!”
PRE-SALE ONLY…EXPECTED ARRIVAL 4/1/2016!!!

Cheers,
Drew

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Here’s the Scoop on “A Stopover in Koreatown”

Every time I meet with Chef Alexander for insight into the next prix-fixe menu, I’m amazed at how much research, thought and ingenuity goes into creating a slate of 10 new dishes for each event.  For this month’s program, however, he amps up the effort times ten.

Join us next week from March 29 to April 3 starting at 5 p.m. each evening for “A Stopover in Koreatown,” four courses with choices for $59.95++.  Decline making reservations at your own peril, especially on weekends.  Call 530-823-0320 or go online to www.opentable.com to carve out your preferred time.

A few caveats for the timid among you who might balk at joining us for this menu because of your unfamiliarity with the types of dishes being offered or because you fear it may be too spicy.  Relax already.  Everything will be delish.

Basics you need to know:  Like many of our international culinary stops around the world, there are indigenous elements that are used in many dishes.  Here are three that you should know about:

Kimchi:  Chef Alexander’s is fermented in house (though not buried in the backyard) and it is a ubiquitous accompaniment or component deployed in Korea.  Chef first brines Napa cabbage in salt water, then drains and rinses before mixing with daikon radish, green onions and a paste made from garlic, Korean chili powder, fish sauce, sugar and ginger.  This mixture has two versions. . . fermented for either one or two weeks.  You’re going to love this stuff.

Gochujang:  A fermented chili paste used in making sauces and dressings.

Bulgogi:  A marinade/sauce made from soy sauce, sugar, pear purée, sesame oil, garlic and ginger.

With these staples framing the menu, here’s what Chef Alexander is presenting:

First Course (choice of one):

Ahi Tuna Yukhoe (Pear, Quail Egg, Pine Nut, Lotus Root):  Chef Alexander is riffing on beef tartare with this dish, substituting thinly diced Ahi tuna to create. . .wait for it. . .Korean Tartare.  Chef tosses the Ahi with soy sauce, sesame oil, green onions and garlic and forms with a ring mold.  The dish is garnished with finely diced Asian pear, pine nuts and a quail egg yolk on top.  Lotus root slices are deep fried to create tasty chips for scooping up the Ahi mix.

Spring Onion Pajeon (Pancake, Kimchi, Dungeness Crab, Dipping Sauce):  “Pajeon” breaks down thusly:  Pa=spring onion; jeon=pancake.  Chef makes the pancake with flour, rice flour, egg, chopped kimchi, juice from kimchi and spring onion.  The batter is cooked in a non-stick pan, cut into wedges and topped with Dungeness crabmeat, fresh herbs and a dipping sauce made from soy sauces, sesame oil, sesame seeds garlic and rice vinegar.

“KFC” (Crispy Chicken Wings, Peanut, Korean BBQ):  Get it?  Korean Fried Chicken, of course.  Chicken wings are dipped in a thin batter made from all-purpose flour, water and vodka. . .done twice for good measure.  The wings are then tossed with peanuts and a barbeque sauce made from gochujang (see glossary).  Bring on Monday Night Football.

Second Course (choice of one):

Spicy Kimchi Soup (Tofu, Beech Mushroom, Mung Bean Sprouts):  Think of this as the chicken soup of Korea (a classic known as jigae).  The soup’s base is created from chicken stock, kimchi, kimchi juice, ginger, garlic and for added kick, gochujang.  To this, Chef adds tofu, beech mushrooms (small and white) then garnishes with herbs and bean sprouts.

Chilled Buckwheat Noodle Salad (Shaved Delta Asparagus, Perilla Leaf, Sieved Egg, Gochujang Dressing):  Chilled buckwheat noodles are tossed with Delta asparagus shavings, thinly sliced red cabbage and for garnish, perilla leaf and finely chopped, cooked egg.  The dressing is a thin consistency gochujang.

Main Course (choice of one):

Seafood Dolsot Bibimbap (Octopus Bulgogi, Smoked Mussels, Crispy Rice, Market Vegetables, Farm Egg):  The uniqueness of this dish starts with the vessel in which it is a prepared. . .a stone bowl with lid called a dolsot, which are common in restaurants everywhere in Korean (and in Korean restaurants in America).  Chef places the dolsot on a burner and covers the bottom of the vessel with cooked rice that is then crisped (source of the word bibimbap. . . “mixed rice”).  Next, he arranges octopus bulgogi (see glossary), smoked mussels, veggies and pickled cucumber on top of the rice, followed by a farm egg yolk.  The dolsot is presented at the table (be careful, it’s very hot!) and diners mix the components together and serve themselves.

Pork Belly Bo Ssam (Butter Lettuce Wraps, Ssmjang, Rice, Pickles):  “Bo ssam” translates to pork wrap. This is a fun, assemble-your-own wrap that comes with sliced pork belly (cured in salt and sugar overnight; slow-cooked till tender; crisped in the oven; portioned and sliced) and served with butter lettuce wraps, a bowl of rice and condiments including pickles and ssamjang, a mildly spicy sauce made from fermented soy beans. . .a kind of Korean miso.

Beef Short Rib Kalbi (Black Sesame Purée, Soy-Braised Burdock Root, Charred Scallion):  “Kalbi” is the Korean word for short rib. Chef strays from the traditional method of preparing short ribs by first stripping the meat from the bone and then braising in bulgogi for as long as six hours. The presentation is simple:  short ribs are plated on a bed of black sesame (seed) purée and served with soy braised burdock root (common in Asia) and charred scallion.

Dessert Course (choice of one):

Korean Ice Cream Sundae (Condensed Milk Ice Cream, Sweet Adzuki Beans, Toasted Coconut, Tropical Fruit):  In Korean this dish is call “patbingsu” and is made from shave ice.  Chef Courtney McDonald is changing it up a bit by making ice cream from condensed milk and then creating a “sundae” with toppings sweet adzuki beans, toasted coconut and tropical fruits.

Green Tea Tapioca Pudding (Soju Strawberries, Sesame Tuile):  Chef McDonald cooks tapioca in milk, sugar and green tea-infused cream.  It is served with Soju strawberries, fruit that has been macerated in soju, an alcoholic beverage made in Korean.  On the side are dainty cookies. . .sesame tuile.

April Marks 10th B-day; Return of Chicago Hot Dogs

HotDog_poster.155124While Carpe Vino has been in business for more than 14 years, we’re celebrating an important milestone in April:  Carpe Vino’s restaurant was launched 10 years ago, and our founding chefs Eric Alexander and Courtney Alexander are still at the helm.  Next week we’ll be announcing some very special events that will recognize our decade as a culinary force in Northern California.  In a perilous industry that is loathe to forgive errors, we’re fortunate to still be going strong!

One preview:  Chef Alexander’s prix-fixe event for April will honor past menu highlights but also look ahead with “Past, Present & Future”.

Also, as is our custom, we’ll be rolling out a special salute to the Chicago Cubs first home stand of 2016 when we serve authentic Chicago Hot Dogs from April 13 to 16 (or as long as supplies last).  This is one of our most popular promotions of the year, mainly because the hot dogs are so damned tasty.  Every year they propel me back to Sweet Home Chicago.

Veterans of this event know that we import most of the ingredients from Chicago. . .and that the secret ingredient is celery salt.  Every year we up the order, so we hope that supplies will be sufficient so that no one goes home disappointed!

More details are coming soon.

Eric Hansen was a World-Class Orchardist

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Literally hundreds of fellow ranchers, fruit growers, friends and customers of Eric H. Hansen paid their respects Saturday at Pine Hill Orchard in Loomis. Eric, a fixture at and one of the original members of the Auburn Farmers’ Market and a widely respected orchardist with a quirky personality, lost his life in a tractor accident on the ranch in early March.

Eric, 58, was a regular and valued source of all types of fruit for Carpe Vino. In fact, the week of his passing, Pine Hill Orchard supplied the majority of the citrus that was featured in Carpe Vino’s “Tart & Tangy Citrus Palooza” prix-fixe event in March. He worked closely with Chef Eric Alexander and was proud to have his orchard frequently credited on restaurant menus.  He even reserved all of the fruit from his very rare Yuzu citrus tree exclusively for Chef Alexander.

The farm-to-fork movement is a widely hyped phenomenon that in theory connects farmers with the culinary world.  The reality of this intersection was demonstrated vividly when our Eric Alexander and Courtney McDonald–operators of their own family farm–teamed up with the Enoch family of Latitudes fame, Pete, Pat and daughter, Alice Shreve; Peg Poswall; and other volunteers to create a beautiful luncheon for the throng of mourners. They worked tirelessly to assist the Hansen family, which was clearly overwhelmed by the loving support of their community.

Eric was a foodie in his own right, and he enjoyed occasional outings to Carpe Vino with his wife, Yarda. I frequently turned the tables and purchased fruit from Eric at the market in Old Town. One of the last times I saw him, I needed mandarins, but everything he had was packaged in 10-pound bags. I told him, “Eric, I live by myself and I can’t eat that many.” In response he tied up a bag of samples and waved me away when I asked him “how much?”

Losing Eric stunned the Ag community, and it had a profound effect on me personally. . .one that I really can’t explain. It’s hard to imagine visits to the Farmers’ Market and not seeing him grinning under his pop-up. Eric was emblematic of the people and the process that make Saturday mornings such a true joy.  We’ll surely miss him in this world.

Today’s Deal – 2014 Alloy Pinot Noir $7.99/500ml Can or $6.99/each on 4+ cans

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Best Deal is on a 4pk…$6.99/can ($27.96)

YEAH…it’s really happening!!!  Wine in a CAN for only $6.99/can when you BUY 4 CANS OR MORE!  Thing is…it’s actually really, really good!  THINK OUTSIDE THE BOTTLE which is exactly what winemaker Andrew Jones did with this project “Alloy Wine Works.”  If that winemaker sounds familiar it’s for good reason because Jones also is responsible for other Carpe Vino favorites such as; Fiction and Wonderwall!

Here’s the skinny…these wines aren’t meant for the cellar…they are meant to be consumed NOW!  Jones brings FUN to wine, with YOUTHFUL — ENERGETIC — YET DELICIOUS juice that can be consumed with the snap of a cap!  Perfect for Easter Brunch this weekend and easily concealable for those picnics, trips to the beach, the park, hiking, camping (pack-it-in, pack-it-out), tailgaiting- or just at home on the patio!  All I know is that for $6.99 (on 4 or more) this is an absolute NO BRAINER for quaffable, enjoyable, anytime…ANYWHERE…wine!  ***SIDENOTE: I have to admit I had my first WINE “road soda” in the back of an UBER while visiting some friends in San Francisco! You should have seen the look on the drivers face when he saw it was red!  HA!***

I know its spring break, I know taxes are right around the corner, I know it’s all doom and gloom lately…so put some fun in your life in the form of a 500ML can and for only $6.99!

Pinot Noir:  “Dark fruits highlighted with spicy notes of cinnamon and cedar lead into a medium bodied wine with flavors of cassis and licorice. The bright acidity makes this wine go with a variety of foods.”

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2014 Alloy Grenache Rose $7.99/500ml Can or   $6.99/each on 4+ cans

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Grenache Rose:  “Hand-harvested from beautiful Central Coast fruit, this pretty rosé shows strawberry, watermelon, peach and vibrant acidity, making this a no-brainer for picnics, trips to the beach, the park, hiking, camping, tailgaiting- or just at home on the patio!”

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Cheers w/ a Tin Can!
Drew

Today’s Deal – 2014 Cane & Fable Sauvignon Blanc $12.99/bottle on 6+

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With spring finally amongst us and Easter right around the corner…there is no better way to quench your thirst than a crisp sauvignon blanc!!!  The 2014 Cane & Fable Sauvignon Blanc is one of Carpe Vino’s best-tasting sauvignon blancs that you can get your hands on right now and is a tremendous value at $12.99/bottle on six +!!!

Created by our favorite cult winemakers Curt Schalchlin and Andrew Jones this wine is the real deal!  Curt is the owner of Sans Liege Winery which has garnered many respectable scores from some of the nation’s top wine periodicals.  Andrew’s claim to fame is his Field Recordings Wines; he is no stranger to thinking outside the box either when it comes to unique and interesting wines.  Their collaboration gives special attention to the craft and story behind each wine.  The impetus behind their winemaking is to go off the beaded path to produce jaw-dropping, in-your-face wines that break the traditional mold.

When to drink you ask?  This is a must have for Easter Brunch, poolside activities, or just anytime you are craving something FRESH, CRISP and DELIGHTFUL.  We started with over 28+ cases and now are down to our last 10.  So, inspect the details and bang the BUY NOW button into submission today!

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Winery Tasting Notes:

“Mix of mangoes, straw and fresh grass on the nose. Thirst quenching acidity, but full finish. Drink by the case.”

Cheers,
Jay

Today’s Deal – 2012 Coup de Grâce (by Freelance Wines) Red Wine $22.50/bottle on 6+

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Last December, the Carpe Vino Wine Club faithful received a “Prisoner-esque” red wine for their shipment called the 2012 Coup de Grâce Red .  The wine received so much fanfare that we loaded up on it again and offered blockbuster deal back in January that saved you over 24%!  Well, the 2012 vintage is coming to an end and the wine is switching suppliers.  So, we took another FIFTEEN cases, and here is  the last shot in attaining this delicious wine for $22.50/bottle on six +.  A mere 50% less than the big name juggernaut!

The 2012 Coup de Grâce Red is crafted by celebrated Lodi Winemaker Adam Mettler of Michael David Winery and Mettler Family Vineyards.  The goal was to produce a bodacious red blend that is designed to go after the big guys with its bold, killer flavors.  It is comprised of 64% zinfandel, 19% petite sirah, 11% petit verdot, and 6% cabernet franc.  All the grapes are sourced from some of the most distinguished vineyards in Lodi, Russian River Valley, Yountville, and Atlas Peak.

The result is a BIG, HEAVY wine but it’s not over-the-top.  In the glass you’re allured by the DEEP PURPLISH INKY hue and the bouquet of BRIGHT RED BERRIES.  On the palate is where this beast of wine truly delivers with FULL BODIED FLAVORS of BLACKBERRY and BAKING SPICES.  True to its namesake, this wine is not for the meek but is for anyone who likes a GOOD, INTENSE red wine.

To secure this special discounted price for our Wine Club (lowest anywhere in CA) we had to take more than we needed, and we’re glad we did.  It’s been a good run but all good things must come to an end.   So, commit a “coup de grâce” on the BUY NOW button and order up this sumptuously flavored red for half the cost of those other big brand names.

 

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Winery Notes:

ZINFANDEL 64%   (Lodi – Old Vine)
PETITE SIRAH 19%   (Lodi 15% / Russian River 4%)
PETIT VERDOT 11%   (Lodi 6% / Yountville 5%)
CABERNET FRANC 6%   (Atlas Peak 4% / Lodi 2%)
Winemaker: Adam Mettler
Cases: 5000
Alc: 15.5%

Cheers,
Jay

Today’s Deal – 2014 Popcorn Chardonnay $13.95/bottle on 6+

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Move over Butter, here comes Popcorn!  If you want in on the ground floor of a delicious, small production, high quality wine in its infancy, then order up some 2014 Popcorn Chardonnay (California).  We’re always on the prowl for killer wines and we struck California liquid gold with this wine.  The 2014 Popcorn Chardonnay is modestly priced at $16.95/bottle but plummets to $13.95/bottle when you purchase six or more.  That’s about the same price as a large bucket of popcorn at your favorite movie theater, but 1/8 of the calories!!!

Created by legendary “Fusion Cuisine” expert Chef R.C. Mills, Popcorn is sourced from select California coastal vineyards including, but not limited to, Santa Lucia Highlands.  The collaborative winemaking team is Richard Bruno (Vinum Cellars) and Alison Crowe (Higher Ground), whom specialize in affordable and small production juice that surpass the consumer expectations both sensory and financially.

As you swirl your glass you’ll notice distinct aromas of HONEYSUCKLE, MELON, and VANILLA.  On the palate, you are pleasantly greeted with rich flavors of RIPE PEACH complimented by a smooth CREAMINESS that is absolutely DELECTABLE and DELICIOUS.  The finish is LONG with the just the right amount of oak offering DEPTH and CHARACTER unmatched by most chardonnays priced under 15 bucks!

Now that I have your attention, glide your mouse over to the BUY POPCORN NOW button and stock up. TWENTY cases just arrived so here’s your chance to amass one of the best new chardonnays of 2016!

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Winery Tasting Notes:

“This Chardonnay has a light golden hue and shows fresh and captivating fruit aromas of honeydew melon and lemon custard. The palate is rich and generous, layered with classic Chardonnay characteristics of ripe pear, apple tart, peach and vanilla shortbread that show subtle oak aging. The delicious creaminess and weight in the mouth are kept fresh by the natural acidity of cool-climate Santa Lucia Highlands fruit resulting in a wine with exquisite balance.”

Cheers,
Jay

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.