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EXCLUSIVE WINE CLUB HOLIDAY TASTING IN 6 DAYS!

One of Carpe Vino’s signature annual events is our Wine Club Holiday Tasting, will be six days from today:  Tuesday, November 29th, from 6 to 8 p.m.  This event is free and exclusively for our Wine Club members (no guests, please).

You’ll have an unprecedented opportunity to taste an incredible array of wine (roughly 50+ wines) from around California and the world, featuring your favorite flavors and price points.  We’ll have a complete list of selections available in advance (Monday)…BUT wines tasted will include; Taittenger, Miner Family, Salvestrin, Frank Family, Ghost Block, Pahlmeyer, Fischer, Fifty-One 50, Ornellaia, DeMorgenzon and so much more!

Reservations are not required, but word up:  get in line early!

FYI:  Carpe Vino is closed on Thanksgiving Day, November 24.  We re-open with regular business hours Friday, November 25th at noon!

Cheers,

Drew, gary and the CV CREW

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James Beard Finalist Signs Cookbook Saturday

You’re invited for a very special event on Saturday (11-19) from 2:30 to 4:30 when Abraham Conlon, chef of the acclaimed Fat Rice restaurant in Chicago, is in da house to sign is just-released cookbook, “The Adventures of Fat Rice.”  Details are in the news release we sent to media below.  This book was an immediate Amazon bestseller and it will available for $30.

Here’s the back story. . .

Carpe Vino Chefs Eric Alexander and Courtney McDonald graduated in 2001 from the Culinary Institute of America in Hyde Park, NY, and one of their fellow alumni and lifelong friends will be Old Town next week for two very special events:

Abraham Conlon, co-owner of the celebrated Chicago restaurant, Fat Rice, will be signing his new cookbook, “The Adventures of Fat Rice,” on Saturday, November 19, from 2:30 to 4:30 in the Wine Mine at Carpe Vino.  Then on Sunday he’ll host a sold-out, three-course, prix-fixe dinner of the same name, “The Adventures of Fat Rice,” inspired by the restaurant’s menu and the cookbook, which was co-written by Adrienne Lo, co-owner of Fat Rice.

ConlonLo.130545

Fat Rice was virtually an instant hit when it opened a few years ago.  In 2013, Bon Appétit magazine named it to its annual list of top new restaurants; in 2016, Conlon was a James Beard finalist for the Great Lakes Region; and in October, Food and Wine magazine ran a five-page feature on Fat Rice.

With a book contract from Ten Speed Press in Berkeley, Conlon and Lo worked for more than two years to complete “The Adventures of Fat Rice,” which is a bestseller on Amazon.  The cookbook offers advice on equipment, spices and techniques as well as background on the culture and cuisine of Macau, plus 100 detailed recipes.  The 320-page book is loaded with gorgeous photos and, uniquely, a comic-book approach to demonstrating technique.

FatRice-1.152452“Abraham is on a nationwide book tour, and we’re thrilled that he will be stopping in Auburn for the weekend,” said Carpe Vino co-owner Gary Moffat.  “His restaurant and book are a melding of Portuguese and Asian cuisines that Abe and Adrienne single-handedly introduced to America.”

Abraham and Eric developed a friendship forged through a mutual love of making people happy through food.  The pair met at the CIA and after graduation, the trio–including Courtney who is now married to Eric–went to Washington, D.C. in 2002 to work for Chef Jon Mathieson (now executive chef for the Washington Redskins) to help open Poste Moderne Brasserie at the Monaco Hotel.  They ended up going separate ways when Eric and Courtney followed Mathieson to another restaurant in Connecticut.

By 2007, Eric and Courtney had been working for several years at Carpe Vino when they hooked up again with Abe to spent 10 days traveling in France, visiting Paris, Burgundy, Champagne and Provence.  When they returned, Abe came back to Auburn and worked at Carpe Vino for five months, figuring out a new plan.

He decided to move to Chicago where he met Adrienne Lo when they both worked at a Whole Foods market.  This lead to travel in China and Macau, and the birth of an idea to create Fat Rice, based on their newly minted cuisine.

Hope to see you tomorrow!

Cheers,

gary, Drew & Eric

Cakebread Tasting This Saturday 1PM – 4PM

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Save the dates!!! This Saturday November 19th and next Saturday November 26th Carpe Vino is featuring the illustrious wines from Cakebread Cellars. Cakebread is located just inside the Rutherford right on the border with Oakville, so you know these wines are going to be good! The winery started its production in 1973 and has been a staple of the Napa Valley for over 40 years. The wines are made by Julianne Laks who cut her teeth working alongside Andre Tschelicheff at Beaulieu Vineyard. She is only the third winemaker in Cakebread Cellars’ history and is the only non-family member to hold such distinction. So, come on down the Carpe Vino to taste and stock up on some of the most iconic wines from Napa Valley. The Tasting starts at 1 P.M. and ends at 4 P.M. Here is what we are pouring: (please remember two-person maximum per wine club membership, no guests)

Sized_SB_bottleSmall1.112507

2015 Cakebread Sauvignon Blanc (Napa Valley)

$29.95/bottle or $22.95/bottle on 6+

Winery Tasting Notes: “Bright, super-fresh aromas of sweet citrus, melon, guava and white flowers introduce pure, vibrant flavors of grapefruit, guava, gooseberry, fleshy melon and white peach, with a refreshing minerality invigorating the wine’s long, crisp finish. Arguably one of Cakebread Cellars’ best-ever sauvignon blancs, this Napa Valley classic will age gracefully for the next 3-5 years and beautifully accompany your favorite salad, seafood, poultry and vegetable dishes.”

 

 

 

 

 

 

Sized_CH_bottleSmall.111824 2014 Cakebread Chardonnay (Napa Valley)

$36.95/bottle ~ Wine Club Discounts Apply

Winery Tasting Notes: “One of the richer, weightier chardonnays we’ve made in recent years, our 2014 vintage is redolent of creamy golden apple, Asian pear and honeydew melon with complementary coconut and sweet oak scents. Fresh and lively on the palate, with rich citrus, apple, melon and tropical fruit flavors, it culminates in a long finish featuring pleasing mineral and spice tones.”

 

 

 

 

 

 

Sized_PN_Two_Creeks_bottleSmall.1119042014 Cakebread “Two Creeks” Pinot Noir (Anderson Valley)

$49.50/bottle ~ Wine Club Discounts Apply

Winery Tasting Notes: “Our 2014 Two Creeks Pinot Noir displays fresh, fragrant aromas of ripe black cherry, raspberry and rose petal with background hints of sandalwood and oak toast. Rich and vibrant on the palate, its succulent Bing cherry, wild berry and plum fruit leads to a long, flavorful finish featuring enticing cherry, spice and mineral tones. Delicious now, this elegantly structured, cool-climate pinot noir will benefit from up to five more years of bottle aging.”

 

 

 

 

 

 

 

Sized_CS_bottleSmall.1121332013 Cakebread Cabernet Sauvignon (Napa Valley)

$69.95/bottle ~ Wine Club Discounts Apply

Winery Tasting Notes: “Luxurious dark cherry, boysenberry, blackcurrant and black fig aromas, with scents of oak toast and dark chocolate, introduce layers of rich, deeply concentrated, yet elegant flavors of blackberry, boysenberry, fig, currant and fresh cherry. The wine’s vibrant acidity, supple, seamlessly integrated tannins and impeccable balance contribute to a round, plush mouthfeel, leading to a long, savory finish marrying rich boysenberry fruit, French oak spice and a hint of dark chocolate. Remarkably delicious young, this classic Napa Valley cabernet sauvignon will develop even greater allure with another 7-10 years’ bottle age.”

Wine Advocate Notes: 90+ Points “The 2013 Cabernet Sauvignon has beautiful crème de cassis fruit, excellent structure on the palate’s backside and represents a blend of 83% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc and the rest Petit Verdot. Aged primarily in French oak, the wine is youthful and young, with the coiled, restrained character of many 2013s, but the concentration is impressive and the purity is there. Beautiful black and blue fruits are obvious, and the wine structured, delineated and vibrant. There is a reasonably good value as well. Give it another 6-12 months bottle age, and drink it over the following 12-15 years.”

 

If you can’t make the CVWC Member Tasting and want to purchase some of these wines feel free to respond to this email or contact me at 530.823.0320 x 105.

Cheers, Jay

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“Fat Rice” Dinner Sold Out; Book Signing is On!

Pre-order your “Adventures of Fat Rice” cookbook to reserve a copy for the signing. Retail price is $30; pre-sale cost is $30.

As we told you last week, Chefs Eric Alexander and Courtney McDonald in 2001 from the Culinary Institute of America in Hyde Park, NY.  One of their fellow alumni and lifelong friends will be in da house next week for two very special events:

Abraham Conlon, co-owner of the celebrated Chicago restaurant, Fat Rice, will be signing his new cookbook, ‘The Adventures of Fat Rice,” on Saturday, November 19, from 2:30 to 4:30 in the Wine Mine at Carpe Vino.  Then on Sunday, he’ll join us for a three-course, prix-fixe dinner of the same name, “The Adventures of Fat Rice,” inspired by the restaurant’s menu and the cookbook, which was co-written by Adrienne Lo, co-owner of Fat Rice.  Unfortunately (or I suppose “fortunately” if you run a restaurant), the dinner sold out the day it was announced last week.

During a recent trip to Chicago, Gary had lunch with friends at Fat Rice. Here he is with Chef Conlon who will be visiting Carpe Vino to sign his new cookbook.

During a recent trip to Chicago, Gary had lunch with
friends at Fat Rice. Here he is with Chef Conlon who will
be visiting Carpe Vino to sign his new cookbook.

Abe and Eric developed a friendship forged through a mutual love of making people happy through food.  The pair met at the CIA and after graduation, the trio–including Courtney who is now married to Eric–went to Washington, D.C. in 2002 to work for Chef Jon Mathieson (now executive chef for the Washington Redskins) to help open Poste Moderne Brasserie at the Monaco Hotel.  They ended up going separate ways when Eric and Courtney followed Mathieson to another restaurant in Connecticut.

By 2007, Eric and Courtney had been working for several years at Carpe Vino when they hooked up again with Abe to spend 10 days traveling in France, visiting Paris, Burgundy, Champagne and Provence.  When they returned, Abe came back to Auburn and worked at Carpe Vino for five months, figuring out a new plan.

He decided to move to Chicago where he met Adrienne Lo when they both worked at a Whole Foods market.  This lead to travel in China and Macau, and the birth of an idea to create Fat Rice, based on their newly minted cuisine, inspired by a fusion of Portuguese and Asian influences.

The restaurant was virtually an instant hit.  In 2013, Bon Appétit magazine named it to its annual list of new restaurants; in 2016, Conlon was a James Beard finalist for the Great Lakes Region; and in October, Food and Wine magazine ran a three-page feature on Fat Rice.

With a book contract from Ten Speed Press in Berkeley, Conlon and Lo worked for more than two years to complete “The Adventures of Fat Rice,” which is a bestseller on Amazon.  The cookbook offers advice on equipment, spices and techniques as well as background on the culture and cuisine of Macau, plus 100 detailed recipes.  The book is loaded with gorgeous photos and, uniquely, a comic-book approach to demonstrating technique.

The 320-page book is $35, but we’ll have it on pre-sale for $30 each.  Just click here to email, and we’ll reserve your copy.  Of course, Conlon will be happy to inscribe your book with a personal message.

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Breaking Down the “Ten Days in Tuscany” Menu

Here we go, the last prix-fixe event of the year as 2016 begins to circle the drain.  This dinner is a nod to my third international wine tour. . .this one in  early October when 28 of us spent 10 days exploring the wine and food of Tuscany. . .from Chianti at the top to just across the border in Umbria’s Oriveto.

Tuscany was a joy on every level. . .the antiquities, the incredible vistas, mountaintop citadels and wonderful people.  As with my previous tours to Spain and Provence, it’s very much a blur of excess, of over-consumption of life’s greatest gifts.  I consider myself fortunate and privileged to journey to these Meccas of standard-setting cuisine and to taste some of the most profoundly impressive wines made anywhere.

It was Chef Alexander’s task to create a menu representative of the region, based on cues from Drew and me.  My son’s separate Italian journey overlapped with my tour, and we managed to hook up briefly in Florence.

I hope you’ll be able to join us over the next two weeks (November 15 to 27, starting at 5 p.m.) for “Ten Days in Tuscany.”  The cost is $59.95 per person, plus tax and tip.  Please call 530-823-0320 for reservations or go online to www.opentable.com.

Here’s some more good news:  We’ll have seven wines available for purchase, six of which were sourced from wineries we visited on the trip.

The full menu is described below.  Mangia tutti!

Pressing on, members of Carpe Vino's Tuscany tour  prepare for yet another tasting in Italy.

Pressing on, members of Carpe Vino’s Tuscany tour
prepare for yet another tasting in Italy.

First Course 

(choice of one):

Grilled Endive Salad (shaved lardo, persimmon, hazelnuts, pecorino toscano)

This highly composed, seasonal salad is inspired by produce and products typically used in Tuscany.  Chef Alexander starts by grilling California endive and then dresses it with aged balsamic vinegar.  For a bit of crunch, the salad is topped with local persimmons and toasted hazelnuts.  The show stoppers are shaved, imported pecorino Toscano and paper-thin slices of lardo made in Iowa by La Quercia.  Lardo is fatback cured in salt, herbs and spices and is so decadent, it melts in your mouth.

or

Carnaroli Risotto Nero (Dungeness crab, nduja pangrattato, saffron

Drew was in Italy this fall, and he petitioned the Chef to create this dish.  “Carnaroli” is a variety of short-grain rice that is the base of the risotto. . .cooked in white wine, shellfish broth and squid ink.  The dish is finished with Dungeness crab and “nduja pangrattato,” a combination of rustic bread crumbs and a spicy, spreadable salami.  Plated with a saffron emulsion.

Second Course:

Farro e Fagioli Soup (lacinato kale, root vegetables, porcini broth)

Our group had a wonderful pasta e fagioli on our tour of Tuscany, but chef is changing it up by incorporating farro instead of pasta.  Chef has sourced “borlotti” beans, more commonly called cranberry beans in our part of the world.  As a nod to the fall season, the broth is flavored with porcini mushrooms and is comprised of a host of diced vegetables:  carrots, rutabaga, turnips and celery as well as Tuscan kale.  Finished with a drizzle of extra virgin olive oil.

Third Course:

Porchetta Toscana (pumpkin, Brussels sprouts, turnip, cranberry-quince mostarda

Chef creates a roll of pork ribs (seasoned with fennel, rosemary and herbs)wrapped in bacon and roasted.  Slices are placed on a bed of pumpkin purée and served with Brussels sprout leaves and baby turnips.  A complicated condiment called “mostarda” is used to dress the pork.  It is made by cooking down quince and cranberries in white wine, sugar, spices, mustard seeds and oil until it is thick and syrupy, kind of like an Italian chutney.

or

Pappardelle Pasta (venison Bolognese, pear, rosemary)

This dish starts with a slow-cooked and simmered Bolognese made with farm-raised venison, ground pork, red wine, veal stock, carrot, celery and onions.  Chef’s secret is a touch of cocoa powder to add complexity that stands up to the boldness of the venison.  The Bolognese is tossed with pappardelle, a wide, broad and flat pasta.  Finished with caramelized peas, rosemary and shaved Parmesan cheese.

Dessert:

Chestnut-Chocolate Torta (chestnut honey, espresso crema)

Chef McDonald has created a moist, dense chocolate cake enriched with chestnut purée.  Drizzled with chestnut honey imported from Italy; topped with a dollop of espresso crema–whipped cream blended with mascarpone cheese, sugar and espresso.  Finished with a dusting of grated chestnut.

Just a reminder:  We’ve recast the prix-fixe program so that it runs for two weeks instead of just one. The total number of dishes on the menu is now six:  two appetizers, soup, two entrées and dessert.

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Save the Date for Wine Club Holiday Tasting

One of Carpe Vino’s signature annual events is our Wine Club Holiday Tasting, and we’ve locked in the date for this year:  Tuesday, November 29th, from 6 to 8 p.m.  This event is free and exclusively for our Wine Club members (no guests, please).

You’ll have an unprecedented opportunity to taste an incredible array of wine from around California and the world, featuring your favorite flavors and price points.  We’ll have a complete list of selections available in advance.
Reservations are not required, but word up:  get in line early!

FYI:  Carpe Vino is closed on Thanksgiving Day, November 24.

TRUCHARD VINEYARDS HIGHLIGHTS WINE CLUB MEMBER TASTING THIS SATURDAY…FINAL DAY!!!

TRV_Home_SlideBarn3.134713

 

Here is just a quick friendly reminder that we are featuring the DELICIOUS wines from Truchard Vineyards this Saturday from 1pm-4pm. If you are unfamiliar with Truchard then here is the perfect opportunity taste them without having to drive all the way to Napa. If you were to visit Truchard, they require an appointment as well as $30 per person tasting fee. CV Wine Club Members get to sample these wines for FREE and you get the opportunity to take advantage of some excellent discounts too! So, here is what were are pouring. (please remember two-person maximum per wine club membership, no guests)

Truchard-Carneros-Napa-Valley-2014.092702

2014 Truchard Chardonnay (Carneros, Napa Valley)

$29.95/bottle or $24.95/bottle on 6+

Winery Tasting Notes: “A floral nose of green apple, pineapple, and honeysuckle; with hints of nutmeg, fig, and toasted oak. The mouth is clean and bright, filled with flavors of pear, lemon, and lime. Firm acidity provides a crisp finish of citrus, mineral, and spice.”

 

 

 

PN-NV-New111.1330342014 Truchard Pinot Noir (Carneros, Napa Valley)

$34.95/bottle or $27.95/bottle on 6+

Winery Tasting Notes: “A Beautiful nose of pomegranate, rhubarb, and wild strawberry highlighted with citrus blossom, tea, and earth. The mouth is silky with bright flavors of cranberry, ripe plum, and sweet vanilla. Firm acidity and delicate tannins focus the palate and provide a lingering finish of spice and red fruit.” .”

 

 

 

 

 

ME-NV-New1111.0925082014 Truchard Merlot (Carneros, Napa Valley)

$34.95//bottle - $29.95/bottle on 6+

Winery Tasting Notes: “Floral aromas of wild blueberry, cranberry, and red currant; with notes of cedar, spice, and subtle mint. The mouth is smooth – layered with bright flavors of pomegranate, plum jam, pie cherries, and sweet vanilla. Ripe tannins fill the palate and provide an elegant finish of dried red fruits.”

 

 

 

 

Trucab.1343572013 Truchard Cabernet Sauvignon (Carneros, Napa Valley)

$39.95/bottle - $29.95/bottle on 6+

Winery Tasting Notes: “Rich aromas of plum, cherry, and cassis; highlighted with cedar and vanilla. The mouth is layered with jammy flavors of raspberry, red currants, and black cherry. Ripe tannins focus the palate and provide a lengthy finish of spice and red fruit.”

 

TRV_Home_SlideVineyard3.134759

If you can’t make it and want to purchase some of these wines feel free to contact me at 530.823.0320 x 105.

Cheers, Jay

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Join Us for “Fat Rice” Cookbook Signing & Dinner

Pre-order your “Adventures of Fat Rice” cookbook to reserve a copy for the signing. Retail price is $30; pre-sale cost is $30.

Back in 2001, Chefs Eric Alexander and Courtney McDonald graduated from the Culinary Institute of America in Hyde Park, NY.  One of their fellow alumni and lifelong friends will be in da house next week for two very special events:

Abraham Conlon, co-owner of the celebrated Chicago restaurant, Fat Rice, will be signing his new cookbook, ‘The Adventures of Fat Rice,” on Saturday, November 19, from 2:30 to 4:30 in the Wine Mine at Carpe Vino.  Then on Sunday, he’ll join us for a three-course, prix-fixe dinner of the same name, “The Adventures of Fat Rice,” inspired by the restaurant’s menu and the cookbook, which was co-written by Adrienne Lo, co-owner of Fat Rice.

Abe and Eric developed a friendship forged through a mutual love of making people happy through food.  The pair met at the CIA and after graduation, the trio–including Courtney who is now married to Eric–went to Washington, D.C. in 2002 to work for Chef Jon Mathieson (now executive chef for the Washington Redskins) to help open Poste Moderne Brasserie at the Monaco Hotel.  They ended up going separate ways when Eric and Courtney followed Mathieson to another restaurant in Connecticut.

ConlonLo.155835

Fat Rice restaurant owners and cookbook authors Abraham Conlon and Adrienne Lo. Conlon will be at Carpe Vino this weekend to sign cookbooks and for prix-fixe dinner.

By 2007, Eric and Courtney had been working for several years at Carpe Vino when they hooked up again with Abe to spend 10 days traveling in France, visiting Paris, Burgundy, Champagne and Provence.  When they returned, Abe came back to Auburn and worked at Carpe Vino for five months, figuring out a new plan.

He decided to move to Chicago where he met Adrienne Lo when they both worked at a Whole Foods market.  This lead to travel in China and Macau, and the birth of an idea to create Fat Rice, based on their newly minted cuisine, inspired by a fusion of Portuguese and Asian influences.

The restaurant was virtually an instant hit.  In 2013, Bon Appétit magazine named it to its annual list of new restaurants; in 2016, Conlon was a James Beard finalist for the Great Lakes Region; and in October, Food and Wine magazine ran a three-page feature on Fat Rice.

With a book contract from Ten Speed Press in Berkeley, Conlon and Lo worked for more than two years to complete “The Adventures of Fat Rice,” which is a bestseller on Amazon.  The cookbook offers advice on equipment, spices and techniques as well as background on the culture and cuisine of Macau, plus 100 detailed recipes.  The book is loaded with gorgeous photos and, uniquely, a comic-book approach to demonstrating technique.

The 320-page book is $35, but we’ll have it on pre-sale for $30 each.  Just respond to this email, and we’ll reserve your copy.  Of course, Conlon will be happy to inscribe your book with a personal message.

A One-Night Only, Prix-fixe Tour of Macau

To celebrate his bro’s success, Eric has created a three-course, prix-fixe menu inspired by the Fat Rice restaurant menu and the new cookbook.  Conlon will be hovering in the kitchen and will circulate in the restaurant to say “hello” and answer any questions you may have.

Here’s the menu:

Fat Rice snacks will be on the table to start including Charlie’s Peanuts, Sweet Soy Burdock, and Jumpwater Pickles.

First Course:  California Dungeness Crab and White Shrimp “Sopa de Lacassa” with Rice Noodles, Caramelized Shallot and Sprouted Coriander

Second Course:  Macanese Curry Beef Cheek with Shaved Radishes, Root Vegetables and Coconut Rice

Third Course:  Autumn Serradura Pudding with Hachiya Persimmon and Gingersnaps

We’re working with Fat Rice’s director of wine, Craig Perman, to develop three wine pairings for the dinner that will be available at extra cost by the glass or bottle.

Cost of the dinner is $49.95 per person++.  Regular reservations are being taken by phone only.  Call 530-823-0320; seating is limited so don’t delay if you’d like to join us for this very special evening.

Note:  We’re suspending the Tuscany Prix-fixe event for Sunday evening, resuming on November 22.

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“Ten Days in Tuscany” Celebrates Annual Wine Tour

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Tuscany tour participants sit through yet another wine tasting!

Believe it or not, our final prix-fixe for 2016 is upon us.  “Ten Days in Tuscany” will run from November 15 to 27; it is priced at $59.95 per person, plus tax and tip for four courses with choices.  Reservations are recommended by calling 530-823-0320 or by going online to www.opentable.com.

This year’s October wine tour was focused on the wines and food of Tuscany, and our group of 28 travelers (plus our wonderful guide, Natalia) was richly rewarded.  We visited more than a dozen wineries, and we’ll be featuring selections we discovered during our Tuscany event.  Chef is on the verge of completing the menu, and we’ll share details later this week.  It’s going to be very, very tasty!

Just a reminder:  We’ve recast the prix-fixe program so that it runs for two weeks instead of just one.  The total number of dishes on the menu is now six:  two appetizers, soup, two entrées and dessert.

Tasting_holidayParty.160448

Save the Date for Wine Club Holiday Tasting

One of Carpe Vino’s signature annual events is our Wine Club Holiday Tasting, and we’ve locked in the date for this year:  Tuesday, November 29th, from 6 to 8 p.m.  This event is free and exclusively for our Wine Club members (no guests, please).

You’ll have an unprecedented opportunity to taste an incredible array of wine from around California and the world, featuring your favorite flavors and price points.  We’ll have a complete list of selections available in advance.
Reservations are not required, but word up:  get in line early!

FYI:  Carpe Vino is closed on Thanksgiving Day, November 24.

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.