Today’s Deal ~ 2014 A to Z Pinot Noir (Oregon)

$19.95/btl or $14.95/btl on 6+

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We have always been a HUGE fan of A to Z Wineworks located in Dundee, Oregon.  In fact, one of our favorite wines to this day, was a “limited-run” PINOT BLANC they produced a small quantity of about a decade ago.  The success of this boutique winery, crafting varietal correct wines, yet budget friendly producer is one in a few, but well deserved.  Their recent growth in case production and (general) availability creates an obstacle for us when trying to compete on pricing.  That said, deals come about, and we thought this was an excellent time to showcase/promote a stellar wine at a ridiculous price!

2014 A to Z Pinot Noir (Oregon)  - Only 20 six-packs available!

$19.99/bottle retail

$14.99/bottle on 6+ — ($0.62/oz)

“Clear and vibrant, the 2014 A to Z Oregon Pinot Noir opens with rich primary aromas of strawberries, cherries, blueberries, raspberries, even cranberries, developing to violets, red currants, pipe tobacco, iron and wet stone. The attack is beautifully balanced between richness and brightness with hints of roses, honeysuckle, red and blue fruit flavors. The mid-palate reveals ripe tannins and crisp acidity with a touch of minerality and spice (cinnamon, anise, saffron, sandalwood) lending greater complexity. This wine, succulent and juicy with great concentration, finishes long and rich with classic Oregon freshness. The harmony and depth of the 2014 Oregon vintage are on full display in the 2014 A to Z Wineworks Pinot Noir. Built for mid-term aging, this wine has great integrity and should drink well on release and for the next 3-5 years. — Certified bio-dynamic.”

FINALLY, the weather is showing signs of fall arriving and it’s time to double-down on your personal Pinot Noir inventory.  CLICK BUY NOW!

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MCcuseMEEEE! SMOKED RIBS + SANDWICH = “RIBWICH” TONIGHT ONLY!

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SMOKED “RIBWICH” - TONIGHT@5PM!

We’re LOVIN these THURSDAY NIGHT “SMOKED SPECIALTIES” because one never knows how far outside the box we might go!  Tonight, Chef Alexander and Pitmaster Spencer Smith are busting out their version of a classic… The Rib Sandwich…aka ”RIBWICH.”  Personally (Drew), this brings back some of my best high-school memories, because Thursday was RIBWICH day and probably the only time I didn’t ditch lunch period for an off-campus adventure.  Ha!

As I type, the smoker is being lit and these boneless baby back ribs will be caressed by a gentle oak-wood smoke until perfectly tender.  To order, each RIBWICH will be built on a traditional sesame bun, with ribs slathered in Pitmaster Smith’s custom Bourbon BBQ Sauce & topped house-made pickles, onion and a side of CRINKLE CUT FRIES!  These babies will be available (until sold out) both in the restaurant and bar starting at 5PM!

Smoked “Ribwich” | Smoked Boneless Baby Back Ribs w/ Bourbon BBQ Sauce, House Pickles, Onions, Sesame Seed Bun W/ Crinkle Cut Fries - $17

Drop by Carpe Vino or submit your booking for tonight (or an up-coming night) simply by clicking the button below.

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THURSDAY NIGHT “SMOKED SPECIALITY” ~ SMOKED PORK POZOLE VERDE

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Smoked Pork Pozole Verde - TONIGHT @5PM!

PEPPERS – PEPPERS –& MORE PEPPERS!!!  What do you get when Carpe Vino’s own Debra A. Smith brings in a harvest of poblano peppers from her “Wildcedars Ranch” WITH tomatillos from Chef Alexander’s “Four Tines Farm?”   SMOKED PORK POZOLE VERDE…of course!!! 

Every Cinco de Mayo, Chef Alexander breaks out one of the best Pozole’s in Placer County (we’d venture to say Nor Cal) and people mark that day on their calendars just to get a “fix.”  Tonight starting at 5pm available both in the Carpe Vino Bar & Restaurant Chef Alexander will be offering up his first ever Smoked Pork Pozole Verde!

First, Pitmaster Spencer Smith has skillfully wood-fire smoked a pork should halfway to competition.  Chef Alexander than begins marrying the smoked pork in a simmering stew of fire-roasted green chilies, tomatillos, jalapenos, cilantro, onions, garlic, pumpkin seeds, chick stock and hominy.  When ordered, shredded cabbage, radish and crispy tortilla strips will be placed on top to garnish.  Um…yes please!

SMOKED PORK POZOLE VERDE - $14 

Drop by Carpe Vino or submit your booking for tonight (or an up-coming night) simply by clicking the button below.

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Once-A-Decade Tasting Opportunity – Evening with LEAH SERESIN direct from NEW ZEALAND!!!

ONE NIGHT ONLY! TUESDAY, 9/18 @ 6PM!

Sometimes you must “CARPE DIEM” at Carpe Vino and Tuesday, September 18th at 6pm is one of those days.  We know it is late notice, but when one of the owners, Leah Seresin, (of arguably one of the best wineries in New Zealand) is stopping by and says “let’s get a tasting group together” then, well, let’s get a tasting group together!  Opportunities to taste these wines with Leah happen in cities like; New York, Hong Kong, Paris, San Francisco, but in Auburn, California???  Trust us on this, if you are looking for a truly unique tasting experience…GET YOUR TICKETS NOW!!!  $55/ticket {all-inclusive} Only 20 Tickets Available!

When we received the word, that Leah wanted to headline a “Family Winemaker Series” event in the wine mine, we time would be of the essence.  By way of a miracle, we have secured all SIX wines to be tasted ranging in pricing from $21-$75/bottle.  We even have purchased the last SIX CASES of the 2011 Seresin RESERVE Sauvignon Blanc.  Honestly, probably one of the best Sauvignon Blancs we have ever tasted in our 16 years here at CV.  Here is the full line-up of wines to be tasted Tuesday:

~ MOMO (by Seresin) Sauvingon Blanc 2016 – $21/bottle (88pts WA – 89pts WS)
~ Seresin “Estate” Sauvignon Blanc 2016 – $25/bottle (92pts WA – 88pts WS)
~ Seresin “Reserve” Sauvignon Blanc 2011 – $40/bottle (90pts WA – NR WS)
~ Seresin “Leah” Pinot Noir 2014 – $30/bottle (89+ WA – 87 WS)
~ Seresin “Rachel” Pinot Noir 2013 – $45/bottle (91+ WA – 87 WS)
~ Seresin “Raupo Creek” Pinot Noir 2013 – $75/bottle (93+ WA – 89WS)

All SIX of these wines are from the Marlborough region of New Zealand and farmed organically/biodynamically.  As Leah will attest, they put more back into the land then they take out!

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Though the menu is not fully confirmed, Chef Alexander has shared certain items that you will most likely be seeing on Tuesday night!

• heirloom tomato / goat cheese
• grilled calamari / lychee & cucumber / cashew butter
• macerating grapes in red wine w/ sausage, shrooms over creamy polenta
• beef or pork rack (still working on this one)

For this event we’re using a “ticket” system to prepay for reservations: $55/person, includes event cost, tax and tip inclusive.

Seating is very limited, so click here to sign up today!

Please Note:

–You must make reservations online by clicking on the “Reserve Now” button.
–Tables are not reserved; seating is open.
–Because this is a special TUESDAY event, cancellations will not be refunded.

Seresin Winery

Michael Seresin is one of those rare people who has managed to make a name for himself in two quite distinct fields: filmmaking and wine. His first career was as a cinematographer: born in Wellington, at the foot of New Zealand’s north Island, he left New Zealand in 1966 to forge a successful career in the movies, which he continues to this day. He’s famous for the nine films he’s made with British director Allan Parker, as well as working with Alfonso Cuaron on the third Harry Potter film, The Prisoner of Azkabhan.

When Seresin first left New Zealand in the late 1960s for Italy, he found it a real culture shock. ‘How people lived was opposite to how I’d lived in New Zealand’, he recalls. After a spell in the UK, he moved back to Italy once more, and clearly was captured by the culture of food and wine he experienced there. ‘I like what wine embraces’, he says, and when he decided to turn his hand to making the stuff, his first thought was to do it in Italy, before settling on his home country as the destination. ‘I didn’t think I’d be smart enough to do business in Italy’, says Seresin. ‘Besides, you are free to do a lot more in the New World than the Old’.

Seresin began his Marlborough winery in 1992, and this estate is far from being a vanity project, or a plaything for a wealthy retiree. Seresin is a serious player in Marlborough, and quite early on he decided he wanted to go against the grain and farm organically. He’s now working with biodynamics, too, for part of his vineyard
management.  http://www.wineanorak.com/seresin2.htm

THURSDAY NIGHT “SMOKED SPECIALITY” ~ PULLED PORK SANDO!

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“PULLED PORK SANDWICH” – TONIGHT @ 5PM!

UMM…yeah…that looks pretty, pretty, pretty, ridiculous and they aren’t gonna last long!  It’s no coincidence that the best tasting hog we’ve tasted, was grown locally by Sinclair Family Farm here in Loomis!  Starting at 5pm and while they last, we will be serving “Pulled Pork Sando’s” both in the bar and restaurant for $15.  Pitmaster Spencer Smith smoked hog is delicious on its own but add some “shred sauce,” house-made slaw and dose of home fries…again, ridiculous!

wood-smoked pulled pork sandwich  | home fries- $15 

Drop by Carpe Vino or submit your booking for tonight (or an up-coming night) simply by clicking the button below.

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10 TICKETS AVAILABLE FOR TOMORROW’S WHOLE HOG DINNER! NOT TOO LATE!

10 TICKETS LEFT!CLICK HERE to RESERVE NOW 

Tomorrow, Wednesday, September 12th we’re firing up the ole BBQ-PIT buried in the Carpe Vino garden for the fourth installment of our “Open-Pit” series.  Chef Eric Alexander has had this 90 lb Sinclair Family Farm hog brining in mixture of water, salt, citrus, garlic and herbs (thyme, rosemary, bay leaves) for over 24 hours.  Due to the massive size of this hog, Pitmaster Spencer Smith had to extend our cinder-block pit by an extra three feet!  Smith will be pulling an all-nighter as this HOG will be laid on the grates around midnight for (roughly) 14 hours of smoking.  TO RESERVE your tickets now for this Italian inspired-meets American South masterpiece of a menu….click here!   

There are ONLY 10 TICKETS left for this family-style, three-course “WHOLE HOG FEAST,” which will start at 6pm. sell for $85 each, which include dinner, tax and gratuity.  We have sold several single tickets, so even if you are solo…join us!!! Carpe Vino will be closed to the public, with full attention & service reserved for the “WHOLE HOG FEAST.”  Guests will be able to purchase preselected wines/spirits by-the-glass or any bottle from the CV wine list.  Onto the menu:

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Staying local, we are sourcing this naturally grown, pasture raised hog from “Sinclair Family Farm” located in Penryn.  A predator friendly farm (use guardian dogs), Sinclair has been operating over 20+ years raising lamb, goat, pork, chicken, rabbit and cattle for our community.  Being pasture raised allows these animals to grow at their natural pace while grazing on their natural diets.  Though not certified organic, Sinclair livestock & chickens are not subject to antibiotics or hormones.

HALF-RACK OF RIBS BACK TONIGHT @5PM!!!

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Back by popular demand, tonight’s “SMOKED SPECIALTY” will be “ST. LOUIS SPARE RIBS” available in the Carpe Vino Wine Bar & Restaurant starting @5pm!!!  These do sell out each & every THURSDAY they’re available so make sure to come in and get yours while they last!

A half-rack of St. Louis Spare Ribs will be available for $20which includes a side of Sweet Pepper & Fennel Slaw.  Of course, you have your choice of sauces:

Shred Sauce (Pitmaster Smith’s cult favorite creation) ~ Carolina-style mustard sauce, vinegar-based w/ little kick. 

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Asian-style Sweet Chile Soy ~ Soy & Sambal-based, w/ a touch of spice, sweetness & ginger 

 

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OLD TOWN CO-OP 5-9PM = CV’S “CHICAGO DOGS”

This will be the LAST Old Town CO-OP of the season which means two things:

1.)    FALL IS ON THE WAY!

2.)    YOUR LAST CHANCE TO GET CV’S CHICAGO DOGS (on a Thursday)!!!

If you’re planning on coming down to Old Town tonight, be sure to stop by and say hello to “THE CV CREW” positioned right in front of our “brick & mortar” building at the corner of Sacramento St & Lincoln Way.  We’re keeping it simple, “Chicago Dogs” w/ all the fixins – $6.  We’ll also have “Kids Dogs” w/ choice of ketchup (yes, only for the kiddos) or mustard – $4.  Both come with a bag of chips!

We recently launched a new point-of-sale system and will be able to take both debit/credit cards on the street for orders of $10 or more.  There will be a $0.50 surcharge for any transaction under $10.    

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OPEN-PIT BBQ ALMOST SOLD OUT! RESERVE “WHOLE HOG FEAST” TICKETS NOW!

ALMOST “SOLD OUT” – less than 24 HRS!

LIMITED TICKETS LEFT! - CLICK HERE to RESERVE NOW 

On Wednesday, September 12th we’re firing up the ole BBQ-PIT buried in the Carpe Vino garden for the fourth installment of our “Open-Pit” series.  Hundreds, if not thousands, of people perusing the streets of Old Town that day will be overwhelmed by the mouth-watering nuances coming from our wood-fired, open-pit bbq as it slowly cooks a Sinclair Family Farm 90 POUND HOG to pure deliciousness.  RESERVE your tickets now for this Italian inspired-meets American South masterpiece of a menu.

Wednesday, September 12th, there are ONLY 60 TICKETS available for this family-style, three-course “WHOLE HOG FEAST,” which will start at 6pm.  Tickets sell for $85 each, which include dinner, tax and gratuity.  Carpe Vino will be closed to the public, with full attention & service reserved for the “WHOLE HOG FEAST.”  Guests will be able to purchase preselected wines/spirits by-the-glass or any bottle from the CV wine list.  Onto the menu:

WholeHog_menu

 

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Staying local, we are sourcing this naturally grown, pasture raised hog from “Sinclair Family Farm” located in Penryn.  A predator friendly farm (use guardian dogs), Sinclair has been operating over 20+ years raising lamb, goat, pork, chicken, rabbit and cattle for our community.  Being pasture raised allows these animals to grow at their natural pace while grazing on their natural diets.  Though not certified organic, Sinclair livestock & chickens are not subject to antibiotics or hormones.

“DINO BONE” – BEEF SHORT RIB • THURSDAY NIGHT “SMOKED SPECIALITY”

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“DINO BONES” – TONIGHT @ 5PM!!!

WHOA – Pictures just don’t do justice for the shear enormity of these decadent beef ribs…aka “DINO BONES.”  Also, known as the “Plate Short Ribs” (diagram below) they are the biggest, meatiest beef ribs, with one single rib tipping the scales at 1 – 2.5 lbs PER RIB!   Pitmaster Spencer Smith will be smoking these gargantuan bones, smothered in salt, pepper and mesquite seasoning, over oak for seven hours.  We only have a limited amount of “Dino Bones,” TONIGHT ONLY, available at 5pm both in the bar & dining room.

smoked “dino bone” beef short rib (1 bone per serving) | black-eyed pea & cherry tomato salad- $35 

Drop by Carpe Vino or submit your booking for tonight (or an up-coming night) simply by clicking the button below.

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More information
Carpe Vino (Find Us) 1568 Lincoln Way Auburn, CA 95603
Phone Number: 530-823-0320
Get Directions to Carpe Vino
Bar & Restaurant Hours Tuesday - Saturday
4:00pm - 10:00 p.m.
Closed: Sunday and Monday
Dining Room 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.