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We just love wine-dinners and this series is titled: Sipping through the Sierra where we pair owner-chef, Victor's great menus with our favorite Sommelier, Nicole Darracq's, top selections from each of the Sierra Foothill regions is no different! Wines are available for post event purchase and favorites end up on our wine list.

Sipping El Dorado will be held on Sunday, March 22, doors open at 6pm. Tickets are $64 per person with dinner, wines, tax and tip included. Stay & Play room rates from $89 per room (2-people) breakfast included. Our next menu will look something like this:

• Appetizer: Happy Hour Bruschetta topped with kalamata olives, capers & tomatoes, paired with Crystal Basin Barbera.

• Salad: (something springy and light with an olive oil & lemon dressing) paired iwthHolly Hill Estate Rousanne

• Treat: Caviar on crackers, cream cheese with champagne paired with Piper Sonoma Brut, yes we realize this is not from El Dorado County, but we wanted to do a cavair and champagne, and still present a nice champagne. The Foothills aren't known for their bubbly!

• Main: Surf & Turf with Lobster with Ursa Merlot and Ursa Viognier

• Finish: Mixed Cheeses, apples, fig compote with Lava Cap Late Harvest Orange Muscat

5-courses, 6 wines, and some rare treats!

History of the Sipping through the Sierras program:
We started the series on November 9th, a Sunday, with Sipping Calaveras. Victor presented the menu to Nicole who tasted her way through Calaveras wines to pick the best of the region for pairing with our menu with an eye to value if there were equally delicious choices. We had a grand time and the pairings were all award winners.

Sipping Calaveras Menu

· Cheese fondue with fresh cut apples, crostini and vegetables paired with Vina Moda, Viognier
(Best of the Foothills, California State Fair, 2008)

· Salad of mixed greens, pear & sunflower seeds with a blue cheese dressing with Twisted Oak, Ruben’s Blend
(90 points, Wine Enthusiast Magazine July 2008)

· Petite plate of clams simmered in a red wine sauce with Hatcher, Barbera
(Silver Medal at Calaveras County Fair, 2008)

· Venison rack cutlet or filet mignon with plum onion marmalade, paired with Frog’s Tooth, Tempranillo
(Double Gold, Calaveras County Fair, 2008)

· Zabaglione dessert paired with Ironstone Symphony
(Double Gold and Best of Show, Calaveras County Fair & Gold Medal, SF Chronicle Competition)

Sipping Through the Sierra continued with Sipping Amador on Sunday, February 22nd. For this evening we began with mixes sausages: Duck, Boar & Buffalo with a fantastic old vine Zin. Then presented three appetizers with one wine and explored how each course changes the taste of the wine. We followed this with our main course of three mixed grill items, Filet Mignon, Ostrich Fillet and Venison Rack served with three toppings, blue cheese butter, black cherry and porcini mushrooms and paired all with three wines. Very complex!

    Sipping Amador Menu
A selection of Sausages:  Elk, Boar and Smoked Duck
Sobon, Old Vine Zinfandel

Appetizer plate: Grilled Scallop, Ceviche and Bruschetta
Renwood, Viognier

Mixed Grill: Potatoes, Vegetables and petite cuts of
   Fillet Mignon, blue cheese-butter topping
   Venison with a porcini mushroom sauce
   Ostrich filet & a black cherry-port reduction
Vino Noceto, Sangiovese
Bray Vineyard, Syrah
Willow Creek, Obra Prima

Semi-sweet Chocolate Tiramisu
Sobon, White Port

Sipping El Dorado will be held on Sunday, March 22. Sipping the Southern Sierra will be scheduled in April, date to be determined. Tickets are $64 per person per event. Stay & Play room rates apply, from $89 per room, breakfast included.

Hotel Charlotte
On the way to Yosemite National Park
Cozy Lodging, Good Food & Spirits
Serving dinner from 5:30 daily in Summer, else Thurs-Sunday
Lunch: Daily in Summer, else Friday, Saturday & Sundays from 11:30
18736 Main Street (Highway 120) PO Box 787
 Groveland, California  95321
Reservations: (209) 962-6455,  Fax: (209) 962-6254
Email: HotelCharlotte@aol.com

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