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From Wine and Beyond…

Happy New  Year! 

For this edition, I want to recall some of the events that took place over the last couple of months. We had so many and we have tried to make them as varied as possible. 

By Jeffrey Cohen  ::  Photography by Prana by Jonesie

Let’s start out with a Ruinart Champagne seminar. The speakers, Gina and Jesse, took us through the early years of Ruinart and we were able to sample the Ruinart Blanc de Blancs, Ruinart Rosé, vintage Dom Ruinart Blanc de Blancs 2007 and vintage Dom Ruinart Rosé 2004. Champagne is always a great way to share time with friends! 

We then set up a Dalmore Single Malt Scotch seminar. If “brown” is your love, then this was right up your alley. The Dalmore scotches that we tasted were the 12 year, 15 year, Cigar Malt and Port Wood Reserve. Craig Bridger and David Arnold spoke to us about the different exclusive sherry barrels that are reserved for only Dalmore. They walked us through the aging processes and how each scotch has its own procedures.

The next highlight was an interactive Hennessy Cognac Dinner, called Le Voyage. You can check out most of these pictures online under the same name, Le Voyage. All that attended were greeted with a Punch Royal made with Hennessy V.S.O.P Privilège. Between courses, guests participated in mixology sessions led by the Hennessy brand ambassador. It was a blast as well as very informative. After salads, the second of two cocktails had members enjoying bartender duties next to each other again. Following dinner, a sampling of Hennessy X.O was served to everyone to enjoy with their dessert. The event was so successful and loved that we will certainly try to do it again soon!

The big wine dinner of the month was PlumpJack, CADE and Odette. Tia Green is the state ambassador and eloquently talked to us about the early beginnings of the PlumpJack wine shop that still stands today. That was the catalyst to the PlumpJack Winery in Oakville and then on to Cade in Howell Mountain and lastly to Odette in the Stags’ Leap District. All three cabernets were enjoyed and have an extremely different expression characterizing the differences of terroir — growing region — and the differences between mountain fruit and valley floor fruit.

Soon after the wine dinner, we had our first ever Tomahawk dinner in the Dining Room. Chef brought in Certified Organic Peeler Farms Tomahawk Ribeye Steaks as well as some Beeman Ranch Wagyu Tomahawks. These steaks measured up to 50 ounces and were sold for two. They were accompanied by Mashed Potatoes, Truffled Mac and Cheese and Jumbo Grilled Asparagus. There was also an option to pair these steaks with a Chimney Rock Tomahawk Cabernet.  

The last big hurrah was the Wine Extravaganza. This Bubbles and Big Reds Holiday tasting was the largest to date. We had nine tables filled with six offerings per table. There were also 12 different speakers ranging from reps, managers and supplier partners to vineyard managers. Most that attended heeded the wisdom of making reservations and the after party ended up in the Dining Room and Twin Sisters. An incredible evening for all. 

The last thing that must be said in this time of Thanksgiving and Holiday Cheer, is that most of these events could not and would not be as successful without the expertise of Chef Isaac, Chef Daniel, Chef Greg and the entire culinary team. I want to say thank you to all of them and to the rest of my food and beverage managers and team for all that we love to do! 

Again, Happy New Year to all and I’ll see you at the Club!

Jeffrey Cohen is the Wine Specialist at The Clubs of Cordillera Ranch. He can be reached at jcohen@cordilleraranch.com.