Sequoia Grove Wine Dinner
Wednesday, 7:30 p.m. April 16th 1997

TASTING NOTES BY SCOTT COOK

King Crab - roll wrapped in nori seaweed and sticky rice with a sesame and wasabi sauce

Domaine Carneros Brut -Light gold in color, small tight beading, classic yeast, citric aroma with rich creamy fruit and refreshing acidity

Grouper Duval - Sautéed grouper medallions with a Caribbean cream sauce

Sequoia Grove Carneros Chardonnay 1995 - Green gold color with distinct apple and citrus aroma, good fruit with excellent acidity leading to a long elegant finish

Cajun Lamb - Loin chops with a tomato concasse and rosemary sauce with roasted purple Parisian potatoes, sautéed mini vegetables

Sequoia Grove Cabernet Sauvignon, Napa Valley 1994 - Cassis and Black fruit aroma, lots of fruit with a healthy dose of tannin. A big rustic style cabernet

Prawns and Veal Seared Caribbean style - Veal with a wild mushroom hollandaise sauce and jerk grilled prawns with pineapple rum sauce served with a saffron rice pilaf

Sequoia Grove Estate Reserve Chardonnay 1994 - Big toasty oak aroma with underlaying tropical fruit. Very rich and creamy in the mouth with good acidity leading to a long, somewhat oaky finish

Sequoia Grove Estate Reserve Cabernet Sauvignon 1993 - Deep red color with a heavy cassis aroma, very rich and concentrated fruit with soft tannin make this very approachable. An excellent cabernet!

Cake Lacaiba - Vanilla custard and baked crepe with banana cream

Michele Chiarlo, Nivole, Moscato D'Asti 1994 -Lovely apricot aroma with sweet fruit and excellent acidity. It has a slight effervescence which gives the wine a refreshing finish

Perhaps you would like to see some of Norwood's other tastings or a huge picture of Sequoia Grove's Winery?