THE WINES OF ARGENTINA DINNER
TUESDAY, APRIL 3RD 2007
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HOR ‘ORVEURS
CRIOS DE SUSANA BALBO TORRONTES CAFAYATE 2006
(floral, acid sweet, fruity with a dry finish)
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FENNEL-DUSTED DIVER SCALLOP WITH LOBSTER VELOUTE & ROASTED LEEK
LUCA CHARDONNAY ALTOS DE MENDOZA 2005
(tropical, lime, minerals with richness and clean crispness)
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SONOMA ROASTED SQUAB EMPANADAS WITH SPICED YAMS & DRIED CURRANTS
TIKAL “LA PATRIOTA” BONARDA/MALBEC MENDOZA 2005
(deep purple color, raspberries and cherries, spiced cinnamon)
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LA POSTA BONARDA “ARMANDO” MENDOZA ‘05
(red cherry, berry jam, and velvety with spiced pepper and clove)
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SEA SALT-CRUSTED KOBE SIRLOIN WITH CARAMALIZED ROOT VEGGIES & BLACK TRUFFLE EMULSION
TIKAL “AMORIO” MALBEC MENDOZA 2005
(ripe berries, baking spice, sweet tobacco with a velvety elegance)
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TIKAL “JUBILIO” BORDEAUX BLEND MANDOZA 2004
(black-cherry, cassis, dark chocolate and roasted coffee)
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MANCHEGO CASA DEL CAMPO “SEMICRUDO” WITH DRIED FRUIT COMPOTE
MELIPAL ROSE OF MALBEC MENDOZA 2006
(strawberry and cherry fruit, crisp dry refreshing finish)
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TRADITIONAL MATÉ WITH CHOCOLATE TRUFFLES
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Executive chef/Deborah Scott
Chef de cuisine/Mike Suttles
Wine director/Maurice Di Marino