Join 300,000+ subscribers.
Sign up to be notified of wine, food & drink events online and in your neighborhood. It's free!
Local Event Premier Host
Cost: $135 + tax and gratuity
Wine Vault & Bistro is pleased to announce a truly amazing winemaker dinner with Chris Ringland, the living legend who has the most perfect 100 point scores of any winemaker in the entire world. We can do this dinner one night only so seating will be strictly limited to the first 100 people to sign up.
In the interests of fairness to our customers, we will accept group reservations for a maximum of four guests. If you want to come with a larger group, please check with us first. The wines we’re pouring are incredibly limited (in some cases we literally got over 50% of the entire USA allocation) so we want to make sure that there’s enough to go around to our preferred customers. If you are unable to attend, but want to purchase some of these wines, let us know and while we obviously need to give first priority to those attending, we’ll do our best to fill your requests if there are any wines left over.
OK, enough of the do’s and don’ts!
We are breaking our typical 5-course, 5-wine winemaker dinner format for this extra, extra special 7-course, 9-wine dinner. Because we’re going to need extra time to serve everything, we’re opening the doors very early at 3:30 for a one hour pre-dinner reception with Chris, and then starting dinner promptly at 4:30. Please do not be late! The bar will be open during that time ... but with a twist. Because we want everyone to be thoroughly hydrated for this marathon dinner, we’re serving a bottle of Topo Chico water first. If you want a pre-dinner cocktail after that, just bring your empty water bottle to the bartender so we know we’ve at least done our part to get you hydrated! And don’t worry, there will be plenty of wine at dinner (22 oz. per person vs. our usual 16-18 oz. ... and these wines are high octane averaging around 15.5%), plus we’re starting everyone off with a special Negroni made with Carpano Antica. We’ll slow the pace down between courses, too, to give you plenty of time to enjoy these amazing wines and relax.
After the Negroni aperitif and amuse bouche, we’ll start with a simple bowl of Salmorejo, a delicious Spanish chilled tomato soup, paired with Rose. Next we’ll serve an assortment of San Sebastian style pintxos (small tapas style appetizers) paired with the entry level Alto Moncayo Garnacha. Those of you who went on our Spain tours in 2016 will have fond memories of these! Next will be a traditional sopa de pato, a brothy dish of duck and chorizo paired with the next level Garnacha, followed by a mini vertical of the next-to-impossible-to-get “Aquilon” Garnacha. We’ll serve the 2016 “Moncayo” first immediately followed by the 2015 and 2016 “Aquilon.” That course should be one for the record books! Next we’re going to switch gears and feature Chris’ Shiraz from Campo Borja called “Zarihs” (Shiraz spelled backwards). After discovering the similarities between the terriors of Australia and this part of Spain, he planted Shiraz here 16 years ago. While the vines are still young (in comparison to the Garnacha which in many cases is 100+ years old), his gamble paid off and now some excellent Shiraz is now being produced in this part of Spain. We’re serving this wine with a whole leg of lamb cooked asado style which Chef Gregory will carve in front of the fireplace. (Those of you who went on the Spain tours will also remember the lamb asado in Ribera del Duero, which was the inspiration for this dish.) The next and final savory dish will be a crispy-outside, tender-inside pork dish served with two of the Mourvedre/Cabernet Sauvignon blends from El Nido. We’ll start off with a glass of Clio (70% Mourvedre + 30% Cab) followed by a tasting of the top El Nido (blend percentages are reversed). These are both amazing and hard-to-get wines that we know you’ll love! Finally, for dessert, we’ll end with a timeless classic: PX Sherry drizzled over vanilla ice cream. Whew!
Hope to see you here for a truly memorable evening! Wine notes and bottle prices are at the end of this announcement if you're interested. We also have a limited number of Clio magnums available. Here's the line-up:
NOTE: Due to the complexity of this menu we regret that we will be unable to accommodate vegetarian requests or extensive menu aberrations.
* * * * * * * * * * * * * * * * * * * * * * *
Pre-Dinner Hydration!
Topo Chico at the Bar (16 oz.)
Pear | Goat Cheese | Truffled Honey
Negroni (3 oz. pour)
Heirloom Tomato Salmorejo
2018 Bodegas Borsao Rosé (4 oz. pour)
Pintxos Platter: Fire Roasted Piquillo + Anchovies Con Pan Tostado | Galicia Style Pulpo Con Pan | Chorizo | Toasted Marcona Almonds | Olives | Rolled Spanish Ham + Manchego Cheese
2016 Alto Moncayo "Veraton" Garnacha (4 oz. pour)
Sopa de Pato | Braised Duck Leg | Smokey Pork Chorizo | Baked Rice
2016 Alto Moncayo "Moncayo" Garnacha (3 oz. pour)
2015 Alto Moncayo "Aquilon" Garnacha (1 oz. pour)
2016 Alto Moncayo "Aquilon" Garnacha (1 oz. pour)
Lamb Asado Carved at the Fireplace | Roasted Garlic Potatoes | Lamb Jus
2015 Borsao "Zarihs" Syrah (3 oz. pour)
Pancetta de Cerdo al Horno | Bacon Stewed Kale | Caramelized Onions
2016 El Nido "Clio" Spanish Red Blend (3 oz. pour)
2016 El Nido "El Nido" Spanish Red Blend (1 oz. pour)
Housemade Tahitian Vanilla Ice Cream
NV Hidalgo Pedro Ximénez Sherry (2 oz. pour)
* * * * * * * * * * * * * * * * * * * * * * *
RSVP ~ (619) 295-3939
Please make your reservations directly with Wine Vault & Bistro at 619-295-3939. We're very good about returning calls promptly, so please leave a message with the best time to return your call if you get the dreaded voice mail.
COST
Cost for the complete dinner including all seven courses and all nine wines is $135.00 per person. Sales tax and an 18% gratuity will be added to the cost of all dinners. Due to limited seating, CREDIT CARD RESERVATIONS ARE AN ABSOLUTE MUST. We accept Visa and MasterCard only.
SPECIAL DIETARY NEEDS
Due to the complexity of this menu we regret that we will be unable to accommodate vegetarian requests. If you have any other special dietary needs, please let us know when you RSVP, not when you arrive. We will do our best to accommodate special dietary needs if we can and if given advance notice. Please be aware that last minute menu aberration requests without advance notice will be impossible for us to accommodate.
CANCELLATION POLICY
You may cancel your reservation up to 72 hours in advance without penalty. NO REFUNDS WILL BE ISSUED WITH LESS THAN 72-HOUR NOTICE unless we are able to replace your cancellation at the last minute. (See below for groups over 4 people.)
LARGE GROUPS (OVER 4)
If you want to come with a group of friends, please make one reservation for your entire party so we can reserve a block of seats for you ... however, in the interest of fairness to others, we reserve the right to limit the number of people on a single reservation at our discretion. The cancellation period for canceling the ENTIRE reservation without penalty is doubled from the standard 72 hours (see above) to 144 hours (6 days). If you need to cancel only 1 or 2 people, the standard 72-hour notice still applies.
WHEN
The dinners begin promptly at 4:30, but we HIGHLY, HIGHLY, HIGHLY recommend that you arrive earlier to better your chances of getting a closer parking space. The bar opens at 3:30 if you'd like to mingle with the winemaker and enjoy an adult beverage before dinner.
WHERE
Wine Vault & Bistro is located in the heart of San Diego between Little Italy and Old Town at 3731-A India Street on the upper terrace. Follow the black handrail from the sidewalk up the stairs to our front door.
PARKING
Valet parking is available for $8.00. The drop-off point is two doors south of our entrance in front of Shakespeare Pub at the corner of India and Winder. On-street parking is also usually available within a 3-block radius. Remember that it’s OK to park in yellow commercial zones on Sunday and that meters are also not enforced on Sunday. You can also park in the lot behind Shakespeare Pub two doors down, but do not park in El Indio's lot unless you want your car towed! If you can’t find parking next to the restaurant, there’s always LOTS OF PARKING on San Diego Avenue and the adjacent side streets just past the Chevron station across Washington Street. So please don't drive yourself crazy endlessly going around in circles waiting to pounce on that perfect spot when there's TONS OF PARKING less than three blocks away!
WINE QUANTITIES
We'll be pouring 1-4 ounce tasting portions of wine (see the line-up above) plus a Negroni cocktail aperitif, totaling 25 ounces or the equivalent of well over a full bottle of wine per person. Pour buckets are provided for designated drivers.
WINE SALES
Although some wines may be in limited quantities, all wines poured at this dinner will be available for purchase at the restaurant until sold out. We reserve the right to limit sales of any rare or allocated wines at our discretion.
WINE NOTES & BOTTLE PRICES
2018 Bodegas Borsao Rosé ~ $9
(Spain) Winemaker's Notes: Red luminescent color with warm glows of copper salmon. Has a strong aroma of berries and white flowers. Very young and fresh in the mouth, well balanced with its acidity, rich in floral nuances and spices. Hints of tangerine and asian pear premiate this vintage. Ideal for appetizers, salads, grilled vegetables, seafood, fish tacos, and light casual fare.
2016 Alto Moncayo "Veraton" Garnacha ~ $30
(Spain) Winemaker's Notes: Inky purple. A heady bouquet evokes ripe red berries, anise, mocha and pungent fresh flowers. Supple and sweet on entry, then more structured in the middle, offering deep, mineral-accented dried strawberry and cherry liqueur flavors. Takes a spicy turn on the long, sappy finish, which echoes the pure red berry qualities.
2016 Alto Moncayo "Moncayo" Garnacha ~ $42
(Spain) Winemaker's Notes: 100% Garnacha. Opaque red-black with a Scarlet rim in appearance. Aromas are initially closed. The wine opens to an amalgam of minerals and unctuous super-ripe berries. The palate is deep, rich and ripe. Black fruits (cherries, plums) give way to hints of liquorice, molasses and a hint of cinnamon. Solid tannins and focused acidity with a long finish. Goes well with game, beef, pasta, rice and cheeses.
2015 and 2016 Alto Moncayo "Aquilon" Garnacha ~ $135
(Spain) Winemaker's Notes: 100% Garnacha. Aquilón is "the jewel in the crown" - a selection of the best barrels from the best lots. The vines are 60-100 years old. This wine is very deep red with a scarlet rim in appearance. Aromas of minerals and vanilla with hints of raisins and dark chocolate. The palate is powerful and intense with a disarming elegance. Goes well with beef, pork, game based stews and rice dishes.
2015 Borsao "Zarihs" Syrah ~ $22
(Spain) Winemaker's Notes: 100% Syrah. This wine is opaque red-black with a crimson-purple rim. Powerful aromas provide an impression of blackberries, with a hint of wood smoke and sweet vanilla. The nose begins to open up and develops notes of dark chocolate. The initial impact on the palate is very full bodied, with a plush, soft structure. Flavours of dark berries dominate; wild blackberries and dried plums, with notes of espresso coffee. Pairs with rice based dishes like paella, beef, pork, pasta, and grilled vegetables.
2016 El Nido "Clio" Spanish Red Blend ~ $46 / Magnum $100
(Spain) Winemaker's Notes: 70% Monastrel (Mourvèdre) + 30% Cabernet Sauvignon. The wine exhibits a glass-coating opaque purple color with an expressive nose of pain grille, underbrush, brier, mineral, blueberry, and blackberry fruit leading to a plush, opulent wine with great density, savory flavors, and a lengthy finish.
2016 Bodegas El Nido "El Nido" Red Wine ~ $125
(Spain) Winemaker's Notes: 70% Cabernet Sauvignon + 30% Monastrel (Mourvèdre). Glass-staining purple. Explosive, alluring scents of blueberry, boysenberry, pipe tobacco, licorice and vanilla bean. Lush and broad but juicy and firmly built, with suave candied dark fruit flavors accented by sexy floral and Asian spice qualities. Finishes broad, juicy and impressively long, with echoing boysenberry and spice notes.
NV Hidalgo Pedro Ximenez Sherry (500ml) ~ $21
(Spain) Dense and velvety, and caramel in color, this wine is an explosion of raisins, dry figs and honey. It can be used for reduction sauces and for baking yet it is an excellent accompaniment to blue cheese, poured over vanilla ice cream or served alone.
Hosted by
Wine Vault & Bistro
See other listings from this host