Tannin Wine Bar & Kitchen is thrilled to host a dinner with Brian Talley on Tuesday September 20 featuring fresh produce from Talley Farms and great wines from Talley Vineyards! Brian is a third generation farmer in Arroyo Grande, California who convinced his dad to plant wine grapes on the hillsides above Talley farms in the early 1980s. Located in San Louis Obispo County, just a few miles from the Pacific Ocean, Talley's farm proved to be remarkably hospitable to both Chardonnay and Pinot Noir. The Winery has grown from an initial production of 450 cases in 1986 to 36,000 cases today. Today Brian oversees both Talley Farms and Talley Vineyards and this dinner is a unique collaboration of food and wine grown in the same site! Brian will be bringing red and green bell peppers, napa cabbage, spinach, cilantro, heirloom tomatoes, padron peppers, lemons, avocados, lettuce and red onions direct from his farm for the dinner!

 

Although the fruit is grown in California, Brian's approach and technique are rooted in the traditions of Burgundy, France. All of the grapes are hand farmed and hand harvested. Chardonnay goes directly into press from the vineyard is racked directly into the classic French barrique, or 228 liter oak casks, where it undergoes fermentation and ages on the lees. Pinot Noir undergoes a severe selection after harvest to identify which clusters may best be fermented whole cluster and which will need to be destemmed and berry sorted. It then sees a gentle extraction before fermentation. All wines are fermented with native yeasts. In total, Talley produces six single vineyard sites as well as an estate bottling. The wines truly showcase the uniqueness and quality of their vineyards just as their fruit and vegetables demonstrate the flavor of a special place. The opportunity to taste them all together with Brian as our guide isn't to be missed!

 

MENU

 

HOUR D’ OUVRES

Fried Padron Peppers and Avocado Fries

Bishop's Peak Sauvignon Blanc

Edna Valley, California '14

 

ONE

Medley of Heirloom Tomato and Avocado

with Zucchini and Carrot Fritters

Talley Vineyards Estate Chardonnay

Arroyo Grande, California '13

 

TWO

Charred Napa Cabbage and Fresh Peppers Salad

with Red Onion Vinaigrette

Talley Vineyards Chardonnay Rincon Vineyard, 

Arroyo Grande, California '14

 

THREE

Avocado Toasted Quinoa and Spinach Salad

with Marinated Shrimp, Grilled Lemon Honey Dressing

Talley Chardonnay Rosemary's Vineyard

Arroyo Grande, California '14

 

FOUR

Braised Pork Belly

with Roasted Potatoes and Chimichurri

Talley Vineyards Pinot Noir Rincon Vineyard

Arroyo Grande, California '14

 

DESSERT

Avocado Soufflé

Bishop's Peak Cabernet Sauvignon

Paso Robles, California '13

 

 

The price for 5 courses plus wine will be $75 per guest. Seats are limited. Reservations are required and may be made by calling 816-842-2660.