From a winery tucked away in the Dunnigan Hills of Yolo County, they set out to spread the word of toasted barrels and their distinctive influence on wine. Toasted Head is named for the age-old practice of toasting barrel heads and staves that imparts a mellow, toasted flavor to barrel-aged wines.
On Tuesday, June 15th at 6:30pm Senior Red Winemaker Owen Smith of Toasted Head will lead guest of Carvers through a four course meal prepared by Chef William Pence. Each course will be paired with one of Toasted Head’s distinctive wines. During the dinner Smith will share tales about his challenge of expanding Toasted Head’s red wine program from estate Shiraz to
Merlot, Cabernet Sauvignon and Pinot Noir sourced from some of the best growing areas in California’s North Coast.
Toasted Head Viognier 2008, Dunnigan Hills
First Course: Toasted Head Chardonnay 2007, Russian River Valley
Pacific Jumbo Prawn, prepared in a warm Peruvian
Style Ceviche. Served over Yuca Root
Second Course: Toasted Head Cabernet Sauvignon 2006, Alexander Valley
Filet Mignon, Spinach, Watercress, Red Grapes,
Goat Cheese Pecans, Balsamic Dressing
Third Course: Toasted Head Untamed Red“ 2007, California Blend
Chicken Quarters Marinated in Greek Olive Oil, Oregano, and Lemon
Topped with Niçoise Olive, Cucumber, Tomato, and Onion
Accompanied by Asparagus and Bell Peppar Risotto
Fourth Course: Toasted Head Pinot Noir 2006, Sonoma Coast
Assortment of Artisanal Cheeses and Fresh Fruit
To attend, contact Michael Parks to reserve at 433-7099. Wine dinner is $45 per person plus tax and gratuity.