Issue link: https://www.e-digitaleditions.com/i/1061132
70 { THE SOMM JOURNAL } DECEMBER/JANUARY 2018/2019 APPETIZERS Foie torchon with figs Deviled egg with smoked salmon roe Roasted oysters with pancetta and creamed arugula TAJ Swedish meatballs with cranberry- kumquat compote Santa Margherita 2017 Prosecco Supe - riore DOCG Rive di Refrontolo ($35) An excellent partner for starter courses, this Charmat-method sparkler is made from 100% Glera grapes and ages on the lees in the tank for three months after secondary fermentation is complete. Crisp and refreshing on the palate, it delivers floral/white-fruit aromas and flavors with a lingering finish. FIRST COURSE California Dungeness crab Louie Ca del Bosco MV Cuvée Prestige, Fran- ciacorta DOCG ($50) Santa Margherita's acquisition in 2017 of the import rights to Ca' del Bosco brought one of Franciacorta's jewels to its portfolio. Founded by Maurizio Zanella, the noted Lombardy producer is a member of the Istituto del Vino Italiano di Qualità Grandi Marchi, an invitation-only consortium of Italy's top 19 wine produc - ers. A blend of 75% Chardonnay, 15% Pinot Nero, and 15% Pinot Bianco, the Cuvée Prestige is ideal with seafood and should be served in a tulip-shaped glass. SECOND COURSE French onion soup with braised oxtail Kettmeir 2017 Müller Thurgau, Alto Adige–Südtirol DOC ($23) Grown in limestone soil on high slopes in the Soprabolzano zone northeast of Bolzano, this Riesling hybrid is vinified using a short maceration of the skins at low tempera - tures followed by fermentation in steel at a controlled temperature of 14–15 degrees Celsius (57–59 degrees Fahrenheit). It's creamy with bright notes of apricot and almond followed by a touch of salinity on the finish. THIRD COURSE 90-day dry-aged prime rib roast au jus with fresh horseradish cream, butter-laden mashed potatoes, and nutmeg-scented creamed spinach Lamole di Lamole Chianti Classico Gran Selezione DOCG Vigneto di Campolungo ($48) Chianti Classico cre - ated the new Gran Selezione designation in 2014 for its top-tier wines, giving a req- uisite 30 months of aging before release. This one—mostly Sangiovese with a dose of Cabernet Sauvignon—is a perfectly balanced stunner with a velvety mouthfeel and big, bold flavors kept in check by a mesh of fine tannins. DESSERT Flambéed baked Alaska Santa Margherita Sparkling Rosé ($32) To signify the dramatic culmina - tion of the meal, the lights were dimmed at the ar - rival of 90-plus plates of flambéed baked Alaska. The delightful Santa Margherita Sparkling Rosé—a blend of Chardonnay, Glera, and Malbec—showed beautifully amid the festivities with vibrant red-berry flavors and a crisp, incisive finish. The Menu and the Wines Cuisine by Chef David LeFevre of The Arthur J. in Manhattan Beach, California / Wines by Santa Margherita USA