Brian Loring Wine Dinner at Noir

Don't miss this one!
Brian Loring Winemaker Dinner at Noir Food & Wine in Pasadena.
The winemaker will be pouring his own wines from the 2004, 2005, 2006 & 2007 vintages. The dinner is hosted by Mike Farwell and the cuisine is by chef Claud Beltran known for his ability to match wines.
The event is at 7:00pm on Sunday, January 24, 2010, but don't wait to buy tickets the seating is limited and this event will sell out quickly.

Go to website for more information:
www.noirfoodandwine.com

NOIR FOOD & WINE
40 North Mentor Avenue
Pasadena, CA 91106
626.795.7911

NOIR FOOD & WINE OPENS FOR LUNCH

Noir Food & Wine is opening for lunch on November 2nd.

MENU
FROMAGE BOARD
Saint André –Creamy, Soft
Humboldt Fog –Sharp, Semi-Soft
Bucheron –Sharp, Semi-Soft
Saint Nectaire –Round, Semi-Soft
Selection of 4 cheeses 12.
Served with Fig Bread, Honeycomb, Quince Paste & Glazed Pecans

Charcuterie Plate
Selection of 4 meats 14.
Coppa, Prosciuto, Chorizo & Salami
Served with Apricot Chutney & Glazed Nuts

SHRIMP & SAUSAGE GUMBO
Large Bowl 13.
Andouille and shrimp with green onion rice

Snacks & Sides
Olives 4.
Glaced Nuts & Fresh Fruit of the Season 4.
Onions & Mushrooms with Miso Garlic Sauce 4.
Pommes Frites 6.
Haricot Vert (French Green Beans) 7.
Sautéed with garlic, shallots & mint
Patti Pan Yellow Squash 7.
Pan roasted with fresh herbs
Fried Cotija Cheese 8.
With chimichurri sauce
Roasted Fingerling Potatoes 11.
Wild mushrooms, fresh herbs & white wine broth

Desserts 8.
Heirloom Apples with Ginger Caramel
Chocolate Terrine with Crème Anglaise
Noir Bananas Foster with Vanilla Ice Cream
Assorted Gelatos and Sorbets


SALADS
Lolo Rossa Greens 7.
Fuyu persimmons & Maytag Bleu vinaigrette
Add Marinated Chicken, Grilled Rib Eye or Poached Shrimp 15.

Frissee Lettuce Parsley & Persian Cucumbers 7.
Dijon- Fourme d’Ambert vinaigrette

Fresh Burrata & Shaved Bosc Pears 12.
With walnut vinegarette & parsley coulis

SEAFOOD
Shrimp Po’ Boy 13.
Poached White Shrimp, Grilled Trevisio, Remoulade
& Tomato Salad

Seared Scallops 16.
With red curried squash purée, carmalized cauliflower & pomegranate seeds

Blue Nose Sea Bass 14.
Roasted sunchokes & red wine sauce

MEATS
The Gallego Sandwich –BLP 12.
Smoked Bacon, Arugula & Roasted Bell Peppers & Garlic Aïoli

Seared Hudson Valley Foie Gras 19.
Raisin chutney

Wild Boar Chili Verde 13.
Roasted chayote squash

Grilled Australian Lamb Chops 15.
Harissa sauce & wild mushrooms

The Farwell Burger 11.
with tarragon, caramelized onions , remoulade sauce,
melted Pecorino Sardo & Pommes Frites

NOIR FOOD & WINE
Dinner: 5PM till 11PM
Lunch: 11:30AM till 3:00PM
40 north Mentor avenue
Pasadena, CA 91106
626.795.7199

HWC Wine Classes for Beginners!

Heritage Wine Classes for Beginners!
$125/Series of Three Courses
Monday, November 2, 9 and 16, 2009

Three Mondays in a Row at HWC:

November 2, 9, & 16, 2009

6:30 - 9:30 p.m.

$125/series of three courses

Cost includes all wine.

This is a class series intended for people who have always wanted to know more about wine but were afraid that it might be too overwhelming.

Taught by our own Colom Keating, a Level II sommelier with the International Sommelier Guild, these classes will take you from grape to bottle and all points in between.

There will be wine tastings and advice on food pairings throughout, and all participants will receive a15% discount on the purchase of any wines tasted in class!

HWC Wine School is very informal and a lot of fun - so if you're interested in becoming a wine snob, this class is not for you!

HERITAGE WINE COMPANY
155 N. Raymond Ave.
Pasadena, CA 91103
626-844-9333

The Great Italian Wine Dinner at Noir Food & Wine

Mike Farwell the Madman at Noir Food & Wine according to Jonathon Gold at the LA Weekly and Claud Beltran the Executive Chef at Noir have put together a great wine dinner.

"THE GREAT ITALIAN WINE DINNER"
Dinner & Wine $109.00 (includes tax & gratuity)
CUISINE BY CLAUD BELTRAN • WINES BY MIKE FARWELL

HOURS: Monday through Saturday 5PM til 11PM
FIRST COURSE
Red Anjou Pears
Tellagio cheese, grilled marinated trevisio, 25 year Balsamic vinegar
VENETO
2005 Musella, Valpolicella, Ripassa, Corvina
Rather light in color, offering clean cherry and vanilla character on the nose and palate, with a light velvety texture.
2006 Musella, Valpolicella, Vigne Nuovo, Corvina
There's some cherry and berry on the nose, becoming slightly sharp on the medium palate.

SECOND COURSE
Lamb Ragout with Parppadel Pasta
Pecorino Salata
PIEMONTE
2005 Giacomo Conterno, Barbera d’Alba “Cascina Francia”
Cassis, blackberry and licorice on the nose; gained a floral element with aeration. Less densely packed and obviously sweet than the '06 but still plenty fat, with flavors of dark berries and bitter chocolate complicated by an almost saline minerality. This conveys an impression of energy from limestone.
2005 Elio Grasso, Barbera d’Alba, “Vigna Martina”
Good deep red-ruby. Aromas of redcurrant, plum, milk chocolate and minerals. Lush, fat and fine-grained, with a lovely restrained sweetness and a pliant mouth feel. Intriguing mineral and floral nuances complement the red fruit and mellow oak components. Finishes with very
smooth tannins. A very good showing.

THIRD COURSE
Risotto with Fresh Porcini, Mascarpone Cheese
PIEMONTE
2004 Stefano Farina, Barolo
Plum skin on the nose, with a hint of licorice. Full-bodied, with round, velvety tannins and a long, caressing finish that shows coffee and dark chocolate undertones. Beautiful. 91 Wine Spectator
1999 Giuseppe Mascarello Barolo “Monprivato”
The stunning 1999 Barolo Monprivato remains one of my favorite recent vintages of this wine,
and my impression is that it will one day be regarded as one of the great Monprivatos of all time.
Made in a rich, almost opulent style for this wine, the 1999 displays heady aromas of roses and sweet fruit, along with a more full-bodied profile than the 2001, with generous amounts of ripe fruit, outstanding length, exquisitely well-integrated tannins and a finish that lasts forever. As it sits in the glass, notes of minerals and tobacco gradually emerge to complete this magnificent Barolo. It is not to be missed. 95+ Robert Parker

FOURTH COURSE
Bisteca Florentina
Stewed Black Kale, Grilled Potatoes, Garlic Potatoes
TOSCANA
2004 La Pescaia , Brunello di Montalcino
Light red berry and plum aromas, with ripe darker cherry and coffee nuances emerging with air.
Soft and broad, with good weight to the flavors of red cherry, almond paste and mocha.
The fruit is lifted by an exotic citrus note and picks up a mineral tang on the moderately long finish.
Offers excellent energy and verve for this vintage.
2001 Carpazo, Brunello di Montalcino, “Vigna La Casa”
Huge nose of blackberries, plums and earthy notes, hints of cedar. Massively full bodied and
strong tannins this wine has the makings of a classic. Super ripe and fruity the palate is simple
elegance but there is an overly tannic characteristic straight from the bottle but after some decanting the wine becomes smoother. Long finish that let's you appreciate the complexity of the wine.

DESSERT COURSE
VENETO
2004 Musella, Amarone della Valpolicella, Corvina
Offers notes of raisin, with a pleasant coloring of ripe raspberry and vanilla.
Full-bodied, with fine, fruit-coated tannins and a medium, spicy finish. Nicely done.

FOR MORE INFORMATION & TO PURCHASE TICKETS: CLICK HERE

NOIR FOOD & WINE
40 North Mentor Avenue
Pasadena, CA 91106
Regular Dinner Reservations: OpenTable.com
626.795.7199 • fax 626.795.7333
info@noirfoodandwine.com

California Wine Dinner at Noir Food & Wine

"THE WINES OF CALIFORNIA"
Dinner & Wine $109.00 (includes tax & gratuity)
CUISINE BY CLAUD BELTRAN • WINES BY MIKE FARWELL
Course dishes available week of event



FIRST COURSE
2005 Peay, Sonoma Coast, Viognier: The Viognier strikes an impeccable balance between typical Viognier aromas of apricot and peach and the crisp, mineral driven aromas that, though rarely found in this variety, are a hallmark in our Viogniers. The nose soars with seductive aromas of candied ginger, apricot and green papaya. The leesy mouthfeel is held taut by limestone, lemongrass and fennel flavors with crisp acidity and a minutes long finish. This wine is made to accompany seafood. 90 points
2005 Peay, Sonoma Coast, Marsanne & Roussanne: Roussanne/Marsanne exhibits a zesty citrus nose with honeycomb, melon and grilled bread aromas. The mouth has a very focused, precise cut with briny, oyster shell aromas layered by beeswax, daisy, almond and straw notes. It is quite flavorful with medium viscosity but is by no means heavy or pondering. The finish is clean and with a waxy aftertaste. The structure of the 2005 promises a long life. Hold for 3+ years and decant before serving. 110 cases produced. 91 points

SECOND COURSE
2003 Aubert, Ritchie Vineyard, Chardonnay: Floral, pear, peach and apple aromas are joined by toasty, cedary oak, delivered on a tightly focused beam. Intense and vibrant, with lively acidity keeping the flavors fresh and lively. Drink now through 2011. 1,214 cases made. –JL 92 points
2005 Aubert, Lauren Vineyard, Chardonnay: Bright, pale yellow. Deep, highly complex nose melds grapefruit, pineapple, citrus skin, gunflint, light sulfides and a suggestion of charry oak. Then extremely intense in the mouth, with superb acidity giving definition to the powerful flavors. Wonderfully nuanced wine with strong mineral and soil tones. Savory rather than overly sweet. Aubert describes this as his version of Batard-Montrachet, saying it has more volume and acidity than the otherworldly 2002, which rated 96 points a year ago. I don't find this quite as tactile today but it may well be an even larger wine. –Stephen Tanzer, 95 points

THIRD COURSE
2004 Talley Vineyard, Rincon, Pinot Noir: Bright ruby-red. Superripe aromas of wild strawberry, black cherry, brown spices and mocha.Rich and sweet in the mouth, with compellingly sappy raspberry flavor enlivened by minerality. As sweet and sexy as this is, it's also even more tangy than the Stone Corral bottling. Finishes with firm, dusty tannins and noteworthy energy and length. –Stephen Tanzer 92 points
2005 Talley Vineyard, Rincon, Pinot Noir: Saturated red. Intensely perfumed bouquet of spicy red fruits and exotic rose and lavender scents. Vibrant and pure, with sweet raspberry flavor and an expansive, lively finish. The silky tannins slowly build with air but frame rather than obscure the sexy fruit. –Stephen Tanzer 92 points

FOURTH COURSE
1997 Spring Mountain, Syrah: A dark, rich, deeply concentrated wine, with ripe plum, currant, cedar, sage and tobacco flavors that are tightly wound, finishing with chewy tannins. Best from 2003 through 2010. 1,100 cases made. –JL 90 points
1999 Spring Mountain, Syrah: Dark, ripe and complex, with rich, intense black cherry, spice, plum, beef and chocolate notes, finishing with firm tannins and fine length. Best from 2001 through 2010. 684 cases made. –JL 91 points

SUNDAY, SEPTEMBER 27TH @6:30PM
PURCHASE TICKETS NOW AT: Noir Food & Wine
wines subject to change without notice
40 North Mentor Avenue | Pasadena, California | 91106 | info@noirfoodandwine.com | Reservations 626.795.7199 | Office Fax 626.795.7333

Pairing Food and Wine

Wine and Food, what a pair. Do food and wine really pair like all food geeks say?
First of all a word of caution, this article has its flaws but is close to the truth.
Let's start with some of the most well known matches:
(1) Stilton Blue Cheese, Walnuts & Vintage Port (Tawny, LBV, etc is acceptable)
(2) Tree Ripened Apricots & Sauternes (sweet dessert wines styled after Sauternes are acceptable)
(3) Lamb Chops & Burgundy (Pinot Noir with body is acceptable)
(4) Rib Eye Steak & Cabernet Sauvignon (Bordeaux, Can Franc and several other reds will do)
Anyway you get the drift.
Spicy foods are generally taboo for wines, but there are exceptions:
Alsatian, German & Austrian wines with their great acidity can hold up and actually enhance the experience.
There are many blogs and websites that will recommend what to drink with your cuisine, but my advise is to read and listen to others and then make up your own mind.
Good rule to follow: Hearty foods require Hearty wines, rich & buttery foods (lobster, etc) require rich & buttery wines, light foods require lighter style more delicate wines. Seems simple but it actually works to some degree. Know your wines and you'll have a better chance of succeeding in your choice.


In this example a Zinfandel is paired with an Asian dish, go figure!
It actually makes sense when you look at the meat in the dish.

CLICK HERE FOR A GOOD ARTICLE AT FOOD & WINE MAGAZINE

Good hunting, it's fun to do it yourself! Don't be intimidated by self-appointed experts, they probably got their information direct from Thomas Keller (ha!).

Arcadian Winemaker at Palate & Noir

Joe Davis the celebrated winemaker and owner of Arcadian Wine in the Sta. Rita Hills AVA is making the rounds on the East Side.
On December 15 he will be at Palate for an afternoon tasting and then in the evening he will do a wine dinner with chef Octavio Baccerra.
On December 21 he will be at Noir in Pasadena doing a similar stint and wine dinner with Claud Beltran in the new wine bar.
Joe has been producing some of the best Pinot Noir & Chardonnay from the central coast for quite some time now.



Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine.

Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.

ARCADIAN WINERY
4457 Santa Rosa Road, Suite 2
Lompoc, CA 93436
(appointments only 805-688-8799 ask for Heather)

Noir Food & Wine
40 North Mentor Avenue
Pasadena, CA 91106
626.795.7199

Palate Food + Wine
933 South Brand Blvd
Glendale, CA 91204
818.662.9463

Gary Menes leaves Palate

Gary Menes the Executive Chef at Palate has left the building. The circumstances are not clear but rumor has it he has gone to Marche in the Valley. Marches is an Andre Guerrero project that replaces Max in Sherman Oaks.

Anna Leger Art Show at Heritage draws crowd

Anna Leger the Wine Bar Director at Heritage Wine Co. in Pasadena is also a thriving young artist who also has taken up Kick Boxing.
About 6 years ago she was a server at Wine Bar 112 in Pasadena and then moved to Heritage when that wine bar closed in 2005. She has been the main draw there ever since.
As a young artist she has done several shows in the area but her most recent at Heritage was quite a success according to the Bob the owner. The Wine Bar was packed with friends and customers and Anna sold ten of her pieces during the event according to Anna.



Heritage Wine Co.
155 North Raymond Avenue
Pasadena, CA 91103
626.844.9333

Noir sets the standard for Pasadena dine & wine establishments

Noir Food & Wine opened to the public Thursday evening to an enthusiastic crowd of fans. We're sure many of these folks are die-hard Mike Farwell and Claud Beltran groupies. Busy is the best way to describe the scene. This restaurant and wine bar get more out of 32 seats than most restaurants get out of 50 seats.
The wine list is staggering! Over 500 wines and at least 150 Pinots staring out at you.
The cuisine is small plates and the Opah was our favorite although everything was well prepared and flavorful.
The decor is old world charm, but strangely contemporary with wood trim on chocalate brown wall and a beatiful bar with two lamps at either end. There's even a wall of wine behind the bar.
This is now Pasadena's most unique wine & food spot, casual yet elegant. There's nothing really like it in this town and it's a welcome addition.

Noir Food & Wine
40 North Mentor Avenue
Pasadena, CA 91106
626.795.7199
fax 626.795.7333
mike@mikefarwell.com