masa's interactive seasonal wine dinners

Masa’s has a reputation for creating memorable meals, due not only to Chef Gregory Short’s California-inspired French cuisine, but also to the expert knowledge of Master Sommelier Alan Murray.  The two will be teaming up for a series of Seasonal Wine Dinners, with the first, a Winter Wine Dinner, set for Monday, February 22nd.  The $135, 4-course menu combines Short’s inventive dishes with a selection of wines hand-picked by Murray.  Both Murray and Short will be on hand for the interactive meal to present each course and inform diners about the inspiration behind the pairings.  Masa’s will be opening the restaurant, which is usually closed on Monday’s, especially for the intimate dinners.

Murray’s selections are a wide-ranging mix from around the world.  He balances a Winter Citrus Salad with sunchoke puree, toasted pistachios, and hearts-on-fire with Loimer Grüner Veltliner Kamptal (Austria 2007), a wine made from Austria’s most widely-planted grape varietal.  Gruner veltliner is rarely seen outside Austria, and although similar to both riesling and sauvignon blanc, its flavor is not as strong.   The Braised Prime Beef Shortribs with yukon gold potato purée, cipollini onions, roasted bone marrow and sauce bordelaise is matched with two differing varieties of reds - Freeman Pinot Noir (Russian River Valley 2006) and Sirita Cabernet Sauvignon (Napa Valley 2003).  Pinot Noirs are traditionally paired with beef in French cuisine and Murray follows the formula with this pairing.   The Sirita, made by Master Sommelier Larry Stone, is a more eclectic choice.  A newcomer to the wine-making scene, Stone brings a new perspective, often creating blends with food pairings in mind. 

Masa's wine list features many small production wines from California, Burgundy, the Rhone Valley and Germany.  For over 25 years, the sommeliers at Masa's have prided themselves on their extensive knowledge and familiarity with wines from around the globe. "It is an honor to continue this tradition," says Murray. "It's about what I can do to enhance the guests' total experience. The more I put into wine, the more I have received in return."

Stay tuned for the next wine dinner celebrating the flavors of Spring on Monday, May 10th!

WINTER WINE PAIRING

Chef’s Four Course Dégustation

Winter Citrus Salad

sunchoke purée, toasted pistachios, hearts-on-fire

Loimer Grüner Veltliner Kamptal, Austria 2007

Josef Rosch “Liewener Klostergarten” Riesling Kabinett Mosel 2008

♦  ♦  ♦

Sautéed Alaskan Halibut

baby spinach, shiitake mushrooms, orzo pasta, meyer lemon broth

Tandem “Ritchie Vineyard” Chardonnay Russian River Valley 2007

♦  ♦  ♦

Braised Prime Beef Shortribs
yukon gold potato purée, cipollini onions, roasted bone marrow,
sauce bordelaise

Freeman Pinot Noir Russian River Valley 2006

Sirita Cabernet Sauvignon Napa Valley 2003

♦  ♦  ♦

Chilled Mandarin Cointreau Soufflé
almond-cocoa nib shortbread, ruby red grapefruit marmalade

Domaine de Durban Muscat de Beaumes-de-Venise 2004

~ $135 ~