Private Gourmet Dinner

February 24, 2011

Gourmet Chef Jason Stoops hosted a number of select individuals and shared with them masterful creations using Crispin Limited Release, The Four Musketeers.

Crispin's Four Muskateers are:

• D'Artagnan: Pinot Noir Aged Hotheaded & Lively

• Porthos: Zinfandel Aged Robust & Extroverted

• Athos: Cabernet Sauvignon Aged Bold & Elegant

• Aramis: Merlot Aged Smooth & Fragrant

The chef used D'Artagnan & Porthos and described their appeal with cooking in this way:

"This spicy, lively with peppery temperament is aged in a Pinot Noir barrel. Soft, light, peachy appearance & hue. The aroma is of spicy ginger with faint hints of fruit. A slightly sweet flavor with light ginger notes up front and a round honey dew like finish with a slight hint of warmth.

This fun, lively, very full bodied & robust cider is aged in a Zinfandel barrel. A rich red Rose' colored cider with an aroma of elderberry, cranberry, & oak. Upon swirling it in your mouth you get a rich, full, slightly sweet feel. Opens to tart, round fruits & rolls into light tannin, with a rounded full flush."

Here is an exclusive sneak peek at what was featured:

Rare Seared Ahi Tuna with Napa cabbage-bok choy slaw, ginger-cilantro vinaigrette. Paired & made with D'Artagnan

Porthos Cider Crème Brulee with caramelized apples & Crispin Porthos

Published by Scott Tuffield