Watch Executive Chef Tom Scade discuss the tasting menu he introduced to celebrate The Vineyard’s dual heritage—melding the rich Californian roots of the restaurant with the finest local produce from Berkshire.
This week on ON THE MENU, we visited The Tasting Room at The Vineyard, where we were greeted by Romain Bourger, Head Sommelier. The multisensory experience begins with a black glass at the table so that guests are unable to see their drinks. This means that the guests are left relying on smell and taste alone to identify what they are drinking.
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one of the reasons that Peter Michael brought a Vineyard in California was see Judgment of Paris then 1976 they did a blind tasting French wines and California wines whole French panel blind tasted and California wines came out on top we got a fantastic mural is depicting the moment where these French uh wine connoisseurs realized that they had picked California over over France so part of the tast experience we want to tell this story The Vineyard originally came about because of the uh the vineyard in kns Valley uh in California uh so Peter Michael opened that in the uh mid to mid to late ‘ 80s so the The Tasting Room was devised to elevate Our Guest experiences and to tell our story tell the story of The Vineyard over in California l it with the hotel we’ve got a great um head of head of wine in Roman who sources wine from all over the place when you’re welcome to The Tasting Room you you are welcomed at your table with a with a black glass good evening sir Welcome to The Tasting Room so we start the experience tonight with a little blind tasting for you so the hotel has been um open since 1998 by the Michael family and is an external of the vineyard in California in Sona in night Val that they’ve opened a little bit over 40 years ago so we want to uh show their passion for for wine so that’s start we start with a little a little blind testing so I won’t say too much about it I will just let you to test it to hopefully enjoy it as well there is no right or wrong answer so um you take a minutes have a smell have a taste uh and I will be back to see what you think it is we then start the the main EXP experi yourself with the taco and the taco came about from speaking to Paul over at the vineyard in California and you I’ve always got these romantic Notions of in France in burgundy you know finish finish picking the grapes and they’ll sit around and it’s Big B and Y uh so I I asked him these questions and he says it’s not really the same over here but you we’ve got a lot of workers from Latin America um so he say burritos tacos things like that well so that got my mind working and we created this beautiful Taco uh dish to to to kick everything off embodying the vineyard and what we’re all about so we’ve made a a vine leaf twill we fill it with a little jalapeno jelly and we got some SLO and then some uh pulled um hen of the wood mushrooms for the main course we have have a little reenactment of the Judgment of Paris from 1976 which is um one of the main event that re work the wine wart which was basically a blind testing organized in Paris to compare French wines with Californian wines I’ll give you a little bit of time to to taste them and taste them with the food see which one you prefer and I will come back uh with the wine that you prefer so you see say both are s in no particular order so the californ one is a Donan Richards family vineard 2011 beautiful wine and the French wine is a 2015 do champe kti laer so single Vineyard so I let you to enjoy it and I will be back in a minute and see which one you [Music] prefer usually traditionally you know you’ll have the chef who’ll create the dish and there we go Samilia match it that’s you know my job’s done we had a uh a trout dish on with caviar and bits and pieces and we had a Backus wine from corn I knew this wine uh it was from Camel Valley and I want I really wanted it to work with this but it didn’t but I tasted the wine and it stuck with me and then I created a dish to Showcase this wine and and that that that’s always carried on throughout so then we finished the meal with uh our our signature of the The Vineyard Cork and that’s that’s been created by uh Nicholas in the kitchen he’s a very very talented chocolate here and he’s he’s come up with this um with this cork which is you know you wouldn’t if you put it next to another cork you wouldn’t be able to tell the difference uh which we will change throughout the seasons depending on what we’ve got at the minute mouthy lemons so EAS the mouthy lemons jasmine tea um and some almond so it it it’s just a fantastic experience to finish and you’re not going to get it anywhere else [Music]
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