Cakebread Cellars dinner

Blueacre Seafood Restaurant and Cakebread Cellars joined forces last night to present an exceptional wine dinner. The 5 course menu was created by Blueacre Chef de Cuisine Rick Graham and was paired with current releases from Cakebread.

The evening started with an assortment of delicacies of the sea which included fresh oysters, scallop ceviche, chilled jumbo prawns, and raw smoked salmon on a melba toast. These mouth watering appetizers were served with a perfectly chilled 2014 Sauvignon Blanc. Fragrant aromas of grapefruit, citrus and melon leaped from the glass. An incredibly refreshing, crisp, full bodied wine with flavors of citrus and melon. This wine is perfect to complement any fresh seafood dish.

2014 Sauvignon Blanc

Dennis Cakebread was our host for the evening. He is the Senior Vice President of Sales and Marketing. His family has been making wine for over 40 years. Founded in 1973 Cakebread cellars went on to become one of the nation’s most recognized brands known for their high quality wines.

Our first course for the evening was a spice tuna tombo with edamame flan and fennel salad.  This edamame flan had a wonderful creamy texture which matched the texture of the 2012 Cakebread Chardonnay.


Cakebread cellars 2012 Chardonnay had aromas of apple, citrus, melon and oak spices. The spice in the wine matched the spice in the tuna dish. A richly flavored wine that filled the mouth and ended with a smooth, juicy finish.

cakebread chardonnay

Cakebread cellars is known for their Pinot Noirs. The 2012 Two Creeks Vineyards Pinot Noir was the first year this wine was produced. Grapes were sourced from 2 single vineyards located in the Anderson Valley of Mendocino County. 43% of the grapes came from the Apple Barn vineyard and 57% came from the Annahala vineyard. The cool climate of the region creates very aromatic Pinot Noirs. This wine was very fragrant with aromas of roses, raspberry, strawberry, red cherry, and plum. On the palate the wine tasted of darker fruits like plum, blackberry, black cherry and spice. The wine was rich but very elegant in texture with fine grained tannins.


The pairing of grilled wild Alaskan troll caught salmon with fresh Washington cherries, cracked rosemary, and roasted almond brown butter was absolutely brilliant! The fish was grilled to perfection and every bite melted in your mouth. The flavors from the cherries, rosemary and butter were in perfect harmony with the 2012 Two Creeks Vineyard Pinot Noir.  Wow!


The third course for the evening was herb crusted rack of Ellensburg lamb with Cascade mushroom sauce forestiere and potato rosti. The lamb was cooked superbly.  It was juicy, succulent and peppered with a myriad of savory flavors. A mustard sauce accented the dish.


Cakebread cellars recently started to produce wines in Washington State with their new brand Mullan Road Cellars. Winemaker Aryn Morell has created a beautifully balanced Bordeaux styled blend comprised of 51% Cabernet Sauvignon, 37% Merlot, and 12% Cabernet Franc. Grapes were sourced from Seven Hills vineyard. The nose was dominated by aromas of raspberry, black currant, blackberry, tea leaves, dried herbs, and licorice. In the mouth the wine displayed ripe flavors of the previously mentioned fruits along with plum and licorice. This succulent wine was polished and the fine tannins were well integrated. This wine was well suited to the rack of lamb and would make an exceptional pairing with any kind of grilled meat.


Finally dessert was a pence peach tart with red currant glaze, mascarpone creme, and candied orange. It made for a nice sweet ending to the evening.

IMG_1645 (1)

Chatting with Dennis Cakebread  during the evening presented an opportunity to learn more about Cakebread Cellars. Currently Cakebread produces 20 wines in California. Their latest endeavor into Washington state with Mullan Road Cellars has a bright future ahead.

Dennis Cakebread

Cakebread Cellars philosophy that”enduring commitment to quality, the belief that life’s occasions are elevated by good people, good food, and good wine flows through everything we do” was definitely evident at this very enjoyable wine dinner.

Lisa Stephenson

Certified Specialist of Wine. WSET Diploma student. Slave to the Grape. Traveling the world and tasting fine wines in pursuit of my wine passion.

You may also like...