3rd Corner Wine Shop and Bistro Hosts Wine Maker Dinner Featuring Wines From Ampelos Cellars

The 3^rd Corner Wine Shop and Bistro, honored as having one of the “Top 50 Restaurant Wine Lists in America“ by Open Table, the country’s leading restaurant reservation site, hosts a special wine maker dinner showcasing wines from Ampelos Cellars, a California winery that practices “Green Viticulture.” The evening begins at 6:00 pm. The cost for this five-course food and wine pairing dinner is $70 plus tax and gratuity. Reservations are required. Please call 760.837.9600.

Owners and winemakers, Peter and Rebecca Work, planted their first 15 acres in 2001. Located in the Santa Barbara, Sta. Rita Hills wine (appellation) region, Ampelos is Greek meaning “vine". The Greek name stems from the couple’s ties to Greece. They were married and own a small hotel there. Ampelos truly represents the Work’s focus and shared belief that all great wines are made in the vineyard and good grapes produce great wine. "We believe in taking care of and respecting the environment and our vineyard needs to be in balance, therefore we are one of the first vineyards to be certified sustainability in practice, organic and biodynamic, a milestone we are particularly proud of” the couple explains.   

Ampelos’ Estate vineyard has been planted with varietals that showcase the location, soils and climate that are best suited to the vineyard. These varietals include Pinot Noir, Syrah, Grenache and Viognier. In addition to wines from the estate grapes, Ampelos also produces wines from fruit from vineyards in the neighboring Sta. Rita Hills including Fiddlestix for Pinot Noir, Alisos for Syrah and Grenache, Cuatro Vientos in the Santa Ynez Valley for Viognier, Rosé of Syrah, Evergreen for Viognier and Vigna Cesarina for Viognier and Pinot Noir.

3^rd Corner’s Paris Cordon Bleu trained chef, Matt Smith, has created a special menu complimenting the wines of the evening. The first course is a Compressed Watermelon, Smoked Feta and Shaved Fennel paired with an Ampelos Rosé, 2011. That is followed by Roasted Carrots, Ras el Hanout, Pepper Crest, Fennel Tops and an Ampelos Viognier, 2011. The third course is Braised Pork Belly, Truffle Turnip Purée, Green Garlic, Orange-Scented Duck Crackling with braised Radishes paired with an Ampelos Pinot Noir, Santa Barbara, 2010 and a Ampelos Pinot Noir, Lambda Santa Rita Hills, 2008. The evening continues with Hangar Steak, Sauteed Beets, Garlic Greens and Polenta with an Ampelos “Syrache”, 2008. Desert is

Honey Cake, Whipped Ricotta Cheese. Roasted Pineapple and an Ampelos Late Harvest Viogner, 2011.