Richard Partridge--born a Hoosier and made an electrician--is one of the surprisingly large number of winemakers who start out from a far-flung point and work their ways in. In this case, Richard makes some 500 cases a year of Cabernet Sauvignon and Chardonnay in Napa. That is a very small output, with the usual advantages--mainly that of being able to do almost everything by hand, one vine at a time.
I think he has made a previous appearance at the Windsor Court to the one he will make there tomorrow, March 14 at 7 p.m. Four courses, four wines, $95 plus plus. For reservations, call the number below.
Seared Diver Scallops
Asparagus, wild mushrooms, citrus beurre blanc
Wine: Chardonnay, Richard Partridge (Napa Valley) 2012
Roasted Squab Breast
Confit tortellachi, pecan purée, tart cherry jus
Wine: Cabernet Sauvignon, Richard Partridge (Napa Valley) 2009
Painted Hills Strip Loin
Truffle potato purée, bloomsdale spinach, foie gras
Wine: Cabernet Sauvignon, Richard Partridge (Napa Valley) 2010
Black Cocoa Brownie Tart
White chocolate ganache
Wine: Cabernet Sauvignon, Richard Partridge (Napa Valley) 2011
Windsor Court Grill Room
CBD: 300 Gravier. 504-522-1994. www.grillroomneworleans.com.
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