Signed in as:
filler@godaddy.com
Beverage Director
Court of Master Sommelier
US Sommelier Association
Cicerone Certification Society of Wine Educators Wine & Spirit Education
Trust San Francisco Bartending Academy
Features:
Sommelier Guide (book) by Chalk Hill, 2004
The Home Wine Cellar (book) by Perry Sims, 2004
Eureka (Magazine), 2015
Tasting Panel (Magazine), 2015
Wine Spectator (Magazine), 2016
The Mercury (News), 2016
Tasting Panel (Magazine), 2016
The Somm Journal (Magazine), 2019
Reforma MXCD (News), 2019
When it comes to creating a wine list, we understand the importance of offering a wide selection of quality, well-matched wines that appeal to discerning wine lovers. We are thrilled to share that we've been awarded the Best of Award of Excellence 2023 from Wine Spectator. We are honored to receive a two-glass award for the first time and are eager to earn more in the future. Please stay tuned! All award-winners will also be featured in the August 31 issue, which hits newsstands on Tuesday, July 11.
Best of Award of Excellence 2023 1,411 winners These wine lists display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. Typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.
We’ve put together a great menu with some of the classics dishes that has being on our menu for 10 years. All paired with international wines (which we have plenty). As you can tell I can eat here every day, and to be honest is not very hard to pair the wines with our flavors. I find most international wines (Italian, French and Spanish) to be more “Rustic” in a good way. High acid, good tannins structure but also plenty of finesse. Our food is bold in flavors (but not spicy), so it is easy to contrast fat/acid (like our lamb flautas with basil tomato sauce and Cabernet Franc from the Loire), and compliment food/wine flavors (like we do with Short Ribs Blackberry Mole and Tempranillo from Ribera del Duero). In general, our menu keeps evolving. We keep venturing into different cuisines, but we make them our own with our own flavors.
Chef and I created a special tasting menu. We invite you to book a party.
$125 per person. Preferred parties of 8.
Email PosadaCellar@PosadaRestaurant.com
Copyright © 2023 Posada Restaurant - All Rights Reserved.
988 Murrieta Boulevard, Livermore, CA