Winemakers' Dinner: Alexander Valley Vineyards at Bistro 135
About this Event
Five courses. Five wines. One Tuesday.
On August 25, we're putting five Alexander Valley Vineyards wines on one table against five courses Chef Gil Perez built specifically for them — and Robert Wetzel is driving down from Sonoma to pour and talk through every one.
The Wetzel family has farmed the same Alexander Valley ground since 1962. We cook Puerto Rican and Italian food on 10th Street in Downtown Tracy. Nobody has put these two things on the same table before. That's the night.
The Menu
First — Hamachi Crudo
Passion fruit, mango relish, extra virgin olive oil, taro chips
Paired with 2024 Gewürz, Mendocino County
Second — Plantain Crusted Halibut
Coconut béchamel, chicharrón dust, lime caviar, cilantro oil, pickled shallots
Paired with 2024 Chardonnay, Alexander Valley — Estate Grown
Third — Seared Duck Breast
Sweet and sour stone fruit chutney, sweet plantain and yuca mofongo, blackberry foam, red cabbage escabeche, orange zest
Paired with 2023 Cabernet Franc, Alexander Valley — Estate Grown
Fourth — Crispy Pork Belly
Cherry gastrique, smoked white cheddar polenta, Cabernet glazed cherries, roasted mushrooms with sherry vinegar
Paired with 2022 Cabernet Sauvignon, Alexander Valley — Estate Grown
Fifth — 30-Day Dry-Aged Ribeye
Adobo, crispy tallo potatoes with rosemary, thick béarnaise, Romanesco broccoli, pickled onions and chilies
Paired with 2021 Cyrus, Alexander Valley
To Finish — Chocolate Mousse & Espresso Martini
Pineapple granita between every course.
The Evening
Doors open at 5:00 PM for cocktails at the bar. Dinner begins at 6:00 PM, promptly — a five-course paired dinner can't hold service, so please plan to be seated.
Robert Wetzel introduces each wine. Chef Gil introduces each course.
Forty seats. One seating. Bottles of everything poured are available to take home at the end of the night.
Why This One Is Different
Most wine dinners are a winery's wines and a kitchen's usual food, served in the same room.
Chef Gil built these five courses against these five bottles. Mofongo under duck breast because the Cabernet Franc asked for it. Chicharrón dust on halibut because the Chardonnay could take it. A 30-day dry-aged ribeye seasoned with adobo, against Cyrus — the wine named for Cyrus Alexander, the man the valley itself is named after.
And Robert isn't sending a rep. He's driving down himself.
About the Menu — Please Read Before Booking
Five courses built against five specific wines, so we don't substitute. The menu is the menu. We'd rather tell you now than at the table.
What's in it: fish in the first two courses. Pork in the second and fourth. Dairy in most of them. Egg in the fifth and the dessert. Gluten and coconut in the second.
No shellfish, no peanuts, no tree nuts — though we cook in a shared kitchen and can't promise against cross-contact. If your allergy is severe, this isn't the night for it.
Bistro 135
135 W 10th Street, Downtown Tracy, CA
(209) 407-4286 · bistro135.com
Where is it happening?
Event Location & Nearby Stays:
USD 161.90
