JILL ROSENBERG (PG

HIDDEN HILLS EQUESTRIAN ESTATE

24441 LITTLE VALLEY ROAD, HIDDEN HILLS

5 Beds, 6.5 Baths | 6,243 sq ft | 1.36 ACRE LOT | $7,950,000

Discover your new lifestyle at this remodeled contemporary ranch home in Hidden Hills. Superbly reimagined in 2021, this mostly single sto estate sits on . a es. sun fi lled double eig t o e e eals an e t ao dina inte io design ig lig ted b wide wood plan fl oo ing. e go geous li ing oom wit st i ing o e ed eilings fl ows into an ad oining amil oom. uests will want to linge in t e maga ine wo t e s it en wit e posed beams aulted eilings. e p ima suite eatu es a fi epla e a spa li e bat oom wit eated fl oo s, dual anit , la ge s owe , soa ing tub wal in losets. ea l e e oom o t e ome fl ows out to t e p i ate ente taine s ba a d. o se stables wit a guest unit, t ee ua te bat , fl at o se o al omplete t e outdoo e pe ien e.

More info at 24441LittleValleyRoad.com

Jill Rosenberg

Hidden Hills Resident, Realtor® (818) 800-2021

Je Rosenberg

Realtor® (818) 448-8832

With a name like “Cork Dork,” more than 40 di erent wines by the glass, and even more curated choices by the bottle, it’s safe to say that owner/chef Daniel Amirian and his team knows a thing or two about food and wine pairings. Although the majority of wines at Cork Dork’s location in ousand Oaks are sourced from California, the team has plenty of unique selections from old-world regions in France, Italy, and Spain to new-world wineries in New Zealand, Argentina, and South Africa to unexpected places like Lebanon. It even o ers its own exclusive red and white wines under the “Cork Dorky” label.

Whether your holiday season entertaining steers grand or intimate or your menu is traditional, contemporary or a mix of both, you can be sure Chef Danny and his squad of knowledgeable enthusiasts have inspired recommendations on hand...and not only for wine but for some local favorite craft beers as well.

“When I think of holiday season dinners, turkey is only a small portion of the feast” says Amirian. “In my home as in our restaurant, we also need to account for things like prime rib, yams, cornbread, and seasonal vegetable casseroles that people love to bring over. Because you need to go for versatility, you need to consider wines that can work with a variety of di erent dishes. e best choices have to achieve a middle ground—not too light so it doesn’t get lost but nothing too heavy, either. You don’t want wine lost with Prime Rib or something overpowering mom’s cornbread or stu ng.”

Pairing is Caring

Local culinary hero Daniel Amirian proposes a toast to entertaining with wine

By Elyse Glickman

RED

Domaine Michel Gros Hautes Cotes de Nuits Fontaine St. Martin Monopole: “ is wine from Burgundy, France is superb, showing a lovely mix of dried and orchard fruit and touches of spice, a lively texture, and mineral nish. It works for proteins, sides, and vegetables as it is something that has a body but is not overpowering.

Donum Pinot Noir Year of the Dog Donum Vineyard, Carneros, Sonoma County, CA: “ e Estate is bright ruby in color, with a nose and notes that are native to the Carneros growing region: Cherry, raspberry, and strawberry with a faint forest oor note. e palate is rich and lush, yet with plenty of balancing acidity that carries through as the avors go from fresh cherry and berry through oral and on to sassafras and cocoa on the nish.”

Veratone by Alto Moncayo, Spain: “ is Spanish Grenache from the Campo de Borja region is rich and velvety, with ripe red notes delivering plum pudding, cherry preserves, cocoa, and toasty avors in a great, fruit-centered style. It’s abundant in everything--fruit, oak, and alcohol--but stays balanced.”