Introducing yet another NEW twist on our ever-popular Vino Dinner Series…the Wine Wars Pairing Challenge Dinner!
This month the “war” will be Old World vs New World in an epic challenge of which will pair better! You’ll enjoy 3 fabulous courses, each paired with 2 wines…you get to decide which pairs the best!
NEW pricing! Just $35 per person; includes the 3 courses, 6 wines and of course lots of educational FUN!
Call 739-1985 to make reservations or click here to reserve online!
Check out the menu…
Course One: LEMON GARLIC SHRIMP PASTA
DOMAINE DE NIZAS AOC LANGUEDOC BLANC, FRANCE – A very intense bouquet with aromas of citrus, white peach and wild fennel. The palate is well balanced, clean and crisp, expressing all the flavors in a fresh complexity and lingering finish. A surprisingly expressive southern French white wine that embodies the Domaine de Nizas style of balance and elegance. Roussanne (46%), Vermentino (36%), Viognier (18%)
d’ARENBERG THE HERMIT CRAB, AUSTRALIA – The nose of this wine displays an enticing mix of white stone fruits and sweet pineapple with an underlying hint of ginger. The palate is luscious and flavorsome, again nectarine and peach are prominent, with a twist of candied citrus rind. These sweet flavors evolve through the palate into more savory flavors reminiscent of raw almonds and spice. A generous, textural wine with a surprising finesse on the finish. Viognier and Marsanne.
Course Two: BALSAMIC CHERRY PORK TENDERLOIN, ARUGULA, CHERRY RED WINE REDUCTION, GORGONZOLA
MAISON L’ENVOYÉ BOURGOGNE ROUGE, FRANCE – The Bourgogne Rouge is sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnets’. Raspberry aromas hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.
INNOCENT BYSTANDER PINOT NOIR, NEW ZEALAND – One of Innocent Bystander’s best Pinot Noir vintages to date. The great yields and pristine quality of the fruit made it a wonderful year to harness whole bunch perfumes. Lovely lifted cherry aromas with dried spice, juniper and fresh bay leaves. The palate shows juicy and brooding dark fruits, a velvety mouthfeel and finishes with soft savory tannins.
Course Three: BUTTER BRAISED PORTOBELLO CAPS, CREAMY POLENTA, ROASTED VEGETABLES