There are two major components that grapes need to become wine: terrior and producer. Terroir, a French term defining the overall environment of the grapes vintage, is uncontrollable and fantastic for grapes to produce different styles and flavor profiles vintage to vintage. A winemaker is just that, they handle the grapes and make them into juice, the style is up to them. Please join us for a look into wines from all over the world and how these two factors affect their characteristics.
This event is $75/pp (includes tax and gratuity).
Artisanal Cheeses & Charcuterie with Accoutrements
Cade Winery (Sauvignon Blanc Musquè/Sauvignon Blanc/Viognier/Semillon), Napa Valley, California, 2016
Wild Boar Lollipop
Chipotle Rub, Grilled Watermelon Salad, Smoked Onion Barbecue Sauce
Domain de Nizas Les Terres Noires Blanc (Roussanne/Vermentino/Viognier), Languedoc, France, 2014
New England Bouillabaisse
Tomato Saffron Broth, Mussels, Atlantic Cod, Shrimp, Lobster, Garlic Crostini
d’Arendburg The Footbolt (Shiraz), McLaren Vale, South Australia, 2014
Grilled Lamb Kebab
Summer Vegetable, Local Bacon Creamed Corn, Herbed Goat Cheese, White Balsamic Glaze
Charles Krug Winery, Estate (Cabernet Sauvignon/Petit Verdot/Merlot/Cabernet Franc), Napa Valley, California, 2015
Rum Raisin Bread Pudding
Salted Caramel, Xanadu Gelato, Mocha Sauce
Robert Foley Vineyards Port (Touriga Nacional), Napa Valley, California, 2013