For those of you wondering what the wines were, here they are! They are all available through South Lyndale Liquors, our official retail sponsor. Please ask MITCH if you would like to buy any of these wines: call 612-827-5811 or stop in at
South Lyndale Liquors
300 Lyndale Ave S
Minneapolis, MN 55419-1230

Walker Art Center

DSC_0336

Baumann Cotes de Gascogne Blanc from Gascony France – this refreshing summer quaffer is a blend of Columbard, Gros Manseng, and in this vintage a little Ugni Blanc.

It’s from the French Southwest; land of Fois gras, The 3 musketeers, and some of France’s richest heartiest cuisine. The perky acidity and bountiful fruit give a sweet yet tart impression that makes this a great aperitif wine, perfect for oysters and shelffish.

Served with Trout course

Dal Maso Tai Rosso from the Veneto, Italy – many of you may have been astonished when this fruity little red arrived in your glass PERFECTLY CHILLED! Yes, there are red wines that are appropriate for chilling. This is a juicy and fruity red from near Venice Italy, where it is frequently consumed chilled with fish. Its made form Grenache planted in the Colli Berici, and made by one of our favorite rising star winemakers Nicola Dal Maso. A real fruit bomb, this wine!

Served with Pork Confit

Pirineos Mesache Tinto from Somantano Spain – this is from one of the coolest areas in Spain at the foot of the Pyrenees. In addition to the Cabernet, Syrah, and Merlot there is a little Basque grape called Peraleta in the cuvee. Dense, massive yet perfectly ripe and soft.

Served with the beef course

Falesco Rosso 2007 – this may be one of the best vintages of this Umbrian icon we’ve ever tasted. Juicy and spicy, this is made from Merlot , Sangiovese and Cabernet that consistently delivers the character of perfectly ripened fruit . Ideal with the beef, rich enough and also bright enough to stay refreshing.

Served with Dessert

Moscato D’Asti, Batasiolo 2008 – “striking” were the words I heard one guest say. The aromatic Muscat, refreshing bubbles and slight sweetness played well off the berries and the beet combination created by pastry wonder Michele Gayer. This is a perfect summer “uplift” for desserts when other wines would be just too heavy and sweet.

Grass Roots Farm

DSC_0838

Coming soon…

Cedar Summit Farm

Domaine de Sauveuse Rosé de Provence ( served with cheese) Pale and refreshing rosé
Sauvignon Blanc , Terranoble from Chile (salad) herbal crisp grapefruity white
Chardonnay, Stump Jump, D’Arenberg, Australia (served with corn soup) – lightly wooded- you don’t know its there, just richer and fuller, but fruit comes first!
Tempranillo Rosé from MatchbookCellars, California ( served with Polenta) – a power house of a Rosé – for red lovers.
Cotes du Rhone Villages, Domaine de Pere Hugues, Boisset 2005, France – (served with Prime rib) – a spicy earthy red from Grenache and Syrah grown in the Rhone Valley.
Moscato D’Asti, Sarracco, Italy (served with dessert) Addictive, sweet but not heavy, quaffable!


Star Thrower Farm

DSC_0404

Charles de Fere Tradition – a perky, creamy bubbly to whet the appetite. There was talk of some mixology taking place and this bubbly could be the perfect base for Champagne cocktails.

Sauvignon Blanc, Nautilus, Marlborough, New Zealand – bigger bolder stronger are the Sauvignons from New Zealand, this breed is the most aggressive I find in the world. Peapod and tangerine notes are perfect for any plates that have veggies or more of the Vegetal pallet of flavors.

Torrontes, Callia , Salta, Argentina – new to Minnesota and from one of the most elevated and remote wine regions of Argentina;Salta. This is where Torrontes, an aromatic white varietal really shines. I love, love, love this beautifully scented white; citrus, white flowers, a touch of rose water with a juicy mid-palate that is mouth watering. Ought to be great with the tangy flavors of the salmon/yogurt/alfalfa combination.

Cotes du Rhone, “ le Bouquet” Patrick Lesec, Rhone France – master selector and blender Patrick Lesec makes wines that built on the quality that comes from the best fruit and winemaking that is non-invasive and natural. This Cotes du Rhone, mostly Grenache, is earthy and fruity yet light on its feet – perfect for the white meat nature of rabbit and pasta.

Shiraz, Callia, San Juan, Argentina – Another “new” and emerging area from Argentina, San Juan has colder nights and hotter days than any other area, making it superb for Syrah. Even though Malbec reigns supreme for exports from this country this Shiraz is sure become a flagship for this region. Black fruits, cracked black pepper, sexy plushy texture. Made for the stewy fall and winter dishes that make us glad to be in the chilly hinterlands!

Lustau Pedro- Ximenenz, Spain – affectionately called PX, this is known as a “solera” sherry. 2 things that set it apart from other sherries #1- its from grapes dried in the sun and then pressed and fermented. #2 its aged in the solera system like other sherries but without a flor ( like Oloroso) and is sweet (unlike Oloroso or Amontillado which are dry).Its figgy and raisiny with rich caramel notes that are accented by a lift of acidity. Very thick and rich- think 10W-30 weight, but oh –so addictive. Figs, almonds, olives and apples on the dessert menu. Should be yummy!

Advertisements