Wine Dinner Menus 2013

SEASONSSeasons Rotisserie & Grill of Durango & Paul Tocco of Synergy Fine Wines Present: 2013 Durango Wine Experience Wine Dinner Classics: a Sense of Place When: Thursday, May 2, 2013 at 7pm Where: Seasons Wine Cellar Reservations Required, $100, Limited Seating **SOLD OUT** EACH COURSE PERFECTED PAIRED BY CHEF DAVID STEWART AND SOUS CHEF NEAL DRYSDALE Flight #1 Merkelbach ‘Urziger Wurzgarten’ Riesling 2011 ALFRED MERKELBACH RATED 93 Points Parker Riesling Auslese Mosel Ürziger Würzgarten A racy style, with concentrated mineral, jellied citrus and McIntosh apple flavors that are bright and focused. Light smoky notes linger on the fresh finish Vs Corinne and Jean-Pierre Grossot Chablis 2010 100% Chardonnay Flight#2 Dupont- Tisserandot Gevery Chambertin 2009 A Pinot Noir Dry Red Table Wine, Gevrey Chambertin Code de Nuits, Burgundy France VV This lush red sports cherry jam, spicy oak and tobacco flavors. Its tannins are firm and the fruit emerges with air. Very pure, with a lingering finish. Best from 2014 through 2023. 70 cases imported. –BS RATED 91 WINE SPECTATOR Vs Mauro Molino Barolo 2008 DOCG The 2008 Barolo is a pretty, entry-level wine graced with exquisite finesse in its sweet red berries, flowers and spices. This is a classic La Morra Barolo with tons of early appeal. Floral notes add freshness on the refined finish. Anticipated maturity: 2012-2018. 100% Nebbiolo from La Morra, Monfort Flight#3 Sierra Cantabria ‘Unica’ Rioja Riserva 2008 RATED 92 POINTS - PARKER Even better is the outstanding, Pomerol-like 2008 Reserva Unica, which is made from 97% Tempranillo and 3% Graciano, aged nearly two years in a combination of French and American oak. An unfiltered selection of the estate’s finest barrels, it offers up scents of wet gravel, scorched earth, sweet black currants, plums and hints of mocha and white chocolate. This lush, medium to full-bodied, layered, sexy, complex 2008 should drink well for another 4-5 years Vs Steltzner Vineyard ‘Stag’s Leap District Napa Valley Estate Cabernet Sauvignon 2009 This vibrant ruby red Cabernet Sauvignon gives a mix of french vanilla, cream and sweet oak mingled with Bing cherries, plums, sage and lavendar. Bright acidity keeps this wine fresh and lively, as the mouth flavors are reminiscent of the aromas Reservations Required $100 Limited Seating Contact restaurant directly for reservations: 970.382.9790 seasonsofdurango.com ***************** Paul Tocco  

KennebecThe Kennebec & Jamie Adams of the Sorting Table Durango Wine Experience Wine Dinner The Sorting Table Dinner When: Friday, May 3, 2013 at 7pm Amuse-Bouche Palmiers au Basilic Gougers du Soliel Triennes Rose 2012 Squid and Artichoke Gallette Terra Laura Cheverney Blanc 2010 Salad of Tomme de Savoie with Hazelnuts Domaine Zind-Humbrect Pinot Blanc 2011 Seared Day Boat Scallops with Passatina and Cauliflower Agrodolce Saint Cyr Morgon 2010 Veal Chop with Rosemary Butter and Celery Root Puree Giovanni Rosso Nebbiolo 2011 Pear Almond Tart with Chocolate Sauce Isola e Olena Vin Santo Del Chianti Classico 2003 Price: $75 (tax & gratuity not included) Contact restaurant directly for reservations: 970.247.5674

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Mahogany Grille

The Historic Strater Hotel

Durango Wine Experience Wine Dinner Alan Cuenca & Executive Chef Rob Blythe present Spanish Wine Dinner Let your taste buds take a tour of Spain’s wine regions while savoring a selection of new dishes from our Spring and Summer menu. Alan Cuenca from Put a Cork In It is our guest sommelier and host. We will be pairing six courses of beautiful food and wine in our elegant Oak Room. When: Saturday, May 4, 2013 at 7:30pm Appetizer 1:  Pork Belly Ravioli with a Tequila, Lime, Habanero Cream Sauce Appetizer 2:  Crab Fondue- Jumbo Lump Crab, 5 year Aged Cheddar, Scallion Cream Cheese, House made Baguette Salad:  Lobster, Fennel, Grapefruit and Avacado Entrée 1:  Flatiron Oscar – Prime Grade Beef Flatiron, Jumbo Lump Crabmeat, Asparagus Spears, Ancho Citrus Hollandaise, Smashed Red Potatoes and Chorizo Entrée 2:  Pan Seared Jumbo Prawns – Crab and Pancetta Mashed Potatoes, Chickpea Ratatouille, Red Chile Beurre Blanc Dessert:  Grilled Sugar Peach, Lemon Honey Marscapone Cornbread, Vanilla Ice Cream with a Honey and Bacon Syrup 699 Main Ave. Durango Price: $50 all inclusive and includes gratuity. Contact restaurant directly for reservations: 970.247.4433 *****************

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