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

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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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