Wandering Wino: All Wine, All the Time Edition

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I've noticed lately that a lot of these Friday columns have talked at least as much about beer and spirits tastings as they have about wine. Well, this one is all about the grape, so fellow oenophiles can rejoice!

The wine mavens at RED Spirits and Wine out in Bellevue really know their juice, so when they named Meyer Family Cellars' Bonny’s 2007 Cabernet Sauvignon as their No. 1 reserve wine of the year, I sat up and took notice. Now that they have invited Matt Meyer, the winemaker at Meyer Family Cellars, for a tasting event that's a call for action.

He'll be signing bottles and tasting from his portfolio this afternoon, March 8 from 5 to 6:30 p.m. at RED. Reservations are not necessary, but it would be kind if you called (615) 646-1400 to let them know you're coming because this event should prove to be very popular.

Keeping with the theme of really remarkable wine experts coming to town, Hoyt Hill at Village Wines wrote to share the news of an event that should sell out fast, so he wanted to give plenty of notice. Allen Meadows of burghound.com is regarded as one of the world's top experts on Burgundy. He is coming to Nashville on one of only five stops this year on his tasting tour.

The event will be Sept. 7, and will feature some of the world's greatest Burgundy wines. The cost is $200 per person, and is payable when making your reservation. Of course, if your plans change, Village Wines will refund the payment. Call Hoyt at (615) 383-2102 to hold your spot.

Meanwhile, Ruth’s Chris Steak House is presenting a Taste of Napa Valley Wine Dinner this Thursday, March 14, from 6:30 to 10 p.m. at their location on West End. The cost is $95 per person plus tax and gratuity, and the menu looks spectacular:

First Course: Roasted Asparagus with Herbed Goat Cheese paired with Beringer Napa Valley Sauvignon Blanc

Second Course: Northwest Snow Crab Bisque paired with St. Clement Napa Valley Chardonnay

Third Course: Warm Cremini Mushroom Tart paired with Etude Pinot Noir Carneros

Fourth Course: Filet Mignon with Cabernet Onions; Creamed Spinach with blue cheese gratinee and pecan-crusted sweet potato casserole paired with Stags' Leap Winery Napa Valley Cabernet Sauvignon

Dessert: Cheesecake Brulee paired with Beringer Nightingale Semillon - Sauvingnon Blanc

Call (615) 320-0163 to make a reservation.

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