WINE SOCIETY DINNER AT SEASONS RESTAURANT FEATURING A WHITE, SOME REDS AND A MALBEC BUBBLY

Thursday, April 25th, 2019, 6:30 pm


First Course
Gouguenheim – Sparkling Malbec Rosι -- Mendoza – Argentina – $12
jumbo lump crab cake – citrus aioli – granny smith apple slaw

Second Course
Dry Creek Vineyard – 2016 Dry Chenin Blanc – Clarksburg – California – $12
micro greens - poached pear – gorgonzola cheese – shaved prosciutto – vanilla honey vinaigrette

Third Course
Cristom – 2014 Pinot Noir – Willamette Valley – Oregon – $32
duck confit – sage polenta – caramelized onions –amarena cherry glaze

Fourth Course
Caymus-Suisun – 2016 Grand Durif – Suisun Valley – California – $552
dry aged new york strip – roasted fingerling potatoes – turned zucchini – golden raisin bordelaise

Dessert
J. Lohr – 2016 Hilltop – Cabernet Sauvignon – Paso Robles – California – $30
brioche bread pudding – caramel & white chocolate scented


SEATING LIMITED TO 40 PERSONS
ALL PRICES BELOW INCLUDE
WINE,FOOD,GRATUITY AND TAX
$85 for member and $85 for one guest
$9O per person for additional guests or non-members
Reservations due by Sunday, April 21st
No refunds given after April 21st



     WINE SOCIETY DINNER AT SEASONS WITH WHITE, REDS AND BUBBLY WINES
                                                       Arlen Bee, Board Member

                A special thanks to Chef Deron Little and his staff for this special evening.
                The wine is provided by Belle Muse of the Campbell Station Wine Store.


                                                           TASTING NOTES


Gouguenheim – Malbec Sparkling Rosι
Winemakers will frequently get an itch to do something a little different with a particular grape. Such is the case with this Rosι made from Malbec grapes grown in Argentina. The results are delicate aromas of cherries and strawberries. Not what you would expect from Malbec. 

Dry Creek Vineyard – Dry Chenin Blanc 2016 
Chenin Blanc is one of my go to wines in all its different styles around the world. If you have drunk Vouvray from the Loire Valley you have tasted some great Chenin Blanc.  In South Africa the grape is called Steen and usually more dry.

Cristom – Pinot Noir 2014
As you can see by the scores of the major tasters and wine magazines this particular Pinot is well liked.   (93 -  Robert Parker, 93 – James Suckling, 91 – Wine Spectator, 91 – Wine Enthusiast) This wine requires a little time in the glass to give the full impact of its many flavors.

Camus-Suisun -  Grand Durif 2016
Is a big bold Petite Sirah. Durif is the early name given to these grapes planted in California in the mid and late eighteen hundreds. This needs some decanter time before you can really enjoy it. A big favorite in our house.

J. Lohr -  Hilltop 2016
This is the Cabernet Sauvignon of the evening.  Various tasters have remarked as to the flavors of dark fruit, chocolate, graphite and anise. I believe you will find it goes well with Chef Deron’s dessert creation.


DID YOU KNOW?

Wine is an alcoholic drink made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir (soil, weather, topography), and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes include rice wine and fruit wines such as plum, cherry, pomegranate, currant and elderberry.

Wine has been produced for thousands of years. The earliest known traces of wine are from Georgia ( 6000 BC), Iran ( 5000 BC), and Sicily ( 4000 BC) although there is evidence of a similar alcoholic drink being consumed earlier in China ( 7000 BC). The earliest known winery is the 6,100-year-old Areni winery in Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects.



                                WINE SOCIETY VOICEMAIL SYSTEM

To make phone reservations, call the Wine Society voicemail at 865-896-3753, leave your name, membership number--or say non-member, and the names of your guests.  Then follow the reservation procedures on page three.  You will receive email reservation confirmation.



NOTICE

The Board of Directors needs members to replace some who recently left the Board. Contact Alan Hitchcock, president@ws4et.com for information.

RESERVATIONS AND PROCEDURES

Do you have a credit with WSET?  Click here to find out.

1. Fill out the Reservation form on line and either mail in your check (with form) or pay using PayPal,
        or
2. Leave a message the Wine Society Answering machine at 896-3753 (note the new phone number) or e-mail reserve@ws4et.com. State clearly your name, your membership number, the event(s) you wish to attend and the number of reservations you are requesting. Then, promptly mail your check with this form to: The Wine of East Tennessee, Post Office Box 52861, Knoxville, TN 37950-2861 or use PayPal to pay to wset@ws4et.com.