DINNER AT CHESAPEAKE’S NEW WEST KNOXVILLE LOCATION FEATURING SEAFOOD AND WINE VALUES

Wednesday, June 12, 6:30pm


Amuse Bouche
2016 NV L’etre Magique Cremant de Bourgogne, Burgundy, France (90 Points James Suckling)-$20
 
Tuna Poke over Ginger Slaw served in Asian Spoon

Hors d' oeuvres
2017 Cloud Chaser Côtes de Provence Rosé, Provence, France -$22
Trio of grilled Oysters, James River with garlic & parmesan cheese, Oysters Chesapeake's creamy blue crab mushrooms Benton's bacon, and classic Oysters Rockefeller

Salad Course
2013 Bergevin Lane Lovestruck Viognier, Columbia Valley Washington (89 Points Wine Enthusiast) -$20
 
Field Greens & Baby Spinach, Jicama with strawberries, mandarin oranges with fig & berry balsamic vinaigrette

Entrée
2015 Cristom Mt. Jefferson Cuvée Pinot Noir, Willamette Valley, Oregon (91 Points Wine Enthusiast)-$32
Blackberry Gastrique over grilled Salmon on sweet potato puree with fresh asparagus

Dessert
2015 Klinker Brick “Old Ghost” Old Vine Zinfandel, Lodi, California (92 Points Wine Enthusiast)-$35
Chocolate Pot de Crème with raspberries


SEATING LIMITED TO 50 PERSONS
ALL PRICES BELOW INCLUDE
WINE,FOOD,GRATUITY AND TAX
$78 for member and $78 for one guest
$83 per person for additional guests or non-members
Reservations due by Monday, June 10th
No refunds given after June 10th


DINNER AT CHESAPEAKE’S NEW WEST KNOXVILLE LOCATION FEATURING SEAFOOD AND WINE VALUES

Scott Farmer, Board Member

This is the Wine Society’s first event at the new Chesapeake’s West locatation at 9630 Parkside Drive. This beautiful venue features private dining rooms, a raw bar, and heated patio.  We begin the event outside in the covered patio with a fine cremant (champagne) from Burgundy.  Then we move indoors to one of the private rooms for an intimate food and wine experince.  We have chosen lighter wine parings which go well with seafood and other summer fare.  The wines were sampled and selected with help of Jared Jordan, owner of Northshore Wines and Campbell Station Wine and Spirits.  Whether you come for the food, the wine, or the atmosphere, you’re in for an unforgettable experience at Chesapeake’s.                


THE WINES

2016 NV L’etre Magique Cremant de Bourgogne, Burgundy, France – This sparkling wine is made using the traditional champenoise method. The nose is white nectarine, toasted almonds, and with a sense of minerality. It is a fun and lively sparkling wine and meant to drink now. 60% Chardonnay, 20% Pinot Noir, and 20% Gamay. 

2017 Cloud Chaser Côtes de Provence Rosé, Provence, France – Like the best Côtes de Provence rose wines, Cloud Chaser is the perfect summer selection. It is described as “sunset in a glass”.  The wine has an intense nose of tropical fruits, including mango and banana. The finish is long and lingering yet the wine remains refreshing.  It pares perfectly with fish, Asian and Mediterranean cuisines, grilled meats, and pasta.  Drink now. 50% Cinsault, 20% Mourvedre, 19% Grenache.

2013 Bergevin Lane Lovestruck Viognier, Columbia Valley, Washington – Mineral and light spice aromas, with a peachy touch of oak. The first flavor is peach, a wave of pear then apricot washes over the palate. The finish returns to layers of peach, mineral, spice, and the memory of oak. 91% Viognier, 9% Roussanne.

2015 Cristom Mt. Jefferson Cuvée Pinot Noir, Willamette Valley, Oregon – This wine was ranked #1 Pinot Noir in America’s Best Restaurants poll for several of the last few years. It has vibrant red cherry and black raspberry notes with suggestions of baking spices, fertile soil, and violets. Medium-bodied with a good core of rich, ripe red berry flavors and a solid backbone of grainy tannins, it finishes with a refreshing lift. Goes well with poultry, salmon, mushroom-based dishes. 100% Pinot Noir.

2015 Klinker Brick “Old Ghost” Old Vine Zinfandel, Lodi, California – The Klinker Brick minimalist approach says if you don’t force the Old Ghost, in the vineyard or the winery, it will give pleasure for many years to come. This wine has an intense nose of vanilla, caramel, and botanicals. Layers of complexity lead to a core of mild tannins with long, richly textured finish. Pares well with grilled meats, Charcuterie, and certain berries. 100 % Zinfandel.



DID YOU KNOW?

General rules of thumb for serving wine.
    -Serve white wines before red wines
    -Serve younger wines before vintage wines
    -Serve dry wines before sweeter wines
    -Serve white wine at 45-50 degrees, red wines at 50-60 degrees
    -Put red wine in a refrigerator for 20 minutes before serving




                                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 policy above.  Non-members will receive email reservation confirmation.



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.