June Wine Dinner: T-Prime Steakhouse at Avalon Country Club
- 6:30 pm - 8:30 pm
- T-Prime Steak and Seafood Restaurant
- Tom Russell
- $89.00 – $94.00
- 700 Turnberry Cir
WINE SOCIETY OF EAST TENNESSEE DINNER AT T-PRIME STEAKHOUSE
Thursday, June 9th, at 6:30 PM
Climate Change Means Great New Wines to Try!
Created by Danny Wilhoit, T-Prime Exec Chef and Rodney Perry of Ashe’s
Tom Russell – your WSET Host
Shellfish Salad with crème fraiche, pickled red onion, tarragon and toasted garlic on endive
Cruzat Cuvee Valle de Uco @ $18.99
A sparkling pinot noir/chardonnay blend from Argentina
Seared Scallops seasoned with cumin candied peanuts, fennel, local green cider slaw and ginger
Thistle & Weed Chenin Blanc 2020 @ $27.99
Paarl, South Africa
Oven roasted, herb-cured poussin with sauteed greens, mango & papaya salsa, and roasted poussin pan gravy
Pewsey Vale Dry Riesling 2021 @ $18.99
Barossa Valley Australia
BBQ lamb with smoked sweet tomato vinaigrette, couscous and black bean salad with mustard greens
Seppeltsfield Grenache 2020 @ $19.99
Barossa Valley Australia
Vanilla Churros with sweet & spicy chocolate cream & dulce de leche
Elqui Carmenere 2017 $24.99
Elqui Valley Chile
SEATING LIMITED TO 50 PERSONS. ALL PRICES BELOW INCLUDE
WINE, FOOD, GRATUITY AND TAX. $89.00 for member and $89.00 for one guest,
$94.00 per person for additional guests or non-members. Reservations due by Sunday June 5th
Climate Change is changing the wine industry.
Climate change has increased temperatures and changed rainfall in traditional European wine areas that have narrow climate bands, meaning we might not see the usual crop of fine wines we know and love. Cooler, more agreeable climates away from the equator are more agreeable for wonderful wines. Interestingly, some of the finer champagnes are now coming from the UK
A detailed study on how climate change impacts the wine industry can be found at https://www.sciencedirect.com/science/article/pii/S2212977414000222
So tonight, let’s enjoy some fine wines
enjoying the benefits of climate change.
Cruzat Cuvee Valle de Uco
Cruzat holds the distinction of being the only Argentinian winery focused exclusively on sparkling wines utilizing high altitude Chardonnay and Pinot Noir from the Uco Valley that is aged 18 months on the lees and 24 months in bottle before disgorgement. Crisp citrus, apple on the nose before a light creaminess at first sip and classic stone fruit flavors.
Thistle & Weed Chenin Blanc 2020
Interesting Chenin Blanc from Paarl and named after the weeds and thorns encroaching on the vineyard. Mostly 60-year-old vines and using only free run juice which rests on the lees for 10 months and is bottled with no fining or filtering. The time on the lees really brings on added complexity and depth along with traditional stone fruit flavors. Nice acidity makes it a versatile food wine.
Pewsey Vale Dry Riesling 2021
The 2021 vintage saw a relatively mild season with sufficient rain for good growth and ripening. Nice acidity with abundant citrus notes, nice herbal tones with balanced mineralogy. Fermented in stainless steel with low residual sugar produces this complex, satisfying dry Riesling.
Seppeltsfield Grenache 2020
Unoaked Grenache with a beautiful dark color and aroma. Raspberry and plum on to light spice and moderate tannins and acidity. Using specially selected blocks of lighter, bright fruit on mid and lower levels of the vineyard with less exposure gives this wine its character.
Elqui Carmenere 2017
The Elqui Valley is Chile’s wine region closest to the Equator, but it is thankfully cooled by evening winds. Temperature swings of 40 degrees Fahrenheit are the norm. Fermented in stainless steel with three to four weeks of skin contact before 24 months of barrel aging. Aromas of plum and pepper before we encounter a silky texture with more dark fruit and even subtle baking spices in the mix.