WSET

“EASTERN SHORE” DINNER AT
CHESAPEAKE’S WEST KNOXVILLE LOCATION
FEATURING SEAFOOD AND WINE VALUES

Tuesday, July 21, 6:30 P.M.

Amuse Bouche
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 Rosè, Provence, France -$22
Trio of grilled Oysters, James River with garlic & parmesan cheese, Oysters Chesapeake's creamy blue crab mushrooms with Benton's bacon, and classic Oysters Rockefeller

Salad Course
2018 d'Arenberg Hermit Crab Viognier, South Australia (93 Points, James Suckling) -$16
Field Greens & Baby Spinach, Jicama with strawberries, Mandarin oranges with fig & berry balsamic vinaigrette

Entrée
2015 Cristom Mt. Jefferson Cuvèe Pinot Noir Willamette Valley, Oregon (91 Points, Wine Enthusiast)-$37
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)-$39
Chocolate Pot de Crème with raspberries

SEATING LIMITED TO 40 PERSONS (due to table spacing)

ALL PRICES BELOW INCLUDE

WINE, FOOD, GRATUITY AND TAX

$92 for member and $92 for one guest,

$97 per person for additional guests or non-members.

Reservations due by Friday, July 17.

No refunds given after July 17.

“EASTERN SHORE” DINNER AT CHESAPEAKE’S WEST KNOXVILLE
Alan Hitchcock, Board President

The Wine Society is returning to Chesapeake’s West at 9630 Parkside Drive for our first non-curbside event in several months. We will begin outside on the covered patio with plenty of room to mingle and savor a fine cremant (champagne) from Burgundy. Then we move indoors into the private dining area for a relaxed 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 Belle Muse of Northshore Wines and Campbell Station Wine and Spirits. Chesapeake’s is very concerned about safety and cleanliness and fully complies with Knox County Health Department guidelines regarding restaurant service. Seating is limited to 40 persons due to social distancing. Silverware and chinaware will not be placed on tables until the event begins. Tables will be placed at least six feet apart and restaurant staff are required to wear masks. Not to worry…its all fine at the seaside!

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 Rosè, Provence, France – Like the best Côtes de Provence rosé 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 pairs perfectly with fish, Asian and Mediterranean cuisines, grilled meats, and pasta. Drink now. 50% Cinsault, 20% Mourvedre, 19% Grenache.

2018 d'Arenberg Hermit Crab Viognier, South Australia – An incredibly fragrant nose full of sweet apricot and gingery spice. The palate is luscious and generous, but has great acid which tightens the wine, adding freshness and a clean crisp finish. Lovely as a fresh stand- alone drink that still exhibits some mouthfeel, or equally well adapted to enjoying with a range of foods from freshly shucked oysters through to spicy Thai style dishes. 58% Viognier, 42% Marsanne.

2015 Cristom Mt. Jefferson Cuvèe 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 finishes. Pairs well with grilled meats, Charcuterie, and certain berries.


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“EASTERN SHORE” DINNER AT CHESAPEAKE’S WEST KNOXVILLE LOCATION FEATURING SEAFOOD AND WINE VALUES Tuesday, July 21, 6:30 P.M. Amuse Bouche 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 Rosè, Provence, France -$22 Trio of grilled Oysters, James River with garlic & parmesan cheese, Oysters Chesapeake's creamy blue crab mushrooms with Benton's bacon, and classic Oysters Rockefeller Salad Course 2018 d'Arenberg Hermit Crab Viognier, South Australia (93 Points, James Suckling) -$16 Field Greens & Baby Spinach, Jicama with strawberries, Mandarin oranges with fig & berry balsamic vinaigrette Entrée 2015 Cristom Mt. Jefferson Cuvèe Pinot Noir Willamette Valley, Oregon (91 Points, Wine Enthusiast)-$37 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)-$39 Chocolate Pot de Crème with raspberries SEATING LIMITED TO 40 PERSONS (due to table spacing) ALL PRICES BELOW INCLUDE WINE, FOOD, GRATUITY AND TAX $92 for member and $92 for one guest, $97 per person for additional guests or non-members. Reservations due by Friday, July 17. No refunds given after July 17. “EASTERN SHORE” DINNER AT CHESAPEAKE’S WEST KNOXVILLE Alan Hitchcock, Board President The Wine Society is returning to Chesapeake’s West at 9630 Parkside Drive for our first non-curbside event in several months. We will begin outside on the covered patio with plenty of room to mingle and savor a fine cremant (champagne) from Burgundy. Then we move indoors into the private dining area for a relaxed 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 Belle Muse of Northshore Wines and Campbell Station Wine and Spirits. Chesapeake’s is very concerned about safety and cleanliness and fully complies with Knox County Health Department guidelines regarding restaurant service. Seating is limited to 40 persons due to social distancing. Silverware and chinaware will not be placed on tables until the event begins. Tables will be placed at least six feet apart and restaurant staff are required to wear masks. Not to worry…its all fine at the seaside! 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 Rosè, Provence, France – Like the best Côtes de Provence rosé 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 pairs perfectly with fish, Asian and Mediterranean cuisines, grilled meats, and pasta. Drink now. 50% Cinsault, 20% Mourvedre, 19% Grenache. 2018 d'Arenberg Hermit Crab Viognier, South Australia – An incredibly fragrant nose full of sweet apricot and gingery spice. The palate is luscious and generous, but has great acid which tightens the wine, adding freshness and a clean crisp finish. Lovely as a fresh stand- alone drink that still exhibits some mouthfeel, or equally well adapted to enjoying with a range of foods from freshly shucked oysters through to spicy Thai style dishes. 58% Viognier, 42% Marsanne. 2015 Cristom Mt. Jefferson Cuvèe 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 finishes. Pairs well with grilled meats, Charcuterie, and certain berries. 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 through PayPal (You do not need a PayPal account). 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. Click here to comment on an event.