September 24, 2020 6:30 pm


Chef Deron Little, CEC, Executive Chef, Owner    Rodney Perry, McScrooges

Tom Russell, WSET



Brûléed brie in a cinnamon tart

Perfect with

Chehalem Pinot Gris, 2018

WSET $21.49


First Course

Dill seared diver scallop | cucumber slaw | white wine butter sauce

Perfect with

Jean Marc Brocard Chablis, Grand Vin De Bourgogne, 2018

WSET $20.49


Second Course

Tomato mozzarella chicken ballotine | toasted pine nuts

Spring mix | balsamic vinaigrette

Perfect with

Patricia Green Cellars Freedom Hill Pinot Noir, 2018

WSET $29.99


Third Course

Elk tenderloin | caramelized onion | Stilton bleu cheese | classic demi-glacé

 Sweet potato croquet | baby carrots

Perfect with

Sparkman Holler Cabernet Sauvignon, 2018

WSET $29.99



Vanilla bean and white chocolate custard | crème fraiche

Perfect with

Quevedo Rosé Port

WSET $16.49



WINE, FOOD, GRATUITY AND TAX.  $87.00 for member and $87.00 for one guest,

$92.00 per person for additional guests or non-members.

 Reservations due by Sunday, Sept 20th. No refunds given after Sept. 20.




Young wines you can enjoy right now!


Tonight’s wines are from the 2018 vintage, which is the current vintage for most Northern hemisphere wineries. In many of these choices, the vibrancy and youth is unmistakable. While change will occur with more bottle age, let’s appreciate these wines in their current state. Secure in the knowledge that while they will soften and evolve, they will never taste the way they do right now. Cheers!


2018 Chehalem Pinot Gris - 90 pts Wine Spectator

This is a rich, floral Pinot Gris from the Chehalem Mountain AVA within the Willamette Valley region. Subtle notes of spiced stone fruit with bright green apple flavors should pair perfectly with our greeter course. The wine will intensify and define the apple and enhance the creaminess of the cheese.


2018 Jean Marc Brocard Sainte Claire Chablis - 91 pts Vinous

In this citrusy Chablis, the soil is the star. The Kimmeridgian soil profile, the basis for Grand Cru Chardonnays in Burgundy, spins an enchanting balance of minerality and complexity while still allowing the fruit to showcase. The minerality and slight salinity will really embrace the scallops and heighten the dill seasoning.


2018 Patricia Green Pinot Noir Freedom Hills - 92 pts Wine Spectator

Patricia Green produces 14 single site examples of Willamette Valley Pinot Noir and the fruit from Freedom Hills may be the most acclaimed of all of them. Long used by Ken Wright and many others, this vineyard produces a wine with enough structure and backbone to deal with a variety of complex dishes. Our renowned chef has provided us with a dish that it can match stride for stride. Minerality, dark fruit and some earthy notes should play nicely with the complex flavors in this course.


2018 Sparkman Holler Cabernet Sauvignon

Chris Sparkman, a Knoxville native, named this wine after Red Hollow where his parents live. Bordeaux like in its taste profile and makeup, containing 87% Cabernet Sauvignon, 5% Malbec, 4% Cabernet Franc and 4% Petit Verdot. Silky, round with nice balanced tannic structure. Flavors of blackberry, cherry and cedar will embrace the caramelized onions and bring out the richness of the meat.


Quevedo Rosé Port - 86 pts Wine Advocate

A style first recognized in 2008, this is a new face for Port. Served lightly chilled, it is refreshing, vibrant and juicy with balanced sweetness. The interplay of the red fruit notes against the vanilla custard will prove intriguing.


Please talk with Rodney to be sure you can get these fine, young wines at the WSET discount.


Did you know?


“Toasting” started in ancient Rome where they would drop a piece of toasted bread into the wine glass to soften unsavory tastes.


 “Drinking to one’s health” came from ancient Greece where the host would take the first sip to assure his guests the wine was not poison.


In ancient Rome, if a husband found his wife drinking wine he was at liberty to kill her.  It was forbidden that women drink wine.


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,
2. Leave a message the Wine Society Answering machine at 896-3753 (note the new phone number) or e-mail 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.