WSET

Note: We are having issues with our reservations webpage. You will receive a confirmation. If you don't receive one within a day or so, please e-mail us at reserve@ws4et.com or leave a message at 865-896-3753. Also, you may use PayPal by calculating amount due and sending to paypal.me/ws4et.

Member’s Journal, Volume 45, Number 10, October 2021

T Prime Restaurant at Avalon Country Club

Wednesday, October 13th at 6:30 pm

Fall Harvest Local Farm to Table Dinner

Paired with Natural, Organic, Naked, or Biodynamic Wines

Created by Exec Chef Danny Wilhoit, Kelly Campbell of Best Brands, and Belle Muse of Northshore Liquor and Wines

Hosted by Scott Farmer, Board President

Greeter

Il Baffone Frizzante Pet Nat Vino Bianco - $20

Fall Harvest Fruit & Honey

Mountain Meadows grapes / Triple cream bleu / Berry Hill Bees honey

Piedmont Sparkling natural wine

First Course

Fall Farmer's Salad

Raw & roasted seasonal vegetables / Local herbs / Tarragon vinaigrette

accompagné de vin

Blue Quail Pinot Gris (2020) - $11

Organic family Vineyard in Potters Valley, CA

Second Course

Grilled Catfish

Quinoa / Preserved lemon gremolata / Charred shallot / Haricots verts

accompagné de vin

Villa Creek Cellars, Red Wine Cherry House, Paso Robles - $26

Biodynamic red wine blend

Third Course

Braised Lamb Stroganoff

Papardelle / Roasted cippolini / Sugar snap peas / Crème fraîche

accompagné de vin

Gérard Bertrand, Côtes du Roussillon Villages, Grand Terroir Tautavel (2018) - $18

Biodynamically produced red wine from the South of France

Dessert

Pomme Fruits & Cheese

Braised pear / Roasted apple / Creamy brie / Syrah reduction

Caves Naveran, Cava Brut Rosado (2019) - $17

Organic Rosé Cava from Catalonia Spain

SEATING LIMITED TO 40 PERSONS

ALL PRICES INCLUDE WINE, FOOD, GRATUITY, AND TAX

$85 for member and $85 for one guest.

$90 per person for additional guests or non-members.

Reservations due by Saturday, October 9. No refunds given after October 9.

Scott Farmer, Board President

The food and wine world is experiencing changes with the desire of dinners looking for organic, natural, local, humane, and several other labels attached to what we eat and drink. This desire to know more about what’s on our plate and in our glass can lead to confusion on what it all means. This month we look to define what these terms mean and enjoy the local foods from East Tennessee.

The menu is designed and executed by T Prime’s new addition as Director of Food and Beverage, Danny Wilhoit. If the name is familiar, you probably know him from his years as Chef at Bistro by the Tracks. Danny is leaning on his years of relationships with local farmers to bring us an amazing farm to table meal that celebrates the bounty of the local food producers.

The wines will be presented by Kelly Campbell with Best Brands. Kelly is a Certified Specialist of Wine and will guide us through an understanding of some of the terminology being used on our wines. What does naked, natural, organic, or biodynamic mean? We will taste wines from each designation and talk about what the farming techniques are and if they have effects on the final products.

This selection of wines will wow you with some interesting flavors and treatments of the grapes. The vineyards include small family operations and giants in the world of wine. All the wines are well priced and will be available for order the night of the dinner. Because of the special nature of these wines, you will need to order as most of them will not be on the shelf of your neighborhood wine retailer.

The Wines

Il Baffone Poderi Cellario Italy Naked Wine

The Baffone (means big mustache!) is a blend of Nascetta (a rare native Piemontese variety with excellent skins for maceration) and Moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must, to induce secondary fermentation. Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. No sulfur added and no disgorgement.

Blue Quail, Potter Valley Pinot Gris (2020) California Organic

Alsatian style Pinot Gris is a more full-flavored version of what you may usually see. It is medium to light bodied, with notes of pear and spices apple. It has a floral bouquet, a rich, mellow finish, and remarkable natural acidity. We pick at peak ripeness, whole cluster press, and cold ferment in stainless steel.

Villa Creek Cellars, Red Wine Cherry House, Paso Robles California Biodynamic

Brambly red and blue fruits from the nose, think cru Beaujolais, but darker. The palate is fruit forward with good spice and firms up with darker fruits and fine-grained tannins. Blend: 50% Grenache, 40% Carignan, 10% Mourvèdre.

Gérard Bertrand, Côtes du Roussillon Villages, Grand Terroir Tautavel (2018) France Biodynamic

The color is deep and brilliant with light brown reflections. Intensely fruity nose with aromas of red fruits and raspberries that linger on complex and spicy notes. A beautiful attack on the palate, with supple tannins and notes of garrigue and spices.

Caves Naveran, Cava Brut Rosado (2019) Spain Organic

This is a single vintage, Pinot Noir-dominant blend from organically farmed, all-estate fruit with extended lees contact. This rosado’s Pinot character is beautifully evident on the nose and palate, and this will delight anyone who typically embraces grower Champagne.

ALL THAT GLITTERS IS NOT GOLD!!

Nov 8^th at 6:30 pm, Joe’s Italian Cuisine

Come join us as we ease around the world to taste Champagne and Sparklers, BLINDLY!!

Help us to Welcome Joe’s Italian Cuisine as a new member!

RESERVATIONS AND PROCEDURES


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Note: We are having issues with our reservations webpage. You will receive a confirmation. If you don't receive one within a day or so, please e-mail us at reserve@ws4et.com or leave a message at 865-896-3753. Also, you may use PayPal by calculating amount due and sending to paypal.me/ws4et. Member’s Journal, Volume 45, Number 10, October 2021 T Prime Restaurant at Avalon Country Club Wednesday, October 13th at 6:30 pm *Fall Harvest Local Farm to Table Dinner* *Paired with Natural, Organic, Naked, or Biodynamic Wines* Created by Exec Chef Danny Wilhoit, Kelly Campbell of Best Brands, and Belle Muse of Northshore Liquor and Wines Hosted by Scott Farmer, Board President Greeter Il Baffone Frizzante Pet Nat Vino Bianco - $20 *Fall Harvest Fruit & Honey* Mountain Meadows grapes / Triple cream bleu / Berry Hill Bees honey Piedmont Sparkling natural wine First Course *Fall Farmer's Salad* Raw & roasted seasonal vegetables / Local herbs / Tarragon vinaigrette accompagné de vin Blue Quail Pinot Gris (2020) - $11 Organic family Vineyard in Potters Valley, CA Second Course *Grilled Catfish* Quinoa / Preserved lemon gremolata / Charred shallot / Haricots verts accompagné de vin Villa Creek Cellars, Red Wine Cherry House, Paso Robles - $26 Biodynamic red wine blend Third Course *Braised Lamb Stroganoff* Papardelle / Roasted cippolini / Sugar snap peas / Crème fraîche accompagné de vin Gérard Bertrand, Côtes du Roussillon Villages, Grand Terroir Tautavel (2018) - $18 Biodynamically produced red wine from the South of France Dessert *Pomme Fruits & Cheese* Braised pear / Roasted apple / Creamy brie / Syrah reduction Caves Naveran, Cava Brut Rosado (2019) - $17 Organic Rosé Cava from Catalonia Spain SEATING LIMITED TO 40 PERSONS ALL PRICES INCLUDE WINE, FOOD, GRATUITY, AND TAX $85 for member and $85 for one guest. $90 per person for additional guests or non-members. Reservations due by Saturday, October 9. No refunds given after October 9. Scott Farmer, Board President The food and wine world is experiencing changes with the desire of dinners looking for organic, natural, local, humane, and several other labels attached to what we eat and drink. This desire to know more about what’s on our plate and in our glass can lead to confusion on what it all means. This month we look to define what these terms mean and enjoy the local foods from East Tennessee. The menu is designed and executed by T Prime’s new addition as Director of Food and Beverage, Danny Wilhoit. If the name is familiar, you probably know him from his years as Chef at Bistro by the Tracks. Danny is leaning on his years of relationships with local farmers to bring us an amazing farm to table meal that celebrates the bounty of the local food producers. The wines will be presented by Kelly Campbell with Best Brands. Kelly is a Certified Specialist of Wine and will guide us through an understanding of some of the terminology being used on our wines. What does naked, natural, organic, or biodynamic mean? We will taste wines from each designation and talk about what the farming techniques are and if they have effects on the final products. This selection of wines will wow you with some interesting flavors and treatments of the grapes. The vineyards include small family operations and giants in the world of wine. All the wines are well priced and will be available for order the night of the dinner. Because of the special nature of these wines, you will need to order as most of them will not be on the shelf of your neighborhood wine retailer. The Wines Il Baffone Poderi Cellario Italy Naked Wine The Baffone (means big mustache!) is a blend of Nascetta (a rare native Piemontese variety with excellent skins for maceration) and Moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must, to induce secondary fermentation. Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. No sulfur added and no disgorgement. Blue Quail, Potter Valley Pinot Gris (2020) California Organic Alsatian style Pinot Gris is a more full-flavored version of what you may usually see. It is medium to light bodied, with notes of pear and spices apple. It has a floral bouquet, a rich, mellow finish, and remarkable natural acidity. We pick at peak ripeness, whole cluster press, and cold ferment in stainless steel. Villa Creek Cellars, Red Wine Cherry House, Paso Robles California Biodynamic Brambly red and blue fruits from the nose, think cru Beaujolais, but darker. The palate is fruit forward with good spice and firms up with darker fruits and fine-grained tannins. Blend: 50% Grenache, 40% Carignan, 10% Mourvèdre. Gérard Bertrand, Côtes du Roussillon Villages, Grand Terroir Tautavel (2018) France Biodynamic The color is deep and brilliant with light brown reflections. Intensely fruity nose with aromas of red fruits and raspberries that linger on complex and spicy notes. A beautiful attack on the palate, with supple tannins and notes of garrigue and spices. Caves Naveran, Cava Brut Rosado (2019) Spain Organic This is a single vintage, Pinot Noir-dominant blend from organically farmed, all-estate fruit with extended lees contact. This rosado’s Pinot character is beautifully evident on the nose and palate, and this will delight anyone who typically embraces grower Champagne. ALL THAT GLITTERS IS NOT GOLD!! Nov 8^th at 6:30 pm, Joe’s Italian Cuisine Come join us as we ease around the world to taste Champagne and Sparklers, BLINDLY!! Help us to Welcome Joe’s Italian Cuisine as a new member! 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 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.