Saturday, December 29, 2012

Tickets still available for New Year's Eve Asheville Wine Experience

Ten courses, ten wines, ten musical illustrations on the tenth floor of the Hotel Indigo...What a way to bring in the New Year, dressed to the...ten's!


Celebrated Chef Denny Trantham and wine expert Kevin Schwartz, will be presenting the following menu, illustrated by the notes of brilliant jazz vibraphonist Paul Babelay.

Manchego & Fig Preserve Crostini with Rosemary
Domaine Alain Patriarche Bourgogne Aligoté
(Like a Pinot Grigio with great body. Some minerality, with fresh, lemony fruit and light elements of apple skin and hay.) 

Cinnamon-Enhanced Butternut Squash & Brie Soup Sips
Domaine Alain Patriarche Bourgogne Chardonnay La Monatine
(Toast, almond, citrus and pear on the nose. Nice body and structure in the mouth, with some minerality and lemony acidity in youth.)

Scallops with Sweet Corn Risotto & Pomegranate Butter Love
Francois Servin Special Reserve AOC Chablis
(Chardonnay, wonderful balance, with bright floral, green apple and tropical fruit notes, backed up with crisp acidity and a nice streak of minerality.)

Smoked Salmon & Gourmandaise Cheese Quiche with Scallions
Paul Jouard Chassagne-Montrachet
(Floral, white peach and smoky pear aromas, bit of minerality in the center, oak is nicely integrated.)

Shaved Proscuitto, with Sage Derby, Caperberries, Lusty Monk Mustard, Pickled Red Onions
Domaine Gabriel Billard Bourgogne Pinot Noir
(Bright cherry fruit with crisp acidity.)

Duck Confit Flatbread with Raspberry & Onion Jam
Jean-Luc Joillot Bourgogne Pinot Noir
(Youthful tannins and crisp acidity underlie the bing cherry/berry fruit. Zesty and fruity.)

Braised Beef Shortribs, Yukon Gold Potato Love
Paul Jouard Chassagne-Montrachet Vieilles Vignes
(Shows good depth of color, with aromas and flavors of black cherry, briary berry, cassis and a touch of vanilla. Good balanced mouthfeel.) 

Seared Duck Breast, Caramelized Fennel, Cherry Gastrique
Domaine Tortochot Gevrey-Chambertin Premier Cru Lavaux St-Jacques
(Feminine in style, with a silky texture. Deep blueberry and cassis fruit. Plush mouthfeel.)

Arugula, Quail Eggs, Sunburst Trout Farms Caviar, Pecorino Cheese, White Truffle Honey
Jean-Luc Joillot Cremant de Bourgogne
("Champagne method", nice pinpoint bubbles, big creamy mousse, with bright citrus and apple fruit. Clean and refreshing.)

Dark Chocolate Truffle Assortment with Strawberries
Charles Gardet Brut Tradition Champagne
(Clean, crisp flavors, fresh mousse, pinpoint bubbles, some toast and hazelnut, well-structured.)

Come at 8pm and stay through champagne toasts at midnight. The cost is $150, payable on Event Brite, and benefits will go towards creating a scholarship for 12-21 year old youths seeking culinary and taste education. The number of spaces is limited, so reserve quickly! For further information, visit www.ashevillewineexperience, or contact ashevillewineexperience@gmail.com 828-301-2792 / 828-777-8916.

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