Local Wine Events

Event Details

Wine OR Wine & Food

Ooka Terry Theise Wine Dinner
Thursday, February 18, 2010 
reception:
weingut familie nigl “brut de brut” sekt, priel, kremstal, austria, 2007
amuse bouche:
Filet Mignon Carpaccio
rice cracker, caviar
gaston chiquet “tradition” brut, dizy, vallee de la marne, champagne, france, nv
1st course:
Himachi Tartare
soy cured quail egg, roasted jalapeno ponzu espuma, cilantro-panko
chartogne taillet “millésime” brut, merfy, montagne de reims, champagne, france, 2000
2nd course:
Cold Smoked Lobster Sunomono
pickled cucumber, tomato confit, sudachi air
weingut walter glatzer gruner veltliner, göttlesbrunn, carnuntum, austria, 2008
3rd course:
Nigiri SushiI
sake / scottish salmon – mustard miso, kinome
seared hamachi / king yellowtail - yuzu, truffle
maguro / bluefin tuna - tofu sauce, wasabi
suzuki / striped bass - yuzu paste, lemon liquid gel, shiso
weingut gernot gysler silvaner halbtrocken, weinheim, rheinhessen, germany, 2008
intermezzo
Sparkling Austrian Elderflower
4th course:
Scallop
curry-rice paper, asparagus
heribert kerpen “wehlener sonnenhuhr” riesling kabinett, wehlen, mosel, germany, 2007
5th course:
Suzuki
ginger beurre blanc, julienne root vegetable salad, yuzu-soy
weingut joseph hirsch gruner veltliner “heiligenstein,” kammern, kamptal, austria, 2008
6th course:
Roast Peking Deck
ratatouille, fried leeks, miso-mustard
weinbau sattler st. laurent, tadten, neusiedlersee, austria, 2007
cheese:
Crotin de Chavignol
goat cheese, wasabi, shiso-yama momo jam
jean milan “cuvee tendresse,” sec grand cru, oger, cote de blancs, champagne, france, nv
dessert:
Japanese Ginger Cheesecake
pistachio crust, strawberry compote, chai-tea foam
josef leitz “rüdesheimer klosterlay,” riesling  auslese, rüdesheim, rheingau, germany, 2006
 
 
weingut familie nigl “brut de brut” sekt, priel, kremstal, austria, 2007
Nigl fizz! This ’07 is 80% Chardonnay and 20% GrüVe, very dry, disgorged April ’09, yet it’s very open, vinous and tasty, with a lot of fruit given its dryness.  It’s “süffig,” which means more-or-less guzzle-able. You know what this wine is? It’s pleasant. You think that’s a damning with faint praise until the bottle is suddenly empty. – Terry Theise
 
gaston chiquet “tradition” brut, dizy, vallee de la marne, champagne, france, nv
Always 45% Pinot Meunier, 35% Chardonnay and 20% Pinot Noir, the second disgorgement of this cuvee (July ’08) has a ripe, crystalline, gracious frangrance, and a scrupulous, etched and detailed palate. The pinot noir is quite expressive and the wine as a whole is more vigorous than usual.  – Terry Theise
 
chartogne taillet “millésime” brut, merfy, montagne de reims, champagne, france, 2000
60% Pinot Noir and 40% Chardonnay with 7 grams and also disgorged 11/07; again this impresses by its cool class; this is partly the nature of 2000 and partly the new orientation here, but it’s racy and sinewy, less 4-square than the pre-1999 vintages could be – and it’s less “sweet” than the lovely  1999 – but it’s even longer and more ultra-violet. – Terry Theise
 
weingut walter glatzer gruner veltliner, göttlesbrunn, carnuntum, austria, 2008
This is the very core of the variety; you could teach a class with it.  This ’08 is clean and chipper yet also creamy and with hints of white corn and vetiver; a refreshing gulper that’s far from simpler, and riper tasting than many more “pedigreed” GrüVes were in ’08. – Terry Theise
 
weingut gernot gysler silvaner halbtrocken, weinheim, rheinhessen, germany, 2008
It’s the best one yet. I know I keep saying it, but he keeps making it better. And this isn’t merely cheap-and-cheerful, it’s good, well made wine; I have a bottle open six weeks in my fridge au naturel and it’s still going strong. The ’08 has spritz and focus and zip but also creaminess and charm.  – Terry Theise
 
heribert kerpen “wehlener sonnenhuhr” riesling kabinett, wehlen, mosel, germany, 2007
As always it’s a winsome, slatey, cool, fluting and refined Mosel, the very paradigm of Sonnenuhr with vanilla and key lime, and of Martin’s leafy green-shade style.  The plus for its sheer winsome cuddly self. – Terry Theise
 
weingut joseph hirsch gruner veltliner “heiligenstein,” kammern, kamptal, austria, 2008
The first important Kamptal wine I tasted, and hey wow – here’s body and polish and a lovely beany-loessy ripeness; juicy and delicious with an embedded richness and smoke. – Terry Theise
 
weinbau sattler st. laurent, tadten, neusiedlersee, austria, 2007
This is round and very fruity, plumy, a great intro to this fascinating variety; it’s spicy and charred and meaty but still cool and structured, and the deep tertiary finish was pure bacon fat.  Dude, I know from bacon fat. – Terry Theise
 
jean milan “cuvee tendresse,” sec grand cru, oger, cote de blancs, champagne, france, nv
This is a fascinating bottling of this wine; the dosage seems to elevate the 2004 grassiness, and the wine is surprisingly dry-tasting and Riesling-like. I suspect the fruit was tamped down by disgorgement, and it is dry at 24 g.l. RS (which would fall into fein-herb at many German estates) and would be a killer pour for your cheese course somms. – Terry Theise
 
josef leitz “rüdesheimer klosterlay,” riesling  auslese, rüdesheim, rheingau, germany, 2006
Yes! – Terry Thiese