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Local Event Premier Host
Cost: $45
This month's wine tasting focuses on fall foods and fall wine pairings. We've seen the shift in the light, the later sunrises and earlier sunsets. We've felt just a tease of a chill in the air in the early morning, and the leaves are falling. It's time to start thinking about cooler weather foods and wines. Please join us on Saturday, October 5th at 3 p.m. for La Joie du Vin and bring your friends and family. We create a small and intimate experience at our wine tastings so that you can enjoy your fellow tasters and so that conversation and connection is enhanced.
As you arrive, enjoy a glass of sparkling wine--something dry and refreshing to get us started. Our amuse bouche, pairing beautifully with the fruity and floral aspects of the wine, is Angels on Horseback. Pink Lady apple slices, manchego cheese and fresh rosemary are exquisite when wrapped together with pancetta and broiled until melty and crispy.
Our first pour is Dry Creek Chenin Blanc from Sonoma, CA. This wine has fragrant aromatics such as white peach, melon, and citrus. On your palate, note zesty citrus, ripe apple, and crushed minerals woven together in a flawless and effortless mouthful. This wine finishes crisp and clean-- and it loves curry flavors! I've paired this pour with a Curried Butternut Squash Soup with Roasted Curried Coconut Chickpeas--a heavenly combination.
Next, sip Mulderbosch Cabernet Rosé, made in Stellenbosch, South Africa. Crisp and refreshing, it captures the essence of a fleeting summer day with a nose of grapefruit, strawberries and guava framed with a hint of spice. The slightly dry, medium-bodied palate shows pomegranate and berry fruit, and mineral notes, ending in a clean finish. This pour pairs beautifully with a Rosemary Flatbread with Blue Cheese, Grapes and Rosemary-Infused Honey.
Our next pour is Castle Rock Willamette Valley Pinot Noir. Made from grapes grown in Oregon's Willamette Valley and sheltered by the Cascade Mountains, this growing area is on the same latitude as France's Burgundy region. This elegant, medium-bodied wine brings aromas of cherry and spice. In the mouth, it gives flavors of berries, cinnamon, buck cherry, sweet vanilla, oak and floral notes, with a long, velvety finish. I've paired this wine with Mushroom and Fontina Crostini because earthy mushrooms and Pinot Noir are made for each other. And creamy, gooey Fontina cheese is a lovely foil for crisp, toasted rustic bread.
Finally, experience Clos du Bois Merlot. These grapes are harvested from premier North Coast vineyards. Rich and velvety, highlighting aromas and flavors of black cherry, cassis and cocoa complemented by toasty oak, you can also pick up notes of brown sugar and spice from the aging in oak barrels. Note plum, blackberry, and mocha on the nose with a mouthfeel which is round and full bodied. Silky tannins meld with a great concentration of blackberry cobbler. This is a lovely wine at a great price point. I've paired this pour with Giant Gougères and Spiced uince Jam. Cheesy and custardy, gougères are classic French cuisine, but when served warm and paired with a bit of quince jam spiced with citrus zest and warm, aromatic spices, they are really something very special.
Dessert is always on the menu at The Voluptuous Table. Let's indulge with Creamy Chocolate Tart with Pretzel Crust. Rich and dense with just the right salty-sweet note, this dessert is an excellent ending with a bottomless cup of Community Coffee or your own personal pot of hot tea.
We invite you to spend your afternoon with us and enjoy generous pours, great food pairings and a one-of-a-kind experience at La Joie du Vin. Everything mentioned above is yours for $45 per person. Please invite your friends and family and join us for this very enjoyable and unique sit-down wine tasting. You can RSVP by purchasing tickets on Local Wine Events or by responding to this email to make payment arrangements in advance. You can also call 512-55 EAT 44 to make reservations. We look forward to hearing from you soon!
Cheers,
Vindaloo Tiramisu
Hosted by
C Huston
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