I was having brunch on Saturday and the mimosa menu included the Hawaiian Sunrise. After finding out the ingredients, I ordered it. I absolutely loved it. Next time you have brunch, mix it up a little from the traditional mimosa and order a Hawaiian Sunrise instead.
It’s that time of year again when the leaves fall off the trees, the weather hits a surprising cold snap, plans are made for the upcoming holiday season, and the LLS kicks off the season with their Taste of the World event. This has been one of the events that I have looked forward to and attended over the past few years.
It is now up to the 9th annual version located at the Newport Aquarium. This year they have continued the Top Shelf room for anyone who might be interested in a few higher end offerings. The participating restaurants run from BBQ to seafood, with a list being found on the LLS site.
Last year, I helped to pour both at the Party Source spirits table, featuring a selection of mescals, private barrel bourbons, and a rum. The Top Shelf area had a scotch selection that was similarly fantastic. I’m not sure exactly what the non-wine offerings will be this year, but the Praty Source team does a great job of making sure there options for everyone.
Both the food and spirits are in addition to the wine and beer options that are available. The exact list is a closely kept secret, but I have never been disappointed with the selections.
This is the first year that I am a committee member for this event and I encourage everyone who attends to let me know about your experience.
Date: November 10th, 2012
Time: 7:30 PM
Location: Newport Aquarium
General Admission Tickets are $100
Top Shelf Tickets are $150
All proceeds go to The Leukemia & Lymphoma Society. Tickets can be purchased online or by calling 513.698.2457.
Looking for something to do this Saturday night in the greater Cincinnati Area? Why not come down to the Purple People Bridge on the Newport, KY side and come to the Wine Over Water wine tasting on the bridge with Hors D’oeuvres and live music. Wineries include: Stonebrook Winery, Horseshoe Bend Winery, Redman’s Farm Winery, Smith-Berry Winery, and Little KY River Winery. See ya down there!
Recently, I celebrated my birthday at La Poste Eatery and Wine Room and it was one of the best wine and food experiences ever. We decided to have wine pairings with dinner.
Our first course was the Foie Gras on Banana Bread with a sliced Banana with caramelized sugar on top that had a maple carmel syrup finished with cracked sea salt. We had a glass of Nicolas Feuillatte Brut Champagne. The hint of sweetness from the Champagne complimented the syrup and the Banana Bread and the driness of the brut matched perfectly with the salt. The Foie Gras melted in your mouth and had this creamy after taste.
The second course was an order of Ravioli with a field blend of mushrooms, fresh sage, cream, and parmesan reggiano. It was paired with Styring Estate Pinot Noir ’06, this was one of the best comfort combinations that I ever had. The Ravioli had a parmesan sage cream sauce with crispy pieces of sage on top that added a slight crispiness to the cream. The Styring Estate Pinot Noir was the perfect pairing. It was a very soft tasting with berries and finish with tannins. This is one of the best well balanced Pinot Noir that I have ever tasted.
The third course was fresh catch of John Dory, a nice crispy white fish with a wonderful red wine reduction with sliced carrots and sliced parsnips. A sweet and savory taste intertwined with the light fish was perfect and it was paired with Domaine Aubissieres Cuvee Silex Vouvray ’09. It wasn’t tart at all, a slightly sweet taste of melon and fruits. I loved it because it didn’t have that sour taste that Sauvignon Blancs have. A wonderful summer wine that you can drink all summer long and for $16.99 a bottle with a 90 point rating from Robert Parker who wouldn’t want to.
The last course was a white chocolate bread pudding with dried cherries and a butter cream carmel sauce. It was paired with La Tour Vielle Banyuls dessert wine. First of all anything with white chocolate and bread pudding is exquisite. The taste that carried me into bliss was the port-style wine that in France they chill and drink it as an aperitif. This nutty, fruity dessert paired perfectly with the chocolate dessert.
I would highly recommend this restaurant to anyone who loves wines, food and wonderful ambiance.
Out here in Napa Valley, there’s a big weekend at the end of April called the Vineyard to Vintner (V2V) Open House Weekend featuring wines from the upper echelon Stag’s Leap District. V2V is out of my limited price range at the moment, but there is something in the press release that caught my eye.
The Stag’s Leap District Vintners are coming together to make a sangria.
Yeah, you heard that right. I often recommend a more low-end wine for sangria, because you’re just going to destroy it with brandy and fruit. But this time, 18 of the District’s high-end cabernet sauvignons will combine with local fruits and brandy to create … fruit punch. Really really extravagant fruit punch.
Here’s what the folks in the Stag’s Leap District have to say about their classier-than-average sangria:
“Everyone knows that we make some pretty remarkable wines here in the Stags Leap District, some of the best in the world,” said newly elected SLDW President, Elizabeth Vianna of Chimney Rock Winery. “What people don’t know is how much fun we have doing it. Our V2V weekend and our ‘Swanky Sangria’ are our way of showing the world the extraordinary sum of our parts as the fortunate beneficiaries of this District’s amazing terroir and eclectic personalities.”
Once again, the sangria is out of my price point, but I would dearly love to try some. Considering the cost of many of the bottles involved, the estimated value of the blend is $20/oz or a staggering $100 a glass. That better be some amazing sangria … and everyone better sip!
Out of your price point too? We’ve got some tasty sangria recipes right here on Wine-Girl.net that I promise won’t cost you $100/glass.
Greatest Hits: Make Your Own Sangria (Red, White, and Blush recipes)
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