April 12--Sirah, Syrah,Shiraz wine class
April 25--Robert Kacher Selects wine dinner
May 16--Soft Shells & Morels
wine dinner
May 24--Wine & Chocolate
wine class
Wine tasting
Every Saturday, 2 to 4 p.m.
It's the Good Stuff
For the March 21 Library Wine Dinner, Balaban's pulls out the good stuff from the original Cafe Balaban cellar.
That's the cellar that won years of Wine Spectator awards and that holds vintages of quality and distinction attesting to co-owner Steve McIntyre's palate.
Pairing just the right dish at each course, Balaban's lets the 2002 Nuits St. Georges tantalize with the rabbit pasta while the 1996 Chateau Leoville-Poyferre bites into the loin of venison.
6:30 p.m., Sunday, March 21; limited seating
Classic Wines Matched to Classic Dishes
Five courses and wines, $125 per person, plus tax & gratuity
Wine class, March 15: Once again, Calfornia and France face off in a blind tasting at the Balaban's wine class with Cabernets and Cabernet blends pitted against the French Bordeaux, 7 p.m., Monday, March 15, reservations required with limited seating, $25.
Wine tastings, from 2 to 4 p.m. every Saturday--in store, no reservations required.
Sunday, March 21, at 6:30 p.m.
Bringing back the classics--Balaban's brings the classics from the cellar and pairs them with classics from the kitchen.
Reservations required with limited seating, $125 per person plus tax & gratuity
1st Course
Domaine Morey-Coffinet Chasagne Montrachet “La Romanee” 1er Cru 2005(92/100 Wine Spectator)
Diver Scallops, English Pea Puree
2nd Course
Champagne Soutiran Grand Cru Brut Rose
Pan Seared Foie Gras on Brioche, Cherry Gastrique
3rd Course
Henri Gouges Nuits St. George “Les Chenes Carteaux” 1er Cru 2002(92/100 Wine Advocate)
Rabbit Pasta
4th Course
Chateau Leoville-Poyferre 1996(Wine Advocate 93/100)
Loin of Venison
Dessert
Quinto Do Noval 20yr Tawny Port
Chef Kevin’s Chocolate Bar
*Due to the seasonal nature of fresh ingredients, substitutions may be necessary--
18% gratuity added to groups of five or more.
Chef Kevin M. Sthair
