Orin Swift Wine Dinner

24-Jul-2017

The Orin Swift Wine Pairing dinner will be held on Sunday, August 20th beginning at 6:30PM.  Join us for a five-course pairing menu featuring the exquisite wines of the Orin Swift Winery complemented by Chef's special food pairings.

Orin Swift

Sunday, August 20, 2017

6:30 PM

The history of Orin Swift Cellars dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer and went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, how it was made, and got hooked. A few more years of university led to graduation and eventually a job at Robert Mondavi Winery in 1997 as a temporary harvest worker. Deciding that if he was going to work this hard, it would eventually have to be for himself, so in 1998 he founded Orin Swift Cellars; Orin is his father’s middle name and Swift is his mother’s maiden name. With two tons of zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the brand to what it is today.

Join us for a very special evening as we pair the exquisite Orin Swift wines with Chef's best food creations.

Guests will be greeted with a Glass of Sparkling Wine and an Appetizer Reception

$110 per person plus tax and gratuity

Reservations Required 636-449-6700


1st Course

Halibut, served with Asparagus and Leek Coulis and Pickled Beets
2016 Blank Stare Sauvignon Blanc-Russian River Valley, California
The wine bursts with classic aromas of white peach, pear and freshly cut grass as well as stone, butterscotch, and clove. Shards of minerality, white fig and lemon zest dominate the palate, with beams of acidity following through the extensive finish.

2nd Course

Grilled Lobster Tail, with Sweet Potato Gnocchi, Wilted Spinach, and a Saffron and Mussel Beurre Blanc
2014 Mannequin Chardonnay-California
The entry is assertive with bright acidity that quickly softens to a largess of flavors including crème brulée, white peach, tangerine oil, honey-suckle, and roasted marshmallow. The finish is lively and radiant with a stony tinge reflecting the provenance.

3rd Course

Roasted Pheasant, served with Zucchini Pesto Cream Sauce, Polenta, and Artichoke Hearts
2015 Abstract Red-North Coast, California
Aromatic notes of Luxardo cherries, ripe black plums and raspberries billow, with intricate hints of coffee, mocha and caramel in the background. The entry is expansive with dark briar fruits, cola and cocoa with tannins that are soft and dusty. The wine finishes with a hint of wild cherry and a lingering sweet oak presence.

4th Course

Whole Roasted Prime Beef Tenderloin, served with Haricot Vert, Local Wild Mushrooms, and Bordelaise
2014 Papillon Bordeaux Blend-Napa Valley, California
This wine is highly aromatic with notes of ripe black cherry, anise, licorice, shaved dark chocolate, rosemary and charred meat. The entry is immense with bright raspberries and fresh cherries, transitioning to a mid-palate of amaretto, sandalwood and hints of high mountain forest and coastal scrub. Textured tannins and notes of toasted coconut round out the palate as the wine finishes with lingering sweet oak.

Dessert

Balaban’s Chocolate Fritters with Almond Praline
2015 Palermo Cabernet Sauvignon-Napa Valley, California
Deep and luring aromas of raspberry and ripe cherry are intermingled with accents of star anise, five spice and freshly steeped black tea. The entry is smooth with a combination of cassis and blackberry with a satiating suppleness. Ultra round and soft, the wine finishes with reverberating length.