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Current Specials | Current
Menu | Special Events
| Wine Dinner
New
Zealand Wine Dinner
Fellow food tourists, this month we're
going half-way around the world - to New Zealand! New
Zealand has long been known for it lush, verdant landscape,
and, more recently its wine.
The modern wine "business" got started in
New Zealand in the 1950's, but it is only recently that
New Zealand wines have begun to garner well-deserved
global notice - primarily for two varietals, Sauvignon
Blanc and Pinot Noir.
And what's with the screw caps? Most wines from New
Zealand, even "higher-end" wines meant for
aging, come with screw caps. Screw caps eliminate the
threat of "cork taint" and premature oxidation,
allowing the wine in each bottle to mature and develop
its true character, uniformly and naturally, as intended
by the winemaker.
Grab your passports and join us in this unique opportunity
to find out more about New Zealand wines. We have chosen
a nice cross-section and specially paired them with
a menu from Grovewood's award-winning kitchen. Tricia
Phelan of Vintage Wine Distributor will lead the dinner.
A complimentary recipe book of the dishes served (but
adapted for the home kitchen) will be presented.
All wines will be available to add to your collection
at State Minimum Retail Pricing, with case discounts
available.
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Wine
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Food Course
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Seven Terraces Sauvignon Blanc (Marlborough),
2006
Lithe and lively. A juicy mouthful of lime-scented
apple, with hints of licorice, pepper and passionfruit
on the lingering palate. Award-winner year after
year at "Wine for Oysters" competition.
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Grilled Oyster with sauvignon blanc sabayon
and chervil.
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Peregrine Pinot Gris (Central Otago),
2007
A classic Central Otago Pinot Gris with intense
aromas and flavors of pear, quince, mango and
peaches. A full smooth wine with large amounts
of varietal character.
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Colossal Prawn on Lemongrass Skewer with
mango salsa.
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Pegasus Bay Riesling (Waipara Valley),
2005
The valley has long, dry summers, ample sunshine
and benefits from the shelter of a range of coastal
hills. The soil types are ideal for grape production
having chalky loams rich in limestone on the hillsides,
and alluvial gravels on the flats. A bright golden-hued
wine with grapefruit and spiced orange peel scents
on the nose and a rich, toasty, concentrated and
vibrant grapefruit.
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Asian Chicken with mizuna, arugula and
baby spinach salad.
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Main Divide Pinot Noir (Marlborough),
2006
A rich, ruby hue. On the nose and palate there
is a seamless intertwining of both fruity and
savory characters: raspberries, black cherries
and purple fleshed plums are intertwined with
wood smoke, grilled bacon, roasted game, mushrooms
and black olives.
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Sturgeon Saltimboca on broccoli raab,
drizzled with 3 year old balsamic must.
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Amisfield Pinot Noir (Central Otago),
2006
Supple and concentrated, Amisfield Pinot Noir
shows the complexity, concentration and texture
of great new world Pinot Noir. This is classic
Central Otago Pinot with dark rich fruits, spicy
aromas and undertones of liquorish and smoke.
Finished in a rich palate with fine silky tannins.
This wine will only improve with careful cellaring
for up to 5 years, but hard to resist when drinking
superbly on release.
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Baby Lamb Riblets with smoky tamarind
glaze and onion straws, drizzled with wild ramp
vinaigrette.
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Coffee and Tea
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Fresh Fruit & Mascarpone Tart.
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Monday, May 19, 2008
6:30 p.m.
$59 per person
(tax and gratuity not included)
By Reservation Only
(216) 531-4900
There's no jet lag on this trip to the Pacific Rim!
Get out your passports for a wonderful food and wine
adventure. I hope you can join us!
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