trianglevino.com - the place for wine tasting news and events in the triangle (Durham, Chapel Hill and Raleigh, North Carolina)!

Silver Oak Cellars Wine Dinner @ Solas (4/29)

vino — Wed, 10 Mar 2010 13:59:25 +0000

Solas is hosting a Silver Oak Cellars Wine Dinner on Thursday, April 29 from 5-10pm. The cost is $85 a person (plus tax and tip). Call (919) 755-0755 to make your reservation.

The Menu

1st Course
Sauteed Sea Bass with Cucumber Relish, Rose Water and Orange-Jasmine Rice
Twomey Sauvignon Blanc, Napa Valley, 2007

2nd Course
Cherry-Goat Cheese Stuffed Roasted Quail with Smoked Fingerlings
Twomey Pinot Noir, Russian River, 2007

3rd Course
Anise and Black Pepper Crusted Elk Rib chops with Boysenberry Demi Glace and Truffle Fries
Silver Oak Cabernet Sauvignon, Alexander Valley, 2005 Silver Oak Cabernet Sauvignon, Napa, 2005

Finishing Course
Chocolate Mousse Duet, White Chocolate Cassis and Dark Chocolate Port with Fresh Berries
Meyer Family Port, Napa, NV

Going Green @ King’s Daughters Inn

leandra — Tue, 09 Mar 2010 21:02:03 +0000

Until the end of March, mention GREEN when you book your overnight reservation at the King’s Daughters Inn and receive $5 off any house wine and a cheese plate.

“Go Green” Wine Dinner @ Fleming’s Steakhouse (3/9 & 3/12)

vino — Tue, 09 Mar 2010 19:13:03 +0000

Fleming’s Steakhouse in Raleigh is putting on a “Go Green” Wine Dinner – A Night of Irish Revelry tonight and again on Friday, March 12. The cost is $55 per person and seating is limited, so reservations are suggested by calling (919) 571-6200.

From the website
Join us for an all-out Irish-inspired celebration of food and wine in preparation for St. Patrick’s Day. We’ll be laying on our best Irish hospitality with a magnificent menu in the spirit of the Emerald Isle and a treasure trove of “green” earth-friendly wines. Plus all kinds of shenanigans to liven up your evening!

PASSED HORS D’OEUVRES
Irish cheeses featuring Sage Derby & Cahill’s Farm Cheddar and fresh fruit
LOOSEN BROS., Riesling Mosel Dr. L Germany, 2008, Organic & Sustainable

APPETIZER
Citrus-cured Celtic Salmon on potato boxty with chive sour cream
PARDUCCI, Sustainable White Mendocino County, 2008, Organic, Biodynamic & Sustainable

ENTRÉE
Irish-style Filet Mignon served on a deconstructed sauce with bacon, carrots, new potatoes and thyme
CHELSEA GOLDSCHMIDT, Merlot Dry Creek Valley, 2006, Organic & Sustainable

DESSERT
Guinness Stout Chocolate Cake with chantilly cream
Coffee and Tea

Carr Wine Dinner @ Zely & Ritz (3/11)

leandra — Tue, 09 Mar 2010 19:02:02 +0000

Zely & Ritz is hosting a Carr Vineyards Wine Dinner with wine makers and owners Jessica and Ryan Carr on Thursday, March 11 at 7pm. The price is $75 per person (tax & gratuities not included) or $49 without the wine, call (919) 828-0018 for reservations.

The Menu

1st Course
Tuna Carpaccio with Passion Fruit Sauce with a Salad of Green Apples and Orange Zest
Wine: Carr Pinot Gris, Turner Vineyard, Santa Rita Hills, CA ‘09

2nd Course
Roast Duck and Cherry Pie
Wine: Carr Pinot Noir, Three Vineyards, Santa Rita Hills, CA ‘07

3rdCourse
Slow Roasted Coon Rock Farm Ham Rubbed with Black Pepper and Star Anise over Mashed Sweet Potatoes with Cherry Sauce
Wine: Carr Grenache Paredon Vineyard, Santa Barbara County, CA ‘07

4th Course
Lamb and Root Vegetable Stew with Spicy Paprica
Wine: Carr Cabernet Franc, Santa Ynez Valley, CA ‘07

5th Course
Assorted Cookies
Larry’s Beans Coffees

French Wine Dinner @ Solas (3/24)

vino — Tue, 02 Mar 2010 13:54:15 +0000

Solas is hosting a French Wine Dinner on Wednesday, March 24th from 5-10pm. The cost is $65 a person (plus tax and tip). Call (919) 755-0755 to make your reservation.

The Menu

Appetizer
Oysters with Pink Grapefruit Mignonette and Honeycomb
Domaine Michel Picard Sancerre 2007

1st Course
Sautéed Sea Bass with Mango Tupelo Butter and Potato Gaufrettes
Domaine Michel Picard Pouilly-Fuisse, Burgundy 2005

2nd Course
Slow Rendered Duck Breast with Port-Cranberry Cipollinis and Toasted Capellini
Domaine Michel Picard Pinot Noir, Burgundy 2006

3rd Course
Grilled Filet Tournedos with Sautéed Mushrooms and Foie Gras Nage
Domaine Michel Picard Chateauneuf-du-Pape 2005

Dessert
Peach Cobbler with Key Lime Ice Cream
Domaine Michel Picard Vouvray, Loire Valley 2007

Austrian Wine Dinner @ Guglhupf (3/10)

vino — Mon, 01 Mar 2010 13:39:41 +0000

Wine Authorities and Guglhupf are putting together a four-course dinner specifically paired with five wines from Craig’s recent trip to Austria on Wednesday, March 10th at 7pm. A mini-class about Austrian wines by Austrian wine importer Klaus Wittauer will accompany the meal.

The price is a $45/person plus tax & gratuity), contact Guglhupf for reservations (919) 401-2600.

French Wine Dinner @ Vin Rouge (3/3)

vino — Fri, 26 Feb 2010 14:24:29 +0000

Wine Authorities is teaming Vin Rouge for a five-course dinner featuring the wines of Southwest France on Wednesday, March 3rd at 7pm.

The price is $65 per person (plus tax & gratuity), contact Vin Rouge for reservations (919) 416-0466.

Broadbent Selections Winemakers Dinner @ Fearrington House (3/3)

vino — Thu, 25 Feb 2010 16:18:42 +0000

The Fearrington House Restaurant in Pittsboro is hosting a Winemakers Dinner with Bartholomew Broadbent on Wednesday, March 3 at 6pm.

Bartholomew Broadbent, one of the world’s foremost Port and Madeira authorities and one of Decanter Magazine’s 50 most influential people, will join you for this gourmet wine dinner. The dinner will feature wines from the Crasto, Ferreirinha and Ferreira Houses, which Wine Director Maximilian Kast will pair with an extraordinary tasting menu by Executive Chef Colin Bedford. The price is $125 per person which includes a wine and hors d’oeuvres reception. Call (919) 542-2121 for reservations.

The Menu

Amuse Bouche
Peanut Butter Panna Cotta with Smoked Bacon & Pecan Salad

First Course
Scallop Ceviche with Brandade of Salt Cod Beignet with Caper & Raisin Dressing, Meyer Lemon, Fennel
Quinta do Crasto, Branco, Douro Valley, Portugal, 2008

Second Course
Cherry Glazed “Sous Vide” Duck Breast with Celery Root, Red Cabbage, Wild Mushrooms, Black Pepper Spaetzle
Casa Ferreirinha, Vinha Grande, Douro Valley, Portugal, 2002

Main Course
Roasted Bison Striploin with Vanilla Seared Smoked Foie Gras with Yukon Potato, Sunchoke, Endive, Port & Bay Leaf Sauce
Quinta do Crasto, Touriga National, Douro Valley, Portugal, 2006

Dessert
Bitter Valrhona “Alpaco” Chocolate Mousse with Espresso Ice Cream with Krispy Rice, Almond, Amaretto, Orange
Broadbent, Malmsey Madeira

Robert Mondavi Wine Dinner @ Solas (3/3)

vino — Thu, 25 Feb 2010 13:24:25 +0000

Solas is hosting a Robert Mondavi Wine Dinner on Wednesday, March 3rd from 5-10pm. The cost is $80 a person (plus tax and tip). Call 919.755.0755 to make your reservation.

The Menu

First Course
Lightly Blackened Diver Sea Scallops with Candied Melon
Robert Mondavi Fume’ Blanc, Napa Valley, 2006

Second Course
Grilled Atlantic Salmon with Steamed Asparagus and Mango Butter
Robert Mondavi Chardonnay, Napa Valley, 2006

Third Course
Grilled Australian Lamb Rack with Braised Mustard Greens and Red Wine-Truffle Demi Glace
Robert Mondavi Cabernet Sauvignon, Napa Valley, 2006
Robert Mondavi Cabernet Sauvignon, Oakville, 2006

Finishing Course
Peach and Guava Tart Tartin with Honeysuckle Ice Cream
Robert Mondavi Moscato D’Oro, 2006

Whiskey Course
Dinner will conclude on the roof with a sampling of fine whiskeys

Zonin Wine Dinner @ San Carlo Italian Bistro (3/3)

vino — Thu, 25 Feb 2010 07:27:48 +0000

San Carlo Italian Bistro in Raleigh is hosting a wine dinner on Wednesday, March 3rd at 6:30pm. The cost is $45 per person (+tax/+tip), call (919) 676-3262 for reservations.

The Menu

Hors o’dourves
Bruschetta topped w/ fresh tomato, fresh mozzarella, smoked salmon & balsamic glaze olive oil
Summer Creek Brut

Appetizer
Mushroom stuffed w/ crabmeat, spinach, cheese topped w/ tarragon - butter sauce
“Zonin” Pinot Grigio

Pasta
Veal Tortelloni w/ prosciutto, roasted peppers, peas in fresh tomato cream vodka sauce topped w/ asiago & basil
“Zonin” Montepulciano

Entreé
Lamb Ossobuco w/ redused sauce & stuffed artichokes w/ goat cheese
“Zonin” Sangiovese - Merlot

Dessert
Italian Cheesecake & Pastry Puffs w/ Berry Compose
“Zonin” Primo Amore Juliet (white sparkling ) or Romeo (red sparkling)