January’s 417 Cooking Class!!!!!
We are partnering with 417 cooking class to bring you a great selection of wines paired with each course! This is a great chance to learn about food and wine pairing in a practical, enjoyable, and delicious way! Here’s a look at what’s going on for january!
| Course | Wine |
| Apple salad with toasted almonds, scallops, honey-herb vinaigrette and mixed greens | Riondo Prosecco |
| Salmon caprese salad | Hanna Sauvignon Blanc |
| Filet with porcini mushroom sauce | Il Poggione Rosso di Montalcino |
| Flourless chocolate cake | Adam Puchta Signature Port |
Tasting Notes:
1st course riondo prosecco: Our Prosecco Spago Nero is effusively fruity and light bodied, offering terrific floral notes, persistent effervescence, and a clean, delicate finish. There is perfect body and weight in this crystal clear, pure sparkling wine. It’s an ideal aperitif to enjoy any day of the year. It is simply amazing!- from winery
2nd course Hanna Sauvignon Blanc- Our 2011 SB has vibrant straw coloring with a tinge of green. The aroma is of kaffir lime, orange blossom, kumquat with a touch of cool slate and vanilla bean. You will find flavors of mango, peach, and pomelo that lead the way with a zingy ripe nectarine mid-palate and an adroit, seamless finish.- winery
3rd course il poggione rosso di montalcino- The 2006 Rosso di Montalcino reveals a core of super-ripe, rich fruit framed by firm tannins that need another year or two to soften. Sweet floral and spice notes give the wine a pretty sense of lift on the finish. Many estates market their Rosso as a baby Brunello, but this is one case where that description actually fits the bill. I have tasted 20+ year-old vintages of this wine that have held up beautifully, and while I am not sure the wine improves markedly with cellaring, it does age exceptionally well. This is the best value in Sangiovese from Montalcino today, and it is not to be missed. The 2006 Rosso is a bit of a throwback stylistically, as a smaller percentage of fruit was de-stemmed than the 2007, a decision that resulted in a firmer style of wine. It looks like the estate is moving in another direction with its Rosso (see the 2007), which I fully appreciate, even if I believe the Sangiovese here is so noble it is a pity to dumb it down.- Antonio Galloni Wine Advocate
4th course Adam Puchta signature port – Inspired by the great port-houses of Portugal, our wine maker has produced this vintage-style port. It is a complex dessert wine with an abidance of fruit & hints of oak with deep color and rich full flavor which lingers on the palate.- Adam Puchta