I was always impressed by the amount of good work that the Art Center was able to accomplish with a relatively small budget. I feel that the Art Center does most of its 'good' by bringing out the creativity in all those it touches.
I was always impressed by the amount of good work that the Art Center was able to accomplish with a relatively small budget. I feel that the Art Center does most of its 'good' by bringing out the creativity in all those it touches.
Imagine this evening! A sumptuous four course tasting menu has been designed by Chef Jim Leonardo and is to be presented with wine pairings by John Jonna, both of Vinology Wine Bar and Restaurant. It will be a great opener to the Art Center's fundraising evening! Serving begins at 5:30 PM.
Plus, An exclusive live auction!
See below for information on the menu, the chef and wines from the portfolio of Classical Wines.
Menu
1st Plate
Escabeche of Hake
with tomato, olive, bacon and almonds
Paired with Manzanilla La Gitana - dry sherry
2nd Plate
Catalonian Rabbit Canneloni w/campo viejo
topped with a salad of fresh plums
Paired with Pazo de Arribi Mencia - Bierzo
3rd Plate
Smoked Breast of Duck w/gratin of potato and fig
Paired with Dehesa La Granja - Tempranillo by Alejandro Fernandez
4th Plate
Chestnut Date Pudding
w/orange flower honey and moro orange ice cream
Paired with Casta Diva Muscat Alicante
Wine Notes
The Winery: Founded in 1792 and one of few remaining estate-produced Manzanilla
and sherry exporters.
The Wine: The standard-of-type and leader both in Spain and abroad. Manzanilla is the rarest of all authentic sherries, being uniquely site-specific in origin. Matured
beneath a constant veil of yeast (called for) as only occurs on the beachfront in
Sanlúcar, giving manzanilla a dry, haunting delicacy analogous to
Champagne.
In the Press: La Gitana Manzanilla “Consistently one of the finest traditional manzanillas around, La Gitana might as well be the Webster’s entry for the category: pale, straw color, salty seaside freshness and dry, tangy yet rich favor. And that favor lingers after each sip, too, like sea spray. —Best Value, 92 points. Ray Isle, Wine & Spirits Magazine, April 2005
The Winery: Bodegas Adriá was established in 2002 for the specialized production of
high quality wines by a local winemaking family working in Bierzo since the 1930s.
Working closely with the best sources in the Bierzo region growing old vine
Mencía grapes, full-bodied and richly textured red wines expressing Bierzo's
mineral soils and fresh climate are obtained. As a bonus, the locally-scarce
Godello is grown on the estate, adding a clean and complex dry white wine to
the offering.
The Wine: One hundred percent Mencía in a ripe and juicy style, aged three to four month in a mixture of used French and American oak. Minerality remains as an
undertone to the silky, chocolatey fruit. Intended to appeal, from a grape
designed by nature for today’s wine consumer.
In the Press: Pazo de Arribi Mencía 2007 "Ruby-red. Seductive aromas of red and dark berries, Asian spices, pepper and licorice, with a strong undercurrent of minerals. Light in body and sweet, offering spicy blackberry and cassis flavors and a refreshingly bitter note of candied licorice. Tightly wound and spicy on the finish, which repeats the blackberry note. There's a pinot-like delicacy to this wine that's pretty interesting. —89 points" Josh Raynolds, International Wine Cellar, Sept/Oct 2009
The Winery: In 1998, Alejandro Fernández and his wife Esperanza Rivera, having created Tinto Pesquera and Condado de Haza in their native Ribera del Duero acquired the historic “La Granja” estate: 1800 acres of southfacing hillsides along the
Guareña River with enormous hand-carved 18th century cellars. New vineyards
totaling 325 acres of Tempranillo clones obtained in Pesquera have reverted this
historic wine estate to its original vocation.
The Wine: 100% Tempranillo from the Pesquera clones. Purity of fruit accompanies
generous texture and weight, with excellent balance and expression enhanced by
two years in bottle prior to release.
In the Press: Dehesa la Granja 2004 "The 2004 Dehesa la Granja offers similar but more expressive aromatics, is rounder and more supple on the palate, and has outstanding depth, concentration, and length. It is more forward than the 2003 but should offer a similar drinking window. It will be at its best from 2010-2020. —92 points." Jay Miller, Wine Advocate, April 2008
CASTA DIVA COSECHA MIEL 2008
The Winery: Felipe Gutiérrez de la Vega and his wife Pilar opted for an early retirement and rustic mountain lifestyle, becoming fanatical for the ancient Moscatel vines, grown on terraces originally designed and planted by the Phoenicians
overlooking the Mediterranean Sea in Alicante’s Marina Alta.
The Wine: One hundred percent Moscatel Romano (Muscat of Alexandria).Fermentation is begun in new oak and gradually arrested while still in the barrel, for bottling in April of the following spring. Elegant, ginger-spiced, honey-rich and tropically intense nectar that ranks among the greatest examples of its genre.
In the Press: Casta Diva Cosecha Miel 2008 "Bright gold. Apricot, peach pit, honey and chamomile on the nose, with a subtle spicy note adding energy. Creamy pit fruit ?avors are complicated by notes of toasted nuts, marzipan and brown butter, with good mineral snap on the back. Offers an intriguing blend of sweetness and energy, with excellent ?nishing thrust and lingering toffee and apricot nectar notes. This decadent but surprisingly lively wine would be superb with blue cheeses, foie gras or a game terrine with nuts. —93 points"
—Josh Raynolds, International Wine Cellar, Sept/Oct 2009
The Winery: Felipe Gutiérrez de la Vega and his wife Pilar opted for an early retirement and rustic mountain lifestyle, becoming fanatical for the ancient Moscatel vines, grown on terraces originally designed and planted by the Phoenicians
overlooking the Mediterranean Sea in Alicante’s Marina Alta
The Wine: One hundred percent Moscatel Romano (Muscat of Alexandria. Fermentation is begun in new oak and gradually arrested while still in the barrel, for bottling in April of the following spring. Elegant, ginger-spiced, honey-rich and tropically intense nectar that ranks among the greatest examples of its genre.
In the Press: Casta Diva Cosecha Miel 2007 "Vivid gold color. Exotically perfumed nose offers a seductive array of honeyed pit fruits, orange peel, white flowers and baking spices. Lush and creamy on the palate, with deep, sweet apricot, orange and floral honey flavors. Juicy and palate-coating, but there's a lively quality that keeps the luscious fruit in check. Finishes with very good cling and lingering flavors of pit fruit nectar, cinnamon and clove. —91 points" Josh Raynolds, International Wine Cellar, September/October 2008
