Pairing Like a Vintner

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People love to pair. This outfit goes with this event. This sauce goes with this fish. And of course this wine goes with this dish. While we've always been saying that you should drink what you like, what if you don't know what you like? That's a good place to start learning to pair. While we don't think you can 'do it wrong', here's a few guidelines and examples from our upcoming Vintner's Dinner. 

Pair similar things together. Our Italian Mushroom soup is earthy and comforting. So is the Bridge Mengsel wine we paired with it.

Acid + acid - Our lemon vinaigrette Tuscan green salad pairs well with our Kiepersol Vit, a white blend that will pick up the fresh, green notes of the salad.

Bitter + Fat - This classic steak with red wine food pairing is seen in our Barrel No. 33 wine being the perfect mate for the Parmesan and Basil Stuffed Tenderloin.

What are some of your favorite pairings?

Fall Concoctions at the Restaurant

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After an amazing Harvest Festival, we realize it's time to focus on fall. With leaves turning colors and the cold air all around us we are reminded of our favorite fall and winter flavors. At the restaurant we've been experimenting (and enjoying) some new Kiepersol spins on fall classics. How about some spiced wine or a lemon-wine tonic? We dare you to come try them and not fall in love!

And it Makes Good Vinegar Too

In the summer of 2011 we took two tons of Tempranillo grapes and reduced it in small batches for 18+ hours to get approximately 100 gallons of thick juice. After almost two years of aging and natural reduction in two wine barrels, we topped the barrels off with freshly harvested 2013 Cabernet Franc juice. With help from Marnelle and Mike, the restaurant has officially tasted, tested and approved it for consumption! Look for our Balsamic Style Kiepersol Vinegar to be featured in chef specials and future Vintner's Dinners at the restaurant. Do you think we should bottle it too?

 

Louis XIII

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How do you enjoy this 100-year aged Cognac? One drop at a time! This distinctive Cognac is something everyone should try at least once in their life with it's warm oaky and caramel notes.

Cognac warming tip:  Fill an empty Cognac glass with hot water and rest your full glass of Cognac over it. The water vapor will heat your cognac without making the glass too hot to hold. Then enjoy!

 

We're Bananas for the Restaurant

The Bananas Foster made by Sharon, our restaurant manager for the Turners on Father's Day. 

Their daughter had gotten married a month prior in New Orleans and during the festivities Dianne missed the Bananas Foster dessert at the reception. They saw it on our menu and decided to get it in memory of the recent wedding. Mr. Turner was so impressed with the dessert and the show. He said, "Your food, service and wine rivals the best restaurants I've ever been to."  

Their pairing recommendation: Tjaila with the Bananas Foster.