This is the one we've all been waiting for!
Join us at Blood & Sand on Thursday, August 23 at 6:30 p.m. for a dinner featuring Orin Swift wines. If you're not familiar with Dave Phinney or the Orin Swift Cellars line of wines, we intend to change that. Dave is a world-renowned winemaker who indeed makes wines around the world. Sommelier Shelley Hall will be here to acquaint you with these great California selections. If you're presently aware of Orin Swift, come learn more and delight in a concordance of food and drink.
Each wine will be paired with a dish that it compliments. Chef and I have put our heads and our palates together. We tasted the wines zealously, determined to do them justice. We took into consideration every aroma, flavor, and nuance, so that the wine and food enhance each other. We conceptualized for an hour; then he was off to prepare the menu.
Bill of fare:
2014 "Mannequin" Chardonnay, CA, 92 RP
pompano en papillote, parsley emulsion, fennel pollen, sour apple
2016 "Abstract" Grenache/Syrah/Petite Sirah, CA, 92 RP
new zealand lamb chop, roasted fig cream, green peppercorn
2015 "Palermo" Cabernet Sauvignon/Malbec/Merlot, Napa Valley, 91 RP
salt roasted squash, sharp cheddar, fried shishito, nibs
2015 "Papillon" Bordeaux Blend, Napa Valley, 94 RP
wagyu prime rib, salt roasted squash, carrot tops
2017 "Blank Stare" Sauvignon Blanc, Russian River Valley, TBD
white peach custard, phyllo dough, mascapone whip
You will also have the opportunity to taste the Orin Swift wines that we're not pairing:
2016 "Slander" Pinot Noir, CA, TBD
2015 "Machete" Petite Sirah/Syrah/Grenache, CA, 93 RP
2016 "8 Years In The Desert", Zinfandel/Syrah/Petite Sirah, CA, 94+ RP
2015 "Mercury Head", Napa Valley, 95+ RP
If you could attend only one wine event at Blood & Sand, this should be the one! Don't miss out. The wines will be available for retail purchase after dinner. Stock your cellar or cabinet or that weird cubby hole under the counter that nothing else seems to fit in.
This one will fill up fast, so don't lumber. The price is $110 per guest. To reserve, call Blood & Sand at 314-241-7263 or email firstname.lastname@example.org.
Cheers! See you there.
Nick Viehman, Wine Director
Brian Coltrain, Executive Chef