Description of the January 11, 2004 Wine Dinner - Page 2

Prepared by Chef Emil Friesenhahn

Second Course: Eve Appleyard’s Vermont Style Lobster Bisque

Second Course Wine:  Mohai Chardonnay

Background: With a heavier soup I personally like to have some acid like in a Sauvignon Blanc. This will be a fruit forward Chardonnay (not CA buttery, oaky) with acid highlights. Chilean wines do not have American rootstock and originated with vines brought over from France typically in the mid 1800’s.

Description: This will have aromas and flavors of very ripe apples and pears.

Third Course: Tomatoes Argenteuil– Tomatoes Stuffed with Asparagus and Ham

Third Course Wine: Ruffino II Leo Superiore Chianti

Background: This wine is from Central Italy – in the Tuscany region. Sangiovese is indigenous to the area. Ruffino is one of the three largest producers of Chianti in this region. By Italian Law, Chianti must be 75-90% Sangiovese and must include at least 5% white grapes, generally Trebbiano or Malvasia. Super Tuscans are wines that do not correspond to this Chianti classification.

Description: Very fruity up front with touches of dried cherry and mineral flavors. It should be dry and light like most wines from the region.

3nd Page of the Wine Dinner Description

Last Modified:  09/26/2005

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