Description of the January 11, 2004 Wine Dinner -

Prepared by Chef Emil Friesenhahn

Fourth Course: Veal Osso Bucco with Stilton and Green Peppercorn Beurre Blanc served with Couscous and Hearts of Palm

Fourth Course Wine: Geyser Peak Cabernet Sauvignon

Background: The 2000 vintage was rated as high as 92 points and considered to be one of the best values on the market. Geyser peak (founded in 1880 in Alexander Valley) was just named as the “Best US Wine Producer” by IWSC. Geyser is also the only winery in the world to receive the “Best Winemaker in the World” award twice.

Description: This will have black fruit flavors (cherry), cola and cassis. You should also be able to taste the tannins on the center of your tongue.

Fifth Course: Mixed Berry Charlotte and Fresh Mint with White Chocolate Crème Sauce

Fifth Course Wine:  Veuve du Vernay Brut Blanc de Blanc Sparking Wine

Background: Champagne is of course the northernmost winemaking region in France. This sparkling wine is a unique, non-vintage blend of Loire Valley chardonnay, chenin blanc, folle blanche and ugni blanc.

Description: Brut means driest and Blanc de Blanc means from white grapes only. Its mineral/toasty nose and pear/mineral/almond flavours finish clean and crisp. The citrus acidity allows it to stand on its own or balance the sweetness in a dessert.

Last Modified:  09/26/2005

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