J. Wilkes Wine Dinner at the Rebel Room Next Wednesday, July 24, 6:30 pm, $75 (includes tax & gratuity)
Join us in the Rebel Room at Red Sauce Rebellion for the unique opportunity of a Meet the Maker Dinner! Hosted by Wes Hagen, winemaker for J. Wilkes Wines out of Santa Maria Valley, California. Sit back and enjoy as he guides us through a coursed dinner specifically tailored to a variety of his wines.
For reservations contact Heidi Schmitz at email@example.com Please reserve your spot by July 21st!
Weekend Tasting Friday, July 19, 5-7 pm
elo Sauvignon Blanc (3-L Box) Complex green grassy nose with passion fruit, guava and pear aromas. Gooseberry, capsicum and tropical flavors on a full, rich palate with a long sweet-fruited finish. It’s intense and fruity, and very quaffable. Western Cape, South Africa
elo Chardonnay (3-L Box) A fresh, vibrant unoaked Chardonnay with flavors of apple and subtle citrus notes. This wine gets better with every sip and the mouthwatering finish makes you want more. Pairs great with many foods such as chicken or fish and wonderful to be sipped on its own! South Africa
M. Chapoutier Cotes du Rhone Belleruche Rosé M. Chapoutier Belleruche wines offer an exceptional everyday option from the talented winemaker Michel Chapoutier. Aromas of red fruits (currant and raspberry) and citrus (grapefruit), complimented by exotic fruits. The palate is fresh, delicate and fruity on the entry with strawberry notes and a silky mouthfeel. Well balanced acidity creates a fresh, prolonged finish.
Secret de L’Enfer Pinot Noir 100% Pinot Noir. Rich cherry fruit, earth and a fine underpinning of acidity. Luscious and fruity but made with restraint, this is a lovely expression of cool-climate Pinot Noir with a real Mediterranean character. Minervois, France
Saturday, July 20, 3-5 pm
A lovely assortment of vino will be open!
Food & Wine Pairing Courses Taught by Wes Hagen via Skype
Wes is back for a Wine Dinner at the Rebel Room on Wednesday, July 24. Prior to the dinner he'll be at the shop to discuss his series of Food & Wine Pairing classes in more detail. 6 pm sharp.
Intro to Food & Wine Pairing Thursday August 15, 6:30-7:30
Advanced Food & Wine Pairing Thursday September 19, 6:30-7:30
Old World/New World Thursday October 17, 6:30-7:30 Classes located at Wine Republic
Denison Tapas Dinner Thursday, July 25, 6 pm, $50 Team WSK is pleased to host Denison Cellars for yet another fantastic evening of delicious wine and expertly paired food. Firstcourse Pastrami wrapped scallops with candied tomato, salmon roe, smoked aioli & onion ash Paired with Denison Chardonnay
Second course Lamb tartare with harissa, mint, advieh, lime & lavash Paired with Denison Willamette Valley Pinot Noir
Third course Egg & Ricotta ravioli with chanterelles, violet mustard, fried prosciutto & pinot gel Paired with Denison Johnson Ridge Pinot Noir rsvp at 651-342-0376 The Wilder Scratch Kitchen 338 5th Ave. North, Bayport, MN
Portuguese Wine Dinner Wednesday July 31, 7 pm at Cast & Cru
We'll start outside on the patio with ‘White Port Tonics’ and a grilled Amuse Platter. A four-course culinary experience, celebrating summer with the vibrant wines of Portugal, enhanced by the intensity of fresh herbs & produce harvested from our Kitchen Garden. Selected wines curated by Corey Lahm (Cool Wine Guy) paired with a course by course Menu.
$95 per person, including tax and service. Seating is limited to the first 30 guests Tickets Here
On the Patio Fire-grilled Appetizers with white port tonics
First course Ajo blanco (white Portuguese gazpacho) Marcona almonds, green grapes, nasturtium Served with adro da se encruzado
Second course Seared scallops and Muhamara Red pepper walnut spread, almond milk foam, chive Served with quinta de san fransisco white obidos
Third course Flank Steak Madeira Grilled red pepper polenta cake, zucchini pave, purple asparagus, chimichurri Served with quinta de san fransisco red obidos Fourth Course Basque Cheesecake Poached pear, lemon curd, strawberry syrup, mint Served with Quinta seara d’Ordens fine white porto