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“Vertical tastings are a rare opportunity to experience how wines change with age,” says Fork and Cork executive chef Eric Neaves says. “They allow you to taste a wine from the same vineyard over multiple vintages.”
Among wines served will be a 10-year-old chardonnay and a pinot noir from Creekside’s Queenston Road vineyard on the St. David’s Bench. “Both of these bottles are unavailable for purchase anywhere. Creekside has opened their vault for us, as it were, in order to make this happen,” he adds.
Accompanying those viniferous tastes are Neaves’ and sous chef Jonasz Mankiewicz’s assorted snacks as a starter to the dinner. That will be followed by a butter-poached sea scallop with edamame and a grilled vegetable salad with the chardonnay.
Next, the pinot noir will be paired with a duck sausage and wild leek ricotta gnocchi and pan-roasted mushrooms, with the main course of steak tartare and an Ethiopian-style ribeye seared with charred peppers and onions. The wine is Creekside’s Laura’s Red, a cab-merlot blend.
The final of the five courses will be an assortment of sweets.
Neaves notes that courses have two elements so it’s possible to experience how certain characteristics of young and old wines pair with certain foods.
“A rich and buttery pairing might be great with a younger barrel-aged chardonnay,” he says. “But the ‘perfect pairing’ may well be something more subtle.”
The five courses — including wines, taxes and gratuities — are $99 per person.
Contact firstname.lastname@example.org for tickets and more information.