Wednesday, February 4, 2009
Valentines Day Wine and Food Pairing Dinner
We are now offering wine and food pairing dinners at the Boston Winery. The next one is on Valentines Day this coming February 14th. As opposed to a Valentines day restaurant setting, with cramped tables of 2, serviced by harried, overworked waitstaff, the dinner will be held in a rustic winery tasting room where participants will sit at tables of 10, enjoying the conviviality of friends and wine loving strangers alike. The dinner will begin at 7:00 PM and consist of 4 courses paired with 4 of Boston Winery’s handcrafted wines. During each course Scott Dahill, the Winery’s Sommelier, will give a detailed presentation on each wine served and Chef Mark DesLauriers will explain the food and the reason why it was paired with the accompanying wine.
The menu for this dinner will consist of the following courses and wines:
Mole Poblano Soup, Turkey Tortilla Dumplings
Barbera Syrah Blend
Roasted Beet and Goat Cheese Terrine,
Unfiltered Sauvignon Blanc Prosecco
Raspberry Scented Roast Cornish Game Hen, Wild Rice Pecan Pancakes, Winter Greens with Bacon
Warm Chocolate Crepe, Chocolate Mousse,
Strawberry Rum Sauce
The cost of the dinner is $95.00 per person and includes tax and gratuity.
We are really excited about doing ArtEpicure Cooking School events with this winery. Housed in a pre Civil War stone and brick building, a former nail factory, the Boston winery is a state of the art wine making facility that, in addition to making and bottling their own wines, offers the wine enthusiast the opportunity to create their own fine wine in an authentic winemaking facility. Individuals or groups can sign on to make a barrel of wine and go through the wine making process from start to finish with award winning wine makers from California and Italy. Also, you can just select the grape varieties, participate as little or as much as you would like, or even let them do all the work. The winery offers the choice of American or French oak barrels and a wide variety of premium grapes from Napa and Sonoma.
This is what happens:
Crushing / De-stemming: Scheduled in September and October, you will learn to crush and de-stem your grapes. This is the first step in the start of fermentation.
· Pressing: Following fermentation, you will press your “crush” onsite at the Winery. Prepare and fill your barrels. Your barrels are then stored in their climate controlled cellar.
· Racking: Generally scheduled in January or February, you will learn to remove the lees (sediment), clean the barrels, and top them off.
· Finalization: The final step is usually scheduled in August. It is the filtering, bottling, corking, and labeling. The automated bottling and corking equipment makes this step simple. You will then place your personalized labels on your bottles in this final step.
Please contact the winery for pricing for the wine making program. It does vary depending on the varietal and origin of the fruit. Wines are also available by the case at the winery. To book tickets for the Valentine’s dinner please click here.