Hudson River Valley Wineries

This blog is dedicated to news, events, profiles and reviews of fine food and wine in the Hudson River Valley. We especially feature and spotlight the burgeoning wineries of the Hudson River Region. We accept and will relay information about releases, events, festivals and any toher happening related to food and wine in the Hudson River Valley. Send pertitnent information to hudsonriverwine@yahoo.com

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Carlo DeVito is a long time wine lover, and author of books and magazine articles. He is the author of Wineries of the East Coast. He has traveled to wine regions in California, Canada, up and down the east coast, France, Spain and Chile. He has been a published executive for more than 20 years. He shepherded the wine book program of Wine Spectator as well as worked with Kevin Zraly, Oz Clarke, Matt Kramer, Tom Stevenson, Evan Dawson, Greg Moore, Howard Goldberg, and many other wine writers. He has also published Salvatore Calabrese, Jim Meehan, Clay Risen, and Paul Knorr. Mr. DeVito is the inventor of the mini-kit which has sold more than 100,000,000 copies world wide. He has also publisher such writers as Stephen Hawking, E. O Wilson, Philip Caputo, Gilbert King, James McPherson, John and Mary Gribbin, Thomas Hoving, David Margolick, Arthur M. Schlesinger Jr., John Edgar Wideman, Stanley Crouch, Dan Rather, Dee Brown, Susie Bright, and Eleanor Clift. He is also the owner of Hudson-Chatham Winery, co-founder of the Hudson Berkshire Beverage Trail, and president of the Hudson Valley Wine Country. https://carlodevito.wordpress.com/

Monday, April 09, 2018

HUDSON-CHATHAM WINERY DINNER AT VICO RESTAURANT THURS APRIL 26, 2018

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hudson chatham winery dinner
thursday 26 april 2018
prix fixe menu, $75
We’ve paired our favorite Spring dishes with Hudson-Chatham Winery’s most exciting wines. There will be a single seating at 7pm, and the vintners will be available to describe the wines and answer questions!  


antipasti
Formaggi e Carni Locali Four Fat Foul St. Stephen, Stella Vallis Tomme and house-made pate de campagne.
2016 Empire Reserve A New York State “super blend” of Baco, Maréchal Foch, Merlot and Cabernet Sauvignon, aged two years in French oak to produce a supple and silky wine.

primo
Risotto ai Forieri di Primavera Risotto with the harbingers of spring: locally foraged ramps, asparagus, English peas, artichoke, and shiitake mushrooms.
2015 Estate Seyval Blanc  This estate-grown hybrid of Sauvignon Blanc is aged in stainless steel and finished with oak to round out the mouthfeel and accentuate tropical notes of pineapple on the finish. A luscious dry white.

secondi
Anatra alla Griglia Grilled boneless breast of magret duck served au jus with Cognac-poached Dan Baker pears and orange farro-grain salad.
2015 Estate Chelois A French-American hybrid that yields a distinctive bright cherry note against a palate of bramble fruit.

OR

Costola d’Agnello alle Erbe Grilled lamb rack rubbed with herbed Parmigiano. Moscato-pomegranate reduction and garlic mashed potatoes.
2016 Baco Noir Old Vine Made from the fruit of 67-year-old vines, this Baco is rich with notes of cranberry and dark chocolate.

dolce
Tiramisù A special take on the classic from El Toulà restaurant in Treviso features Hudson-Chatham’s 20 Cask Barrel Fino Espresso, made from soaking dry, sherry-like Fino wine with espresso beans in the winery’s own solera.

reservation deposit (per person)
$10.00

In order to confirm your reservation we require a deposit of $10 per person. Your deposit will be applied to the cost of the dinner ($75) and is fully refundable up to 24 hours prior to your reservation. For groups of 7 or more, please call us at 518.828.6529

Please indicate your party size below and click “check out.” We look forward to seeing you!

GO DIRECTLY TO VICO FOR RESERVATIONS
https://vicorestaurant.com/hudson-chatham-winery-dinner/


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