The Market Restaurant + Bar by Jennifer’s hosts Meyer Family Cellars wine dinner

Wake up folks & shake off that holiday hangover, things are about to rock n roll on metro Phoenix’s restaurant, wine, beer & cocktail scene in 2017. One of the 1st events is the Meyers Family Cellars Wine Dinner at The Market Restaurant + Bar by Jennifer’s on Wed. January 11th.

Photo courtesy of Meyer Family Cellars 

Wine and food pairings

The 5 course family style dinner will pair white & red wines from Meyer Family Cellars with a delicious sounding menu from Jennifer’s loaded with vegetables, meats and seafood from locally sourced purveyors. Here is a peek at the menu.

Meyer Family Chardonnay- Escarole + pear + Marcona almonds + parmesan + creamy Sumac dressing

Crab Gnocchi-House made dumplings + lump crab + ricotta + roasted tomatoes + creme + basil + wilted greens + ricotta salata

Meyer Family Syrah-Crispy pork belly + spiced plum sauce + grilled plums + lemon + chive. Organic Polenta + Hayden Flour Mills Organic Yellow Polenta + grilled corn

 Meyer Family “Fluffy Billows”- Miso marinated + red wine braised short ribs + roasted baby tri-colored carrots + cipollini onions + broccolini + crispy shallots

Meyer Family “Spitfire”- Sharp cheddar + pistachio + honey. Danish blue + pear + mache. Comte + dried fruit + caramelized pecans

Meyer Family Cellars

Like many small wineries it’s a family affair started at a young age, which is how Matt Meyer caught the wine bug. Hanging around his families winery & vineyard at Silver Oak down in Napa Valley, Matt realized he would carry on the family love for northern California and wine making.

Matt and his wife Karen share wine making responsibilities at the Mendocino county winery. Karen got hooked on wine after working a harvest in Margret River near her childhood home of Perth, Australia. The couple met in 1999 when both were working crush at Argyle Winery in Oregon.

Matt’s mom Bonny runs the business side of the winery much like she did in the Silver Oak days. She is Bonny from the famed “Bonny’s Vineyard” bottling from Silver Oak.

Reserve your seat

This dinner starts at 6:30 and costs $70 per person. Reservations can be made by calling 602-579-5327. The Market is at 3603 E. Indian School Rd. Suite A. Phoenix 85018. http://themarketphx.com/

 

Election night video wine review for The Federalist. Go figure

Crazy night watching the numbers as we wonder who will  be our 45th President. It calls for a bottle of wine or 2 or 3. How about the 2014 The Federalist paying homage to the dueling pistols of Aaron Burr and Alexander Hamilton back in 1804. 50% Zinfandel & 50% Syrah from Dry Creek County. Suggested retail is $17.76, get it 1776, birth of our nation. I wonder what our founding fathers would be thinking tonight.

 

 

Lawrence Dunham Vineyards releases 2 new wines

Winemaker Curt Dunham of Arizona’s Lawrence Dunham Vineyards is proud to release 2 new wines as of late, 2013 Syrah and the premier vintage of the wineries 1st dessert wine, 2012 The Epilogue.
2013_SyrahWshad170x210
The 2013 Syrah is made from all estate grown grapes that are grown at 5,000 feet above sea level down in Cochise County. It’s a blend of 88% Syrah, 6% Petite Sirah & 6% Grenache. After fermentation the wine is aged for 30 months in American oak with the Syrah aged in mostly new oak and the Petite Sirah and Grenache aged in neutral oak. This wine will continue to evolve but currently shows great intensity. According to Kurt “This full-bodied wine is filled with aromas of coffee and berries that lead into multiple layers of dark fruit on the palette. It has a decadent, soft mouth feel that is luscious and sensual. Enjoy with grilled meat.”
With only 170 cases produced this wine won’t be around for long. $32 from the winery.
LDV 2012_Epilogue_wShad170x210
The 2nd release is the 1st dessert wine produced from LDV, The Epilogue made from 100% Petite Sirah. This sweet but not syrupy wine is a lesson in patience as Kurt waited 40 months to let 50% of the wine age in new American oak and the the other 50% age in neutral oak. As you can imagine he and his team are very excited to finally release it. Kurt’s take on his 1st dessert wine is that “The Epilogue exudes tobacco, toast, and berries in the nose that leads to a powerful rush of dark fruit on the palette. This fruit explosion is followed by a long, sweet, and savory caramel and spice note finish. Enjoy with chocolate, blueberries and cream, bleu cheese, or your favorite cigar.” Bottled in 375 ml bottles they’ve only produced 100 cases of this wine and sells for $24.
www.ldvwinery.com
Photos courtesy of Lawrence Dunham Vienyards

2010 Stolpman Estate Grown Syrah

Estate-Syrah
Founded in 1990 by Tom & Stolpman, Stolpman has in the past sold the majority of grapes to the likes of Ojai Vineyards & Sine Qua Non that is until 1997 when they started to bottle their own Syrah, Sangovese and Sauvignon Blanc. When Winemaker Sashi Moorman came on board in 2001 he worked to increase the quality of grapes grown and began experimenting with grapes like Grenache, Viognier and Chardonnay in the Ballard Canyon vineyards. Currently there are 152 acres under vine with the majority of them going into Stolpman wines.

The 2010 Syrah comes from grapes that were grown in a very tough year in the Santa Ynez Valley with a cool spring and summer and a late heat wave in September just before harvest.The result is one of Stolpman’s more accessible Syrahs they’ve produced over the years that is drinkable now or can get better in the next 10 years. With a splash of Viognier added this Cote-Rotie style wine produced 5,000 cases in 2010.

This deep colored wine offers a nice balance of fruit and tannins. Ripe red fruit along with nuances of chocolate, spice and oak give this wine a large mouth feel with a lingering finish on the tongue.This wine would pair well with roasted meats and vegetables along with grilled, smoky BBQ. This delicious wine retails for about $30. www.stolpmanvineyards.com