| Merryvale
Wine Not
Dig In
11 N 4th Street Monroe, LA
(318) 322-7955
celebrate
at
valentine’s day
Warehouse No.1 Restaurant Valentine’s Day is right around the corner, beat the crowd and come enjoy great food and wine with wine expert Guy Campbell of Southern Beverage Co.
Monday, February 17th 7:00-9:00p.m. 7:00-9:00
Live music, wine sampling, and a 5 course meal including items such as: house-smoked oysters & peppercorn filet mignon.
Reservations only! (318)322-1340
Exclusive Wine DInner 96 | DeltaStyle Magazine February 2014
Full House at Merryvale Wine Dinner story by “The Wine Girl” Wendy Freeman CSW, FWS
Merryvale Vineyard representative Barbara Messer, along with Dr. and Mrs. Fontenot at Vieux Carré, hosted a 4-course wine dinner earlier this month that drew wine lovers from near and far. Merryvale Vineyards has won numerous awards, with world-wide recognition given to many of their varietals, including their Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot, and of course the famous Profile Blend. Guests were greeted with the 2012 Starmont Sauvignon Blanc. This wine is 96% Sauvignon Blanc and 4% Semillon and offers a crisp entry that leads to a full mid-palate with bright fruit flavors supported by generous natural acidity and layers of citrus, melon and passion fruit. Following the reception, guests were seated and served a flash-fried oyster salad. Fresh Gulf oysters over mixed greens with red onion, grape tomatoes and apple wood smoked bacon with a lemon caper vinaigrette dressing were paired with the 2012 Merryvale Carneros Chardonnay. The Chardonnay displayed a bright, focused entry, round fleshy mid-palate, great fruit concentration with tropical and hazelnut notes, lively acidity, and a refreshing lengthy finish. The lemon caper vinaigrette on the oyster salad was the perfect complement to this wine! The guests then moved on to the 2012 Starmont Carneros Pinot Noir, paired with a chicken and wild mushroom soup. Tender boneless chicken was simmered in a rich duck stock with imported short grain rice and fresh wild mushrooms. The palate on the Pinot Noir was round, earthy and juicy with a great acidity and fine supporting tannins. This was the first introduction of the Starmont Pinot Noir into our area and it went beautifully with the soup. The main course of certified Angus prime rib was served with pomme frites, rosemary and caramelized onion au jus and a horseradish cream – complete with the favorite wine of the night – the 2010 Merryvale Napa Cabernet Sauvignon, a blend of 85% Cabernet Sauvignon, 9% Malbec, 4% Cabernet Franc, and 2% Petit Verdot. The wine is deep purple in color with generous aromas of currants, blackberry, licorice, chocolate, black olive, espresso and vanilla. The wine is round and full on the palate with forward fruit and great structure, a fabulous companion with the prime rib. The dinner ended with Vieux Carre’s homemade King Cake and a wonderful variety of their specialty cheeses paired with Merryvale’s Antigua Muscat. A special thank you to Barbara, Dr. and Mrs. Fontenot, and Chef Chris Robinson for hosting this wonderful wine dinner. What a night to remember!
!
Cheers