The Omaha Wine & Food Gazette April 2023

Event Report: Upcoming Events

What’s New

It was a good idea to avoid the rush and have a belated Valentine’s Day event. Kinda like spreading out your birthday celebrations for a number of days. The restaurants are all stressed out near February 14th. So we had a nice, relaxed, cozy dinner at Spencer’s on the 25th. The theme was intriguing: Perfection! We had a pair of 100 point wines in a sit down tasting. Then we had perfect food pairings. Bacon & eggs, cheese & crackers for appetizers. Salmon and creamed cheese. Pork chop and apple sauce. Steak & potatoes. Chocolate & raspberry. All classic pairings. Implied, although not explicitly stated, was that your spouse/special friend was also perfect...well, at least maybe for you! It was a very enjoyable exercise of wine and food pairing. My only quibble was that it was pretty noisy at times in that cozy (read small) room.

A reminder. Be kind, a mark of a gentleman. Reply to event invites by using the online system to accept or decline an invite. This helps the event producer immensely. Also, respond to the survey afterwards, even if you didn’t attend the event. It helps the producers and the Board hone in on what you want and enjoyed.

Cheers!

Tom Murnan

Education is not given for the purpose of earning a living. It’s learning what to do with a living after you earn it.

-Abraham Lincoln.

Best of the Cockle Bur compiled & edited by Harry

B. Otis, 3rd President 1973-1974

The Omaha APRIL 2023

Event Report:

The Perfect Matches a joint Omaha and CB event

The Perfect Matches, what a perfect name for a (belated) Valentine’s Day event with our perfectly selected partner! A dinner at Spencer’s For Steaks & Chops, crafted by Omaha’s chef icon Glen Wheeler, a chef for 28 years he told us, was a feast of comfort food that paired perfectly with our wines. Wheeler spoke about the food theme and courses. Besides some quaffing wine, only one dinner wine came from the combined cellars of Omaha and Council Bluffs. The rest were pulled together from our hosts, Michelle and Hasan Hyder, from their Omaha Wine Company.

After appetizers of Bacon & Eggs, deviled eggs with bacon bits, Cheese & Crackers, and assorted condiments like raisins, dried cranberries and nuts, with Omaha Branch quaffing wine, we sat down for our tasting of two perfect 100 point wines: Pride Mountain “Reserve” Cabernet Sauvignon 2012, and Château Leoville Poyferré 2018. Hasan double decanted both wines 7 hours before the tasting, a crucial step to awaken these models of perfection. The Hyders knew that drinking a 2018 second growth St Julien so young risked it being tannic and brutal since it was only 4 years old, but thought it would be an interesting exercise. Saint Julien wines have a higher percentage of Merlot in them, to soften the Cabernet Sauvignon grip. The result? The Pride Mountain had a smoother body, was fruiter and entering its peak. The Poyferré was just getting started in its life cycle. Tighter and closed in, it would have much more complexity to reveal in about 10 years, but still, it was approachable now, enjoyable albeit a bit austere.

Our First Course consisted of Salmon & Cream Cheese, a classic pairing made in heaven. House cured, the fish was a beautiful piece of freshness and smokiness. The Pumpernickel bread base, Salmon Caviar, dill and chives all added to the delicious effect. Our Peter Michael “L’Apres-Midi” Sauvignon Blanc Knights Valley 2021 was strong enough to compliment the assertive salmon flavors without being overwhelmed by them.

The Second perfect food match was Pork Chops & Apple Sauce. Slow Roasted Pork Loin laid atop a base of Red Wine Apple Sauce, cloves and cardamom. Pork always loves to be accompanied by fruit, and the apple sauce was just the thing, a contrast to the pork, refreshing, sharp and palate cleansing. The perfect wine for pork and fruit is Pinot Noir. Bethel Heights Aeolian Pinot Noir Willamette Valley 2016 fit the bill. It’s one drawback was a slight but noticeable cardboardy nose. We opened another bottle and it was the same way. But the earthy flavors enhanced the pork and fruit.

Our Third Course was Steak and Potatoes, a beloved staple, especially in the Beef State. Certified Angus Beef Coulotte Steak was accompanied by a labor intensive Hasselbach Potato where the top half of a baked potato is thinly sliced but still attached, a good place for melted butter to penetrate the potato. I greatly enjoyed the Parsnip Creamed Spinach, which was an upscale take off of standard steakhouse cuisine. Our two Cabernet Sauvignons, Cliff Lede Stags Leap 2018 and Peter Franus Brandlin Mount Veeder 2019 were both excellent Napa Valley examples of what to pair with top of the line steak.

We finished with Chocolate and Raspberry dessert, a Flourless Chocolate Torte with Raspberry Coulis (puree) accompanied by a Taylor 10 Year Old Tawny Port. Perfection. Thanks to the Hyders for a great event. Service for our 40 guests was attentive. For final bows, participating Chefs Ben Bostwick of Casa Bovina in Lincoln, and Danny Flores of Facebook joined Kris Lredeo our head server, who came out for applause and a photo.