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Jan 22, 2018
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Posts Tagged ‘wine dinner’

Edible Weekend: 4 more food-filled events this weekend

Wednesday, May 25th, 2016

From Memorial Day weekend barbecues to elegant wine dinners, here are four more don’t-miss events for you this weekend.




1. Ginger & Thyme Pop-up Dinner
Element executive chef Josh Charles cooks up a four-course, Asian-inspired dinner with beer and cocktail pairings. May 26 – 6:30 to 9:30 p.m., brownpapertickets.com 

2. Division Wine Tasting
Stop by Parker’s Table to sample a selected variety of vino from Portland, Oregon-based Division Wines. May 26 – 7 to 9 p.m., parkerstable.com 

3. Pacific Northwest Wine Dinner
Sit down to a five-course dinner with Pacific Northwest wine pairings at Five Bistro. Call for reservations. May 26 – 7 to 9 p.m., fivebistro.com

4. Red, White & Brew
Head to Cedar Lake Cellars for a weekend of food, beer and wine slushy specials, plus live music and festivities. May 27 to May 30, cedarlakecellars.com 


Still hungry? Sign up for Edible Weekend and get the weekend’s top four foodie events delivered right to your inbox every Wednesday. Click here to sign up!


Drink This Weekend Edition: Luca Wine Dinner at Annie Gunn’s

Thursday, May 5th, 2016



There aren’t many resumes as complete as Laura Catena’s. She’s a fourth-generation winemaker, holds degrees from Harvard and Stanford universities and has (literally) written the book on Argentine wine, Vino Argentino: An Insider’s Guide to the Wines and Wine Country of Argentina.

Catena, who will host her only U.S. wine dinner at Annie Gunn’s this Monday, May 9, is both owner-vintner of Luca Wines and managing director of her family’s Botega Catena Zapata vineyard. Here, she shares her thoughts on the growth of Argentine wine and the growing international market for malbec.

You have a family history in wine, but you pursued other careers before this one. Why did you return to the wine industry?
When I was deciding what to study, my vision was to do a profession that could help people. At that time I thought, “How can you possibly help people by making wine?” I’ve changed my mind (since then). This wine revolution has brought about great prosperity to Argentina and the region. It’s helped people have better schools and roads. I’ve gone full circle from wanting to leave the nest to making something as beautiful as wine and knowing it is an important contribution.

To what do you attribute the increased popularity of Argentine malbec?
In the late 19th and early 20th centuries, Argentina had this huge wave of immigration that multiplied the population by four or five times. Most immigrants were Spanish or from the Marche region in Italy. They were used to drinking European style, having wine with lunch and dinner.

My father, in the 1980s and 1990s, was a visiting scholar and saw what was going on in Napa, with people making wine as good as the French. He said, “I want to make great wine in Argentina that can compete with the best in the world.”

What is the most common misconception about Argentine wines?
For one thing, many people think that malbec just showed up. Not only is it an ancient grape, it’s the principle grape in Argentina. It’s not some kind of brand-new thing. We’ve been making since 1800s. The second thing is that malbec can be very diverse. It can be aged or blended and can taste totally different depending on where it comes from.

How do different malbecs taste?
If it’s from cool climate, it will taste more mineral with more violet-black fruit aroma. They’re more elegant than jammy (when grown in a) high, cool climate. Grown in warmer climates, malbec is syrupy with more ripe fruit aroma. They’re equally delicious but in a different way … but all malbec is aromatic and smooth.

How do you describe your Luca Wines?
I work really hard to make wines that have exuberance but are not too syrupy. I want it to be exuberant and elegant at the same time, and (I want it to) go well with a lot of different kinds of food. I’m not big on picking ideal food and wine pairings. You should go with drinking what you feel like drinking that day.

Where do you see the wine industry as a whole ,and specifically the Argentine wine industry, going in the next five to 10 years?
People will learn more about malbec and be able to taste from different regions. It’s like cheese. Once you get into cheese, you want to try different kinds of cheese. People will get into different regions of malbec. … If drinkers start asking for and buying these other varieties, places will carry them.





Thursday Giveaway: The clock is ticking!

Thursday, October 17th, 2013



Today, we’re giving away two tickets (each worth $165) to a one-night-only wine dinner hosted by Cielo on Thursday, Oct. 24. This five-course dinner prepared by chef Fabrizio Schenardi will also include pairings of Darioush signature wines.

Guests will dine on pan-seared scallops in sea urchin sauce paired with Darioush 2011 chardonnay, filet of beef with foie gras and roasted butternut squash paired with Darioush 2009 cabernet sauvignon, and more.

If you don’t win our two seats, good news: seats are still available. Call Cielo at 314.881.2105 to make a reservation.

UPDATE: Time’s up! Congratulations to Maggie Taylor, whose haiku extolling her love of beaujolais has won her two tickets to the Darioush wine dinner at Cielo at Four Seasons Hotel St. Louis. Congrats, Maggie, and keep an eye out for an email from the Sauce crew!



Thursday Giveaway: The clock is ticking!

Thursday, August 15th, 2013



Today, we’re giving away two tickets (each worth $75) to a one-night-only wine dinner hosted by The Libertine on Wednesday, August 21. This 5-course dinner prepared by chef Josh Galliano will also include five pairings of Scarpetta wine.

Scarpetta wines come from Master Sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson (a St. Louis native), who also own Frasca Food and Wine in Boulder, Colorado. Stuckey and Mackinnon-Patterson will be at the dinner to talk about their wines and sign bottles.

If you don’t win our two seats, good news, seats are still available. Call The Libertine at 314.862.2999 to make a reservation.

To enter to win, answer the question below in our comments section, then, we’ll pick our favorite entry and email you if you’re the winner. (We’ll also announce the winner here and on Facebook.)

In a six-word memoir, tell us why YOU deserve these tickets more than anyone else.

Entries start NOW and last until 4 p.m.

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