Some wineries make excellent Chardonnay; some make delicious Pinot Noir, or tasty Sauvignon Blanc. A handful, though, excel at pretty much whatever they do. Winemaker Ted Edwards has been making wine at Freemark Abbey for 31 years now, and he’s not only learned all the subtleties and intricacies of the winery and its vineyards; he’s integrated them into his being. Wednesday, March 2nd, Estate Manager Barry Dodds will be in Tucson and we’ll be pouring four of Freemark Abbey’s wines with dishes we’ve designed to compliment them. If you’d like to join us- the dinner is at 6:30- please give us a call at 326-9363 to make a reservation (web and email reservations will not hold a place at the dinner.)
Freemark Abbey wine dinner with a Barry Dodds
Wednesday, March 2, 2016
Seared New Bedford sea scallop with roasted pear and cauliflower. Served with sesame crisps.
2013 Freemark Abbey Chardonnay, Napa
Grilled flatiron steak,
served over celery root purée with celery leaves and blueberry-leek soubise.
2012 Freemark Abbey Merlot, Napa
Grilled loin of lamb with thyme and smoked garlic soufflé, served with Cabernet demiglace and crispy Swiss chard.
2011 Freemark Abbey Cabernet Sauvignon, Napa
Fernet-glazed boar tenderloin with salmon mushrooms, spigarello and savory sablé.
2012 Freemark Abbey Cabernet Sauvignon, Rutherford
A little something sweet at the end.
$75 plus tax and gratuity