Sunday, February 7, 2010

Wine Dinners

Another element to this blog, is something that is a really big part of our life: Wine Dinners. Justin has two to three wine dinners a month. These wine dinners help promote wines in the Opici Wine Portofolio and gain public exposure. He works with various restuarants picking wines to complement the dishes prepared. Justin is truly passionate about wine and gives a wide range of wine knowledge to the guests of these dinners.

On January 23, 2010, Secrets Piano Bar & Grill at The Windsor Garden Hotel had their most recent monthly wine dinner. Chef Joe Angelucci, F&B Director Kyle Pinterelli, and Justin work closely together to develop these dinners into outstanding events. These wine dinners were rated #1 Best Monthly Event in Palm Beach County by the Palm Beach Post. Chef Joe outdid himself on this dinner. It was the perfect combination of "street food" and funky wines.

First Course

Kanu Chenin Blanc

Bouquet and Palate: This crisp, crowd-pleasing white from Mulderbosch’s sister winery displays fresh peach, melon, citrus, and tropical fruit flavors, with hints of almond and delicate floral and spice notes. A versatile and refreshing alternative to boring Pinot Grigio.
Winemaking: This Chenin Blanc was hand picked from low yielding bush vines with an average age of 31 years. The grapes were lightly crushed and the juice was left in contact with the skins for 2 – 4 hours, after which the free run and press juices were separated. The barrel and tank components were both aged on their lees for 5 months. Small amounts of Sauvignon Blanc, Viognier, and late harvest Chenin Blanc (5%) were blended in for added richness and complexity.
Ratings: 89 points Wine Enthusiast “Best Buy”; 87 points Wine Spectator “Best Value”

Food Pairing: Char Grilled Madras Chicken Skewers paired with an Edamame Hummus

Second Course

White Knight Viognier

Bouquet and Palate: This pale straw colored wine bears a slight glint of steely blue. Intense aromas of jasmine and clove unfold with hints of apricot and peach. The palate has a luscious, nectar like texture, abundant with apricot grit and sweet white peach flavors, and a finish of star anise, vanilla and juicy Bartlett pear.
Winemaking: This viognier was aged and lees for about 3 months, it saw a bit of neutral oak but, most of the wine was fermented in stainless steel, with about 50% going through malolatic fermentation. 8,500 cases produced.
Ratings: The 2007 received 89 points from the Wine Enthusiast, and was a best buy.

Food Pairing: Singapore Street Noodles with Marinated Rock Shrimp, topped with Wasabi Pea & Roasted Almond Gremolata, Infused with Kaffir Lime Leaves

Third Course

Squids Fist “Sangiovese / Shiraz” Blend

Bouquet and Palate: Don't let the funky label and screwcap “stelvin enclosure” fool you: this is a serious wine, with a deep, almost inky red color. The nose is floral and the dark fruit is quite pronounced. Great flavors of currant/cassis, dark cherry, and tart apple. The tannins are firm yet well balanced with a nice amount of acid to round out the wine.
Winemaking: Neutral older French oak, with skin contact up to 23 days, only 750 cases produced

Food Pairing: Trio of Dim Sum: Vegetable, Scallop Mousse and Korean Short Rib

Fourth Course

Mulderbosch Faith Hound “Bordeaux Blend”

Bouquet and Palate: This supple Bordeaux blend was created by the legendary Mike Dobrovic as a tribute to Boes, the loyal dog who kept watch over Mulderbosch farm for nearly three years after his owner’s death, waiting beneath an oak tree for the return of his beloved master. Enticing aromas of blackcurrant, mulberry, coffee, and spice lead to intense flavors of ripe plum, blackberry, and licorice enhanced by signature Bordeaux notes of tobacco, forest floor and graphite.
Winemaking: The grapes were handpicked and crushed into stainless steel fermenters, and the must was cold soaked overnight. Fermentation began naturally, and the must was then inoculated with selected yeasts and fermented until dry. After pressing, the wine underwent malolactic fermentation in tank and
was then blended and racked to barrels for maturation. It was lightly fined and filtered before bottling. The wine was aged 18 months in French Oak 42% new and 58% 2nd fill.
Ratings: The Mulderbosch 2005 Faithful Hound received 90 points from the Wine Spectator, the 2006 has yet to be rated.

Food Pairing: Greek Souvlaki with Tahini Lemon Falafal

Fifth Course

Meletti Cioccolato “Liqour”

The Meletti family, through skillful blending, has created a delicious cocoa based liqueur. Meletti Cioccolato
was created by Silvio Meletti as a winter drink. Meletti Cioccolato is a richly flavored and smoothly textured liqueur that can best be described as “Cocoa for Adults”.
Food Pairing: Homemade "Moon Pie" with a Meletti Chocolate Egg Cream

Check out Secrets Piano Bar & Grill: 11360 U.S. Highway One, Palm Beach Gardens, FL; 561-844-8448;

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