Red Tail Ridge Wine Dinner, Monday, January 20th, 8pm
Join Red Tail Ridge Winery and Chef Charlie Marshall for a perfectly paired presentation of six of winemaker Nancy Irelan's best wines. Chef Charlie works to create a unique dish for each course that accentuates the best qualities of each wine.
At Red Tail Ridge Winery, they specialize in limited production wines because of their belief that quality is more important than quantity. Keeping their production down allows them to better monitor the details of the wine making process. RTR produces small-lots (sometimes less than 50 cases) to further preserve and enhance the varietal characteristics that they generate in the vineyard.
They also believe that experimentation is an important step towards unlocking their vineyard’s, and their region’s, potential. RTR has 21 acres of cool climate varieties: Pinot Noir, Chardonnay and Riesling. While you may be most familiar with these cool climate varieties, they are also examining some more obscure red varieties that work well in cooler regions of Europe.
Winter Wine Dinner Series
Taking place at The Marshal
628 Tenth Avenue, New York, NY, 110036, between 44th and 45th Streets
Monday, January 20th, 2020, 8pm
Red Tail Ridge Winery
Pétillant Naturel Sparkling Riesling 2017
Winter spiced pear curd, seared diver scallop, salt-candied lemon peel
Barrel Fermented Chardonnay, 2017
apple and sunchoke salad, golden
raisins, bayley hazen blue cheese, local hot house micro greens, five spice honey vinaigrette
Estate Pinot Noir, 2016
Salsify and fennel ravioli;
pinot noir, and lion’s mane
Estate Blaufrankisch, 2016
Juniper smoked Hudson Valley duck, braised in black cherry brandy, “candied” in the wood-fired oven, with spiced
Rebel with a Cause, 2016
apple smoked braised boneless short rib of beef, tobacco creme, cranberry black pepper grits
The Noble Pursuit (Beerenauslese),
Preserved blackberry and plum cobbler, cinnamon ice cream
Please be sure to purchase one ticket per person. All purchases are final, although some exceptions can be made. Single diners may be seated at the bar if space so requires.