Here are a few spooky Halloween wines:
The following are the top 10 Halloween wines:
The Velvet Devil Merlot: A Washington State Merlot brought to us by Charles Smith Wines. “Milk Chocolate, wild blackberry, baking spice, rose oil
Ed Hardy Sangria: A Spanish Sangria bursting with the sun drenched flavors of hot Spanish summer.
Black Cat Riesling: Great elegance and finesse which have a pronounced and racy fruitiness, with hints of apple and peach.
Spanish Demon Tempranillo: Soft and delicious, offering a mouthful of crisp black fruit and tons if style.
Bogle Phantom: Bogle releases this wine once a year in the fall. Brighter flavors of blackberries and blueberries glance off the palate. From the shadows, toasty cinnamon and nutmeg emerge, subtly embracing the deeply luscious and succulent fruit to create a full-bodied, ruby rich wine.
Trick or Treat: World Market Exclusive - One is red, one is white. $7.99
Seven Deadly Zins: blend of Zinfandel, Petite Sirah and Petite Verdot from Lodi, this wine is loaded with berry fruit, pepper, spice, and earth characteristics.
Poizen Zinfandel: The nose is fruit driven with fresh plum, bing cherry, spicy peppercorn and zinberry. The mouthfeel is soft with a hint of milk chocolate, sweet oak, and a long vanilla finish.
Rabid Red: A red blend - The lion share of the balance consists of Bordeaux varieties: a stylish, cassis-and-tobacco notes.
Vampire Merlot: Smooth and medium-bodied with black cherry aroma, and hints of herbal spices.
Saturday, October 29, 2011
Thursday, October 27, 2011
Guests will enjoy seven courses of Chef Falvo’s cuisine paired with seven Gloria Ferrer wines while hearing the winery’s Executive Vice President Eva Bertran speak about her wine selections. As an added surprise, one of the courses that will be served during the dinner is the dish that Chef Falvo, a Top Chef Season 9 hopeful, creates on the season premiere, which will air the night before the wine dinner on November 2.
The cost for this dinner is $75 per person, plus tax and gratuity. Reservations can be made through Open Table or by calling 678-412-2334.
As the first sparkling wine house in California’s Sonoma Carneros region, Gloria Ferrer Caves & Vineyards was established in 1986. Gloria Ferrer embodies Spanish winegrowing history, time-honored tradition, and centuries-old sustainable practices in creating exceptional sparkling and estate varietal wines blended to pair perfectly with food. The Ferrer family’s culture of generosity is expressed in their commitment to high-quality, affordable wines for everyone to enjoy. For more information, visit http://www.gloriaferrer.com/
Briza is located at 866 West Peachtree Street NW. The restaurant serves breakfast, lunch and dinner. Breakfast is available Monday through Friday from 6:30 a.m. to 11 a.m. and Saturday and Sunday from 7 a.m. to 11 a.m.
Lunch is served Monday through Sunday from 11 a.m. to 2 p.m. Dinner is served Monday through Thursday and Sunday from 5 p.m. to 10 p.m., and on Friday and Saturday from 5 p.m. to 11 p.m. A bar menu is available from 2 p.m. to 11 p.m. Sunday through Thursday and 2 p.m. to 1 a.m. on Friday and Saturday. For more information, call 678-412-2402 or visit www.brizarestaurant.com
Located in Smyrna, Muss and Turner's Restaurant will be hosting a "Sineann Wine Dinner" on Monday, November 14th. The food and wine pairings will consist of:
Sauvignon Blanc, Marlborough, NZ 2010
fennel pollen popcorn
Pinot Gris "Wyeast Vinyard", Columbia Gorge, OR 2010
sashimi, ginger citrus granita, radish
Pinot Noir, Oregon 2009
smoked duck, french horn confit, pomegranate seeds
"Abondante" Red Blend (Syrah, Merlot, Cabernet Sauvignon, Zinfandel), Columbia Valley, WA 2009
red wine braised octopus stew, basque style
Cabernet Sauvignon, Columbia Valley, WA 2008
wagyu, celery root puree, herb infused olive oil, sea salt
Zinfandel, Columbia Valley, OR 2009
caramelized figs, vanilla ice cream, pink peppercorn sauce
The dinner pairing will cost $69.93, plus tax and gratuity. The total ticket charge will at $88.13 plus a service fee. For reservations, contact Muss and Turner's at 770-434-1114. You can also make reservations online at http://firstname.lastname@example.org or at http://www.brownpapertickets.com/event/208738
Sineann Winery is a small producer of highly intense wines made from the finest grapes from the finest vineyards in the region. Almost all of the wines are single-vineyard designated, with low crop levels to ensure that the best characteristics of the varietal and terroir shine through.
Peter Rosback got his start in winemaking when he made his first Pinot Noir in 1985. in 1994 he launched Sineann with David O'Reilly. Peter has continued the Sineann tradition and David went on to start Owen Roe.
Now one of the finest wine producers in the Pacific Northwest, Peter is clearly passionate about making wines he loves, and it shows. Though Pinot Noir is still the main attraction, Peter has broadened his portfolio over the years to include stellar Cabernet Sauvignon and Franc, Merlot and Sauvignon Blanc wines, to name a few.
Well known for sourcing fruit from only the best vineyards, Peter carefully crafts wines from vineyards throughout the Pacific Northest, from Washington's Horse Heaven Hills to California's Napa Valley. In the spring, Peter travels to New Zealand to make Sauvignon Blanc (Marlborough Vineyard) and Pinot Noir (Central Otago). http://www.sineann.com/index.html
Sineann Winery is located at 28005 NE Bell Road, Newberg, OR. You can contact the winery at 503.341.2698 from