Launch the New Century
With Elk Cove and Kaspar's
By Kathy Ward
Tasting Card
It's here at last, that year 2000 we anticipated with such wonderment.
Wondering now how to celebrate in this first month of the new millennium?
Join us at the January program featuring Elk Cove Vineyards
of Oregon paired with foods by highly acclaimed Kaspar's
of Seattle.
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Oregon Wines Tasting Card
Elk Cove Vineyards
1996 Brut Sparkling Wine
1999 Pinot Gris
1998 Willamette Valley Riesling
1998 Wind Hill Pinot Noir
1998 La Bohème Pinot Noir
1994 La Bohème Pinot Noir
1998 Riesling Ultima
Food Courses by Kaspar's
of Seattle
Smoked Seafood and Vegetable Spring Rolls with Curry Lime
Dip
Chicken and Rice Dolmas
with Rosemary Sauce
Apple Cranberry Crisp with
Cinnamon Crème a l'Anglaise
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We'll begin the program with a 1996 Brut as a sparkling entrance
wine. It's from Elk Cove's estate Pinot Noir and Chardonnay.
Uniquely, the dossage for this methode champenoise
crafted wine is their frozen-pressed Ultima Riesling.
A special tasting opportunity will be the Pinot Gris. This
is a filtered and bottled tank sample we'll get to preview well
before it's labeled and released in March.
Comparison is on the tasting card with two distinct Rieslings,
the first a dry table wine fit for a fine seafood entrée. The Ultima
is a late harvest style and a sweet finish to any meal.
Also to compare are Pinot Noirs from two vineyards, and two different
vintages from the La Bohème Vineyard as well. The latter
has been in good company as White House guests, including Helmut
Kohl, have been served La Bohème Pinot Noir at state dinners.
A family owned and operated winery in Yamhill County, Elk
Cove has been specializing in Pinots since 1977. Founders Joe
and Pat Campbell will be in New Zealand attending a cool climate
viticultural symposium, so son Adam Campbell - head
winemaker and vineyard manager - will lead us through the tasting
as guest speaker.
Adam notes that identical winemaking techniques were used for his
Pinot Noirs, so our palates will learn the differences site and
soil lend to this varietal. Oregon, and the Campbells, have built
a noted reputation on this grape.
Upscale Kaspar's
Paired with these fine wines will be selections from the elegant
dining found at Kaspar's. Bon Appetit, Gourmet, Food & Wine,
The New York Times all have written about Kaspar Donier
and his upscale restaurant that annually places in lists of top
Seattle dining spots.
A four-time nominee for the prestigious James Beard Best Northwest
Chef Award, Kaspar creates contemporary Pacific Northwest cuisine
with a French touch. Swiss born, he trained and worked in Zurich,
then held several top chef positions in North America before opening
his chic restaurant with wife, Mary, in 1989.
Click here to
see a list of past Seattle Programs
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