Owen Roe Wine Dinner and Tasting

Anita's picture
Event Date: 
Tuesday, February 7, 2012 - 7:00pm - 10:00pm
RSVP: 
RSVP Required
Cost
Price: 
$125.00
Included Items: 
wine and champagne tastings, meet and greet, five-course dinner with wine pairings
Anita's picture

BRABO

Submitted by Anita on October 2, 2009 - 1:54pm
Venue Address: 
1600 King Street
Alexandria, VA 22314
United States
See map: Google Maps

www.BRABOrestaurant.com

OWEN ROE WINE DINNER AND TASTING AT BRABO

Five-Course Dinner and Tasting with Owen Roe Winemaker David O’Reilly                                                                                                 

BRABO by Robert Wiedmaier will host a five-course wine dinner prepared by Chef de Cuisine Chris Watson, highlighting Oregon and Washington wines from Owen Roe wineries. The evening will begin with a structured tasting of three flights of Owen Roe wines, a tasting of Voirin-Jumel Brut Champagne, and a meet and greet with winemaker David O’Reilly and BRABO sommelier David Kurka. Owen Roe works with smaller vineyards in Oregon’s Williamette Valley and in the Yakima Valley of Washington. All of Owen Roe’s grapes are hand-harvested, fermented in small lots and aged in French Oak barrels. The five-course seated dinner will feature Owen Roe wine pairings with each course.

The dinner will cost $125 per person, excluding tax and gratuity.

Space is limited, and reservations are required. For more information or to make reservations call 703.894.3440 or visit www.facebook.com/braborestaurant or www.braborestaurant.com

The Menu:

Amuse Bouche

Hamachi Crudo, yuzu vinaigrette, sweet soy, ginger milk

paired with Champagne, Voirin-Jumel, Brut, ‘1er Cru,’ ‘Blanc de Blancs,’ France, NV

1st Course

Boules of house-cured sturgeon and lobster tartare, herb salad and lobster coral vinaigrette

paired with Chardonnnay, Corvidae, Mirth, Columbia Valley, WA, 2010

2nd Course

Pan-seared steelhead trout, caramelized pearl onions, pancetta, red wine oxtail reduction

paired with Pinot Noir, Owen Roe, ‘Kilmore,’ Yamhill-Carlton, Oregon, 2010

3rd Course

Spaghetti alla chitarra, veal sweetbreads, black trumpet mushrooms, veal jus

paired with Sangiovese blend, Owen Roe, ‘Abbot’s Table,’ Yakima Valley, WA, 2009

4th Course

Roasted beef tenderloin, white bean and root vegetable ragoût, green peppercorn reduction

paired with Cabernet Sauvignon, Owen Roe, ‘DuBrul,’ Yakima Valley, WA, 2009

Cheese

Rogue River Blue cheese, quince paste, frisée, Marcona almonds

Dessert

Clementine soufflé, Grand Marnier Anglaise

paired with Late Harvest Semillon Owen Roe, ‘Parting Glass,’ Yakima Valley, 2007

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