Tag Archive for: Brennan Vineyards

Brennan Vineyards–Winemaker Dinner

Brennan Vineyards 

Adelea’s On Main is excited to join forces with the Salado Wine Seller to present a night of fabulous food and wonderful wine pairings from Brennan Vineyards on October 14th at 6:30 p.m.  
 
This evening will be an educational event where each wine and food pairing will be explained and discussed.  Guests will arrive to passed hors d’oeuvres on the patio and a brief introduction to Brennan Vineyards.  Guests will then retire to their tables inside for a dining experience that includes a first course of a Bacon Wrapped Quail Salad, a second course of Filet Mignon and Roasted Salmon and a dessert course of Hazelnut Chocolate Mousse.  The cost for this reservation only evening will be $65 per person and $120 a couple.   This price includes your 4 course meal and the corresponding wine pairings, your wine educator, tax and gratuity.  Call us at 254.947.0018 to make your reservations soon as we only have 42 spots available for this event.

 

MENU

Passed Hors d’Oeuvres

Herbed Mushrooms and Gruyere in Puff Pastry

Tarragon Chicken Salad in Gougeres

Prosciutto and Herbed White Bean Puree on Crostini

Brennan Vineyards Viognier

First Course

Bacon Wrapped Quail atop Spinach with Gorgonzola Cheese, Dried Cranberries and crisp Bacon dressed in a tangy Red Wine Vinaigrette

Austin Street Red

Second Course

A duet of Filet Mignon with Mushroom Cabernet Sauce and Roasted Salmon topped with a Dill Beurre Blanc accompanied with Mashed Potatoes and Sauteed Spinach

Brennan Vineyards Cabernet Sauvignon

Dessert Course

Hazelnut Chocolate Mousse in a Lace Pecan Basket

Austin Street Muscat Blanc

New Wine Premieres at Taste of Salado, August 4th

Red Caboose Winery Cabernet Sauvignon-Merlot
Red Caboose Winery Cabernet Sauvignon-Merlot

Have you bought your tickets to the first ever “Progressive Taste of Salado”?

Because you don’t want to miss out…

For the first time ever, we will be offering this wine, grown in Salado and made by Red Caboose Winery.  This Cabernet Sauvignon-Merlot blend will be poured by the kind folks at The Range Restaurant.  The chef, Dave Hermann will pair it with Ancho-Espresso Rubbed and Smoked Filet of Beef over Smoked Cheddar Mashed, Grilled Veggies.

This wine will be available for sale for $32.95, starting the night of the Progressive Taste of Salado, August 4th, 2009 at Salado Wine Seller.  The grapes for this wine were grown in 2007 and there is only a limited amount available, so don’t miss the premiere.  The grapes from 2008 were blended in a large batch and so it may be 2 years before we have anything this special again!

To purchase tickets, call (214) 293-4579 or click on Progressive Taste of Salado.

Menu for Progressive Taste of Salado–AUG 4th

Don’t forget!  August 4th is approaching soon.  Reservations are required.

grapevine 3The progression of the evening will include:

1st Pairing – Salado Wine Seller
Appetizers upon Arrival at Salado Wine Seller
Citrus Poached Shrimp with Cool Mango Salsa served on individual spoons
Smoked Duck and Potato “Croquette” with Wild Mushroom Drizzle
Watermelon, Heirloom Tomato and Basil Bites with Balsamic Drizzle
Paired with Brennan Viognier from Comanche, TX

2nd Pairing – Inn on the Creek
First Course Selections Presented at Inn on the Creek
Bouchon Goat Cheese Trio with Arugala Salad paired with Llano Estacado Viviana from Lubbock, TX
Escargot Parisian paired with McPherson Sangiovese from Lubbock, TX

3rd Pairing – The Range at the Barton House
Entrée Course Presented at The Range Restaurant
Ancho-Espresso Rubbed and Smoked Filet of Beef over Smoked Cheddar Mashed, Grilled Veggies and Red Caboose Cabernet Sauvignon-Merlot Reduction Sauce paired with Red Caboose Cabernet Sauvignon-Merlot blend from Meridian, TX but grown by our very own June Ritterbusch at Salado Wine Seller

4th Pairing – Gregory’s of Salado
(Course presentation provided by Adelea’s on Main)
Dessert Course Presented by Adelea’s on Main at Gregory’s of Salado
Assorted Truffles paired with Pleasant Hill Rosso Port and Pleasant Hill Tawny Port from Brenham, TX & Texas Hills Orange Muscato  from Johnson City, TX

Please arrange your evening schedule to allow three to four hours for this unique culinary experience.

Please click here to make your reservation.  Your reservation will be guaranteed with the credit card number you provided. An increase or decrease in party size must be requested prior to July 28th, and is subject to availability. Given this is a pre-billed event refunds are not possible, however gifting your reservation to another party is encouraged.

If you have any additional questions, or if there is any additional planning we can do to make your evening with us more enjoyable, please don’t hesitate to contact us at (254) 947-5554.

We look forward to seeing you soon!
In the Spirit of Hospitality,
The 2009 Participants of A Progressive Taste of Salado

First “Two-Sip Tele-Tasting” with Texas Wines

The following post is completely copied from the EATS Blog because we’re so excited to see some of our favorite wines do so well.  We carry Texas Hills Orange Muscato, Brennan Viognier, & McPherson Sangiovese.  Read on for Kim Pierce’s review…

The First “Two-Sip Tele-Tasting” with Texas Wines

The “Texas Two-Sip Tele-Tasting” put on by the Texas Department of Agriculture was so cool. Yup: TDA and cool in the same sentence.

Here’s how it worked. TDA sent 10 wines in nearly indestructible wrappers to a handful of people who write about wine. They were all tagged – 1A, 1B, 2A, 2B, etc. – and labeled with the varietal.

Then at the designated time, we all signed on to a Webcast – where our tasting guides led us through each pairing.

Our guides were Devon Broglie (Best Sommelier at the 2006 Texsom Conference and a Whole Foods Market Southwest wine buyer) and Craig Collins (second in ’06 to Devon, oversees Central Texas sales team for Prestige Wine Cellars). I know both these guys through the Texas Sommelier Association and grape-picking at Guy Stout‘s Hill Country vineyard.  The varietals – viognier, sangiovese, Rhone reds, tempranillo and orange Muscat – were chosen because they thrive in Texas and point to the future of wine here.

The Texas wines were paired with comparable wines, and no one knew which was which. While all the Texans did well, the standouts were the viognier, tempranillo and orange muscat.

Brennan Vineyards Viognier 2008 ($19) vs. Australia’s Yalumba Eden Valley Viognier 2007 ($17.99):
I liked the Brenner better, for its bright, sweet-tart apricot, orange blossom, floral aromas that were, as Devon put it, “confirmed” in the fruit-forward flavor. The Yalumba was rounder, more honeyed and complex with a more pronounced gravelly mineral, a “classic viognier,” said Devon.

Llano Estacado Signature Melange 2007 ($11) vs. France’s La Vieille Ferme Rouge 2006 ($7.99):
I successfully identified the Texas blend (syrah, carignane, mourvedre, grenache and viognier) because of its stronger minerality, a characteristic I find in a lot of Texas wines. In the follow-up tasting notes, Devon and Craig wrote that the Llano is “softer and quicker to mature than most true Rhone growths.”

McPherson Sangiovese 2006 ($18) vs. Italy’s Badia Coltibuono Chianti Classico 2006 ($25):
Devon gravitated to the more rustic, iconic Old World wine. I couldn’t ID the McPherson, despite it being one of my favorite Texas wines with its bright, ripe cherry-strawberry-raspberry flavors. “This warm climate sangiovese is soft and mellow,” say the guys’ notes.

Inwood Estates Vineyards Cornelious 2007 ($39.50) vs. Spain’s Pesquera Tinto Ribera del Duero 2005 ($35):
Both guys loved Dan Gatlin’s unfiltered tempranillo, writing in their tasting notes that it’s “the new style of Spanish tempranillo which is often softer, with velvety tannins and more fruit forward. The result is rich, red-fruit character with dark cherry combined with leather, cigar-box, anise and silky tannins which are soft and approachable.” I just enjoyed both wines.

Texas Hills Vineyards Orange Moscato 2005 ($17.50) vs. Quady Electra Orange Muscat 2007 ($12.99):
The Texas wine showed heads and shoulders better than the Quady. The Texan was lyrical, sweet but balanced with bright acid, with aromas and flavors of orange zest, juicy peach and blood orange. Devon suggested pairing it with Blue Bell vanilla ice cream. By contrast, the Quady was viscous and cloying. No contest here. Now, where’s the Blue Bell?

Here’s the You Tube link to the Webcast: http://www.youtube.com/user/GoTexanWine. The hour-long video is broken up into five parts.

Wildflower Art Show & Texas Wine Tasting

web20picWildflower Art Show & Texas Wine Tasting, March 28 & 29, 9 am – 5 pm

Come on down and meet Texas artists and Texas wine makers!  Sip and swirl great Texas wines while you browse the Wildflower Art Fair.

Representatives from Bell Mountain Vineyards, Brennan Vineyards, Brushy Creek Vineyards, Chisholm Trail Winery, Homestead Winery, Landon Winery, McPherson Cellars Winery, Red Caboose Winery, Spicewood Vineyards, Texas Hills Vineyards, & Woodrose Winery will be available in the afternoon to promote their wines at the Wildflower Art Fair at Salado Wine Seller, 841 N. Main St., Salado, TX 76571. 

Artists and artisans throughout Texas and the southwest will line the grounds with beautiful works of oil, acrylics, watercolors, pastels and mixed media including woodwork, sculpture, jewelry, glassworks, metal work and handmade clothing. “Artists in Action” and live music by Paul Cox & Texas Accoustic, Harebilly, Brian Burns, and Richard Paul Thomas. 

Admission and parking are free. A commemorative wine glass and tasting tickets will be available for sale; wine by the glass and bottle as well. Proper identification will be required. For more information, please call 254.947.5040 or email [email protected].