Pairings for September 17 at Munson Farm:

White

 

Ingrid Groiss 2013 Gemischter-Satz—Passionate, emotional, and determined are three words that Ingrid chooses to describe herself when it comes to wine making. While going to school and pursuing other interests, she realized where her heart truly lie, and decided to carry on the family tradition of making fine wine. While not certified organic or biodynamic, she finds great importance in sustainable cultivation and preserving the natural environment through conscious land use. Gemischter-Satz translates to "mixed set", and is a designation used in Austria to indicate a field blend of many different grape varietals. Here we see 17 different grapes (Chardonnay, Müller Thurgau, Welschriesling, Grüner Veltliner, Riesling, Grauburgunder, Pinot Blanc, Malvasier, Neuburger, Zierfandler, Rotgipfler, Sämling, Roter Veltliner, Grauer Vöslauer, Hietl Rote, Weiße Vöslauer, and Silberweiße) whose vines average 50 years of age, producing a deep and complex wine. On the nose look for complex, ripe aromas of quince, yellow plum, citrus, tree fruit, and mineral. Find the same pure and lively fruit on the palate with a touch of apricot and a long and bright finish. $31.98

 

François Chidaine 2013 Montlouis sur Loire "Les Choisilles”—François Chidaine is one of the most talented young vignerons working in France today. He started in the family domaine in Montlouis-sur-Loire, on the south side of the Loire River from Vouvray. For years he made the wines of the Vouvray estate of Prince Poniatowski, and upon the retirement of the owner he was offered the chance to purchase the estate. He did so, and has been making spectacular, focused Chenin Blanc ever since on both sides of the river. Les Choisilles is not from a specific vineyard plot, but is, rather, an estate blend of bunches left to hang longer on the vine to attain higher levels of ripeness; that said, it's nonetheless always made dry.  Look for a floral nose of elderflower, followed by a palate of chalk, grilled citrus, peach, and crushed oyster shell. A bone dry Chenin Blanc with great complexity, lip smacking acidity, depth, and a long finish. $46.98

 

Venica & Venica 2014 Malvasia 'Petris’—Located in Fruili, Italy, this estate has been family owned since 1930. The vineyards are a patchwork in the surrounding hills, surrounded by forest and co-planted amidst fruit trees to create a organic, integrated, and sustainable take on agriculture.  This wine is 100% Malvasia Istriana, and the earliest record of this vine in the Istrian peninsula dates back to 1300.  The grapes are macerated at cool temperatures for 24 hours before pressing and fermentation, and 50% of the wine is fermented in large oak casks to add depth and complexity.  Fresh cut fruit and flowers dominate the aromatics and palate, with an added spice, orange jam, and a savory, earthy character on the finish.  Malvasia is an awesome but little known grape with a long history of making great wine! $47.98

 

 
Red

 

Vincent Paris 2013 Crozes-Hermitage—Vincent Paris, whose first vintage was 1997, is as shy as his wines are bold. In his early 30's, he has retro sideburns, but not much else in the Cornas appellation's new star is "retro". Vincent's uncle is Robert Michel, one of Cornas' finest growers. He made his two first wines with his uncle then, seeking autonomy, rented facilities for the vinification of his most recent wines. He is in the process of building his own winemaking facilities with a courtyard that holds his apricot plantation. Vincent Paris, co-president of the appellation of Cornas with Jacques Lemencier, owns 6 hectares of vineyards and produces about 2,500cs per year of which 1,600cs are Cornas. He inherited most of his own vines from his grandfather (some of which are 90 years old) and has also rented some vines from his uncle.  The Crozes-Hermitage is a new wine from the 2013 vintage on, with the vines being leased. Northern Rhone Syrah is such a great food wine.  Look for red fruits, earth, pepper, and a meaty character on the nose.  A medium weight on the palate, find a continuation of red fruit, violets, olives, and pepper.  Some drying tannin exhibits on the finish along with a healthy dose of acidity. $31.98

 

Alvaro Palacios 2014 Camins del Priorat—If anyone embodies the promise and spirit of “The New Spain,” it's Alvaro Palacios. His L’Ermita is widely considered—along with Peter Sisseck’s Dominio de Pingus—to be the most important Spanish wine of the modern era. One of nine children born to the owners of Rioja's respected Palacios Remondo, Alvaro studied enology in Bordeaux, while working under Jean-Pierre Moueix at Ch. Pétrus. He credits his tenure at Pétrus for much of his winemaking philosophy and for showing him "the importance of great wines." The wine is comprised of a blend of 40% Garnacha, 30% Samso, 20% Cabernet Sauvignon, 10% Syrah from estate owned vineyards as well as purchased grapes, and is fermented in stainless steel, oak and cement vats with indigenous yeasts and aged in barriques and oak vats for six months.  Ripe, juicy and somewhat balsamic, it shows a Priorat character that is highly drinkable with fine tannins and pungent flavors. It is a wine to enjoy at the table. $34.98

 

Guglierame 2012 Ormeasco di Pornassio—The AA Guglierame Winery, currently run by brothers and sister, Raffaele, Agostino and Elisa Guglierame, comprises approximately 2.5 hectares of vineyards, passed down from generation to generation, by the Marquises of Clavesana. The cultivation of the Ormeasco vine was introduced in 1299 with the Statute of the Gestores Universitatis Pornaxi drafted by the Notary Gandalini. Ormeasco wine has received recognition by being accorded its own D.O.C status, called Ormeasco di Pornassio. Ormeasco wine has a dry, slightly bitter taste which, combined with its aroma, makes it extremely pleasant. It is still today produced in the ancient wine cellars of the Mediaeval Castle of Pornassio, using traditional methods and aged in oak barrels of medium capacity to improve its quality, which is optimised with ageing. With a ruby red colour, vinous aroma and dry, pleasant and slightly bitter flavour, fairly full-bodied, it is a wine that goes well, served at room temperature, with game, roasts and meat in general. $46.98

Andy Rose of the Boulder Wine Merchant has chosen wines to accompany our menu. There is more than one wine available for each course to allow you to choose the wine or wines that best suit your taste and budget. These wines are available for purchase from the Boulder Wine Merchant, and will be delivered to you at the table. Wine purchases are limited to one bottle per guest in the party. A small delivery and handling fee has been added to the retail price of the bottle. 

 

For insurance reasons, guests may not bring their own alcoholic beverages to a farm dinner.

The deadline for purchasing wine for the Munson Farm Dinner is
8 PM on Wednesday, September 17.
Beer

 

Brasserie Dupont 2015 Cuvée Dry Hopping—Every year Dupont’s Master Brewer, Olivier Dedeycker, makes a special dry-hopped version of the brewery’s world famous Saison Dupont. This lets him take advantage of different hop varieties each season. For 2015, he chose the English hop, "Minstrel", renowned for its balance of bittering and aromatic qualities. Importantly, they were cultivated in Belgium by the farm that supplies Olivier’s Golding hops. Using only hop flowers (no pellets, please), he added them to the late boil and dry hopped in cold maturation. The result is a super refreshing saison with accentuated floral, spice and citrus hop notes. Cheers! $15.98

Bubbly

 

A+M Tissot NV Cremant de Jura—We've already had great success with a Chardonnay from the Tissot family this year, so we thought we'd feature their sparkling wine for this dinner. The estate is certified biodynamic by both ECOCERT and Demeter. Crafted of a blend of Chardonnay, Pinot Noir, Poulsard, and Trousseau, this wine offers a very Champagne-esque character at a fraction of the price. The wine opens with the classic toasty brioche character of fine champagne, with apple, white flowers and a little bit of oxidation coming into play. Enjoy with appetizers, the main course, and dessert! $36.98

© 2021 by Meadow Lark Farm Dinners.             All photographs © 2021 by George Lange.                Email List and Contact Information.

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