Knights of Columbus
Wine Dinner September 30th, 2023
Executive Chef, Kevin Binekey, The Renaissance Retirement Community
Sommelier, Richard Liwosz, Cutting Edge Selections
Selection of Cheeses, Vegetable Crudité, Fresh Fruit
Kila Cava, Penedès, Barcelona, Spain
Dusty apple, spice and tropical fruit aromas feed into a mellow palate that isn’t terribly acidic or cutting. Nectarine, passion fruit and mango flavors finish ripe and friendly, with residual sweetness and tropical fruit flavors.
Certified Organic & Vegan
Renaissance Salad with Sunflower Seeds, Feta Cheese, Balsamic Vinaigrette
Revelry Vintners Rose, Walla Walla, Washington
The wine shows incredible citrus elements, leading with lemon peel and zest of Sumo orange, the aromatics of white flowers, a faint hint of bright strawberry on the mid-palate, and the layered flavors of white peach on the finish
Choice of either
Onion, Garlic, Bell Pepper, Black Olive, Tomato, Red Pepper Flake
In a Tomato & Wine Sauce
Braised Beef Bourguignon
Onions, Mushrooms, Garlic, Carrots
In a Beef & Wine Sauce
Both Entrees Served With
Lemon & Parsley Spaetzle
Green Beans Almandine
Elk Cove “Pike Road” Pinot Noir, Willamette Valley, Oregon
This beautiful Pinot Noir is dark with aromas of juicy plum, cherry, sassafras, and purple violets. The palate is very well-integrated with black fruit, plum skin, leather, and tart cherries leading to a pleasantly soft finish.
Honduran Fruit Tart??
Elio Perrone “Sourgal” Moscato d’Asti, Italy
Yellow, changing towards green, vivid, brilliant. Intense, polyhedral: it recalls orange flowers, yellow peach, sage and just picked Muscat grapes. Sweet and harmonic, well balanced, with a typical Muscat’s acidity.