Celebrate the art of wine with an exciting and unique wine tasting series. This series, which was held at the Boca Raton Museum, ran monthly from November through March. It was the perfect marriage of wine, food, and artwork from around the world, guided by wine specialist Howard Freedland and Museum curator Marisa J. Pascucci.
The Series ran as follows:
| November 13, 2014 The “Buty” of Wine featuring Buty Winery from Walla Walla, Washington. Special guests via Skype Nina Buty and winemaker Chris Dowsett.December 18, 2014 The Art of France with wines from Provence, Burgundy, and Bordeaux.January 15, 2015 The Art of Blending featuring wine blends from California. Enjoy three wines that blend appellation, grape, and vintage.February 19, 2015 The Art of Dirt uncovers terrior represented in wines from Spain, Italy, and Austria.
March 24, 2015 The Art of Whimsy brings a look at Oregon wine producer Todd Hamina’s Biggio-Hamina Cellars. |
| Member Ticket $45 | Non-Member Ticket $50 |
The Art of Wine was meant to be an educational and fun tie in to the museum, and to art as a whole. They focused on the artistic prop
erties of wine. The program included skyping with wine maker Chris Dowsett of Buty Winery as well as having wine producer Todd Hamina live in person. Production methods were taught by conducting a blending class where people actively created their own blends and studied Terrior around the world.
erties of wine. The program included skyping with wine maker Chris Dowsett of Buty Winery as well as having wine producer Todd Hamina live in person. Production methods were taught by conducting a blending class where people actively created their own blends and studied Terrior around the world.By pairing every wine with a specialized food match, they a
lso spent a significant amount of time teaching people how the flavors of wine and food play together so that they learned how to recreate the experience at home on their own.
lso spent a significant amount of time teaching people how the flavors of wine and food play together so that they learned how to recreate the experience at home on their own.I attended the final night of the series. The following wine & food pairings were presented with a collaboration between wine specialist Howard Freedland, Todd Hamina, representing his wines from Biggio-Hamina Cellars in Oregon and Chef Chris Marshall of Hampton Forks Catering.
Todd thinks that today’s way of producing wine has become homogenized. They do all their pruning by hand; no automation. He says the wine they are producing has been processed in a manner in which it was done 80 years ago. He also shared a fun story with our group about how we made his way to Oregon via Colorado where upon his arrival into his new city, he was lucky enough to have found a job, a place to stay and his future wife all at the same time. Besides having a good sense of humor, Todd did do us right by bringing some delightful wines to sample from his winery Biggio-Hamina Cellars. (Biggio being his wife’s family name and Hamina being his).
Our first wine was the Biggio-Hamina Cellars Pinot Gris 2013.
The natural acidity with this wine paired extremely nicely with this
olive oil poached gulf shrimp, semolina gnocchi, shrimp butter, sea beans.
The saltiness from the cheese was what really balanced the dish. I enjoyed this Pinot Gris so much that I ended up purchasing a couple bottles which I will be picking up from my favorite wine shop in Delray, the Wine Wave.
Wine number 2 was a 2010 Pinot Noir from a vineyard called Zenith. These grapes were grown somewhere between Salem and Portland on volcanic soil which lends to the dusty minerality detected in this varietal. This lovely wine was paired with Washington State Salmon Poke, Pea Shoots, Black Sesame Cracker Crumb and Ginger Syrup. The black sesame cracker crumbs tied this wine & food pairing together.
The third wine was a 2009 Syrah & Viognier blend, 57 months aged in Oregon oak barrels. Hints of leather, tar, sandelwood can be detected.
The wine was bold enough to stand up to this next dish of Chili Braised Florida Beef Short rib, Lemony White Beans, Baby Cress and Smoked Sea Salt.
Here’s a list of more upcoming events put on by Howard Freedland and Bulletproof Wine & Spirits:
April 1st@ ABC Sunrise – The Messenger, the girls in the vineyard, Circadia and Rugged Hills Tasting
April 16th @ KitchenWorks – Hampton Forks Spring Fling Wine Dinner
April 21st @ Oceana Coffee – Coffee and Wine Component Tasting with Rob McDonald of Art+Farm Winery. Lite bites by Hampton Forks
April 22nd @ The Craft Beer Cartel – Wine from a beer perspective with Rob McDonald of Art+Farm Winery
For more info on any of these events, please click here to visit Bulletproof’s website.
Until we eat (and drink) again…
I send you delicious wishes, xo
Denise
Denise Righetti
C.F.O. (Chief Foodie Officer)
Denise’s Foodie Events & Savor Our City™
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