An interactive wine dinner in Edwards
Edwards CO, Colorado
EDWARDS, Colorado ” Vic Bourassa, owner of Bourassa Vineyards in Napa Valley, Calif. is visiting Matthew’s restaurant in Edwards for a wine blending dinner tonight at 6:30 p.m. Bourassa will talk about the art of blending different varietals together to create a unique blend. In advance of the event, Bourassa shipped out unlabeled bottles of the different varietals that can make up a classic bourdeax blend ” cabernet, cabernet franc, merlot, malbec and petit verdot.
“People get to take the raw product and make their own blend at the dinner,” said Elena Jones, co-owner of Matthew’s. “Attendees will get to experience what it’s like to be a winemaker, crafting their own special blend.”
Along with the educational component of the evening, guests will dine on a four-course meal prepared by Matt Jones, chef/owner of Matthew’s. The food will reflect the restaurant’s philosophy of using organic, regionally produced products whenever possible. The second course, for example, will pair organic baby lettuce with roasted Colorado lamb rib chops. Wines from Bourassa Vineyards will be served, including a 2007 Sauvignon Blanc, a 2005 Zinfandel, a 2003 Harmony 3 Bordeaux Blend and each person’s unique blend. The evening will end with a classic Napoleon dessert ” layers of pastry, chocolate mousse, raspberry mousse and Chantilly cream served with a port that has yet to be released to the public.
“We are excited to have Vic joining us because he is entertaining, vivacious and knowledgeable about the wine blending process,” Elena said. “It will be a fun dinner and we are looking forward to (hosting) one a month, each featuring different wines.”
Cost for the evening is $60 per person. Call 970-926-8646 with questions or to reserve a spot at the dinner.
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What: Four-course wine blending dinner, hosted by Vic Bourassa, owner of Bourassa Vineyards
Where: Matthew’s restaurant, 69 Edwards Access Road, Edwards
When: Friday, 6:30 p.m.
Cost: $60, includes four-course dinner and wine from Bourassa Vineyards
More information: Call 970-926-8646.
– First course: Sesame-seared ahi tuna sashimi served over macerated cucumbers
Paired with: 2007 Bourassa Vineyards Sauvignon Blanc
– Second course: Organic baby green salad with pumpkin seed balsamic emulsion and roasted Colorado lamb rib chop
Paired with: 2005 Bourassa Vineyards Zinfandel
– Third course: Farm-raised shrimp, spinach and Oaxaca cheese beggar’s purse, roasted and served with a saffron lobster reduction
Paired with: 2003 Bourassa Harmony 3
– Dessert: Napoleon. Layers of pastry, chocolate mousse, raspberry mousse and Chantilly cream
Paired with: A yet-to-be released Bourassa Vineyards Port