After what felt like the longest, hottest, summer, we are so excited to be gearing up for the holiday season here at Mount Ida Reserve! All of us here at the Tasting Room are already in the holiday spirit and are looking forward to celebrating with all of our wonderful regulars and guests with our upcoming calendar of holiday events.
We kicked off our holiday calendar on Halloween with our Hallo-Wine Pairing Class. For those of you who have not joined for one of our pairing series, these classes are themed around the season, our wine, or our beer, and are designed to offer you the chance to learn about different aspects of wine or beer pairings. Each class features a selection custom small bites from our kitchen. Limited to 25 tickets, the series offers our Chefs a chance to experiment and be creative; serving dishes that would likely not appear on our regular menu (though crowd favorites may later appear as one of our Chef’s Daily Specials). For the attendees, this is a great chance to taste some more unusual and elevated food coming from our kitchen.
Our annual Hallo-Wine Pairing is especially fun and one of our most popular; costumes are highly encouraged, and Chef gets very playful with the themed menu. This year’s menu was particularly spooky…
Deviled Eggs – paired with our Stargazer’s Sparkling Rose
(everyone’s favorite deviled eggs came back for one night only! The perfect bite with our brand new PINK sparkling wine. If you missed the class, don’t worry, our new sparkling
is available for purchase as of November 1st!)
Pumpkin Soup – paired with our 2017 Reserve Chardonnay
(the soup was rich, creamy, and VEGAN! Made with pumpkins from Carter’s Mountain)
Blood Sausage and Cabrales on Rye Toast – paired with our 2017 Cabernet Franc
(the salty Spanish bleu cheese cuts through the richness of the Morcilla blood sausage. Along with Chef’s house-made rye bread, the complex flavors of this bite paired beautifully with
the bold black fruit shown in our [yet to be released] Cabernet Franc.)
Mount Ida Beef Bone Marrow and Bacon Jalapeno Jam Crostini – paired with our 1795 Port
Style Tannat (my favorite dish of the night; rich and creamy bone marrow with our spicy-sweet Bacon and jalapeno jam. TO DIE FOR.)
If you love the flavors of our regular menu, you are going to want to join us for one of our upcoming pairings or dinners. Next up is our Fireside Wine Dinner tonight! This will be our second annual Fireside Dinner; a celebration of the winter holidays and an intimate evening in our Reserve Room. Offering a rich and decadent menu; the most elevated of the year.