I.

Food-and-Wine Tasting

Lyn’s Gracious Goodness

Thursday, November 6

5:30-7:00 P.M.

Please stop by Lyn’s Gracious Goodness for a chance to taste a series of limited-production wines scrupulously paired Chef Lyn Wiginton’s Southern-inspired cuisine. Zara Edwards of Rush Wines will be on hand to pour and answer questions about the showcased wines, which hail from California, Germany, and South Africa. The evening’s menu will feature…

Manifesto! Sauvignon Blanc, Suisun Valley '07

Spicy Shrimp with Lemon Remoulade in Crispy Cups

Dutch Henry Chardonnay, Los Carneros ’04

Fried Cheddar Fritters

Sumaridge Estate Dry Rosé, Walker Bay ’06

Jamaican Pumpkin Soup

Undone Pinot Noir Qualitatswein, Rheinhessen '07

Applewood Smoked Bacon, Blue Cheese & Garlic Dip

Sumaridge Estate Syrah, Walker Bay ’04

Rosemary Grilled Pork Tenderloin with Cranberry Aïoli & Sweet Potato Rolls

II.

Food-and-Wine Tasting

featuring the wines of…

Vision Cellars

Friday, November 14

6:00-9:00 P.M.

The charismatic Mac McDonald, acclaimed winemaker and owner of Vision Cellars, returns to Alabama to present the latest releases of his utopian single-vineyard pinot noirs! Please join Mac at The Heritage Club, where he is set to host a wine-and-food tasting on Friday night. One of only a handful of African-American winemakers in California, Mac produces his wines in extremely small quantities, and the state of Alabama is lucky to receive a small allocation of them each year. This is an event you don’t want to miss! Featured wines at this special tasting will include…

Vision Cellars “Blanc Gris” White Wine, California '06. This year’s release consists of 79% sauvignon blanc and 21% pinot gris from the Napa Valley and Santa Lucia Highlands. Lovely aromas of tropical citrus fruit marked with hints of vanilla bean lead to flavors of passion fruit and pineapple. The finish is soft yet lingering. Only 540 cases produced. “Two of the crispest and most savory white varieties in California are Sauvignon Blanc and Pinot Gris/Grigio, and this blend of both shows the best qualities of each. It’s just slightly off-dry and vibrant in citrus, fig, melon and vanilla flavors, with beautiful acidity.’ – Wine Enthusiast (5-08). Awarded 87 points.

Vision Cellars Rosé, California '07. A blend of Syrah and grenache from Mendocino and Santa Lucia Highlands, this juicy rosé exhibits aromas of kiwi and Georgia peach, followed by notes of fresh, sweet strawberry. Hints of vanilla bean evolve into flavors of crisp golden apple, before finishing with an intimation of banana. Only 201 cases produced.

Vision Cellars Pinot Noir, Sonoma County '06. This award-winning Sonoma County pinot noir was crafted by Mac McDonald, the son of a Texas moonshiner. Displaying aromatic notes of ripe cherry and mocha, the wine is pure blueberry and plum from start to finish. An ideal accompaniment to Cornish game hens with curried plum glaze. “With cherry, cola, pomegranate, herb tea and smoky vanilla flavors, this Pinot is dry, silky and direct, offering immediate charm. At its best now.” – Wine Enthusiast (5-08). Previously awarded 93 points in Wine Spectator (6-30-06).

Vision Cellars “Chileno Valley Vineyard” Pinot Noir, Marin County '06. Winemaker Mac McDonald, the son of a Texas moonshiner, crafted this pinot noir. Aromas of cherry and blueberry merge with layers of cherry, wild berry, and chocolate in the mouth, before ending with notes of wild cherry and pomegranate. An ideal accompaniment to roast free-range chicken with lemon-tarragon butter.

Vision Cellars Riesling, California '06. This wine boasts a bouquet of crisp, lean, refreshing green apple accompanied by notes of honeysuckle, and lavender. Mineral-infused flavors of light peach and apricot appear on the refreshing palate. Winemaker Mac McDonald, says this is his best Riesling yet! “When California Riesling succeeds, it’s because of wines like this, which hails from a well-farmed, cool-climate region. The two most important varietal elements, racy acidity and subtle flavor, both are here. The latter suggest peaches, Meyer lemons and wildflowers, with a rich undertow of stony minerals, and the finish is wonderfully bone dry. What a great restaurant wine.” – Wine Enthusiast (5-08). Awarded 90 points. Only 419 cases made.