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Varanese wine dinner pits Old World vines against New World

Tuesday, February 24, at 6:30 p.m., Varanese, 2106 Frankfort Ave., will host the annual Tradition vs. Innovation Wine Dinner, billed as “a six round battle royale between innovative and traditional wines.” Each of Chef John Varanese’s six courses will be paired with two hand-selected wines: one representing the old world traditions of wine making, and one showcasing the latest trends.

The evening includes twelve wines, the best in their categories, from the United States, Australia, Germany, France, and Italy. The wines were chosen by John Johnson of The Wine Rack, who will be on hand to share his opinions and expertise.

The cost of dinner and the wine pairings will be  $65. Call (502) 899-9904 or email letsdine@varanese.com.

The Menu: Scallop Crudo and Country Ham with Fresh Melon and Granny Smith Apple served with a Spicy Honey Gel, paired with Reislings: NXNW from Washington State vs. Urban from Mosel, Germany.

Second Course will be House-Cured Salmon Served over Peruvian and Yukon Gold Potato Salad with Capers and Dill, topped with Paddlefish Caviar. The wines will be Pinot Grigios, La Crema Pinot Gris from Monterey, California vs. Maso Canali from Trentino, Italy.

Third Course will feature Pinot Noirs from Oregon (Ponzi Vineyards) vs.
Burgundy, France (Louis Jadot). The wines are paired with Wild Mushroom and Smoked Bacon Bread Pudding with Crispy Fried Kale Chips and Cherry Cola Puree.

The Fourth Course will include Fried Duck Confit and Goat Cheese Ravioli topped with a Black Truffle Demi Cream Sauce, paired with Cabernet Francs, Steele Writer’s Block from Lake County, California vs.
Quintessence from Chinon, France.

The main course will be Cast Iron Seared Steak Au Poivre served over Creamy Leek and Parmesan Potato Hash. The wines will be Bordeaux Blends, Cain Concept “The Benchland” from Napa Valley vs. Chateau Tournefeuille from Pomerol, France

Dessert will be Peach and Green Tea Matcha Cake served with a Strawberry-Lemon Sorbet, paired with Prosecco / Muscato, one from Australia (Innocent Bystander) and one from Veneto, Italy (Riondo Blu).