Special Summertime LADV Event
Siduri / Novy Winemaker Dinner
Tuesday   August 1, 2006


Those of you who are long-time members know that we seldom have events during the summer doldrums.  Everyone’s schedules are constantly in churn, and the steamy heat too often makes us all so lethargic that we don’t want to venture out of the house.  Well, this summer is different; not only did it rain a good bit since summer began, we are going to have a summer wine event!

Our good friends Adam and Dianna Lee, owners and winemakers at Siduri and Novy wineries, are coming to town.  They are coming to show the new grandbaby (a happy surprise!) to Adam’s mom who lives here in Austin where he grew up, and I have imposed on them to spend some time with us to share their great wines, fun stories, and winemaking insights.

As usual for when we get together, the only problem has been trying to decide what wine not to drink.  When Adam and I sketched out a first draft of the event, we had a lineup of well over twenty Siduri Pinot Noirs, not to mention a raft of other great wine.  Since I don’t know of any restaurants that will let us spend the night, we’ve worked to pare that way down to a manageable dozen great Pinots, some of their robust Novy Syrahs, and some very interesting other wines (Chardonnay and Viognier) that are normally only available at the winery.

An event like this certainly requires great creativity and a deft hand in preparing complementary food; this narrowed things down to less than a dozen possibilities.  However, only a few of them also matched the fun and hedonistic nature of the event.  Since I ‘owed one’ to chef Andy Sasser for forcing him to stick to a rather mundane (at least for him) menu for the “brasserie style” event earlier this year, and since Siduri and Novy are two of Reed Clemon’s favorite wines (and he  is certainly fun and hedonistic), I made the obvious choice.  The event will be held at the exciting, new Capitol Brasserie. 

I could go on and tell you why this will be such a great event, but I think the best way is to just let the food and wines speak for themselves:


Arrival                        '05 Novy Rosella's Vineyard Chardonnay               Gougeres, with Mornay Sauce

                                    '05 Novy Viognier


1st Course                  '05 Siduri Willamette Valley Pinot Noir                   Moulard Duck  Prosciutto,

                                    '04 Siduri Arbre Vert  Vineyard Pinot Noir              Warm Salad of Shitakes and Favas,

                                    '04 Siduri Muirfild  Vineyard Pinot Noir                  with a Truffle Vinaigrette


2nd Course                 '05 Siduri Sonoma Pinot Noir                                    Seared fresh Tuna,

                                    '04 Siduri Sapphire Hill Vineyard Pinot Noir           French Lentils, Lardon, Braised Leek,

                                    '04 Siduri Olivet Grange Vineyard Pinot Noir         with a Pinot Noir reduction


3rd Course                  '05 Siduri Santa Lucia Highlands Pinot Noir            Braised Beef Short Rib,

                                    '04 Siduri Rosella's Vineyard Pinot Noir                  Onion Puree, Braised Celery,

                                    '04 Siduri Cargasacchi Vineyard Pinot Noir             Fried Shallots


4th Course                    (a much-needed wine break)                                             Hearts of Romaine, Fresh Herbs,

                                                                                                                        with a lemon citronette


5th Course                  '04 Siduri Van der Kamp Vineyard Pinot Noir         Cheese Course (featuring: Livarot,

                                    '97 Siduri Van der Kamp Vineyard Pinot Noir         P’tit Basque, and aged Mimolette),

                                                                                                                        Quince Mostarda, Spiced Almonds


Dessert Course          '04 Novy Napa Syrah                                                Chocolate Marquis Cake

                                    '04 Novy Gary's Vineyard Syrah


Pretty amazing, huh?  First, this represents a combination of wines that no one else will see: regionalized comparisons of truly great wines (most 90+), a preview of ’05 wines that are being flown-in so that you will know about them before everyone else, a tasting of wines to compare aging from a magnificent vineyard across the full time-span Siduri has been making it, and the rare treat of winery-only offerings (saving you that tedious trip to Sonoma).  The paired food offerings are being especially created only for this event to match these wines; they seem perfect and are making my mouth water as I type this.  Not only would this event simply not be possible anywhere else, it certainly would not be possible at the price.  I cannot say (for potential legal reasons ;-) who might be helping out by chopping the cost; but I can say that otherwise this event would cost over twice what we will be charging.  So while not cheap, this great experience is an amazing value at $90.

Those that remember the last time Adam and Dianna were in town will recall that we filled Mirabelle to capacity, and they had to use a PA to speak.  Because we wanted to show even more wines and special wines, and because so much can be lost in those mega-events, this event will cater to an audience that is much smaller than we’ve typically done with the Lees.  But coupled with those up-sides, the downside is that this clearly limits the number of attendees (I’m hoping that enough people are on vacation that I won’t have to field too many “we’re sold out” calls).  Further, to keep the torches and pitchforks to a minimum, I am not going to send out the usual “mass mailing”; the only announcement of this event was via an e-mail sent as a reward to those select few who have been seriously ‘training’ (alright, drinking) at recent LADV events.  (Even with that, I suggest that you make your reservation early if you want to attend.

  If you want to make reservations, you may reply to this e-mail or (as always) call me at 925-3985.