Austrian Wine Dinner at Campanile (L.A.)- Feb.27

Some of you may remember meeting two of the vintners I work with when they blew into town last year and did a tasting in San Francisco at VinoVenue. Well, one of the boys is back, and this time we're doing a sit-down winemakers dinner at a restaurant in Los Angeles. I didn't set the price (the restaurant did) but it's a fantastic place and the dishes are being prepared to match with the wines, so this should be a great event! Here are all the details:

Campanile Restaurant in Los Angeles will be hosting an Austrian Winemakers Dinner on Monday, February 27th, 2006 featuring wines from Winemonger.com.

Winemaker Franz-Josef Gritsch of the Gritsch Mauritiushof winery in the Wachau region of Austria will be on hand to discuss his wines as well as the wines of his close friend and neighbor, Johann Donabaum.

The wines to be poured are:

2003 Kalmuck Gruner Veltliner Steinfeder (a joint project of Gritsch and Donabaum)

2003 Gritsch Mauritiushof Axpoint Gruner Veltliner Federspiel

2003 Donabaum Spitzer Point Gruner Veltliner Federspiel

2003 Gritsch Mauritiushof Singerriedel Gruner Veltliner Smaragd

2003 Donabaum Loibner Garden Gruner Veltliner Smaragd

2003 Gritsch Mauritiushof 1000-Eimerberg Riesling Smaragd

2003 Donabaum Offenberg Riesling Smaragd

2002 Heiss Traminer Eiswein

2002 Wenzel Riesling Beerenauslese 2001 Feiler-Artinger Ruster Ausbruch

Many of these wines are not yet available for purchase, so this is your chance to preview some of our new wines!

For reservations, call Campanile at 323-938-1447 Campanile is located at 624 south la brea avenue in Los Angeles. Seating is limited, so please call soon for your reservation!

They will be charging a prix-fix of $85 (plus tax & tip) for this event.

Hope to see some of you there! e. __________________

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Reply to
e. winemonger
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I have just been told what the menu will be that evening:

First Course Grilled oysters and fritto misto

Second Course Sauteed duck leg confit on frisee with meyer lemon and caper relish

Main Course Veal involtini stuffed with dried apricots, cavolo nero and goat cheese

Dessert Roasted quince with date strudel and buttermilk sherbet

e.

Reply to
e. winemonger

Yeah, rub it in, why don't you? :P These dishes seem consistent with my memory of the cooking there: pan-Mediterranean. It should make for some interesting pairings with the wines.

Wish I could be there, Mark Lipton

Reply to
Mark Lipton

Wish you could, too, Mark! Because this time I'll be there-

Someday we'll take the vintners on a nationwide tour.... e.

Reply to
e. winemonger

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