Thursday, February 10, 2011

Eyrie Vineyards Dinner at Empire State South

In 1965, Eyrie founder David Lett moved to Oregon with "3,000 grape cuttings and a theory", a theory that the cool hilly Northwest was America's version of Burgundy -- a place perfectly suited to growing great Pinot Noir.

With this act, David Lett and his wife Diana turned their hatchling Eyrie Vineyards (it is named for a variety of hawk that circles the estate's red hills) into a small piece of wine history. Not only did the Letts plant the first Pinot Noir in Oregon, but they also planted America's first Pinot Gris, and when David took his wines to compete at tastings in Beaune, the results became clear: David's theory had been right.

David Lett passed away in 2008, and the winery is now run by his son Jason and Assistant Winemaker Mike Eldred. Come meet Mike and taste the wines that started it all in Oregon.

Empire State South

February 24, 2011, 6:30 p.m.

1. ESS Snackies for the table

Pinot Blanc, Eyrie, 2008

2. Monkfish crepinette with parsnip gnocchi and brown butter

Pinot Gris, Eyrie, 2007

3. Veal sweetbreads with spring onion farrotto, morels, and a mustard & veal glace

Pinot Noir, Eyrie, 2008

4. Roasted Squab breast with confit of leg, Woodland Gardens carrots, leek soubise, and black truffle jus

Pinot Noir, La Luz, NV

Pinot Noir, Eyrie, Reserve, 2007

5. Meyer lemon tart with almond cream

$90 per person plus tax and gratuity

Space is limited, so please call us at (404)-541-1105 for reservations.

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