Bio..what now? Biodynamic wines seem to be becoming popular these days, but what exactly does that mean?
The taste of wine depends on the grape, soil quality, location, wine maker's skill, etc.. The term biodynamic referes to a vinyards approach to growing grapes looking at the land producing the grape almost as mini-ecosystem. The health of the soil, micro-organisms, the other plants growing in the area, the stars & moon cycles even come into consideration.
This more holistic approach to organic growing , according to wine makers, produces a wine with a more distinguished profile, really highlighting where they are grown. Biodyanmic wine makers do not use additives during the fermentation process such as yeast.
Menu & Pairing
R Four Graces Pinot Gris
Dungeness Crab Crostini & Sprout Creek Cheese Board
C1 King's Ridge Riesling
Wild Smoked Salmon Terrine
dill cream, ciabatta crostini, lemon arugula salad with roasted beets, pickled red onion
C2 Solena Estate Grand Cuvee Pinot noir
Roasted Saddle of Lamb
stuffed with pignoli, spinach, dried Apricot, Sprout Creek Toussaint,
truffle potato dauphine, huckleberry sauce
C3 Brooks Temperance Hill Pinot Noir
Pan Seared Trout
morel sauce, asparagus, creamy polenta
D Foris Muscat
Dark Chocolate Oregon Hazelnut Mousse
Belgian dark chocolate
Making certain that Dish Bistro & Wine Bar has the finest selection for our customers, Chef Peter is working with the highly regarded wine industry professional Brian Mitchell DWS, CSW
To get some perspective of how he will affect your next glass of wine at Dish, let's look at some of Brian's experience and qualifications; He is Certified Specialist in Wine by the American Society of Wine Educators and holds a Level 4 Diploma from the Wine & Spirits Education Trust, London, England. Brian has also taught wine appreciation at Yale University , served as a wholesale representative for the top portfolio in the United Sates and is a Sommelier.
Along with consulting, Brian's time is split between his role as the Corporate Beverage Director for a Connecticut based Restaurant Group with locations in three states and global travel. When he is not overseeing the training of 400 staff team members on all aspects related to beverage service and hospitality, he is visiting distilleries, breweries and wine producing regions around the world, working with as many winemakers and beverage industry personnel as his schedule permits. His expertise ensures that the servers he trains are highly knowledgable in all areas of beverages: new products, consumer preferences & current trends, modern & traditional viticultural and vinicultural methods, service techniques, wine & food pairing, craft cocktail production, brewing techniques, etc.
We are more than privileged to have Brian as our consultant at Dish Bistro & Wine Bar as his insights will allow us to not only have to most suitable list of enjoyable wines, but also have the best trained staff to provide you with accurate selections and the best possible service.
On Sunday, October 13th, 6pm-8pm please join us at Dish Bistro & Wine Bar for a private evening of Wine Appreciation and Education hosted by Chef Peter and Brian Mitchell. This event will be $30 per and will include wine and hors d’oeuvres. Seating will be limited, so call today to make your reservation.
Peter A Milano
Eat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel.