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Thursday, October 15, 2015

4th Pinot Noir & Mushrooms Wine Dinner | Friday October 30th, 2015 at 7:00 pm


What: 4th Pinot Noir & Mushrooms
When: Friday October 30th, 2015 at 7:00 pm
Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY

$59 per person
RSVP (845) 647-3000

Guenoc, California 2013
Spiced Creamy Mushroom Soup

Coppini, Maule Valley, Chile 2011
Roasted Oyster Mushrooms, Spinach & Goat Cheese
Sunflower Seeds, Sherry Vinaigrette

Liberty School, Central Valley 2012
“Lobster” Mushroom & Butternut Squash Risotto

RussoloGrifone, Venezia IGT 2013
Maitake Mushroom & Roasted Chicken with Cappellini
Artichokes & Walnut Pesto

Pinot Noir Cocktail
Sour Cherry Turnover

Pinot Noir is the primary red grape in France’s Burgundy region, and it makes some of the world’s most sought-after and age-worthy wines – particularly those from the limestone soils of the Côte d’Or. Each village there claims to produce wines with unique characteristics related to its particular terroir.
But great Pinot Noir wine is made in many locations. There are excellent examples from California’s Carneros and Russian River Valley regions, as well as Oregon’s Willamette Valley and New Zealand.
The best Pinot Noir boasts delicate, sometimes sour, cherry and strawberry flavors with some spice, presenting medium to low acidity and relatively light tannins. Oaked versions may also have smoke, vanilla and toast flavors, which develop with age. Winemakers rarely blend it, though Pinot Noir grapes are a key component in Champagne and other sparkling wines, where they add body and flavor, and color for rosé versions.
Pinot Noir, vulnerable to extreme cold, extreme heat, rot and vineyard pests, is relatively difficult to grow. The grapes’ thin skins demand exceptionally gentle handing to prevent damage to the final wine. The grape is so prone to mutation that it has even spawned entirely new varieties, including Pinot Gris, Pinot Blanc and Pinot Meunier. As a result, farmers must select from dozens of Pinot clones when planting (the best known is the Pommard clone, named for the fabled Burgundy appellation). But farmers and winemakers endure these challenges because the final result, as you’ll see, is often very rewarding.

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We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

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