This Week in our Mountains
There's always a great variety of activities planned for you.
We will be tasting new releases of Australian Shiraz, for inclusion on our list. Robert Boehme of Vermont Wine Merchants Company will be on hand to discuss the wines and answer any questions. Vine cuttings from the Cape of Good Hope were brought to the penal colony of New South Wales by Governor Phillip on the First Fleet (1788). An attempt at wine making from these first vines failed, but with perseverance, other settlers managed to successfully cultivate vines for winemaking, and Australian made wine was available for sale domestically by the 1820s. In 1822 Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. So, much of Australia’s first century and a half was built on turning Shiraz, Grenache and Mourvedre (Mataro) into fortified wines and Muscadelle into Muscat. Winemakers used basket presses to maximise fruit structure and body – and they understood barrel maturation. Australia is blessed with plenty of sunshine enabling their grapes to ripen to perfection. Whatever the requirements of a particular red wine varietal, there are parts of Australia that can give it everything it needs. The aromas and flavours of Shiraz vary with wine style and region, but are usually blackberry, plums, and pepper in varying degrees dependent on growing conditions. In addition, even more regionally based, we can find liquorice, tar even, and bitter chocolate and mocha. Climate affects these with the warmer climates providing the plums and chocolate (Barossa) and the cooler climates giving more of the pepper (Victoria). The format will be casual, walk around with cheese and bread. The wines featured will be:
The Lackey Wines, “The Lackey”, South Australia 2012
Plantagenet, “Hazard Hill”, Western Australia 2010
Hope Estate, “The Ripper”, Western Australia 2010
d’Arenberg, “The Footbolt”, McLaren Vale 2010
d’Arenberg, “The Laughing Magpie”, Shiraz / Viognier, McLaren Vale 2009
Reservations required; please call the front desk at (802) 253-5742 or (800) 826-7000.
Prepared by Executive Chef Cody Vasek
Reservations Required ~ 802.253.5733
Sweet Summer Corn Soup, Crispy Maine Oyster
House – Made Trapp Coppa, Melon, Arugula, Ricotta Insalata, Fig Mostarda
Dunkel Braised Pork Cheeks, Our Garden Kale, Apple – Jalapeno Salad, Celery
Sweet Tomato Tart, Blackberry Cobbler Ice Cream
* The consumption of raw or under-cooked meat, fish, and eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.