Our goal for the Woodstock Wine & Deli Wine Dinners is to offer a unique value in an intimate sit-down wine tasting accentuated with food. The unique aspect would be to offer hand-selected wines from our cellar collected over the past 25 years, which in general, have been not accessible to the public. The value would be to offer simple, wholesome food served family-style, with an emphasis on timely shopping for the best possible food costs. The vast majority of cost would go to the cellared wines, with a very modest amount going to food and gratuity. For those who may want to splurge, optional pours could be available for an extra fee, depending on cellar inventory of that particular wine dinner theme. For the beginning of 2010 we propose to do 1-2 wine dinners a month for the 1st quarter, limited to about a dozen people to keep the event intimate and personal. The details of each wine dinner will totally depend on customer response and preferences. In general, we would like to have the events value-priced at $75 per head including gratuity. We start about 6 P.M., with a short receptionary period with a white wine from the featured region along with cheese and bread. Many have shown varied interests, some more on wine, and some more on food. Our hope is to obtain and accommodate as many of your preferences as possible. So, let's offer some general food and wine themes and see if we can come up with some common pairings. Please email back and let us know you're preferences A.S.A.P. For protein our specialty is rotisserie cooking. Some have said that our standing beef rib roast is the best they've had. Many have requested lamb. Our herbed-infused leg of lamb is real a favorite. We can also do pan-seared herb-rubbed rack of lamb, finished in the oven, then cut into rib chops. How about roasted crown pork of loin, with apple bread stuffing? Our favorite starch is Woodstock scalloped potatoes, or Yukon Gold sour cream and garlic butter mashers. Salt and pepper duck-fat oven roasted baby potatoes are always simply delicious. Blanched garlic-infused butter green beans are our favorite veggie. We always try to finish off a wine dinner with a sliver of chocolate fudge cake and coffee if you like. For wine themes, the combinations are virtually endless. So again, let's talk general categories. For imports we have French Bordeaux, Burgundy, and Rhone. Italian Barolo, Barbaresco, and Super Tuscan. Spanish from Rioja, Priorat, and Ribera del Duero. For domestic we have California and Washington Cabernet Sauvignon and Merlot. And from Oregon, Pinot Noir. Remember that these wines come from our cellar, and are from highly rated collectable vintages, and not generally available today. There may be only one bottle of certain wines, many with only a few left. That is one reason we want to keep the wine dinners small and intimate. There are always possibilities for an exclusive private function; we just need to know your interests and requests. We would like to get started by mid-January 2010. Could you respond with your first few choices of food and wine, and a preference of mid-week or Saturday evening seating. We'll see if there's a common consensus, and announce further details A.S.A.P. to you.
