0 items - $0.00

Wine Dinner at Pura Vida

Tonight, the American Wine School is hosting a great wine dinner at Pura Vida on Cleveland’s Public Square. The theme of the night? American-Made. While 9/10th of all American wine is crafted in good ol’ Cali, we did select a few vinous gems from other regions.

First up, Gruet Sparkling wine from Albuquerque, New Mexico. While that may sound crazy to some, this French-inspired bottle of bubbles is crafted from high-altitude plantings making it beyond sip-worthy. The higher the altitude gives way to cooler the climate. Thus at 4300 feet above sea level, Gruet’s Pinot Noir and Chardonnay grapes are able to come off the vine with mouthwatering acidity. Once in the winery, the grapes are transformed into bubbly wine via the French “classic method”. In short, regular wine is bottled and given a dose of sugary wine mixed with yeast before a beer cap seals it up…yes a beer cap. The bottles are then stored for 24 months giving the yeast plenty of time to make the bubbles. (Think of proofing bread yeast, and you will get the picture.) From here, the yeast are removed, the bottles are topped off, and a cork is caged on top. Et Voila! The bubbles are ready to be enjoyed. That’s where you come in – selling around $14 a bottle – it is a down right patio pounder.

Check out the rest of our picks and pairs in tonight’s menu. Cheers!

Passed Appetizers:

Stuffed Red Skin Potatoes/Pork Belly/Brie/Chives/Sour Cream

 Chilled Edamame Potstickers/Sesame Seeds/Sweet Soy

Gruet Sparkling Wine, New Mexico

Course 1

Tuna Tartare / Nicoise Olives / Crispy Potato/ Capers / Mustard Aioli

Debonne Riesling, Grand River Valley, Ohio

Course 2

Moroccan Chicken Spring Rolls / Free Range Local Chicken/ Marcona Almonds/ Figs/

Curried Apricot Marmalade

Frog’s Leap Chardonnay, Napa Valley, California

Course 3

BBQ Laughing Bird Shrimp/ White Cheddar Ohio Grits/ Collard Green/  Smoked  Ham Hock Broth

Chehalem Pinot Gris, Willamette Valley, Or

Cloud Line Pinot Noir, Willamette Valley, Or

Course 4

Braised Kobe Beef Short Rib/ Roasted Heirloom Carrots/ Sweet Corn Speatzle,

Novelty Hill Syrah, Red Mountain, Washington

Course 5

“German Chocolate Cake”  Dark Chocolate Genoise / Pecan Ice cream/ Coconut Water Sorbet

Seghesio Zinfandel, Sonoma, Ca

Cline Late harvest Morvedre, Sonoma, Ca


Categories: Wine Blog

About Marianne Frantz

A Certified Wine Educator, Marianne holds a Diploma in Wine & Spirits from the Wine & Spirit Education Trust (WSET) of London, and has also earned the Advanced Sommelier qualification from the Court of Master Sommeliers. After successfully participating in an educational competition sponsored by the Wines of Australia in the spring of 2008, Marianne became an educational Ambassador for Wine Australia USA. She is also a Certified Spanish Wine Educator.