Have some dinner with your wine—sip-and-learn events are getting better and more frequent in Salt Lake City and there’s really only one way to increase your wine knowledge: Taste more wine. So sign up. The next week holds several wine events.

MENU

“Daisy” Pinot Gris; Tomato Tart, mixed greens
“Aurosa” Pinot Gris; Eggplant Arancini, romesco
“Alium” Pinot Gris; Stuffed Squid, puttanesca
“Juel” Pinot Noir; Pork “shankitos,” Jicama slaw
Deets: Wednesday, August 28th  7 p.m.; $45 Food $50 Wine ($95 per person); call 801-359-2814 for reservations

WEDNESDAY, AUGUST 28 — Stephen Hagen of Antiquum Farm is coming to town to tell the tale of the pinot noir he raises on his farm in Oregon, a state renowned for its pinot. Hagen is the best kind of winegrower—a fanatic. How fanatic: He says, “a perfectly crafted pile of compost ready to leave the barnyard for the pommard block which was grazed by producers of said compost is poetry at Antiquum Farm.” His farm and vineyard is an organic system. You can hear all about it at a tasting at BTG, 7 p.m. on August 7, 2019. Call for reservations. Here’s the menu. Call the restaurant if you have any dietary restrictions.

MENU

Utah Cherry Gazpacho (with a frose float); Aizpuru Rosada 2018; Hondarrabi Zuri/Honarrah Beltza, Txakoli, Basque, Compressed Watermelon Salad; La Segreta Cincino Pet-Nat 2018, Rose of Sangiovese, Umbria, Rose Poached Salmon; Ruth Lewandowski Rose
Goat Cheese Panna Cotta; Old Westminster Pet-Nat Piquette, 2018, Maryland
Deets: 6 pm, $40 Tasting Menu, $35 Wine, Make reservations at Pago.com

 

THURSDAY, AUGUST 29 — The return of R.A.D. (Rose Advocacy Dinner) As Pago owner Scott Evans points out, the need for a Rose Advocacy Dinner is long gone—the rows and rows of rose in DABC stores are testament to the established popularity of this once (mistakenly) eschewed wine. But hey, it’s fun to drink rose. And fun to eat pink food!

MENU

CUCUMBER CAPRESE: pepita basil pesto, mission fig compote; SAUVION, Muscadet Sèvre-et-Maine France, 2016
PROSCIUTTO-WRAPPED ALASKAN HALIBUT: israeli couscous, herbed citrus beurre noisette; Pence Vineyards, Chardonnay Santa Barbara California, 2015
WAGYU FILET MIGNON: Spanish chorizo and white bean cassoulet, rosemary and rioja reduction; Bodegas Muga, Reserva Rioja Spain, 2014
POACHED PEAR GALETTE: cinnamon ginger whipped mascarpone; Cru d’arche Pugneau, Sauvignon Blanc Sauternes France, 2015

ALSO, THURSDAY, AUGUST 29 — Yes, Fleming’s is a chain steakhouse but it’s at the high end of everything and it behaves more like a local restaurant—a good example is this upcoming wine dinner. Chef Partner Jeremiah Hester and Wine Manager Josh Jones look locally when they plan their menus like this one.

See all of our food and drink coverage here.