Just want to gauge interest in a series of steakhouse dinners in Manhattan with the theme of having full flavor wines with nice red meat and appropriate accouterments. I’m looking for a steakhouse to have it and I have already contacted a few candidates (since the landlord gouged the rent at the Rothmanns on 54th and they left, so I can’t do it there any more).
I have considered a variety of approaches to sequential themes, like The Wines of X Winemaker, or The Wines of Y Winery.
To avoid any confusion about my reference to full flavor wines for the two or three of you out there who might be confused, if I do wineries, I would expect that the following would be examples of those who would make the cut. Other recommendations gladly accepted.
Saxum
Schrader
Quilceda Creek
Cayuse
Carlisle vs. Bedrock blind throw down
Bevan
Myriad/Quivet
SQN
If anyone has a relationship with a good steakhouse that could be a candidate, I’ll take that too. I think order off the menu is the best idea in case someone likes salmon with their red wine. So long as they do not have quiche on the menu.
Uh-oh! The heavy hitters are coming! I’d better run for cover
That said, I have to thank Jay for bringing a Saxum Heart Stone 2007 to an offline I was at about a year ago. A wine (and type) I’d been curious about for years, but not willing to take the plunge, expecting I wouldn’t like it. Finally he gave me the chance, and guess what? My worst fears were realized! Oy vey! People pay money for this?? Full frontal assault on the palate! Next thing to cough syrup! Jay, thanks for the opportunity, honestly I appreciate it, but sorry, this just ain’t for me. Ditto for your offline, of course–but enjoy yourself, everybody’s taste is different.