Winemaker Dinner with Bert Saloman at République
(a #tbt photo from the last time I enjoyed breakfast at République - I was too focused on food and wine last night to take a picture of myself!!)
Last night, I enjoyed a very special and utterly spectacular Winemaker Dinner at République hosted by the restaurant's sommelier, Taylor Parsons, where Chef Walter Manzke's stellar food was paired with unique and beautiful wines from the 222-year-old Austrian winery Salomon Undhof, represented at the dinner by Bert Salomon himself. Specializing in Grüner Veltliners and Rieslings at their Austrian estate and Shiraz and Cabernet at their Australian winery, Salomon's wines are a beautiful representation of what makes Austrian wine so special. Bert's in-dept explanation of each wine -- from the difference between sweet German Rieslings compared to drier ones from Austria, to the roles of botrytis and malolactic fermentation, to the fact that the 1971 Grüner Veltliner Wieden & Berg we sampled was produced the year his father passed away -- gave each sip of wine a meaningful note to accompany its Austrian flavor. Manzke's food played so wonderfully on the palate with these wines, and all who attended this intimate meal upstairs in République's chilled wine room ended the evening with a full belly and overly-rosy cheeks from many generous and delightful pours of wine.
Dress: Pinup Girl Clothing Deadly Dames Haunted Housewife Dress in Black
Brows: Anastasia Beverly Hills DIPBROW® in Auburn
Lips: Lime Crime Velvetines in Red Velvet
Smoked yellow tail with potato salad and dill amuse bouche
1971 Grüner Veltliner Wieden & Berg
A petite version of République's famed charcuterie board.
Scallops with blood orange and white asparagus.
Crispy-skinned John Dory served with tastings of three Pfaffenberg Rieslings.
Beef Short Rib with potato mousseline and roasted vegetables.
