New Year's Eve Wine Dinner with Wiley Wines

14 4th Street Southwest,Rochester MN 55902

31 December, 2021

Description

Join us on New Year's Eve for a great wines, great food and wonderful company! We're throwing an intimate wine dinner with Wiley Wines. We're closing out 2021 with good cheer! Join us on New Year's Eve for a six-course wine dinner with Phineas, creator of Wiley Wines. Wiley Wines are all natural, produced in small batches and source some of the best grapes known to California. Learn about each wine from the maker as you enjoy six gourmet courses of delicious Bleu Duck food. This will be an intimate dinner with no more than 40 guests. We will be selling the tickets as tables for four, so you can finish out 2021 with your close friends and loved ones! MENU Oysters with Brie Broth / Chives / Croutons Wiley Wines - Riesling Lobster Crème Brûlée with Old Bay Beignet / Caviar Wiley Wines - Riesling Radicchio with Radish / Cucumber / Pine Nuts / Manchego / Basil Dressing Wiley Wines - Ribolla Gialla Halibut with Horseradish Crust / Creamed Leeks / Crispy Leeks Wiley Wines - Grenache Beef Short Rib with Creamy Polenta / Broccolini / Mushroom Gravy Wiley Wines - Syrah Dessert White Chocolate Matcha Crepe Cake Bodkin Late Harvest Sauvignon Blanc PRICE $800 per four-person table. Includes all food, wines, taxes, fees and service charges. ABOUT PHINEAS Phineas here to tell you a little about Wiley Wines. Wines made for the rugged nomad, the hopeless romantic and the everyday outlaw. Wiley Wines was introduced this year, with its inaugural vintage of 2020 but the wagon wheels have been in motion for roughly four years now. The trailhead was a small wine bar in Uptown Minneapolis, inspired by bohemian wine bars I had visited and enjoyed in other cities. With more vision than direction, I wanted to create a casual but romantic space for people to enjoy each other and great wines. At the time I knew way more about people and romance than I did wine but I figured I could learn right along with my guests, thus Troubadour Wine Bar was born. A couple of years in, I became very curious about the harvest internships I'd hear about when hosting winemaker events. In August of 2017 I squared away the bar as best I could, hopped in my new___ and headed to California. I moved into a bunkhouse with three other people and spent the next two months cleaning, doing punchdown and pump overs, checking on our active fermentations, and measuring brix and temperatures. Here I had the incredible experience of picking grapes in the middle of the night and taking vineyard samples early in the morning. Walking down a vineyard row with the sun rising is something I highly recommend. I fell in love over those two months, with the work, the learning and endless curiosity. Another harvest trip soon followed and in the summer of 2019 I was able to sell the bar that I had whittled out of nothing, packed my bag, got into my new truck and headed west again, literally riding off into the sunset. I spend the next year and a half working for some of my heroes in winemaking as a lowly but eager intern. The goal was to learn as much as I could while building a network to help me in my pursuit of making my own wines. Wiley Wines is a bootstrap project to say the least, we have no vineyard or winery. Rather I continue to work for trade, accessing winery space and vineyards through relationships with winemaker mentors like Steve Matthiasson and Ian Brand. ABOUT WILEY WINES Texture is possibly my favorite component of a wine so it felt natural to rope up a few amphora pots and make wines with the use of these vessels. The Riesling is from Wirz Vineyard in Cienega Valley, the wines are own rooted, and dry farmed; planted in 1962. The tiny cluster and low yields create a Riesling thats like nothing else in CA. The Ribolla Gialla is from Bengier Family Vineyard (originally Vare Vineyard, planted in 2001). The vineyard is in Oak Knoll in Napa Valley at the base of Mount Veeder. The grapes are destemmed and whole berry fermented for 9 months in amphora. The Grenache comes from Peneyra Vineyard in Monterey County and is a whole cluster fermentation aged in neutral oak for 9 months. The Syrah is co-fermented with Viognier in the tradition of Northern Rhone wines, both coming from Rodnick Vineyard in Chalone. Fresh and drinkable wines with texture and compelling aromatics was the goal. As the wagon wheels continue to roll, Wiley Wines will find its stride, continuing to seek out vineyards and grape varieties that we are proud to hang out hat on. We hope you enjoy the wines as much as the company you share them with. Thank you so much for your support, enjoy your adventure and we'll see you out there. Live Wild, Drink Wiley. Bleu Duck Kitchen is a full-service, locally-owned restaurant in Rochester, Minnesota. At Blue Duck, our customer’s experience and the kitchen are the focus! Co-Owners Erik Kleven and Jennifer Becker regard every customer as a welcomed friend, and aim to provide a dining experience that is personalized, comfortable and memorable. We feature an exhibition kitchen because everyone knows that the kitchen is where the action is!