Wine Dinner with Opus One and Amangani

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Keep the holiday celebrations going next week with a wine dinner featuring Opus One and Snake River Farms at Amangani.

The 7 course dinner starts at 7 p.m. Jan. 5 and is limited to just 30 people. Participants will sample Opus wines from 2006 through 2014, along with plates featured Snake River Farms pork, beef and more. The cost is $500 per person, plus tax and 20 percent gratuity.

Here is a look at the menu:

 

Opus One is a winery in Oakville, Calif.. The wine was called napamedoc until 1982 when it was named Opus One. The winery was founded as a joint venture between Baron Philippe de Rothschild of Château Mouton Rothschild and Robert Mondavi to create a single Bordeaux style blend based upon Napa Valley Cabernet Sauvignon. It is located across State Route 29 from the Robert Mondavi Winery. The creation of this winery venture in 1980 was big news in the wine industry; de Rothschild’s involvement added an air of respectability to the burgeoning Napa wine region. The first vintage, 1979 was released in 1984 at the same time as the 1980 vintage. For a while it was the most expensive Californian wine costing $50 and to date still ranks among the most expensive red wines produced in the Napa Valley, commanding prices of $305 per bottle on average. In 1989 a new winery was built just down the road, the first vintage from the new winery was from 1991 and was released in 1994. Since 1993, they have produced a second wineOverture.

Snake River Farms is part of Agri Beef Co., a family owned and operated business dedicated to producing the highest quality beef and pork in the United States. Founded in 1968 by Robert Rebholtz, Sr., Agri Beef started as a ranching and feeding operation and grown to incorporate every step of the beef lifecycle which includes ranching, cattle feeding, animal nutrition, beef processing, marketing and sales. This comprehensive approach ensures the products that arrive at your door are the best available.

 

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About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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