On September 13, Legal Sea Foods in Park Square will host a wine dinner featuring a selection of German estate grown wines carefully selected by the brand’s wine expert and German importer, Derek Vinnicombe. Today, Germany is one of the world’s largest producers of pinot noir and is responsible for over 30 percent of red wines – attributed from the region’s ideal climate and soils needed for this varietal. The four-plus-course wine dinner will showcase a variety of both sweet and dry styles of red and white grape varieties.
Vinnicombe is a veteran wine expert who puts all his passion behind brining awareness of the finer wines from Germany by exporting the best products directly from their German estates. A mission and passion created by family traditions, Vinnicombe continues to spread the appreciation and reveals the versatility German wines have to offer, especially when paired with fine cuisine.
Legal Sea Foods will team up with Vinnicombe to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the winery’s collection of German wines. The menu will be presented as follows in Park Square’s 10,000 bottle wine cellar:
Oyster* on the Half Shell, Green Apple Mignonette
Sea Scallop Mousse, Pumpernickel Toast Point
Shrimp Escabeche Tartlet, Yuzu Aioli
Sektkellerei Fitz, Riesling “Extra Trocken” Sekt, Pfalz, NV
Salt Cod Croquette mixed greens, asian pears
whole grain mustard & honey vinaigrette
Reichsgraf von Kesselstatt, Scharzhofberger Riesling Kabinett, Mosel, 2015
Paul Anheuser, Riesling Auslese Trocken, Nahe, 1997
Blackened Arctic Char aromatic basmati rice, plantain chips
mango & papaya chutney
Karp-Schreiber, Brauneberger Juffer Riesling Kabinett, Mosel, 2016
Riesling-Poached Wild Salmon
meyer lemon & shaved fennel confit
Georg Albrecht Schneider, “vom Kalk” Niersteiner Riesling Kabinett Trocken, Rheinhessen, 2016
Dr. Heyden, Oppenheimer “Estate” Pinot Noir, Rheinhessen, 2016
Honeyed Pear & Fig Crostata
Weingut Binz, Nackenheimer Engelsberg Riesling Beerenauslese, Rheinhessen, 2015
Cost is 95 per person (excludes tax & gratuity). Reservation are required by calling 617.530.9397 or emailing firstname.lastname@example.org.
Saturday, June 1
Friday, March 1