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Get Your Tickets For Our Big Holiday Wine Tasting!

Call or stop by to make your reservation for our wine tasting Saturday,Nov.17 — just in time for Thanksgiving. We’ll have two sessions: 3 p.m. to 5 p.m. and 6 p.m. to 8 p.m. Tickets are $10 per person and include samples of more than 40 wines from our vendors and complimentary hors d’oeuvres. You’ll get 10 percent off bottles we’re sampling. Find your favorites and stock up!

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New Zealand Theme for September’s Dinner

Our September wine dinner is set for 6:30 p.m. Sept. 17, and it’s in honor of our friend and former colleague Luke Stephenson, who recently left Mass Ave Wine to work for a year at a New Zealand winery and vineyard!

Don’t forget to call the shop to make your reservation — it’s $40 per person plus tax and gratuity.

Check out our New Zealand-themed menu:

Amuse

Paper Road “CPR” — Chardonnay, Pinot Gris & Riesling; flavors of lime, peach and pear

Baked NZ green-lipped mussels with sweet chili topping

First Course

Paddy Borthwick Sauvignon Blanc — bright refreshing citrus and a long, crisp finish

“Shades of Green” super foods salad with kiwi, cucumber, kale, edamame and pistachios

Second Course

Left Hand Pinot Noir — perfumed nose, rich, sharp raspberries and a beautiful, subtle sharp spice

Kumara Chowder with sweet potato, corn, coconut milk and thyme

Third Course

Mister Hawke’s Bay Syrah — bright berry, violet and pepper aromas with silky, smooth tannins

NZ lamb chops with mint sauce, peas, potatoes, rosemary, garlic and mint

Dessert

Craggy Range Te Kahu Red Blend — Merlot, Cab, Cab Franc and Malbec; red and black fruit and hints of caramel

Chocolate Lamingtons — dark cocoa and coconut

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August’s Beer Dinner is Just Peachy

August’s Dinner Menu

5 Brews 5 Courses

A “Peachy” Beer Dinner

It’s set for 6:30 p.m. Aug. 20, and everything is just peachy — we’ll have a peach-focused menu paired with beer!

Amuse

Left Hand Brewing Peach Beerlini

Bruleed Peach-Burrata Crostini

First Course

Veltins Gravensteiner Unfiltered Vienna Lager

Salmon Taco with Peach, Mango & Pineapple Salsa

Second Course

Mad Anthony Mosaic Moon IPA

Duck Prosciutto Peach & Basil Pizza with Ricotta Cheese

Third Course

Weihenstephaner Vitus Weizenbock

Spicy Peach Tenders with Dirty Rice

Dessert

Cider Boys Peach County

Blackberry-Peach Flognard

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Save the Date: Big Summer Wine Tasting

Our big summer wine tasting is set for Aug. 11 with more than 40 wines to sample and buy. We know you’re going to find some great wines you’ll want to take home — and our tastings are just a lot of fun! 

We’ll be hosting two tasting sessions: 3:30 p.m. to 5:30 p.m. and 6 p.m. to 8 p.m. The cost is $10 per person and includes wine samples and hors d’oeuvres. Call 317-972-7966 or stop in to reserve your spot in advance for either session.

 

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July’s Wine Dinner: Vive la France!

July’s Wine Dinner Menu

It’s set for July 16, just a couple days after Bastille Day, so we’ll have a French-inspired menu.

Call 317-972-7966 or stop by to make your reservation!

Amuse

Escargot in mushroom cups

First Course

French onion soup

Second Course

Roasted beet salad with arugula and chevre

Third Course

Burgundy steak with Parmesan truffle frites

Dessert

Chocolate Charlotte Russe

 

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June Wine Dinner Menu Features Bourbon

Here’s the menu for the June wine dinner — notice a theme? Bourbon!

Just two of the wines to be featured at our June wine dinner.

It’s set for June 18 — bring Dad for a post-Father’s Day dinner!

Reception

Whiskey sour with tart cherry liqueur-macerated cherries and sweet Georgia peach and pecan crostini with bourbon, bacon, brown sugar and Vidalia onions.

First Course

Mondavi Bourbon Barrel-Aged Chardonnay with whiskey chicken and mushrooms in pineapple soy sauce

Second Course

Barrel Road Bourbon Barrel-Aged Red Blend with Kentucky tomato bourbon soup with homemade croutons

Third Course

Southern Belle Barrel-Aged Red with pot roast in a coffee and whiskey sauce with carrots and potatoes

Fourth Course

Four Graces Bourbon Barrel-Aged Zinfandel with summer berry bread pudding with blackberry whiskey sauce