 |
 |
 |
 |
 |
 |
 |
 |
 |
SUTCLIFFE WINES
THE EVENT: WINEMAKER'S DINNER
THE DATE: OCTOBER 17, 2007
THE TIME: 7PM
THE PLACE: SIX89 
SUTCLIFFE WINES WINEMAKER’S DINNER
at RESTAURANT SIX89 IN CARBONDALE
Wednesday, October 17, 2007 @ 7:00pm
A RANT - Who really knows wine? The Farmer lovingly tending his serried rows? The Winemaker striving to preserve the grape's inherent flavors? The Sommelier pairing his wine with your dinner? The Critics and Wine Writers moulding taste? Or is it the Wine Lover; bombarded with advice from all of them, words to conceal crushing mediocrity; austere, refined, sophisticated, complex? More like crap. Apparently with wine comes rules.
“Wine talk” serves to confuse … It inflates prices, perpetuates elitism and keeps the wine industry rooted in the last century. Wines are for everyone and should be enjoyed with friends over food. Wines are made for drinking ... drink them.
- Ben Parsons, Winemaker, Sutcliffe Wines
We at Restaurant Six89 are proud to announce an evening of utter gluttony featuring the wines of Sutcliffe Wines paired with the cool culinary stylings of our kitchen. You are cordially invited to join us and Ben Parsons, winemaker to share his wines and our food on Wednesday evening, October 17th at 7:00pm.
In 1985 John Sutcliffe bought the old Battlerock Ranch down McElmo Canyon, a run down pile of dirt at the time, and literally transformed it into the beautiful farm it is now.
Today, Sutcliffe Vineyards is 12 acres of Merlot, Chardonnay, Cabernet Franc, Syrah and Petit Verdot nestled at the foot of the Sleeping Ute Mountain.
The wines reflect the care with which the grapes were grown and an obsession for detail. Our wines are real… In the words of John Sharpe they “let the earth speak.”
A five-wine dinner with food matching is the call for the evening. The price is $68.90 per person, plus tax & gratuity. Seating is limited; and the event is certain to sell quickly. Please call Restaurant SIX89 promptly for reservations; 970.963.6890.
Sharing the evening and the table with Ben Parsons is a rare privilege as well as an excellent opportunity to imbibe in outstanding wine and food and engage in terribly hip “winespeak” …here’s to you Bill Bentley.
Following is the menu and wine pairings for the evening:
2006 Sutcliffe Riesling
Crisp Sweet Pork Salad with Plums
2006 Sutcliffe Pinot Gris
Grilled Mussel Stew
Roast Garlic, Tomato And Orange; Bruschetta & Aioli
2006 Sutcliffe Chardonnay
Seared Diver Scallop
Porcini, Potato
2006 Sutcliffe Pinot Noir
Duck & Foie Gras Spring Roll
Watermelon, Chilies, Lime And Mint
2005 Sutcliffe Petit Verdot
Grilled Short Ribs in Red Wine
Gorgonzola Polenta
Assorted Small Sugars and Petit Fours