|Third 2017 Ann Arbor Tasters Guild Event
HOW DRY I AM Wines of Germany Wine Broker Dinner
with Derek Vinnicombe
TUESDAY, May 23, 7:00 pm
|at Grange Kitchen, 118 W. Liberty Ann Arbor|
For many years, the annual March German-wine tasting with Derek Vinnicombe and his cadre of German winegrowers was not only a fixture on Ann Arbor Tasters Guild’s annual schedule but also a ‘destination’ tasting that enticed participants from Illinois, Indiana, Ohio, Ontario, and distant Michigan metropolitan areas. Derek would bring along seven to ten winegrowers he represented, and each would command a table with at least half a dozen wines from his/her estate. Orders poured in.
Then Derek’s capable Michigan distributor sold most of its brand rights to a giant, multi-state, chain store-oriented wholesaler, and things began to go downhill fast. The new distributor fumbled the ball in regards to providing the right wines and vintages for the tastings, and failed worse at fulfilling attendee orders..
Well, many of Derek’s wines are finally back with their original Michigan distributor, and, even though Derek’s traveling alone this visit, we anticipate this Ann Arbor Tasters Guild event will be the (re)start of something good. English-born Derek Vinnicombe has his headquarters at Nackenheim on the Rhein near Nierstein. He’s a scholar as well as broker, supplying me with very informative vintage reports enclosed with his annual Christmas greetings. I’m sure you’re going to enjoy his opportunity to take center stage for a change.
Champion of all things porcine, Grange Kitchen Chef/Proprietor Brandon Johns produced such a splendid menu for our May Alsace dinner that I figured his style of cuisine would be a natural with German wines too. And I don’t mean just sweet wines, or just rieslings. I’ve selected an array that spotlights the diversity of today’s German wines, as well as their natural meal-worthiness. Menu to follow after Brandon & staff taste wines and conceive matches.
Here’s the Wine List and Menu outline conceived by Chef Brandon and staff.
Cured Trout, Brioche, Fermented Ramps
Lettuces, Cured ham, First of Year Strawberries
Spicy Cumin Braised Lamb, Hand Pulled Noodles
Roasted Chicken, Braised Cabbage, Mushrooms, Caraway
Panna Cotta with Buttermilk, Honey, Thyme
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