Wine Tastings

Wine Tasting at the Kitchen

 

We are happy to announce that we will be providing wine tastings each month on the second and last Mondays.

Tastings start at 6pm and are $15 per person (unless otherwise specified).  Small bites will be served, but we hope you will make an evening out of it and stay for dinner afterwards.
Reservations strongly suggested.   Call (410) 778-5000 ext. 1 or email steve@thekitchenattheimperial.com

wineglass

Our Next Tasting:

Wines of New Zealand Tasting
Monday, March 27th.  6pm
$15 per person

On Monday, March 27th we will be enjoying the following cross sectionof delicious New Zealand Wine.. New Zealand is best known for its Sauvignon Blanc, but the region is also producing some other wonderful varietals, including some real up and coming Pinot Noirs.

Maude, Pinot Gris (2015)
Type Wine – Still – White
Producer Maude
Region Central Otago, New Zealand
Grape Pinot Gris
Maude is located on the outskirts of Wanaka in Central Otago, New Zealand. After marrying in 2003, owners Sarah-Kate and Dan Dineen returned home to New Zealand and founded Maude. Sarah-Kate and Dan were the winemakers at Tower Estates and Tempus Two in Hunter Valley, Australia and Dan also trained under Brian Crozer at Petaluma in Adelaide Hills. Their estate vineyard Mt. Maude is owned by Sarah-Kate’s parents, Dawn and Dr. Terry Wilson. This steep, north-facing nine acre parcel was planted in 1994 on clay and gravel soils to Pinot Noir, Riesling, Chardonnay and Pinot Gris. Additional fruit is sourced from other subregions within Central Otago, including Bannockburn, Bendigo, Gibbston and Lowburn. All fruit is hand-picked.
Allan Scott, Pinot Noir (2016)
Type Wine – Still – Red
Producer Allan Scott
Region Marlborough, New Zealand Grape Pinot Noir
Founded in 1990, Allan Scott Family Winemakers is located in Marlborough, New Zealand and owned by Allan and Catherine Scott. A true family affair, son Josh is the winemaker, while daughters Sara and Victoria are the viticulturist and marketing manager respectively. Their sustainably farmed vineyards are located in Rapaura along the northern edge of Wairau Valley and planted to gravelly soils. In 2010, their Millstone vineyard was certified organic.
Jules Taylor, Chardonnay (2015)
Type Wine – Still – White
Producer Jules Taylor
Region Marlborough, New Zealand
Grape Chardonnay
Jules focuses on single blocks of ultra premium Marlborough fruit in order to express the elegant terroir of this prized growing region in New Zealand. All of Jules Taylor’s wines are certified sustainably grown and produced. Whether circumstance or serendipity had Jules Taylor growing up in Marlborough at the time that the wine industry was taking off, she happily admits that she had no blinding ambition to become a winemaker – but things change. Her first job was working at one of Marlborough’s original custom wineries, Vintech, and work continued with vintages in Piedmont, Sicily, Australia and Cloudy Bay, before taking a permanent job at Marlborough Valley Cellars. This was the big step. It was here that she came across the three people that were to be her mentors, Kim Crawford, Simon Waghorn and Matt Thompson. It was they who encouraged her to launch her own label and, in 2001, Jules made her first batch of Jules Taylor wines.
Ponga, Marlborough Pinot Noir (2014)
Type Wine – Still – Red Producer Ponga
Region Marlborough, New Zealand
Grape Pinot Noir
Established in 1990 in Marlborough, New Zealand, Ponga is owned by the Scott Family Group. Josh Scott is the winemaker, while Sara and Victoria Scott are the viticulturist and marketing manager respectively. Pinot Noir and sustainably farmed Sauvignon Blanc are sourced from select vineyards in Marlborough. The fruit is planted on free-draining, alluvial loamy soils over gravel – ideal growing conditions for these varietals. Ponga was named after New Zealand’s iconic silver fern, which is called “Ponga” by the country’s indigenous Maori people.
Wither Hills, Wairau Valley Sauvignon Blanc (2015)
Type Wine – Still – White
Producer Wither Hills
Region Marlborough, New Zealand
Grape Sauvignon Blanc
Appellation Wairau Valley
Great wine finds its beginnings in the vineyards. The Wither Hills’ viticultural team – led by Viticultural Manager Rex Butt – partner with the winemaking team to deliver top quality fruit harvested at optimal ripeness and flavour. Each vine gets serious, tender loving care as the team strive to make the best wine possible with each vintage. Specific “viti” practices are designed for each site to maximise their potential. We believe anyone that enjoys drinking a Wither Hills wine should also be able to discover where it came from and how it was treated from grape to finished wine. Wither Hills embraces environmental sustainability by practicing the values of Reduce (energy, non-renewable resource use and waste to landfill), Re-use where possible and Re-cycle as appropriate. It’s about taking a holistic approach to sustainable winemaking.
Mt. Difficulty, Roaring Meg Pinot Noir (2014)
Type Wine – Still – Red
Producer Mt. Difficulty
Region Central Otago, New Zealand
Grape Pinot Noir
This wine highlights the slightly cooler season with lovely perfumed dark red forest berries and cherry fruits along with a hint of dried herb, adding complexity. The wine has a sweet berry entry which displays these same characters in abundance. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wines acidity and fruit, to produce a long fruit-driven finish.Cellaring PotentialRoaring Meg Pinot Noir will improve for 3-5 years given optimal vintage and cellaring conditions.Vintage 2012After an ideal dry winter and a cool wet early spring, the only significant blemish on the 2012 vintage was the advection frost that hit our higher elevation Lowburn blocks in early November and dramatically impacted their crop levels. However, the season from that point on was nigh on a perfect cool season. Later in summer is traditionally our warmest period, but this year the extreme heat happened through Christmas and January, and then the weather cooled to merely pleasantly warm. It was dry for the most part; interspersed with short rain events happening at times where the moisture posed little threat. Early autumn was not looking auspicious with cooler temperatures and more rainfall than normal when a fantastic Indian summer finished the season off beautifully. Harvest came in two weeks later than usual due to the cooler overall temperatures, which brought a focused flavour profile with good natural acidity levels. It was a normal yielding year, and we have some very interesting wines in the cellar.Winemaking ConsiderationsThe grapes for this wine come from Cromwell basin vineyards managed by our viticultural team. Our harvest this year was later than usual with our first fruit harvested on the 12th April and finishing up on the 5th May. The fruit was all destemmed to enhance the natural fruit characters of the Cromwell Basin. The grapes stayed in the fermentor on average for a total of 26 days, with temperatures peaking at 29-300C. The wine was plunged once daily during pre-fermentation and twice daily during fermentation. When the wine tasted in harmony it was pressed off to French oak where it resided on lees for 10 months. It underwent malolactic fermentation during early spring, was racked out of barrel in mid-summer with filtration prior to bottling.