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High Museum Wine Dinner: Commonwealth Collective
Dinner begins at 7PM.
Sauce Gribiche, Crunchy Garlic
Chardonnay, Ankida Ridge Vineyards, 2016
Lush, ripe pear and apple balanced with wet stone and bright acids on the finish. Aged in 10% new, 90% neutral French oak. 70% of barrels underwent malolactic fermentation, offering a nice balance between creaminess and bright acids. Aged sur lie for 9 months.
Candied white grapefruit and green melon on the nose lead into flavors of fresh boxwood and a wet stone minerality. The body is lush and ripe, contrasting with a crisp acid finish. Fermented in a combination of concrete and stainless steel.
WOKC House-Cured Duck Breast Ham
Tomato-Bacon Salad, Baby Collard Green Gratin, Georgia Olive Oil
Pinot Noir, Ankida Ridge Vineyards, 2015
Rich with ripe red fruits, hints of cranberry and full tannins with a lovely earthiness. The blend of fruit and minerality are a beautiful expression of this vineyard. Aged in 30% new, the remaining in neutral French oak barrels for 10 months.
Red cherry and dried floral aromatics lead into a bright, round palate backed up by baking spice and soft tea leaf tannins.
Salted Caramel Chocolate Pudding
Georgia Peanut Brittle, Whipped Vanilla Cream
Imperialis, Stinson Vineyards, 2015
Rustic Tannat Port-style wine modeled after a minimal intervention French Vin Doux Naturel. After the addition of brandy, it is allowed to slowly ferment for over a month before being pressed off the skins. Aged in neutral oak for 12 months to fully integrate flavors.
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