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Silver Oak: Wines for Today and the Future.

345 Massachusetts Ave, Indianapolis, IN 46204, USA

39.77184099999999 -86.15310699999998

Description

Celebrate classic American wines with Louie's Wine Dive. Featuring 4 wines from Silver Oak and their Twomey label, and a representative of the wineries to speak about the vineyards and the pairings prepared by Chef Rachel King. We will be tasting Silver Oak Cabernet Sauvignon from the Alexander Valley and Napa Valley vineyards, and Twomey's Sauvignon Blanc and Merlot. Silver Oak is a winery with deep roots in Napa Valley, building a company that's made to last. Silver Oak began in 1972 over a handshake between two friends with a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come. Now the 46-year-old producer of some of California's most iconic red wine is building a new legacy by going green. When their cellar and original winemaking facility burned down in 2006, Silver Oak seized the opportunity to rethink both the art and business of winemaking, blending its time-tested winemaking principles and processes with cutting-edge technologies, analytics-driven insights and sustainable philosophies. Now they boast not only some of the best wines anywhere, but also perhaps the most sustainable operation in America, earning LEED Platinum certifications with its water treatment and recycling facilities and 2,500 solar panels powering the entire operation off-grid. "It goes back to being stewards of the land, and somebody who is hoping that our business and our future will be around for generations to come," David Duncan, president and CEO of the winery that has long been associated with distinctive oak-aged Napa and Sonoma Cabernets, told Wine Spectator. We look forward to celebrating these vineyards for years to come. Thursday October 11th 2018, 6:30pm5 courses + dessert$125/person plus tax & gratuity Silver Oak & Twomey Wine DinnerThursday October 11th 2018 1st course Foie Gras Torchon quince compote, grilled pineapple gastrique, fennel crumbs 2nd course Zucchini Pappardelle oyster mushrooms, sun dried tomatoes, caperberries, piave 3rd course Cake & Eggs brown butter seared brioche, tomato butter, salmon roe 4th course Scallop Wellington borsin cream, ginger grass 5th course Woodear Filet dried woodear mushroom crust, red wine demi-glace, rosemary potato dauphinois gratin Dessert Assorted Truffles

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Start: 2018-10-11T18:30:00-04:00

End: 2018-10-11T20:30:00-04:00