Come rediscover Biltmore Estate
Wines with us
at Justin’s Steakhouse in Spartanburg!!!
Tuesday, March 25th
Biltmore Estates “Winemaker’s Dinner”
Featuring:
Winemaster, Bernard Delille
And
Winemaker, Sharon Fenchak
Come enjoy a fabulous dinner
prepared by Chef Ben Fulton of Justin’s Steakhouse paired
with incredible wines from Biltmore Estates in Asheville, North
Carolina. If you think you know all there is to know about Biltmore
Estates’ wines you may not have tried them recently. Meet
with Biltmore’s winemakers and learn all about the fabulous
new and upcoming wines they have to offer. We will be tasting wines
from their “Château Reserve®” collection that
you may not have had the opportunity to try before. We are also
very excited about their “Antler Hill™” line of
wines from the Del Bondio Family Vineyards in Napa, California.
And of course, we couldn’t leave out the bubbles… we
will be sampling two of Biltmore’s best sparkling wines that
evening as well!!!
Reception starts at 6:00pm
Featuring a fruit and cheese selection
Paired with:
Biltmore Estate Château Reserve Méthode
Champenoise Blanc de Blancs, 2003
This is Biltmore Estates’ finest sparkling wine and it is
crafted from North Carolina Chardonnay grapes. It bursts with tropical
and citrus flavors and it won a Silver Medal in the 2006 “San
Francisco Chronicle Wine Competition”.
Dinner will be served at 7:00pm
First Course:
Sesame Seared Ahi Tuna served with medium rare with
wasabi aioli
Paired with:
Biltmore Estate Sauvignon Blanc
This Sauvignon Blanc is dry, crisp, and refreshing with hints of
peach and grapefruit. It scored a Gold Medal in the 2007 “San
Francisco International Wine Competition” and scored 91pts,
Exceptional, “Best US Sauvignon Blanc” from the Beverage
Tasting Institute in 2006.
Second Course:
Fresh Spinach Salad served with our homemade warm bacon
vinaigrette, Danish Bleu Cheese crumbles, caramelized onions and
candied pecans
Paired with:
Biltmore Estate Château Reserve Chardonnay 2006
This chardonnay has a light buttery taste yet it is balanced. It
is a full-bodied Chardonnay with flavors of citrus and tropical
fruit. It won a Gold Medal at the 2006 “Monterey Wine Competition”,
a Silver Medal at the 2006 “San Francisco Chronicle Wine Competition”,
and a Silver Medal at the 2006 “Los Angeles County Fair Wines
of the World Competition”.
Third Course:
Our 7oz Certified Angus Beef Filet Mignon grilled to
temperature served with mashed potatoes and sautéed string
beans with garlic and almond slivers
Paired with:
Antler Hill Cabernet Sauvignon, Napa Valley 2002
This full-bodied Cabernet Sauvignon has aromas of raspberry, strawberry,
and hints of smokiness. The grapes are harvested from the Del Bondio
Family Vineyards in Napa, California.
Fourth Course:
Justin’s award winning Chocolate Mousse
Paired with:
Biltmore Estate Méthode Champenoise Pas de Deux
– Sec
This sparkling wine is a sweet blend between Muscat, Canelli, and
Riesling grapes.
$60 per person plus tax and gratuity… reservations required!!!
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