4/16/12 - Reynolds Wine Dinner at Dyron's Lowcountry

Please join Dyron's Lowcountry for a very special evening with award-winning California winemaker, Steve Reynolds.
Monday, April 16th

Cocktails at 6:30 pm
Passed Hos d’Oeuvres and Bubbles

Dinner at 7:00 pm

Poached Columbia River King Salmon with Lowcountry Perlau
2008 Chardonnay—This wine is whole berry pressed and then cold-soaked for 24 hours. A non-malolactic fermentation follows in stainless steel, then cold settles and aged off the lees.

Braised Fudge Farms Pork Belly with McEwen Grits and Michael Dean’s Pea Tendrils
2007 Stag’s Leap Merlot—Dense aromas of black raspberry coulis, cocoa, baking and pickling spices, and clay follow through on a bold, round entry to a fruity- yet- dry full body with superb depth and zesty acidity. Finished with a long dried blueberry, craisin, and crème Brulee accented fade with notes of forest floor and seamless tannins. A powerfully delicious merlot that is sure to please in every way.

Stuffed Lamb Shoulder with Terra Preta Swiss Chard, Spring Onions and Snow’s Bend Carrots
2007 Persistence—A comprehensive blend of the Napa Valley including nine different vineyards starting with a Cabernet backbone blended with Merlot, Cabernet Franc, Syrah and Petit Verdot. Ripe raspberry and jammy flavors of blueberry and dark plum along with great aromatics combine for a long, savory finish.

Local Strawberry Crostata with Housemade Rosemary Ice Cream
2004 Naughty Sticky—50/50 blend of Sermillion and Sauvignon Blanc. The grapes are from the Julianna Vineyard in Pope Valley (Napa Valley). A lighter style of dessert wine, Sticky is playful and luscious, packed with tropical fruits and a balances amount of acid. Pair with fruit desserts and cheeses.

The price for the evening’s dinner is $75, tax and gratuity not included.
Please call the restaurant to make your reservations: 205.834.8257.
Limited Space Available.

Go Back