Winemaker Dinner: Expressions of Germany and Austria, an Evening with Ott and Kunstler
Jun
20
6:30 PM18:30

Winemaker Dinner: Expressions of Germany and Austria, an Evening with Ott and Kunstler

We are thrilled to welcome Bernhard Ott from Ott in Austria and Enrico Saam from Kunstler in Germany for a one of a kind evening exploring the different expressions of Riesling and Grüner Veltliner. Influenced as much by their varying terroir as their winemaking styles, the wines produced by these exemplary winemakers showcase the beautiful similarities and differences between German and Austrian wines. 

Join us for a 4-course meal where each course will be paired side by side with wines from both producers, allowing you to take a deeper look into the variances between these two celebrated varietals. Ott and Saam will be on hand to share more about their winemaking process and commitment to sustainability and biodynamics. 


Menu for the Evening to Include: 

Appetizers

Naked vegetables, turkey wheat sourdough bread, seasonal spreads
Cornmeal fried asparagus, herb aioli
Chicken liver mousse, rye toast, pickled vegetables

Ott - Gemischter Satz 2016/Kunstler - Estate Riesling TR 2015

First Course

Cabbage wraps with Maine Peekytoe crab, rhubarb hot sauce, nasturtium puree, sweet corn, summer squash and zucchini

Ott - Gruner Veltliner "Der Ott" 2015/Kunstler - Hochheimer Kirchenstuck Kabinett TR 2015

Main Course

Roasted Hake, risotto of grains and lentils, tarragon pesto, pancetta

Ott - Riesling 2016/Kunstler - Pinot Noir Spatburgunder "Tradition" 2014

Dessert

Panna cotta with preserved peaches and blueberries

Mueller-Catoir - Rieslaner Auslese "Herzog" 2014

 The Details

download (1).jpg

When: Wednesday June 20th, 6:30 pm

Where: our covered outdoor dining room (be sure to dress for warmer weather!)

Seating: communal-style seating

Cost: Tickets for the evening are $125 per person (not inclusive of gratuity)

Purchase: Click here to buy your tickets

Wines will be available for retail purchase at the end of the evening!


images-1.jpg

Kunstler, Rhinegau, Germany

Gunter Künstler comes to us from the famous village of Hochheim am Main; in 17th century Britain the term ‘Hock’ was used to describe all Rhinegau wines. At that time, these wines were much more famous than Mosel wines and were more expensive than some of the finest Bordeaux. Thomas Jefferson visited the region in 1788 and described Rheingau Riesling as “small and delicate Rhysslin which grows only from Hochheim to Rudesheim”. He was so impressed with the quality that he found here, he took 100 cuttings of Rheingau Riesling back to Monticello. Hochheim was quite famous long before this and the region was known for producing quality wines in the Shakespearean era. Both ‘Hock’ and ‘Rhenish’ can be found in Shakespearean texts. Hochheim am Main is on the banks of the Main river, which flows west from Frankfurt, meeting the Rhein at Mainz, on the other side of the river from Hochheim. Essentially the vineyards in this village are at the cross of these two rivers, which certainly influences the wines produced here. Weingut Künstler has a history dating back to 1648.

Until the end of World War II, the family grew grapes on their estate 80 km north of Vienna, in Untertannowitz in the South Moravian Region in the Czech Republic. After expropriation and expulsion, Franz Künstler was forced to leave the homeland of his family and in 1965 he re-established the Weingut Künstler in Hochheim Main/Rheingau. In 1992 his son Gunter took over the estate, and in 1994 the estate was admitted to the VDP. Generally soils here are loess, clay, sand, loam, marl and limestone. The greatest sites in the village are Domdechaney (pronounced Dom-Dey-Sha-Nay), Kirchenstück and Hölle while you could consider Herrnberg and Stielweg 1er Crus.

Because of the proximity to two rivers, the climate in Hochheim is rather more humid than its environs. This complicates Gunter’s urge to move in an organic direction, though he says “Generally we are working without any herbicides since 1992 and we grow on 11 hectares organically. Here we have three blocks of about 3.5 hectares. In the future we will move step by step to 100% organic, but this, in our warm and humid microclimate, is not easy. Finally, I have to make ends meet and to pay my employees. In order to produce dry Rieslings we have to protect against botrytis in every production step.” Cellar work is generally in line with the norms among elite producers. Musts settle by gravity and are pressed clear. He ferments with cultured yeast, because it’s often still warm when grapes are being picked and to work sponti would mean a greater risk of volatile acidity. The cellar orients toward cask as opposed to steel, though each is used. Wood gives the ideal low-tech micro-oxygenation. The overriding goal is to produce wines with “heart and soul”. The wines are very pure, clean and precise, without tasting as though they’ve been sanitized and had the character stripped out of them. They are detailed and meticulous, but also delicious and satisfying.

Farming Practice:Sustainable

download.jpg
Logo-Ott_440x380-1.png

Ott, Wagram, Austria

The Ott family has been growing and producing wine in the region of Wagram in Lower Austria since 1889. Bernhard Ott is of the fourth generation and has managed the winery since 1995, when he took the helm from his father, expanding the estate to 28 ha in Feuersbrunn and Engabrunn.

After assuming control at the winery, Bernhard worked meticulously to improve the family estate. He improved the cellar with new stainless steel tanks, began bottling everything under Stelvin closure and started enforcing his own personal philosophy – being as true to nature as possible. Bernhard has converted many of his vineyards to biodynamic cultivation, certified biodynamic by RESPEKT, and has taken steps at the winery to reflect this philosophy.

Bernhard is extremely diligent in his vineyard work; he adds compost and preparations to the soil rather than fertilizing individual vines, uses cover-crops and biodynamic tinctures and homeopathic remedies to treat vineyard problems. In keeping with the philosophy of the biodynamic approach, work in the vineyards and cellar is done in a holistic and lopped system. Ott found that after switching to biodynamic farming, he was able to harvest grapes from his vineyards several weeks earlier than he had in the years prior to his switch to this biodynamic viticultural approach.

“Before, I was one of the latest people to harvest. Now I am one of the earliest.” Ott says. He feels he is able to achieve physiological ripness earlier, without getting overly high levels of sugar that would result in high alcohol wines.

Bernhard Ott is a cult icon in the world of Austrian wine, leading the way in the Wagram region through meticulous vineyard management in some of Austria’s best vineyards. At a young age he has already received Austria’s highest accolade as Falstaff’s Winemaker of the Year in 2008.

Vineyard area: 28 hectares. Top sites and soil types: Feuersbrunner Spiegel, Feuersbrunner Rosenberg, Engabrunner Stein (loess, Gföhler gneiss, sand, chalk, and red gravel) Grape varieties: 90% Grüner Veltliner, 10% Riesling. Farming Practice:Certified Biodynamic

View Event →
Jun
7
6:30 PM18:30

Winemaker Dinner: An evening with Franciacorta Producer Riccardo Ricci Curbastro of Lombardy, Italy

Riccardo_Ricci_Curbastro_32.jpg

Join us for an intimate 5-course dinner hosted by famed Italian winemaker, Riccardo Ricci Curbastro. One of the top producers of Franciacorta in Lombardy, Italy, it is a unique opportunity to have Riccardo in St. Louis for this special dinner!

Known for producing Italy's version of champagne, Ricci Curbastro is a family run winery that has been producing still and sparkling wines since the 13th century from its estates in Lugo di Romagna (Ravenna), in Rontana di Brisighella (Ravenna), and the homonymous farm estate of Capriolo in Franciacorta (Brescia). 32 hectares of estate surface area are planted with vineyards according to the strict guidelines of modern viticulture and of the Consorzio Vini Franciacorta (Franciacorta Wine Consortium), of which the estate is a member from its foundation.

More About Riccardo Ricci Curbastro: 

In addition to leading the wine making efforts of his centuries old family winery, Riccardo has been knighted in both France (Bordeaux) and Italy, while serving as the President of the Federoc, which is the governing body of wine in Italy.

From 1993 to 1999, he was Chairman of the Consortium of Franciacorta DOC wines and is still a member of the Council of the same Consortium.

An avid ornithologist and wildlife photographer, he has used his passion to collaborate in field research for the WWF (World Wildlife Foundation) in Italy. 

The evening will include: 

Welcome Reception
Join Riccardo for a glass of Franciacorta Extra Brut while enjoying an assortment of seasonal vegetables, charcuterie, and freshly baked breads. (*warning, he's a charmer, come prepared to chat him up if you like!)

Seated Courses

Beets and Strawberries
marinated baby beets, raw and pickled strawberries, pistachios, greens
Paired with: Franciacorta Rosé Brut

Soft Scrambled Farm Egg
Pistou of summer squash, zucchini, green garlic
Paired with: Franciacorta Satèn Brut

Berkshire Pork
Sautéed kale, bacon, pickled ramps, Missouri fried rice
Paired with: Curtefranca Rossa

Dessert
Whipped farmer's cheese, herbs and flowers from the garden, spring fruits, citrus cake
Paired with: Franciacorta Demi Sec

 

The Details

When: Thursday June 7th, 6:30 pm

Where: Grill table in our covered outdoor dining room (be sure to dress for warmer weather!)

Seating: 14 seats available at large communal table

Cost: Tickets for the evening are $125 per person (not inclusive of gratuity)

Purchase: Click here to buy your tickets

Wines will be available for retail purchase at the end of the evening!

calice_di_franciacorta.jpg
View Event →
Apr
16
6:30 PM18:30

#TeamVicia Dinner Series: Sparkling wine dinner with Sommelier Jen Epley

In 2018 we're excited to introduce you to some of the wonderful and creative cooks and service professionals that make Vicia a special place through a series of dinners inspired by a cuisine or ingredient that they're passionate about. 

Please join us on Monday April 16th for our next installment hosted by Beverage Director and Sommelier Jen Epley. Chef Michael Gallina is creating a 5 course menu around the vast selection of sparkling wines from across the globe. 

Inspired by Jen's love of bubbles from unique regions and thoughtful producers, this evening will take you on a journey highlighting the different wine making techniques and varietals used to make sparkling wine besides the classic examples in Champagne. But don't worry, there will be Champagne! 

The menu will include: 

Fireside welcome reception
Assortment of fresh baked bread, charcuterie, naked vegetables, cheese, spreads, and seasonal snacks
2016 Domaine Glinavos ‘Paleokerisio’ from Ioannina, Greece and NV Ca’ dei Zago ‘Col Fondo’ from Valdobbiadene, Italy
First course
Maine peekytoe crab, rhubarb, green apple

2015 Raventós i Blanc ‘de Nit’ from Conca del Riu Anoia, Spain
Second course
Farm egg with asparagus and spring mushrooms
Jacques Lassaigne ‘Les Vignes de Montguex’ and Jacques Lassaigne ‘La Colline Inspirée’ from Montgueux, France (Aube, Champagne)
Third course
Grilled beet steak with braised lamb and eucalyptus 
NV d’Arenberg ‘Peppermint Paddock’ from McLaren Vale, Australia
Dessert
Goose egg ice cream and strawberries 
2016 Bruno Verdi ‘Sangue di Giuda’ from Oltrepo Pavese, Italy

Your ticket includes all food and selected sparkling wines. *Our full bar will also be available for any additional needs.

If you fall in love with what's in your glass, some of the wines poured will be available for retail pre-order during the dinner.

Price: $185 per person, inclusive of tax and gratuity. Tickets are non-refundable but can be transferred to another party if you can't make it. 

The reception begins at 6:30 pm with dinner starting promptly at 7:15 pm. 

Please make a note when purchasing your ticket of any dietary restrictions or food allergies. If you have any specific questions please email events@viciarestaurant.com. 

click here to buy your tickets!

View Event →
#TeamVicia Dinner Series: Celebration of Midwest Grains with Sous Chef/Baker Alec Schingel
Mar
28
6:00 PM18:00

#TeamVicia Dinner Series: Celebration of Midwest Grains with Sous Chef/Baker Alec Schingel

In 2018 we're excited to introduce you to some of the wonderful and creative cooks and service professionals that make Vicia a special place through a series of dinners inspired by a cuisine or ingredient that they're passionate about. 

Please join us on Wednesday March 28th for our next installment hosted by Sous Chef and Baker Alec Schingel. Vicia will be hosting a communal dinner at our fireside table celebrating the diversity of grains grown across the midwest region. 

From turkey wheat and spelt grown and milled by Janies Farm outside Chicago, basmati and jasmine rice from the McKaskle family in Braggadocio, Missouri, to plump and sweet wheat berries from the heartland of Missouri cultivated by the Missouri Grain Project, our proverbial bread basket is overflowing. Alec, who is our resident baker and expert in all things grains and fresh baked breads, will be creating a 3 course menu to celebrate the unique flavors and textures of grains served in a variety of ways. 

The menu will include: 

Fireside cocktail reception

Assortment of freshly milled breads: porridge, turkey, "rock" flour bread, and marble rye, served w/ cultured butter, whipped ricotta, charcuterie, liver mousse, and house made pickles, paired with a local wheat whiskey cocktail

Main Course

Mixed grain risotto with shiitake mushrooms, barbecue'd celeriac
Whole wheat pumpkin ravioli, miso butter
Stout braised lamb shoulder
Grilled flatbreads, beets, and carrots
paired with choice of wine or beer

Dessert

Toasted wheat ice cream sundae, candied grain clusters, sorghum caramel 

Your ticket includes a welcome fireside cocktail, dinner, and selected wine and beer pairings. *Our full bar will also be available for any additional needs.

Price: $75 per person, inclusive of tax and gratuity. Tickets are non-refundable but can be transferred if you can't make it. 

We will be hosting two seatings, 6:00-8:00 and 8:30-10:30. Please arrive on time to ensure you get the full experience!

Only 16 seats are available for each seating during this exclusive evening, click here to buy your tickets!

Questions? Email events@viciarestaurant.com

View Event →