From the producers of Seven Deadly Zins, Tony’s brings you Michael David Wines for our final wine dinner before Lent. Featuring Rage and Gluttony, and also bringing in his brand-new small production Inkblot series, these outrageously inventive wines will be paired with equally outrageously inventive foods. Reserve your spot at Tony’s Restaurant of Cincinnati.
Menu and Pairings
Kale Sprouts and Green Goddess
Paired with: 2012 Michael David Chardonnay Lodi, CA
Monkfish and Bacon with Smoked Oysters
Paired with: 2011 Michael David Freakshow Lodi, CA
Beef Carpaccio, Pecorino Romano and Squid Ink Emulsion
Paired with: 2010 Michael David Inkblot Petite Verdot Lodi, CA
Braised Pork, Black Ditalini Pasta and Egg Yolk
Paired with: 2010 Michael David Inkblot Cab Franc Lodi, CA
Kobe Wellington with Mushroom and Foie Gras Duxelle
Paired with: 2010 Michael David Rage Lodi, CA
Chocolate and Caramel
Paired with: 2009 Michael David Gluttony Lodi, CA
Two of the wines selected for our dinner:
2010 Freakshow Cabernet
“One of the best labels in the wine business is no doubt Michael David’s FREAKSHOW. It offers abundant notes of espresso roast, melted chocolate, and cassis, which jump from the glass! This is a big wine with plenty of color and richness, no hard edges.” – Robert Parker 8.30.13
2010 Inkblot Cab Franc
“As there is not a lot of Cabernet Franc made in Lodi, this is a rare chance to see what it can be. This wine is imprinted with Michael David’s typical big, bold flavors. It’s an aromatic combination of perfume, cinnamon spice and toasty oak. The palate is dense and smoky, with strong raspberry and currant fruit.” – V.B.
When and Where:
Presented by: Winetrends & Chef Harvey Germain
When: Friday, February 28th 7:00 pm at Tony’s Restaurant Cincinnati
$150 Per Person Plus Tax & Gratuity
Please Call: (513) 677-1993 to reserve your seat today
The Story of Michael David Winery
“Michael” and “David” are Michael and David Phillips, two brothers whose family has farmed in the Lodi region since the 1850’s, cultivating wine grapes for nearly a century.
Today Michael David Winery has extended itself to the 6th generation of grape growers in the family, with Kevin Phillips and Melissa Phillips Stroud now joining the family business. The family continues to emphasize the importance of quality wines with unique and eye catching labels.
Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified and the states first per ton bonus was issued for contracted growers to follow in the family’s foot steps. Starting with the 2011 vintage 100% the Lodi grown fruit crushed at Michael David winery was certified sustainable.