30 Main Street
Meredith, NH 03253
603.279.7177
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Greetings Fellow Wine Lovers, Here we are in the middle of January and back to Winter weather. Ice on the lakes is getting thicker and more and more fishing shacks are beginning to pop up in preparation for some great ice fishing. The ski slopes are also having a banner season so far with both the snow and cold weather. I’m sure glad to hear this, especially after the past two mild winters that this area has had. The economy appears also to be in for some "cold" times. Hopefully the Federal Government will make good on their promises to help out and give a little spark to encourage spending. Sounds nice, let’s see what happens. In the meantime, let’s enjoy the beautiful scenery of the Winter landscape and all it has to offer. Wether you are into the outside Winter sports or just totally enjoy the opportunity to be outside and "smell the snowflakes", just do it! The experience does make you feel better. So What’s Happening At The Wine Grotto and Abondante? Wine Tastings Saturday, 12:00 to 3:00 PM February Schedule to announced. Sunday, January 27th, 2008 How to cope with Pro Football withdrawal! (No Game Today) Wine Tasting Dinner At Abondante Four expertly prepared courses of specialty menu items matched with selected wines. The evening begins with a Prosecco Reception at the Nouveau Art Gallery at 6:00 PM (directly below Abondante in the Grotto Shops) followed by dinner at 6:30 PM. The menu for the evening is as follows: Antipasto Grilled Scallops wrapped in prosciuto & finished with 12 year old balsamic served with Lugana (Montresor) Primo Piatto Wild mushroom risotto served with Bardolino (Opici) Secondi Piatto Veal loin rubbed with fresh rosemary & sage, topped with a Valpolicella reduction sauce served with Valpolicella Mara (Cesari) or Oven-Roasted chicken with an apple-sage stuffing served with Tocai (Cormons) Dolce Pasticiotto crema (almond custard tart) served with Sambuca or Limoncello (Meletti) and coffee or espresso $75 pp (excluding tax & gratuity) Reservations Suggested SOMETHING NEW Introducing Our Chef’s Table IN THE CLASSIC EUROPEAN STYLE Abondante will offer a Chef’s Table where Executive Chef Douglas Moyer will bring his extensive culinary background from the U.S. and Italy to create a made to order meal, complete with wines, to suit your particular taste. Doug will meet with your table as you sip Prosecco and discuss the types of food that interest you and what he has available. He then takes this information and creates a four-course meal designed exclusively for your table. Your Chef’s Table includes: 4 Courses designed for your table Sparkling Prosecco for each guest Your choice from our dessert tray Coffee / Cappuccino / Espresso Wine suggestions from your chef and our staff The cost is $65pp (excluding tax & gratuity) For a truly unique and memorable evening of great food and fun, please call Abondante and make your reservations. (603) 279-7177 Tip From The Grotto Guy I always enjoy sharing little tidbits that I find in my readings. This week I again found a question and answer piece that was very interesting and may be the reason why we drink so much wine. (Found in the most recent Local Wine Events.com newsletter.) The optimal cellaring time for the vast majority of wines is: Pick one before reading the answer. "About as long as your attention span. Despite clichés about women aging like fine wine, these days over 95% of wines are made to drink right now, and don't improve with age. What are you waiting for? Go get a corkscrew."
Read her columns and sign up for her weekly newsletter at: www.corkjester.com jester@corkjester.com Well, got to go and sell some wine. Keep Happy and, as always, Enjoy The Wine! Drew The Grotto Guy
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