One of the anticipated events of the annual Bootstraps Western Winefest in Evergreen, Colorado, is the Creekside Cellars Winemaker Dinner. Creekside Cellars winemaker Michelle Cleveland and executive chef Irene Boyd offer a gourmet menu with wine pairings. This year’s Fifth Annual Winemaker Dinner celebrated the flavors of the season with limited-release Creekside Cellars wines.
The evening was perfect, from the wine and food, to the cause, to the crowd gathered on the patio overlooking Bear Creek. Diners raised a glass more than once to Bootstraps, Inc., and its mission of helping to provide scholarships for higher education to youth from Evergreen and Conifer. President Susan Henry and executive director Colleen Skates greeted diners and described the organization and Bootstraps Western Winefest event.
First Course:
Creekside Cellars WTF Blanc NV, paired with Halibut Crudo with Organic Celery and estate-bottled organic Paesano extra virgin olive oil, and finished with Maldon sea salt crystals.
Cleveland welcomed diners by introducing her new white blend of 97% Sauvignon Blanc and 3% Viognier. The wine is light and brisk with good acidity, which stood up well to the raw fish “cooked” in olive oil and citrus. The Viognier in the blend softened the astringency of the Sauvignon Blanc, and was a good complement to the buttery quality of the fish. The celery added a tasty crunch.
Second Course:
Creekside Cellars Rosé 2013, paired with Organic Baby Heirloom Tomatoes and Organic Raspberries, served over Microgreens, with Chèvre and Toasted Almonds, and dressed with Almond-Berry Vinaigrette.
This wine has been recognized as the best rosé wine in Colorado. Made of 50% Mourvèdre and 50% Cinsault, it sold out at the winery and in wine stores, so it was a treat to be able to taste this wine. It had a roundness on the palate that paired well with the salty cheese, mildly bitter microgreens, and almonds.
Third Course:
Creekside Cellars Mourvèdre 2010, paired with Provençale-Style Grilled Lamb Chops, Grilled Sweet Pepper Medley, and Parsley-Buttered Organic New Potatoes.
This sultry wine is available to Creekside Cellars Wine Club members due in part to its limited availability; only 54 cases were produced. It smelled of ripe Bing cherries and tasted of succulent berries, with balanced acid and tannins.
Fourth Course:
Creekside Cellars Late Bottled Vintage Port, paired with Macerated Organic Strawberries in Aged Balsamic with Black Pepper, served over Vanilla Bean Ice Cream.
This delicious dessert wine was made from 100% Cabernet Sauvignon and aged for 6 years. It smelled of leather and raisin and tasted like firelight. The port had a rich finish that paired nicely with the syrupy quality in the macerated berries and balsamic vinegar. It was a lovely conclusion to a summer dinner, creekside.
Until our next adventure in wine and food…
Creekside Cellars
28036 Highway 74
Evergreen, Colorado 80439
Neighborhood: Downtown Evergreen
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