Summer Tasting Series

Five Courses with Wine/Beer pairings • 6:30- 8:30 PM
Limited Space Available
$55 Per Person
Tickets are non-refundable and available for purchase below or by phone (Wednesday-Sunday, 2-5pm) at 508-779-7515.

 July 10 – A Taste of France with Andrew Cadrin of Ruby Wines -SOLD OUT!

Veuve du Vernay, Brut (NV)
Type Wine – Sparkling – White
Producer Veuve du Vernay
Region France
Grapes Chenin Blanc, Chardonnay, Ugni Blanc, Folle Blanche
Artichokes, Brie, and Buttery Sourdough Breadcrumbs

Domaines Paul Mas, Côté Mas Rosé (2017)
Type Wine – Still – Rosé
Producer Domaines Paul Mas
Region Provence, France
Grapes Grenache, Cinsault, Syrah
Appellation Méditerranée
Crisp Tomato, Zucchini and Eggplant Bread Gratin

Saget la Perrière, La Petite Perrière Sauvignon Blanc (2017)
Type Wine – Still – White
Producer Saget la Perrière
Region Loire Valley, France
Grape Sauvignon Blanc
Appellation Vin de France
Grilled Grapefruit-Rosemary Shrimp

Château Barat, Bordeaux Supérieur (2015)
Type Wine – Still – Red
Producer Château Barat
Region Bordeaux, France
Grapes Merlot, Cabernet Sauvignon
Appellation Bordeaux Supérieur
Cassoulet

Château du Trignon, Muscat de Beaumes de Venise (2011)
Type Wine – Still – White
Producer Château du Trignon
Region Rhône Valley, France
Grape Muscat
Appellation Beaumes de Venise
Pears Charlotte with Crème Anglaise

 

August 21 – Savor J. Lohr with Erin Foley of J. Lohr-SOLD OUT!
details to follow…

Photos from previous events:

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Menus & From Previous Tastings

May 29 – A Taste of Sicily with Andrew Cadrin of Ruby Wines  SOLD OUT!
Sicily, the largest island in the Mediterranean Sea, sits off the tip of the peninsula of Italy. The island has a rich history and multifaceted cultural legacy. It also boasts miles of pristine beaches, breathtaking scenery and the highest active volcano in Europe, Mount Etna. On top of those wonders, Sicily makes fantastic wines from native and international grapes. It produces everything from full-bodied reds to vibrant, mineral-driven whites. Pair them with the Sicilian cuisine, and you understand why this is a wine-lover’s paradise.


Prosciutto E Melone Tritati

Crispy prosciutto di Parma and ribbons of shaved cantaloupe drizzled with extra virgin olive oil- a dash of Mediterranean sea salt and a chiffonade of fresh mint
Mandrarossa, Fiano (2016)

Black Truffle Burrata D Anra Caponata
Grandma’s caponata 2.0: eggplant, Sicilian and kalamata olives, capers -house made tomato paste, make up the slightly sweet and sour, slightly chunkier version of the classic Sicilian tapenade—all topped with black truffle burrata and finished with a balsamic reduction served with crostini
Valle dell’Acate, Tenuta Ibidini Insolia (2016)

Aubergine Zza
personal woodfired pizza with thinly sliced eggplant– evoo basted and charred, layered over crème fraîche, sultanas, and pesto topped with fresh arugula and toasty pine nuts
Prodigo, Nero d’Avola Appassite (2016)

Prime Rib Salmoriglio
Chad’s herb-crusted thinly sliced prime rib served over salmoriglio sauce—and an emulsion of lemon, evoo, fresh oregano, parsley and garlic
Planeta, Sicilia Rosso La Segreta (2016)

Fig and Ricotta Torta
Fig conserva, ricotta and a hint of lemon. Sweet, creamy and decadent
Medici Ermete, Querciolo Lambrusco Reggiano Dolce

June 12 – Allagash Tap Takeover: Pints and Plates with Dan Nieves of Allagash Brewing Co.
Allagash is teaming up with the UXLocale for a special beer dinner.

Allagash: White
An interpretation of a Belgian-style wheat beer is brewed with oats, malted wheat, and unmalted raw wheat for a hazy, “white” appearance. Spiced with a special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are both complex and refreshing.
Grains: Allagash 2-Row Malted Barley Blend, Red Wheat Malt, Raw White Wheat, Oats, Carapils Hops: Nugget, Crystal, Czech Saaz Spices/Other: Coriander, Curaçao Orange Peel Yeast: House ABV: 5.2%

UXLocale: Citrus Marmalade, Parma Prosciutto & Chèvre Crostini
House-made marmalade comprised of grapefruit, blood, and orange-oranges sweetened with raw sugar, spread over goat cheese, thinly sliced ribbons of imported prosciutto de parma and topped with pistachio nuts

Allagash: Saison Gratis
This saison -style ale is set apart by the added hops—Calista, Grundgeist, and Strisselspalt—while it rested in the coolship and then open fermented it with saison yeast. Esters hinting at everything from orange, to pineapple, to clove spring from this beer’s nose. Its flavor spreads across the palate with the slightest hint of citrus and finishes with a balance of fruit, hops, and a dry mouthfeel.
Grains: Pilsner Malt, Local Wheat, Local Oats Hops: Nugget, Calista, Grundgeist, Strisselspalt Yeast: Saison ABV: 7.2%

UXLocale: Savory, Sweet and Spicy Sausage Kebab
Skewered and roasted housemade sausage balls with pineapple and grilled Vidalia onions served with a chelow with Tahdig, also know as Persian style rice with a crispy crust

Allagash: Sixteen Counties
This beer’s name honors the rich tradition of farming in the sixteen counties of Maine. Keeping with that sentiment, it’s brewed with grains exclusively grown and processed in Maine, including Maine Malt House 2-row Malted Barley from Buck Farms, Blue Ox Malthouse 2-row Malted Barley, raw wheat from Maine Grains, and oats from Aurora Mills
ABV: 7.3% Grains: Maine Malt House 2-row Malted Barley (Buck Farms), Blue Ox Malthouse 2-row Malted Barley, Raw Wheat (Maine Grains), Oats (Aurora Mills & Farm) Hops: Jarrylo, Chinook, Centennial Yeast: House

UXLocale: Funghi Pizza
Shredded gruyère, thinly sliced apple, rosemary-infused portabella mushrooms & caramelized onions

Allagash: Interlude
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.
Availability: Limited Grains: Caramel Malt, Red Wheat, Pilsner Malt Hops: Nugget, Strisselspalt Spices/Other: Turbinado Sugar, Small Portion of 20-Month-Old Interlude Yeast: Saison, Brettanomyces ABV: 10.6%

UXLocale: Fettucine Alla Pera
“Fettucine In A Gorgonzola Pear Cream Sauce”
fettuccine tossed in a simple cream sauce with a delicate hint of rosemary, diced pears, and imported Gorgonzola cheese.

Allagash: James Bean
We brew James Bean with a blend of 2-row malted barley. It’s hopped with Nugget and Hallertau then fermented Allagash house yeast. After fermentation and aging in bourbon barrels for just shy of two months, we add cold-brewed coffee from a local coffee roaster, Speckled Ax. We use naturally processed Ethiopian beans, known for their stone fruit and dark berry flavors. The finished beer features notes of caramel, bourbon, and coffee.Grains: Allagash 2-Row Malted Barley Blend Hops: Nugget, Hallertau Spices/Other: Cold-Brewed Coffee Yeast: House ABV: 10.1% ABV

UXLocale: Coffee Crème Brûlée
Classic crème brûlée with farm fresh eggs from Potterhill Farm in Grafton, MA and real Madagascan vanilla beans and cream infused with coffee beans from Acoustic Java of Worcester, MA

June 12 – Allagash Tap Takeover: PINTS & PLATES

with Dan Nieves of Allagash Brewing Co.
Allagash is teaming up with the UXLocale for a special beer dinner.

The Menu:
Allagash: White

An interpretation of a Belgian-style wheat beer is brewed with oats, malted wheat, and unmalted raw wheat for a hazy, “white” appearance. Spiced with a special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are both complex and refreshing.
Grains: Allagash 2-Row Malted Barley Blend, Red Wheat Malt, Raw White Wheat, Oats, Carapils Hops: Nugget, Crystal, Czech Saaz Spices/Other: Coriander, Curaçao Orange Peel Yeast: House ABV: 5.2%

UXLocale: Citrus Marmalade, Parma Prosciutto & Chèvre Crostini
House-made marmalade comprised of grapefruit, blood, and orange-oranges sweetened with raw sugar, spread over goat cheese, thinly sliced ribbons of imported prosciutto de parma and topped with pistachio nuts

Allagash: Saison Gratis
This saison -style ale is set apart by the added hops—Calista, Grundgeist, and Strisselspalt—while it rested in the coolship and then open fermented it with saison yeast. Esters hinting at everything from orange, to pineapple, to clove spring from this beer’s nose. Its flavor spreads across the palate with the slightest hint of citrus and finishes with a balance of fruit, hops, and a dry mouthfeel.
Grains: Pilsner Malt, Local Wheat, Local Oats Hops: Nugget, Calista, Grundgeist, Strisselspalt Yeast: Saison ABV: 7.2%

UXLocale: Savory, Sweet and Spicy Sausage Kebab
Skewered and roasted housemade sausage balls with pineapple and grilled Vidalia onions served with a chelow with Tahdig, also know as Persian style rice with a crispy crust

Allagash: Sixteen Counties
This beer’s name honors the rich tradition of farming in the sixteen counties of Maine. Keeping with that sentiment, it’s brewed with grains exclusively grown and processed in Maine, including Maine Malt House 2-row Malted Barley from Buck Farms, Blue Ox Malthouse 2-row Malted Barley, raw wheat from Maine Grains, and oats from Aurora Mills
ABV: 7.3% Grains: Maine Malt House 2-row Malted Barley (Buck Farms), Blue Ox Malthouse 2-row Malted Barley, Raw Wheat (Maine Grains), Oats (Aurora Mills & Farm) Hops: Jarrylo, Chinook, Centennial Yeast: House

UXLocale: Funghi Pizza
Shredded gruyère, thinly sliced apple, rosemary-infused portabella mushrooms & caramelized onions

Allagash: Interlude
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.
Availability: Limited Grains: Caramel Malt, Red Wheat, Pilsner Malt Hops: Nugget, Strisselspalt Spices/Other: Turbinado Sugar, Small Portion of 20-Month-Old Interlude Yeast: Saison, Brettanomyces ABV: 10.6%

UXLocale: Fettucine Alla Pera
“Fettucine In A Gorgonzola Pear Cream Sauce”
fettuccine tossed in a simple cream sauce with a delicate hint of rosemary, diced pears, and imported Gorgonzola cheese.

Allagash: James Bean
We brew James Bean with a blend of 2-row malted barley. It’s hopped with Nugget and Hallertau then fermented Allagash house yeast. After fermentation and aging in bourbon barrels for just shy of two months, we add cold-brewed coffee from a local coffee roaster, Speckled Ax. We use naturally processed Ethiopian beans, known for their stone fruit and dark berry flavors. The finished beer features notes of caramel, bourbon, and coffee.Grains: Allagash 2-Row Malted Barley Blend Hops: Nugget, Hallertau Spices/Other: Cold-Brewed Coffee Yeast: House ABV: 10.1% ABV

UXLocale: Coffee Crème Brûlée
Classic crème brûlée with farm fresh eggs from Potterhill Farm in Grafton, MA and real Madagascan vanilla beans and cream infused with coffee beans from Acoustic Java of Worcester, MA