BELL WINEMAKERS DINNER MENU

ANTHONY BELL WINEMAKERS DINNER

MAY 27TH, BORDINO’S 6:30 PM

ARRIVAL WINE

BELL 2006 NAPA VALLEY SAUVIGNON BLANC

APPETIZER

BEEF TENDERLOIN MEATBALLS WITH PORT WINE AND PARMESEAN CRISPS

BELL WINE CELLARS 2006 CANTERBURY VINEYARD SYRAH

ENTREE

BRAISED SHORT RIBS WITH ARUGULA PESTO, FENNEL AND FRISSEEBELL

2005 NAPA VALLEY CLARET CABERNET SAUVIGNON

INTERMEZZO

BELL 2004 NAPA VALLEY CABERNET SAUVIGNON CLONE 6

DESSERT

FLOURLESS CHOCHOLATE CAKE BELL NV LODI PORT

BELL WINE CELLARS WINEMAKERS DINNER

The much anticipate Bell Wine Cellars Winemakers Dinner is set for the 27th of May at Bordino's. Anthony Bell will be our host for this auspicious occasion. Chef Chrissy are working on the food and wine matches for the dinner. Cost is $95.00. The event starts at 6:30 pm on the 27th of May. Wines we will feature are:

Bell Wine Cellars Napa Valley 2007 Sauvignon Blanc
Bell Wine Cellars Napa 2006 Valley Syrah
Bell Wine Cellars 2005 Napa Valley Claret
Bell Wine Cellars Clone 6
Bell Wine Cellars Lodi NV Port

Please join us for the Winemakers Reception before the dinner on the deck at Bordino's feature Candoni Prosecco NV.

Food matches to follow later today or Thursday.

Reservations must be made in advance. Members have first priority for reservations to this event. Email me at nwauncorked@sbcglobal.net to make your reservations.

MEMBERSHIP INFORMATION

NWA Uncorked is a wine appreciation club dedicated to furthering the knowledge of its members in all aspects of wine and food. Membership is $50 per year. Membership gives first priority for reservations to wine dinners and wine tastings. Members recieve a $5 discount on all tastings and a $10-=$20 discount on all dinners. We commit to doing 2 dinners and 7 tastings a year. Last year we did 11 tastings.



Contact me at:479.750.7575 or 479.790.9463 for reservations or additional information.

Welcome

Welcome to NWA Uncorked. All information on NWA Uncorked tastings, memberships, and dinners can be found here. All ifo will be updated regularly!

Thanks!

Mark Hatwig