News + Events

Uncorkt’s Spring Wine Dinner at The Pink Magnolias, 240 B Main St., Racine, WI 53403

Featuring Ca'Momi Winery in Napa Valley and the Pink Magnolia.

Thursday, April 12th: Reception 6:00 pm, Dinner 6:30 pm

Join us for a wonderful evening of Champagne and food pairing on Tuesday October 18, 2011 at 6pm, at Tempest Oyster Bar downtown Madison, WI. Come discover Champagne Lallier for the first time in the Midwest! For reservations please call Tempest directly at 608-254-1443. Seats are $50 per person (+ gratuity)

The evening's menu will consist of:

Tickets: $64.99 per person - includes Tax & Gratuity

Reception: WI Artisan Cheeses (Ca' Momi Bianco & Rosso)

First Course: Spinach with strawberries, bleu cheese, candied pecans and a champagne vinaigrette (Ca' Secco Sparkling)

Second Course: Chicken Provencal (Ca' Momi Napa Chardonnay)

Third Course: Smoked Salmon Crostini's (Ca' Momi Pinot Noir)

Fourth Course: Beef Wellington with a cabernet demi glace, wild mushroom risotto and asparagus spears (Ca' Momi Napa Cabernet)

Fifth Course: Chocolate Decadence with raspberry coulis (Ca' Momi Zinfandel)

For registration, please visit http://www.uncorkt.com/events/20120412.shtml

For questions, please contact Uncorkt at 262-632-9463.






Champagne Dinner

Join us for a wonderful evening of Champagne and food pairing on Tuesday October 18, 2011 at 6pm, at Tempest Oyster Bar downtown Madison, WI. Come discover Champagne Lallier for the first time in the Midwest! For reservations please call Tempest directly at 608-254-1443. Seats are $50 per person (+ gratuity)

The evening's menu will consist of:

Reception

Lallier Grande Réserve

First Course

Poached oysters with slow-cooked potato, radish & melted leeks paired with Lallier Zéro Dosage

Second Course

Tuna crudo with white balsamic marinated watermelon & grapefruit sauce paired with Lallier Blanc de Blancs

Third Course

Bacon-wrapped rabbit saddle with brussel sprouts & mustard vinaigrette paired with Lallier Rosé

Fourth Course

Grilled spiced prawns with candied fennel & lemon jam paired with Lallier Grand Dosage

Dessert

Poached apples with lemon cake & almond milk tuille






NYC and SF - German Wines at Riesling & Co. Tasting 2011

Join us in New York City and San Francisco as we present German wines from our portfolio. Meet Mosel winemaker Thomas Ludwig of Gebrueder Ludwig and taste his new 2010 Rieslings.

More information at www.germanwineusa.com








Wine Dinner SOLD OUT

Saturday, April 16, 2011 at Cibo's at the Ramada Hotel in Fond du Lac, WI.
This is a unique chance to meet the wine exporter, Fanny Breuil from Genuine Wines.

Cocktails at 5.30 pm and dinner at 6.30 pm. Cost is $50 plus tax and tip. Please call the Ramada to make reservations p: 920.923.3000 ext 2029

Menu

Appetizer Lobster and asparagus mini quiche Rich creamy blend of lobster claw meat, asiago and ricotta cheeses, asparagus and egg in a puff pastry crust
Wine: Dne Rolet Père & Fils Chardonnay Arbois 2005

Salad Curried shrimp salad with grilled watermelon Succulent curry seared shrimp and sweet grilled watermelon accented with mint, pistachios and yogurt dressing
Wine: Klein aux Vieux Remparts Sylvaner Alsace 2007

Entrée Grilled lamb chop with roasted garlic Tender lamb chop grilled medium rare complimented with roasted garlic oil
Wine: Dne Rolet Père & Fils Trousseau Arbois 2006

Ratatouille - Spicy tomato base with spinach, chicken, sausage and a touch of crème fraiche
Wine: Mas Foulaquier Les Calades Pic Saint Loup Coteaux du Languedoc 2006

Dessert Apricot Basil Tart Fresh apricots and basil adorn a mascarpone filling, drizzled with honey in a shortbread crust
Wine: La Stoppa Malvasia Frizzante Colli Piacentini NV

You can pre-order the wines you love at the dinner and pick it up later at Cujak's Wine Market, 47 N. Main St., Fond du Lac, WI, 920.922.2499.





Osteria Papavero, in collaboration with Swiss Cellars, is proud to announce a Castello delle Regine wine dinner on Wednesday October 20, 2010 at 6:30pm, with the presence of Livia Colantonio, the winery’s owner

Menu:

Scapece di baccala' ( sweet & sour salt cod, pine nut, raisins )
Wine: Bianco delle Regine( Chardonnay 30%, Sauvignon Blanc 30%, Riesling 30%, Pinot Grigio 10% )

Zuppa di funghi, pane , e lumache ( Wild mushrrom, snail, and bread soup )
Wine: Rosso di Podernovo ( Sangiovese 80%, Syrah 10%, Montepulciano 10% )

Pappardelle al tartufo e nocciole ( Homemade Hazelnut & Farro Pappardelle pasta with black truffle butter )
Wine: Poggio delle Regine Bianco ( Trebbiano, Grechetto, Malvasia )

Alce con polenta ( Braised Elk and yellow corn polenta )
Wine: Princeps ( Cabernet Sauvignon 60%, Merlot 20%, Sangiovese 20% )

Biscotti assortiti per finire ( Complimentary mignardises to end the meal )

$59 a person

Osteria Papavero
128 E. Wilson St.
Madison, WI 53703
608 255 8376




Quöllfrisch in New York

Article from Tagblatt, 9/20/10 by Roman Elsner

«Tripple A!», urteilt Swiss-Institute-Direktor Gianni Jetzer und verleiht der Ausstellung von Roman Signer, die am Dienstagabend in New York eröffnet wurde, ein dreifaches A, was in den USA die höchste Qualitätsstufe ist. «Es scheint, als ob er einen neuen Jungbrunnen entdeckt hätte – er sprudelt vor neuen Ideen und ist voller Schalk und Neugierde», freut sich Jetzer.

Signer zeige in der Ausstellung «Vier Räume – ein Künstler» im Swiss Institute nur neue Werke, obwohl er auf ein reichhaltiges Werk von 35 Jahren zurückgreifen könnte.

In den USA ein Geheimtip
Exakt 35 Jahre ist es her, dass Roman Signer zum ersten Mal nach New York kam. «Die hektische, lärmige Stadt war für mich ein echter Kulturschock», sagt der 72jährige Künstler, aus dessen listigen Augen immer noch der Bub im Manne spricht.

«Ein zweiter Kulturschock erlebte ich, als ich zurück ins Appenzellerland kam und dort von der Stille fast erdrückt wurde.» Seither war er wiederholt in den USA, stellte neben New York in Rochester, Philadelphia und Los Angeles aus. Der für Schweizer Verhältnisse hochberühmte Künstler blieb aber in den USA ein Geheimtip. Die neue Hochform, die Jetzer im quirligen Mann in Jeans und blauem T-Shirt ausmacht, soll dies ändern. Sechs Wochen lang will Jetzer die Ausstellung als «Boutique Show» benutzen.

Ziel ist es, Signer in eines der grossen Kunsthäuser wie das Museum of Modern Art (MoMA) oder das neuere PS1 in Queens zu bringen. An Medieninteresse fehlt es nicht, auch wenn sich Signer mehr über das kühle, echt appenzellische Quöllfrisch in der Hand freut, als er über seine Kunst spricht. «Ich versuche, gute Arbeit zu machen, das ist mein Ehrgeiz», sagt der Bücherfan, der in New York gerne durch Buchhandlungen wie den riesigen «Strand» am Broadway streift. Auch dieses Jahr ist das Gepäck bereits wieder um drei Bücher schwerer.

«Vielleicht kauf ich einen iPod»
Doch hat er angenehme Reisebegleitung, die bestimmt beim Tragen hilft: Signers Tochter Barbara ist mit dabei in New York. Sie sei viel weltgewandter als er, sagt der Vater, zudem flink mit Computern und solchem Zeug. «Ich bin Jahrgang 38 – mit so viel Jahren auf dem Rücken gilt sogar ein Haus schon als ziemlich alt.» Dann schmunzelt Signer: «Aber ich kaufe mir vielleicht doch noch einen iPod.»

Ausstellung bis 13. November, Weitere Infos über: www.swissinstitute.net




Getting to Know Swiss Wines: A Visit to the Valais
by Nick Malgieri

As soon as I met Gilles Besse I knew I would be in for an informative and delicious visit. An owner, along with Jean-Rene Germanier of Le Bon Pere William and Germanier wines and spirits, Besse has all the passion and enthusiasm you would expect from someone who spends all his time working on something he really loves. The Germanier family started in the wine business in the Valais at the end of the 19th century and has continued to uphold high standards of quality since then. Also known as distillers of the Bon Pere William brand of pear brandy, the family has orchards and vineyards in nearby Balavaud.

A fourth generation oenologist in the family, Besse led us through a tasting of some of the best wines Germanier makes. We tasted a Petite Arvine 2002 that was typically dry with fruity overtones; an Amigne de Vetroz 2002, slightly sweet with a lively fruit flavor; Humagne Rouge 2001, aged in wood with deep tannic overtones; and a Cayas Syrah, 2000, a robust wine that would continue to mature for years to come. Before we had a tasting of the famous pear brandy, we had a taste of a unique dessert wine made under the name of Mitis. Made from the Amigne de Vetroz grapes, some of the grapes are allowed to remain on the vine until they become dry and slightly moldy. This botrytis mold is responsible for the unique taste of many world-class dessert wines, including the famous Chateau d’Yquem of France. As you can see, the Valais is in the forefront of wine-making techniques worldwide and the Germanier Company is one of the foremost practitioners in the Valais.

The pear brandy was all I expected, aromatic (it smells just like a perfectly ripe Bartlett pear from which it’s made), syrupy and just strong enough to make a few sips plenty. My favorite after-dinner drink, I always keep a bottle chilled in the freezer when it’s cold the fruit flavor comes through and the bitterness of the high alcohol content is somewhat dulled.

The tasting and sales rooms at Germanier are open weekdays from 5pm to 11pm and on Saturdays from 10:30am to 8pm. If you’re in the area, it’s a great place to stop for some great wine to take home.





Wine Country Minute Blog - Featuring Madeleine Gay, head winemaker at Provins






Rolet's Vin Jaune at the French Laundry

Tasted Magazine features a review of wines from Rolet Père et Fils in Jura , paired with dishes from chef Thomas Keller's famous Napa Valley restaurant, The French Laundry.

”A truly great and underrated wines style that should get more attention. It pairs especially well with cheese such as Comté or Gruyère, it has the tanginess of a great Sherry, yet with some more freshness and a lot of complexity. Enjoy at around 14°C / 58°F”.




Swiss Cellars’s 6th Anniversary

Celebrating the arrival of our first container of Swiss wines on July 24, 2003, and our first deliveries to Madison and New Glarus, WI, wine stores and restaurants on July 25. Our story started with just over 600 cases of twelve wines from three Swiss wineries, Cave de La Côte, La Baudelière and René Favre & Fils. Thank you all for your support!

Welcome to Swiss Cellars