Monterey, CA, April 17, 2013 --(PR.com
)-- On April 9, 2013, a stellar tag team of Monterey area-based chefs barnstormed Manhattan, showcasing the best food and wine of California’s lush Monterey Bay region. They included Ted Walter from the well-loved Passionfish in Pacific Grove, Tim Wood of the sumptuous Carmel Valley Ranch and John Cox from Sierra Mar, a spectacular restaurant overlooking the Pacific in Big Sur. Sampling the bounty were food, wine, and travel writers and critics from CBS, Bon Appetit, the NY Times, Food & Wine, Travel and Leisure, and other publications.
For the climactic flavor experience of a gourmet spread including spot prawns, red abalone, sand dabs and Dungeness crab from the Monterey Bay, along with the area’s signature artichokes and grass-fed beef, sommelier Ted Glennon of Monterey’s historic Restaurant 1833 chose an unusual and relatively new dessert wine on the market, Tudor Wines', Maestral “Wein der Eisbox” Riesling.
Maestral is inspired by the European tradition of ice wines, in which vintners press grapes harvested after freezing weather arrives. But Tudor Wines, which produces a family of highly-rated pinot noirs and also makes Maestral, have welcomed technology into the picture. Their ice wine is made from late harvest Riesling grapes grown at Tondre' Vineyards, a noteworthy property on the hilly slopes in the Santa Lucia Highlands AVA, just inland from California’s Big Sur Coast. But instead of waiting for a freeze that will never arrive, the clever winemakers simply pop their flavorful grapes into a big freezer. The result is a wine with lush minerality and fruitfulness, a light and bright finish, yet relatively low alcohol content. Its lingering notes of apricots, honey and jasmine make it the perfect finishing note for a terrific meal.
Visit Tudor Wines
online to order directly from the winery.
For more information about Maestral “Wein der Eisbox” and Tudor Pinot Noirs, contact Dan Tudor at email@example.com