Bartholomew Broadbent at In’Finiti Fermentation & Distillation

On a recent Monday evening I was invited to attend a Wine Dinner in Portland, hosted by Bartholomew Broadbent…world renowned wine importer…and Jack Scully of Easterly Wine…I thought…why not? An evening with Bartholomew Broadbent in Portland at one of the newest, and most talked about, places… In’finiti Fermentation & Distillation… What else am I going to do on a Monday night? So, I hopped in my car and hit the road. Even up here in Bangor I had heard some of the buzz about In’finiti…a craft brewery & micro distillery…that was making some excellent German style beers…and was affiliated with Novare’ Res…(A regular stop for me when I’m in town). I had not however,heard one single thing about the food. Now, that really didn’t matter to me, I knew that the wines,and the company,would be great. So,again, why not? For those of you who have never attended a wine dinner… they are usually multi- course meals with a specific wine paired with each course. The success or failure of these dinners rests on the quality of the food…and how well the food and wine go together…this was a very successful Wine Dinner… We began our evening with a warm greeting and a cold glass of Montsarra Cava from the Penedes region of Spain…after everyone arrive we moved to the dinner table, Cava in hand, and settled in for the first course…Pemaquid Oysters with fried ramps…a perfect pairing…and a perfect way to start the evening…our Second Wine was the 2010 Musar Jeune Rose’ from the Bekaa Valley in Lebanon…yes… 2010 Rose’… shattering the myth that all Rose’s need to be consumed asap…and yes…wine from Lebanon…this was paired with Rabbit Gallontine with a Cherry Rose’ Fluid Gel…delicious…Our Third Wine, 2012 Secateurs Chenin Blanc from Swartland, South Africa was paired with Seared Monkfish with a Cubeb Pepper Butter Sauce and Sweet Tatsoi…the Chenin Blanc was a wine with rich fruit that was a perfect accompaniment to the Monkfish…and just the right amount of acidity to cut through the butter sauce and offset the sweet tatsoi…another great pairing…Wine Four…2010 Barboursville Cabernet Franc from Barboursville, Virginia. Course Four…Duck Three Ways…Confit Slider, Cured Breast with Blueberry Gastrique and Frisee Salad with Lardons… I know…heaven for duck lovers like myself…and one of the best Cabernet Francs that I have ever tasted…was from Virginia…pleasantly surprised… time for a delicious,palate cleansing Sorbet…Wine Five…2011 Dr. Hermann Reisling from Mosel, Germany… Course five… Soba Noodles in Spicy Pork Broth with Pickled Chilis, Fried Shallots, Maitake and Oyster Mushrooms…this was a perfect example of the marriage of the sweetness of the wine and the spicy heat of the pork broth and why Reisling and Asian foods go so well together…Wine six…2001 Chateau Musar, one of the most amazing wines in the world…a rare wine that is both drinkable…and age worthy…if you know it…then you know… This wine can certainly stand on its own…and was a wonderful compliment to course six… Pork Short Rib with Chayote Slaw and Peach Mustard…absolutely devine…Wine seven…2010 Aresti Late Harvest Gewurztraminer from Curico Valley,Chile…Final Course… Great Hill Blue Cheese with Tuile and Honey…rich, sweet and crisp in the glass… rich,sweet and tangy on the plate…A perfect course to end a wonderful evening of great wine…great food…great friends…and great service… at In’finiti Fermentation & Distillation on Commercial Street in Portland Maine.