We are thrilled to announce that our next Kipos wine dinner as a part of the “Vineyards of Greece” 2017 seasonal series will be hosted on Wednesday, September 20th! Enjoy another decadent four-course meal paired with four exquisite wines that will take you on a journey through the Fall harvest & vineyards of Greece. All wines are hand-picked by our bar and beverage director to pair perfectly with autumn ingredients & flavors crafted by Chef Terry! Tickets for the dinner are $65 per guest (tax & gratuity not included). See full menu & wine details for the evening below! Please note that due to the growth and increasing interest in Kipos wine dinners we are changing reservation times to 6:15pm with first course being served promptly at 6:30pm. As always in the true spirit of a Greek feast centered around sharing all seating for the wine dinner will be community style (if requested groups will be seated together). As we mentioned seats are limited and go faster every time so reserve today by emailing us here, calling (919) 425-0760, or visiting our reservation page and requesting “fall wine dinner”.
Wood-Fired Octopus, our tender signature seafood placed atop a bed of barley arugula and fennel
Aivalis Winery Assyrtiko (Assyrtiko) – Peloponnese
Deep straw color. On the nose delicate aromas of fruit – pear, lemon and pineapple – are present. On the palate, the wine is smooth, rich, fruity and full-bodied with mineral accents. It has a balanced acidity and along aftertaste. Our richest, most mature, assyrtiko.
Pork Tenderloin Medallions, Chef Theodore’s take on a drunken pork tenderloin, this juicy cut will be cooked down in a savory reduction with braised cabbage
Domaine Lantides (Agiorgitiko) – Nemea
Aromatic dominate spices like cinnamon, cloves, pepper and licorice. Notes of stone fruit like cherry and dried plum on the palate with vanilla and oak undertones. Aged in Oak barrels for 14 months.
Lamb Avgolemono, rich in flavor by braising and sautéeing cuts of lamb with zucchini with a broth of avgolemono, (the Bakatsias family recipe) creating a perfectly balanced marriage of egg and lemon
Kamkoutis “Red by JK” (40% Xinomavro, 30% Merlot, 30% Cab) – Velvento
Its deep purple color, aromas of forest fruit and spices, rich velvety taste, and long finish make for an unforgettable experience. This blend has earned the nickname, The Greek Bordeaux.
Chocolate Autumn, a rendition on our decadent chocolate mousse dessert, a creamy brandy-infused scoop of chocolate atop spiced poached split pear
Keo St. John Commandaria (Xynisteri and Mavrodaphne) – Cyprus
This traditional dessert wine is considered to be the oldest named wine still in production. Grapes that are indigenous to the island of Cyprus are picked late and dried on mats, in order to obtain maximum concentration and sweetness. Produced by the Solera system, this is a nutty wine with aromas of cocoa and baking spices.
Commandaria represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world’s oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century. Commandaria is a blend of Xynisteri and Mavrodaphne (which survived the phylloxera epidemic that devastated Europe’s vineyards in the 19th century) This wine is produced in only 14 neighbouring villages on Cyprus. Keo St. John Commandaria is produced to a recipe that is now protected by a legally enforced appellation, the only one held by Cyprus.On the whole, the colour of this legendary dessert wine is within the range of honey with yellowish-goldish tones, made lighter or darker depending on its age. Out of a glass of aged Commandaria you can expect to emerge, all at once, multifarious intense aromas and tastes- typical of Commandaria – that remind you of raisins, grape-juice syrup, walnut kernel, coffee, chocolate, quince-pulp jelly, honey, dried figs and apricots.