About BC

In 10+ years of scribing catalogs for a charity wine auction, deep appreciation for the symbiosis of excellent food paired with the perfect wine has blossomed. This website is designed to offer menu and pairing ideas for your next event as well as subscribed services to small restaurants, clubs and wineries. Toujours le meilleur~

Exciting Week!

Historic St. James Hotel in Red Wing

Historic St. James Hotel in Red Wing

This week is full of exciting tastings, sales calls, introductions and most of all a beautiful wine dinner hosted by the historic St. James Hotel in Red Wing and Amara Wines to introduce Liz and Frans Roskam of Chateau La Lauzette Declercq.

image001_KM093013Please check the St. James Hotel’s blog on their website and Amara Wines’ Facebook Page for more information. There are only 15 places for this amazing dinner prepared by Chef Kyle with wines by Liz and Frans available.

Here is a little information about Liz and Frans ~

Chateau La Lauzette Declercq label

Chateau La Lauzette Declercq label

Elizabeth (Liz) Roskam is from Illinois and Indiana where she studied Food Sciences. In 2000 she had the opportunity to go to France to work at a Chateau in the Bordeaux region as part of a study abroad program.  She credits the time as “an awesome, life-changing experience”; she fell in love with French wine, everything related to wine-making and viticulture, and, of course, her husband Frans! After finishing her BS at U of I, she moved permanently to France in 2002, and started classes for the Diplome National d’Oenologie program in Bordeaux in 2003. She graduated in 2005, the first American woman to become an Enologist from Bordeaux University.

Frans is the grandson of Albert Brunot who in 1937 purchased beautiful Chateau Cantenac in St. Emilion. Frans mother, Nicole Roskam-Brunot, and her sons continue the multi-generational Brunot family pursuit of composing beautiful wines from the magnificent terroir of Cantenac. In Latin “Cantenac” means “an Enchanted Place” and in old French “wooden poles on which the vines grew” indicating this marvelous vineyard is truly an ancient place producing luscious grapes to be made into exquisite St. Emilion Grand Cru wine. Frans is technical engineer for Chateau Cantenac.

Looking forward to seeing you Saturday!

 

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Quiet Saturday Night

Supper for a Saturday Night study marathon

Supper for a Saturday Night study marathon

As many readers know, P2P is nearing the end of the WSET’s Level 3 Course and preparing to go to San Francisco for the exam. Today started off quite busy with a choir practice, family errands, laundry, and a couple of hours on taxes to get to the accountant next week. But the afternoon slowed nicely as the snow kept falling, all the family had work and other places to be, and as the “chores” were completed, a comfort food dinner came to mind that was perfect to enjoy while studying.

Skouras 2012 Moscofilero

Skouras 2012 Moscofilero

Digging out an easy recipe for cream of spinach soup which was only slightly modified with the huge bag of mixed greens that included spinach but also Chard, Kale, and Arugula and a dash of Turmeric and Nutmeg. Just right bit of spice! Added some simple crackers, cheddar slices, and a few slices of Andouille. Poured the last glass of the George Skouras’ 2012 Moscofilero that had been sampled by clients in several sales calls this week (ahh, the benefits of a Coravin for a wine sales rep). It was a delicious, small plate dinner. The Moscofilero is rich and full, clean with crisp green apple, and great acidity to cut through the richness of the cream in the soup and cheeses, as well as the fat in sausage. The simplicity of the wine complimented the simple meal nicely. This 2012 Skouras Moscofilero was also awarded 90 Pts by both Robert Parker and Wine & Spirits Magazine. The first word that came to mind to describe this wine was “delicious”; a vastly overused adjective that has lost it’s “high praise” in its over use… So, substituting other adjectives to replace, “delicious”, just had to smile when both the highly regarded wine writers who awarded 90pts called the 2012 “delicious”; when a word fits, it should fit perfectly. In this case it does.

Now it’s back to studying, totally contented from a little break to enjoy a simple meal and a lovely Greek wine. My tutor is going to be so proud of the work that will get done now!

Hope your weekend has some quiet moments; moments of pure contentedness. Oh yes, there was one little treat for dessert; a bit-size dark chocolate Dove heart. Pure contentedness.

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Drones? Over the Vineyard? Really?

Drone over Bordeaux; photo from Decanter Magazine

There is a fascinating, but not comfortable, article about drones being used in the vineyards of Bordeaux and California in Decanter’s online articles today. It focuses on the announcement by Bernard Magrez to use drones in his classified estates. To read it for yourself please click here.

I am not sure exactly all the things that unnerve me about this concept. Probably just the sense of using something that resembles a war tool to photograph one’s vineyards to check for signs of disease, which admittedly then becomes a war to combat, disturbs me. It could be related to my imagination of a vigneron’s life being rooted in a hands-on relationship with his or her vineyards, crumbling soil between fingertips, inspecting leaves, testing ripeness levels personally. That image disintegrates and floats away on the wind, whipped by the image of a low flying drone.

Then too, there is the concept of the drones must give off some fumes, and what do those do to grapes? Possibly nothing? But…

And, of course, there’s that rather trite question, “what will the neighbors think?!”

Still, there has to be room to grow, to delegate, alas, even to a machine.

At any rate, I’m grateful for Decanter pushing me to learn more daily, to let go of preconceived notions, and the chance to seek your opinion on the pros and cons of this emerging tool. So please, do share your thoughts on “Drones over the Vineyard.”

P2P is off to brave the Minnesota sub-zero weather.

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Links for wine, restaurant, art buffs + a Happiness Ted Talk

Shawn Achor co-founder of GoodThinkInc, and presenter on TED

Shawn Achor co-founder of GoodThinkInc, and presenter on TED

This is the link to Shawn Achor’s Ted talk on The Happiness Factor

This is one of be best Ted Talks on happiness and working more effectively ever! As we all get ready to dive into a new year, and wanting to be more effective, efficient and happy, this is the best way to start with a fresh perspective.

Sontes' lazy-susan full of aroma aids for wine class held 5/16/13

Sontes’ lazy-susan full of aroma aids for wine class held 5/16/13

This is another link to a collection of wonderful photos from the one of Rochester’s favorite restaurants ~ Sontes Tapas & Wine Bar, and this link is to their “Eye Candy” page on their website to tempt you with some favorite dishes they have created… definitely a not-to-be-missed dining treat! Do browse their site, especially their blogs written by their artist-in-residence author, Jody Brown. Jody’s upbeat, conversational blogs about news at Sontes are a treat to read and a great place to learn more about the restaurant, their artists, special events and more.

As it is days before our New Year dawns, bubbly is on the mind. A few of P2P’s favorites are Clara C di Fiori Rose, H Blin Champagne, Yarden Blanc de Blancs 2007, and HJ Wiemer’s Cuvee Brut 2006. All wonderful bubblies to celebrate the close of 2013 and welcome 2014!

Salut~

 

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Grateful for TED

maps, articles, references, aroma wheels, notebooks... 5 Old World essays and 2 Cellar Management essays down... 8 more classes & Exams to go

maps, articles, references, aroma wheels, notebooks… 5 Old World essays and 2 Cellar Management essays down… 8 more classes & Exams to go

When undertaking a year of ISG (International Sommelier Guild) classes that will culminate in earning their Sommelier Diploma designation, at an age when most of my friends and peers are retiring, my biggest concern was remembering the tremendous amount of information necessary to earn this diploma… So I started doing two things, in addition to studying harder than I have studied for any course EVER, one was to take the Lumosity brain training exercises everyday and one was to start a gratitude journal. The Gratitude Journal was something I toyed with a bit but not as consistently as desired. In both cases, I’ve reaped unimaginable benefits, which has made this journey more exciting than anticipated, and I am remembering and learning more than I ever thought possible.

One Thousand Gifts, a beautiful book by Ann Voskamp started the gratitude journal... a life changing gift sent as a gift from a wise friend.

One Thousand Gifts, a beautiful book by Ann Voskamp started the gratitude journal… a life changing gift sent as a gift from a wise friend.

When I first read One Thousand Gifts, I thought “this makes TOTAL sense” as the way to lead to happiness. I LOVE the book, and the way radically it changed Ann Voskamp’s life is incredible. Her joy has led to so many changed lives as a result of her writing this beautiful book; not just because they read the book… But her joy, which set her free, also freed her to help others find joy they could not dream for themselves. But that kind of success was for someone young and I was stuck in feeling “old & boring.” So even though I saw more sunshine as I wrote, I didn’t stick to her simple prescription of finding 3 things each day for which I am grateful and writing them down.

With the Lumosity program, when I started out, my overall score was slightly above average for someone 60 – 64 years old. This I DID stick with because I could see an improvement in my memory from day one, and my biggest fear was not remembering vital information taught in the ISG courses. As the daily progress showed in the scores, the really exciting validation came tableside at Sontes or in Saturday tastings at NW Liquors where these classes were building a solid foundation of understanding about regions, varietals, history, viticulture and vinification. When a face lit-up because the answer to their question made sense to them and their wine paired well with their dinner… well, that was better than any score on a computerized memory test! But just to be sure I wasn’t deluding myself on my progress, this morning’s score was in the 95th percentile. Whew!

Shawn Achor co-founder of GoodThinkInc, and presenter on TED

Shawn Achor co-founder of GoodThinkInc, and presenter on TED

A few days ago, a friend who has a company called Begin Again Coaching sent out a link to her blog which included a link to Shawn Achor’s TED presentation on changing our way of looking at life in the light of “when I’m successful, I’ll be happy” and flipping our perspective to, “when I’m happy, I’ll be successful” and then offered a simple formula to achieve this. The TED presentation is a MUST watch. Should you be the oldest sibling of a large family who might or might not have been “overly exuberant” you will understand this clearly. Needless to say, I forwarded the link to each of my sibs and sibs-in-law… it was my first encouraging email a day.

Two of Shawn’s simple five step program are mentioned in today’s post, for the other three, please give yourself the gift of the 12-minutes to watch the podcast. If nothing else you will learn all 5 of his steps and laugh more times in 12 minutes than you have in the last month at least. Tomorrow? Lots of things, probably some you have forgotten you see everyday, will make you smile and laugh! Who knows? You might turn someone into a magical unicorn! And if a life coach who understands the effectiveness of Shawn’s program would also be a help, please visit Freda’s website too! http://www.beginagaincoaching.com/.

wine cradle, candle, sommelier's tasting glass, guest's tasting glass, practice wines...

wine cradle, candle, sommelier’s tasting glass, guest’s tasting glass, practice wines…

Right now, I’m off to start an incredible week beginning with Palate to Palette benefit tonight with regulars, now friends, from Sontes, hosting a wine tasting tomorrow, followed by pouring wines at Sontes, then studying for class on Monday. The next class is on South Africa, Australia and New Zealand wines, with a little follow-up practice pairing desserts with Brandies, Cocktails and/or Liqueurs. The next few days will be a meeting about a benefit wine tasting, “Pinot Camp” wine class, ending the week with a bourbon & whisky/whiskey tasting birthday gift for a family friend. I’ve got so many things to be thankful for right now, it will be a snap to stay on top of writing out gratitude lists daily! Ciao!

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There’s always more needed & more to give

maps, articles, references, aroma wheels, notebooks... 5 essays 4.25 weeks away & counting

maps, articles, references, aroma wheels, notebooks… 5 essays 4.25 weeks away & counting

So. P2P is nearly half-way through the International Sommelier Guild’s “Sommelier Diploma Program;” unquestionably the toughest course undertaken “so far.” Sounds slightly daunting, but not overwhelming until learning that P2P is past her 40th high school reunion and although she has continued taking college courses through various moves around the country in the intervening years; loved them all, including this course, but… THIS ONE is still THE most challenging, at least so far.

Sontes' lazy-susan full of aroma aids for wine class held 5/16/13

Sontes’ lazy-susan full of aroma aids for wine class held 5/16/13

Coming up soon is our mid-term exam which will include 5 handwritten essays on any subject(s) the Guild thinks most important, interesting, and (probably) challenging. So it is that in addition to working two very different jobs in the wine industry as well as keeping fledgling Pairing to Perfection going, there are seriously about another 15-25 hrs per week (NO JOKE!) spent on studying, practice essays, research, reading, class time, and, of course, practicing service and tasting.

wine cradle, candle, sommelier's tasting glass, guest's tasting glass, practice wines...

wine cradle, candle, sommelier’s tasting glass, guest’s tasting glass, practice wines…

Tasting is wonderful, but not at all what you are probably imaging as you envision this course the author has dubbed “most challenging course yet”… When we taste as a class there is a camaraderie of going around the small class (literally less than most wine flights in number) and going through the tasting steps that we must follow precisely, with anchors firmly planted in mind, sight, nose, and palate as we prepare to taste 22 “glasses” in a mammoth blind-tasting section of this life altering, massively important portion of the ISG’s SDP exam. No time for idle chit-chat, or sipping.. simply taste, consider, spit, record.

Verdicchio Dei Castelli di Jesi DOC, Marche, Italia; Migration Chardonnay, Russian River, CA, Old World & New World Reds to practice old wine fine service.

Verdicchio Dei Castelli di Jesi DOC, Marche, Italia; Migration Chardonnay, Russian River, CA, Old World & New World Reds to practice old wine fine service.

Now repeat after me.. “Appearance….,” “Nose…,” “Palate…,” “Conclusion…”… “Next wine. P2P, will you do us the honor?” …. Gulp…. “clear, transparent, dark ruby core to….”

The entire purpose is that this course ‘should’ transform us into talented sommeliers with super-natural blind-tasting skills… correct? Definitely; hopefully; God willingly…

So this week, after hitting a low spot, has been about hitting the books, wines, service, essay practices harder than ever. Just focusing on the preparation instead of fearing “the exams” has been encouraging.

this is from "I love my dog" on Facebook; "shared" from one of many friends

this is from “I love my dog” on Facebook; “shared” from one of many friends

A few days ago, a “one in a million” photograph of a sweet, beautiful golden retriever kissing a baby was sailing around the social media outlets. Unlike the earlier photos in this post, it has absolutely nothing to do with the SDP, wine, service, pairings or essays. It is important because it set loose  laughs, smiles, memories of a big black, grey-faced dog named “Bear” that guarded and loved a bald baby for no other reason than she knew “her people” loved that bald baby. The waves of laughter were renewing, healthy, and freeing, so it is shared here with hopes for you to enjoy the same smiles, and giggles this photo evoked days ago.     Cheers!

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Got Some Serious Catching Up To Do

In the midst of serious studying for the International Sommelier Guild’s Sommelier Diploma Program, P2P has failed her website woefully. And today is the perfect day to begin to catch-up… especially because there is SO much good news to share!

A graphic example of how ingenious the Uprooted Garden project truly is!

A graphic example of how ingenious the Uprooted Garden project truly is!

Söntés, the incredible farm-to-table restaurant and wine bar where P2P has the privilege to learn under the tutelage of proprietor and Sommelier, Tessa Leung, while serving as their sommelier about 3 nights a week, has lots of big news, and generous blog posts about the Söntés’ team members. So here are a few glimpses into the world of Söntés; a world that is truly a dream come true restaurant, hands-on training, and community center for this Sommelier.

beautiful new wine books and summer sipper on the sidewalk patio.

beautiful new wine books and summer sipper on the sidewalk patio.

Spring has not quite arrived at Söntés… or anywhere else in Southeastern Minnesota this year. But we have had about 3 lunches and early evenings when we could grab this shot and you’ll see it again on an invitation to dine ~ just as soon as Mother Nature decides to turn her warm smile on Rochester. Despite the weather, we have been preparing for our newest “BIG Project” called the Uprooted Garden. You can learn more about it on the Söntés blog.

One of several sweet places to fall in love over dinner & wine... and return to ask "the question"

One of several sweet places to fall in love over dinner & wine… and return to ask “the question”

We have a real, live, happily ever after story. It was written by our in-house author and Söntés server, Jody Brown, right here. Shortly after that blog was published, Jody added two wonderful articles debating the pros and cons of that elusive notion of whether or not to make reservations. It’s purely at the diner’s preference. Do take a lighthearted moment to ponder both sides of the issue by reading part one and part two! I could read Jody’s easy writing cadence all day; join me in following her on the Söntés Blog or pick a fun book for your book club to read. Stop by  Söntés, Amazon or Barnes & Noble for a copy of Jody’s book Upside Down Kingdom. Of course, if you purchase it at Söntés, there is a very good chance you can get your copy signed on the spot!

Three of Söntés favorites enjoying a chat in the comfy bar. It is truly even better than Cheer's!

Three of Söntés favorites enjoying a chat in the comfy bar. It is truly even better than Cheer’s!

If you were curled up with a good book and could not be drug from your cozy sofa for our new gallery show opening on a snowy April Sunday, you can “meet” our new clan of artists by reading the blogs featuring one artist at a time over the course of the last few, and next few, weeks. Here’s a link to one of my local favorites, Dr. Richard Brubaker. And if you would like a colorful example of what keeps the front of the house lighthearted, this blog will leave you chuckling.

Sontes' lazy-susan of aroma aids for wine class on 5/16/13

Sontes’ lazy-susan of aroma aids for wine class on 5/16/13

If you haven’t joined us for one of Pairing to Perfection at Söntés wine classes, please do! Our next one is June 20th  starting at 6:30pm in the Orchid Room. We’re doing “deck entertaining” in homage to beloved,  warm, sunny, summer evenings. Hopefully this class will woo warm summer evenings while we taste wines, cocktails & beers! Our bar manager Darrell Langdon will join us and we’ll talk about easy pairings with these delicious sippers. Please visit Pairing to Perfection’s facebook page where you can make your reservation and learn about our upcoming classes as well! There are Rochester Chamber of Commerce and Mayo Employee discount packages available too.

Join us June 20th for a  jump start to "Celebration Season"! Photo courtesy of Dawn Sanborn photography

Join us June 20th for a jump start to “Celebration Season”! Photo courtesy of Dawn Sanborn photography

Looking forward to seeing you soon; cheers! ~ P2P

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Just 2 More Days…

Jody, Sontes' in residence author & polished server, welcomes folks to the Gallery opening Sunday

Jody, Sontes’ in residence author & polished server, welcomes folks to the Gallery opening Sunday

’til Sontes‘ Tasting Menu special and Pairing to Perfection’s new wine class aptly named April in Paris ~ Can hardly wait! After our cozy Gallery opening on Sunday, an afternoon that rather resembled early April in Paris, this wine class and dinner are an upbeat means of ushering in a warmer weekend.

Coddled Duck EggsJust a quick peek at the multi-course menu Chef Trevor Garrett has created for this week:

  1. Coddled Duck Egg with parsley and herbs
  2. Brussels Sprouts
  3. Chicken Liver Pate with grilled bread and shaved radish
  4. Risotto with local vegetables, sun dried tomatoes and parmesan
  5. Tres Leches Cake with cactus sorbet, ancho chile brittle and strawberries 

This tasting menu is tapas sized portions to share of favorites and new items from his current menu. It is the easiest possible way to have a delicious dinner on a Thursday evening, and dinner for two is only $40 (plus tax & gratuity).

Making this even better, the menu pairs extremely well with the French wines we’ll be tasting in the April in Paris class. So, for only $35 each you can have a fun wine tasting class featuring three white wines and three red wines from various regions in France. We’ll taste the wines while we enjoy dinner, discussing the style, how it compliments, matches, or foils the various courses, and we’ll get to “award” our own points to each wine. If you are particularly fond of any of the wines, there will be an opportunity to purchase them to enjoy at home, too!

Do hope you’ll join us! To make reservations for the class, please call/text 952-358-1285, for reservations for dinner please call 507-292-1628.

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Planning, Preparing, & Pairing

… is that the same as P3 or P-cubed?

a wine cradle - hopefully we'll have some amazing "mature" wines to decant using this cradle, a candle and a decanter often between now & exam time

a wine cradle – hopefully we’ll have some amazing “mature” wines to decant using this cradle, a candle and a decanter often between now & exam time

Here are a few photos of Sunday’s family supper where  service practice is planned into each meal served at home these days. Each practice is on a wine, paired with a specific course. The best part is our family tradition is to share Sunday supper. Sometimes we share our cozy supper with just the three of us; sometimes, we have a close friend or two join us; on really special occasions, we’ll have a festive supper with “all the leaves in the table”.

easy, fresh white wine from Languedoc. Light herbaceous & lemon flavors brightened the avocado, roasted tomato & shrimp salad

easy, fresh white wine from Languedoc. Fresh acid, green apples, herbaceous & lemon flavors brightened the avocado, roasted tomato & shrimp salad

This Sunday was just our little family. #1 Hubby was chef du jour making a salad of avocados, roasted tomatoes, sweet onion and sautéed shrimp to start our dinner paired with a Picpoul de Pinet from Languedoc.

After the salad, we had broiled steel-head salmon with mushroom & roasted garlic polenta, and our last bottle of  2007 Saintsbury Brown Ranch Pinot Noir. This lovely Carneros Pinot did not require decanting but P2P did purely for more decanting practice for the ISG exam…. hopefully our friends Mr. Graves and Mr. Ward at Saintsbury will forgive the rather extravagant “practice” wine. It was just as delicious as we anticipated.

Did you know the little gold crown on the Brown Ranch label is an homage to Burgundy, the "king of Pinot Noir"? Don't you just love that?

Did you know the little gold crown on the Brown Ranch label is an homage to Burgundy, the “king of Pinot Noir”? Don’t you just love that?

Hospitality is in the DNA of aspiring Sommeliers. The study of wine, wine service, wine history, viticulture, vinification, terroir, varietals… You get an idea of the details… and that’s all they would be – details, unless the driving force for the focus were not to share the love and knowledge of wine by serving guests in restaurants, hotels, country clubs, inns, and wineries with gracious hospitality, fresh food creatively prepared, and wines thoughtfully paired. It takes a fair amount of planning to do this. So part of the training is learning to plan our time wisely, while preparing our studies for the numerous facets of the substantial final exams, and preparing foods and pairing them with wines for fellow classmates is a helpful component of class.

Pork rillettes with accompaniments including pickled dried apricots & currants

Pork rillettes with accompaniments including pickled dried apricots & currants

Yesterday was P2P’s turn to discuss pairing foods and wines from the Loire. It was amazing how much study, reflection, and testing recipes with wines the preparation took. It was kind of intimidating too. P2P did some cooking years ago for some friends who had a popular catering enterprise in Birmingham, AL. That’s it. Other than that, all cooking has been for family and friends as we’ve traipsed about the Country. There are restaurant owners, managers,  and chefs in this class, as well as a few of us who want to grow into those positions. They make a fun class – our instructor is great, sharing with each of the students a genuine esprit d’hospitality. Wonderfully, we want each other to succeed.

Jo Pithon Anjou sans some of that wonderful acidity of its youth

Jo Pithon Anjou sans some of that wonderful acidity of its youth

So yesterday was my privilege to serve pork rillettes, chevre & parsley on endive, pickled apricots & currants with an Anjou and Sancerre. Both the pairings were a “little past their prime” but it was really interesting how faded they tasted in comparison to the younger, fresher, brighter versions we were tasting with the main Loire portion of the class. It’s helpful… and also a very good lesson in why to taste each wine on its own merit when it comes to the blind-tasting portion of our exam. It will be pretty tempting to compare “this with that” and that would lead one right into a labyrinth that would be hard to find the way out of without wasting precious time. Sounds silly to be so fascinated with these minute details, but it’s truly helpful and something to also put into practice at work and home tastings now.         ~ à bientôt!

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Sontes ~ most romantic restaurant

Photo: Sontes' Wine Vault

Photo: Sontes’ Wine Vault

True fact! Sontes is THE most romantic restaurant, at least in Rochester, and quite possibly in the state of Minnesota! Here is a photo of the back wall of the intimate wine vault where a couple can share a perfect reconnect dinner or “the” question can be posed. WHO could possibly say “No” when surrounded by gorgeous wine bottles, fresh, delicious farm-to-table food, perfectly paired and candlelight?

Intimate Orchid Room is a welcoming spot to introduce family.

Intimate Orchid Room is a welcoming spot to introduce family.

Then of course, there’s the beautiful little Orchid room with velvet drapes to keep out “drafts” on cool nights and windows offering glimpses of twinkling lights and passersby while a happy couple introduces each other’s family over an announcement dinner. There’s also “Tessa’s Office” an old world style wine cave where a somewhat larger announcement party to family and friends could easily be made.

One of several sweet places to fall in love over dinner & wine... and return to ask "the question"

One of several sweet places to fall in love over dinner & wine… and return to ask “the question”

But one of the biggest honors of P2P’s amazing first year at Sontes, was being asked by two precious people to join their announcement party as their sommelier. THIS beautiful couple chose “table 21″ right in front of the fireplace for him to ask her. They’ve been coming to Sontes since last summer, when P2P met them on the patio and we began to explore the wine list together with Sontes’ wine flights. They are two of the loveliest people ever! They simply radiate the spirit of what makes Sontes such an incredible place to introduce guests to a wine list, teach classes, or just open a bottle of wine for them tableside.

A glimpse at some of our new pieces of art waiting for you to come enjoy!

A glimpse at some of our new pieces of art waiting for you to come enjoy!

When people ask P2P what drew her to wine, Sontes, guests like our newest engaged couple and Tessa’s gracious hospitality are sterling examples! As this blog posts, a new exhibition of beautiful local artwork is being hung, new wine classes are being prepared and dates will be announced soon. Hope you’ll join us and catch the spirit! By the way, near famous table 21, is the coziest table in Sontes. It’s table 23 tucked into an alcove with a bench seat for side-by-side dining and people watching, or face-to-face dining to soak-up great company, amazing artwork over dinner and, on Saturdays, great local live music.

Bring your favorite sweetie and join the community of wonderful people who come through the doors of Sontes daily!

Cheers! ~ P2P

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