Wine-o-logy 2021: A guide to this year’s Birmingham Restaurant Week wine tasting

Wine-o-logy, Birmingham Restaurant Week’s signature wine tasting event with hors d’oeuvres and live music, returns this evening from 4:30 to 7 p.m. This year’s tasting, hosted by Vino & Gallery Bar, United-Johnson Brothers, and Sysco Foods, will feature five stations of wine samples paired with hors d’oeuvres.

Here’s what to know about the 12th annual Birmingham Restaurant Week

Advance tickets are still on sale for this evening’s tasting (Tickets are $30 per person and $50 per couple) After 4:30, a limited number of tickets will be available for patrons to purchase in-person at Vino & Gallery Bar. After the tasting, guests will receive a complimentary glass of their favorite wine from the tasting series. And for those who wish to indulge more at home, guests will also be able to purchase bottles of the featured wines.

Planning to attend Wine-o-logy? Here’s a tasting guide for this evening’s menu and wine pairings, courtesy of Birmingham Restaurant Week and United-Johnson Brothers.

STATION ONE:

The dish: Seared Wild Mushroom Crostini – Shitake, Oyster, Cremini and Portabella with Demi and Micro Greens

The wine: J Vineyards Pinot Noir – Russian River, California

Tasting notes: A classic example of this renowned region, the wine opens with notes of black and red cherry, wild blackberry, blueberry and pomegranate. Deeper into the velvety-smooth palate, hints of anise and cola blend with suggestions of toast and barbeque smoke.

STATION TWO:

The dish: Salmon Oscar En Croute – Salmon Crabmeat Spinach and Béarnaise Sauce Wrapped in a Puff Pastry

The wine: Fleur De Mur Rose – Provence, France

Tasting notes: Enticing the palate with notes of cherry, watermelon and citrus. Grown in Provence, the world’s best-known Rosé region and home to a serene sense of artistry and beauty for centuries.

STATION THREE:

The dish: Certified Angus Beef Tenderloin Carpaccio – Spice Seared CAB Beef Tenderloin, Fresh Horseradish Cream, Arugula Salad on a Parmesan Crisp

The wine: Educated Guess – Cabernet Sauvignon – North Coast, California

Tasting notes: Rich, ripe, and well-structured with flavors of juicy blackberry and cherry fruit, creamy milk chocolate, and dusty notes all tied together with a toasty oak finish.

STATION FOUR:

The dish: Piquillo Peppers and Feta Pimento Cheese – Pimento Style Piquillo Peppers filled with a Feta Kalamata and Pepperoncini Cheese, Lightly Fried and Sauce with Romanesco

The wine: Overstone Sauvignon Blanc – Marlborough, New Zealand

Tasting notes: Soft in color with green hues, this Marlborough Sauvignon Blanc shows tropical and citrus fruits along with attractive herbaceous/varietal characters on the nose.The palate is generous and fruit-driven with acidity giving a fresh, clean palate.

STATION FIVE:

The dish: Toasted Buttermilk Pound Cake with Local Peaches in Sabayon – Crispy Slice of Pound Cake, Macerated Chilton Co Peaches and Sabayon

The wine: La Marca Prosecco – Veneto, Italy

Tasting notes: With delicate, golden straw color and lively effervescence, aromas of fresh citrus & honey with flavors of ripe lemon, green apple and grapefruit framed by mineral undertones.

DETAILS:

Birmingham Restaurant Week’s Wine-O-logy wine tasting event is on Wednesday, August 18 from 4:30 to 7 p.m. at Vino Gallery & Bar at 1930 Cahaba Rd, Mountain Brook, AL 35223. Tickets are available at bhamrestaurantweek.com/events/.