Events - Arroyo Vino Restaurant & Wine Shop in Santa Fe

Summer Seminar Series: Rosé Champagne

September 15, 2018 By arroyovino

The history of rosé champagne is long and varied. Shipping records of the pink stuff date back to 1775. But while top producers of the region have always produced quality rosé champagne, the demand for it has never been as high as it is today. The modern interest in rosé has fueled a revolution in quality, as more winemakers strive to create a dynamic and complex iteration of this style of wine.

Most modern sparkling rosés are produced to emphasize the positive attributes of their still wine components, namely the freshness and purity of the fruit. However, some of our favorite rosé champagnes are built to last, with the potential to age beautifully and deliver the elegant, complex flavors of an older pinot-noir based wine, but with bubbles involved. We will talk about the different techniques used to make rosé champagne and why you should enjoy it on a regular basis.

Join us as we explore the ever-expanding world of rosé champagne.

Bollinger, Champagne Brut Rosé, NV
Canard-Duchêne, Champagne Brut Rosé ‘Authentic’, NV
Egly-Ouriet, Champagne Brut Rosé Grand Cru, NV
Jean Vesselle, Champagne Brut Rosé ‘Oeil de Perdrix’, NV
Louis Roederer, Champagne Brut Rosé, 2012
Rene Geoffroy, Champagne Brut 1er Cru, ‘Rosé de Saignée’, NV

The Seminar begins promptly at 3pm, please arrive a few minutes before.
Includes an appropriately paired snack
Seating is limited to 35 people.
Reservations are required, by email or phone 505.983.2100
$25 Seminar Fee, credited with a $250 order of these wines.

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April 9th Family Meal: Restaurant Prune
This Family Meal is our thank you to a Chef and restaurant that inspired our love of food and the restaurant industry: Gabrielle Hamilton`s iconic Manhattan restaurant Prune. In addition to being one of the game-changing restaurants of the early aughts, it also happens to be one of the restaurants that gave Chef Jessie the culinary spark: A friend gifted Jessie with Gabrielle`s memoir before the embarked on a backpacking trip around Europe; Jessie came back from the trip and wrote a letter to Gabrielle, at Prune, asking for a job. Needless to say, this Family Meal is coming straight from Jessie`s heart!

Gabriel Hamilton opened her restaurant Prune, in the Lower East Side of Manhattan, in 1999. While to us, today, New York`s dining scene is at the forefront of culinary creativity, "[a]t that point New York didn’t have an ambitious and exciting restaurant on every block, in every unlikely neighborhood, operating out of impossibly narrow spaces. There was no Eater, no Instagram, no hipster Brooklyn food scene. There was no serious restaurant that would allow a waiter to wear a flannel shirt...". Prune brought French inspired bistro food, using hyper local produce to a neighborhood served predominantly by European and middle eastern delis. Gabriel wanted to created a restaurant that served the type of food she cooked at home and for her friends; "a place you could go after work or on your day off if you had only a line cook’s paycheck but also a line cook’s palate." To say that she accomplished her goal would be an understatement. Prune changed the face of Manhattan`s dining scene, served as a precursor to the "hipster Brooklyn food scene", and firmly rooted the concept of elevated comfort food. Prune closed in 2020 due to the pandemic.

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April 9th Family Meal: Restaurant Prune
This Family Meal is our thank you to a Chef and restaurant that inspired our love of food and the restaurant industry: Gabrielle Hamilton's iconic Manhattan restaurant Prune. In addition to being one of the game-changing restaurants of the early aughts, it also happens to be one of the restaurants that gave Chef Jessie the culinary spark: A friend gifted Jessie with Gabrielle's memoir before the embarked on a backpacking trip around Europe; Jessie came back from the trip and wrote a letter to Gabrielle, at Prune, asking for a job. Needless to say, this Family Meal is coming straight from Jessie's heart!

Gabriel Hamilton opened her restaurant Prune, in the Lower East Side of Manhattan, in 1999. While to us, today, New York's dining scene is at the forefront of culinary creativity, "[a]t that point New York didn’t have an ambitious and exciting restaurant on every block, in every unlikely neighborhood, operating out of impossibly narrow spaces. There was no Eater, no Instagram, no hipster Brooklyn food scene. There was no serious restaurant that would allow a waiter to wear a flannel shirt...". Prune brought French inspired bistro food, using hyper local produce to a neighborhood served predominantly by European and middle eastern delis. Gabriel wanted to created a restaurant that served the type of food she cooked at home and for her friends; "a place you could go after work or on your day off if you had only a line cook’s paycheck but also a line cook’s palate." To say that she accomplished her goal would be an understatement. Prune changed the face of Manhattan's dining scene, served as a precursor to the "hipster Brooklyn food scene", and firmly rooted the concept of elevated comfort food. Prune closed in 2020 due to the pandemic.

This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

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This seminar is devoted to the undisputed king of American wine grapes and regions: Cabernet Sauvignon from the Napa Valley, in California. We will be hyper focused, within the category, to some of the top-tier, benchmark producers; labels and bottling that rarely get opened, the creme de la creme - Staglin, Heitz, Dunn, Dominus, et al. This is your chance to taste the greats! Seating is extremely limited.
Our own Brian Bargsten will be leading this seminar - a man who whet his wine appetite with classic Napa Cabernets before beginning his slippery slope into the etherial world of Burgundy. Line-up below...

$50 per person; credited back with purchases of $150 of wines from the tasting
Saturday March 21st; 1:00pm Sharp
Reservations Required; Call to Reserve

It`s unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi`s cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

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It's unsurprising that we have a mild cookbook addiction. The best of them provide an education in both food and culture as well as delicious - and successful - recipes, while the lesser of the category provide pretty pictures and glimpses of ideas; Yotam Ottolenghi's cookbooks do both. They are beautiful, at times tactile, slices of culture filled with recipes that are failsafe. Based in London where he runs a string of Delis and restaurants with his business partner Sami Tamimi, Ottolenghi is one of the preeminent faces (and palates) of modern Middle Eastern Cuisine. Born in Jerusalem of Italian and German heritage, he has a broad cultural base from which his cuisine draws freely. He has won many awards for his restaurants and cookbooks, including two James Beards; he is also a frequent food writer for the Guardian and has been featured on many BBC cooking programs. With ten cookbooks to choose from, not to mention a website, we had an overwhelming array of recipes and flavors to choose among

One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

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One of the few uniquely American spirits, Bourbon has become a global phenomenon. Local whiskey expert Chris Romero will be leading our seminar and walking us through what makes Bourbon Bourbon and what differentiates it from other American whiskies, and guiding us through a stellar line-up from some of the best producers. The specific focus of this seminar will be mash build - the grain composition of each whisky - and finish - the barrel type(s) used in aging. Check out the line-up below...

$25 per person; credited back with purchases of $75 of whiskies from the tasting
Saturday February 28th; 1:00pm Sharp
Reservations Required; Call to Reserve

Tomorrow`s Izakaya Family Meal: 7:30 seats available!

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Tomorrow's Izakaya Family Meal: 7:30 seats available!

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