Here are the tasting notes for tomorrow’s Spanish wine tasting.
I don’t know why I’m always surprised by the bang for buck you get with Spanish wines, but I guess I always forget. For people that are score crazy, they all score very well. And for those that don’t care about the score, they all taste damn good. So, win-win.
Hope to see you tomorrow at 7:00pm.
The special for the week is chicken fried angus with a jalapeno gravy and fingerling potatoes and heirloom carrots.
Thursday’s wine tasting should pair nicely with it, as we are doing exclusively Spanish wines. We’ll do an Albarino, a Ribera del Duero, a Jumilla and a Rioja (obviously). I actually even think the Albarino will work with the special, if you’re really into white wine. I’ll send out the tasting notes tomorrow, but it’ll be on Thursday at 7:00pm.
In addition to the wine tasting, Elaine wants to let everyone know that the Bizzi’s Cellar is doing the next class in the educational series. This one will be a class on Spain and all that implies, on February 22nd.
Thanks for listening,
Don’t forget tonight’s wine tasting will be a nice set of French wines to pair nicely with the quail special.
Hopefully I’m not bugging anyone, but I finished the wine tasting notes for tomorrow’s French wine tasting and I wanted to share them with everyone. Also, I picked up a vintage port from 1994 that is drinking fantastically now.
Hope to you see y’all, tomorrow.
First, Valentine’s Day is filling up. I believe the 14th is almost full, or maybe completely full, and the 15th has people already booked and typically books up much faster once the 14th fills up. The menu is posted on our website and Facebook. I’ll send out the wine tasting soon, and that’ll probably cause a final push to book us up. So if you want to come to the Valentine’s Day Wine Dinner, you should call sooner than later.
This week’s special is amazing. We’re doing a twist on an old Bizzi’s classic. We’ll be offering cornbread-stuffed quail with a rosemary, orange and balsamic glaze served with brussel sprouts.
This Thursday’s wine tasting is going to be an all-French lineup. I believe we are doing a Chateauneuf-du-Pape, a Loire Valley Cabernet Franc, a Sancerre rouge and a really nice white Burgundy. We’re trying what we tried last week and that’s to do a wine tasting that not only is good, but pairs well with the special. It’s been a fun exercise for me, and I hope it results in people enjoying their tastings even more.
I can’t think of anything else I’m supposed to tell you guys, which usually means it’s a good place to end. So, with that in mind….
Have a great day and we’ll see you soon,
Hey, guys. I just finished the notes for tomorrow’s Cabernet Sauvignon tasting and I wanted to share them with you. This should be a killer pairing with the special and also just by itself. Tomorrow at 7:00pm, don’t be late.
Also, I’m working on the Valentine’s wine tasting. Jeez! Lay off, a little bit, will ya?
We’re gradually getting back to normal over here. We’re still not quite there, but little by little, we’re getting there. I didn’t finish it until late last week, but I have a new cocktail list with some cool drink. I have posted it on our Facebook and our website.
With that in mind, the special this week will be buffalo ribeye with a red wine reduction and mushrooms, served with fingerling potatoes and heirloom carrots. Which should pair exceptionally with this week’s wine tasting.
Which leads us to the wine tasting! On Thursday, at 7:00pm, we’ll be doing a cabernet sauvignon wine tasting. It’s not as “different” of a wine tasting as I normally do, but the special this week was just screaming for something like this. We’ll do 4 different cab sauv from 4 different regions, all of which should go great with the special.
Here is a message from Mom: “Bizzi’s Cellar Wine Club members and everyone else: we are conducting a wine class (complete with wine and tapas) about Italy on Saturday, January 25th from 3:00-5:00pm. $20 per person (free to Wine Club members). Greg Leblanc will be teaching and pouring- don’t miss it!”
Lastly, don’t forget to make a reservation for our Valentine’s Day dinner. I have already posted the menu for everyone to see (also on the website and Facebook). If you’re interested, I’d recommend giving us a call this week.
Thank you guys for your support!
Bizzi’s Bistro and Wine Bar
As promised (although admittedly a little late) I have finished the Valentine’s Wine Dinner Menu. We are now accepting reservations for both the 14th and the 15th, starting at 5:00pm. Typically, we fill up to the brim on our Valentine’s wine dinners, just as a heads-up. Call if you have any questions.
I will be sending the wine pairing that goes with this dinner sometime soon.
So, I’m sure most of you already know that we have taken the last three weeks to do a bit of changing/refinement to Bizzi’s. We’ll, we’re back and we have some new things to share with you. Our goal was to get back to basics, a little bit. More than anything else, though, we wanted to make things a little more fun. We’ve just been doing the same thing for a while now, and it was time for a change.
With that in mind, I am attaching the new lunch menu and the new dinner menu for everyone’s viewing pleasure. I have only had a few things off of them, but they were freaking awesome. There’s fewer items on it, but I think they’re all more interesting. If you have any opinions you’d like to share, please feel free to let me know. I’m excited, personally.
Also, the Valentine’s menu is done and I’m typing it up as we speak. I didn’t want to inundate you guys with too much information and this message will risk becoming a wall of text, as it is. Once it is typed, I will send it out to everyone in it’s own message, so it’s easier to focus on.
There will be no special or wine tasting this week, because we need to focus on refining everything and getting used to the routine. We’ll start doing tastings and specials next week.
To our wonderful Bizzi’s Cellar Wine Club Members: Wine Class (and Club) on Saturday, January 25th at 3:00 p.m. sharp — we’ll be studying Italy the fun way (tasting….tasting….tasting).
Lastly, we’ll be keeping a more active social media presence (hopefully) for those who are interested in that. So go over to our instagram and facebook for more regular posts. Hopefully we won’t be boring.
See you, soon.
Posting just in case you didn’t see our story yesterday. We promise that it’s not that we don’t want to be open, we just want everything to be perfect when we do!
We will re-open at 11:30am on Tuesday, January 14th.