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June 2015 DCWAF Newsletter
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Summer is here, charity applications are submitted, and in the next coming months we will be finishing up our fiscal year. In late August, we will present our 2014-2015 beneficiary charities their checks from the funds raised at the 2015 Auction. Even though the Auction is over, it is an exciting time for all of us. Soon we will celebrate what we work for all year, and we couldn't have done it without the support of so many.
THANK YOU.
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Wine Spectator's Top 100 Dinner
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There are a select few seats left available for you and your friends to join us at our Wine Spectator's Top 100 Dinner on
October 16, 2015. This 5 course Wine Dinner is hosted at
Bijoux in The Market Shops at Sandestin and led by Chef Jack McGuckin. He will create a menu matched to perfection with the extraordinary wines listed below.
Dinner Wines:
2004 Dom Perignon
(WS 95)
2011 Leeuwin Chardonnay, Margaret River Art Series
(WS 96, #5 Wine Spectator's Wine of 2014)
2009 Marcassin Pinot Noir, Sonoma Coast
(WS 97, #36 Wine Spectator's Wine of 2014)
2010 St. Cosme Chateauneuf du Pape
(WS 96, #23 Wine Spectator's Wine of 2014)
2011 Ornellaia Bolgheri Superiore
(WS 96, #65 Wine Spectator's Wine of 2014)
2011 Dow Vintage Port
(WS 99, #1 Wine Spectator's Wine of 2014)
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To reserve your seat, contact us at the office M-F, 9am- 5pm at (850) 650-3732. Or email us at
info@dcwaf.org
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The 25th Annual
will take place
Nov. 6, 7, & 8, 2015
Tickets will go on Sale in JULY
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________
De La Vigne_________
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What We Are Drinking Now:
It's that time of year. We are not neglecting our love for our reds, but there is something both refreshingly crisp and rich in 2013 Merry Edwards Russian River Valley Sauvignon Blanc. Rated 95 points by Robert Whitley, Wine Review Online, this wine will pair well with a variety of cuisine you might be cooking for dinner this summer, whether it be spicy seafood, or a fruit-filled spinach salad topped with goat cheese. This wine includes grapes from "six diverse sites in Russian River Valley. The foundation is 53% Sauvignon Musqué, a highly floral and rich-bodied clone of the parent varietal. Adding weight and depth to the blend is the old vine portion, which contributes 40% to the blend from vines 25 to 35 years old." There are notes of jasmine, orange blossom and lemon verbena. White peach and ripe pear along with accents of pineapple, lychee and guava round out the nose. The barrel fermentation and twice-weekly lees stirring during the six months it lives in French oak shows up on the palate and the finish is classic sweet grapefruit.
Chill a bottle or two and enjoy a sunset with your good friends. Cheers!
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What's Cookin':
Attending the auction weekend with Merry Edwards, was our very own local Celebrity Chef Dan Vargo of
Seagar's Prime Steaks and Seafood.
"Extolled for an award-winning 600 label wine list, original fresh seafood dishes inspired by acclaimed Executive Chef Dan Vargo, and the finest aged Prime USDA steaks, Seagar's is a salute to the good life." Hosted by Margaret & John Sheehan, the dinner featured wines from Merry Edwards Winery as well as Dunn Vineyards.
Chef Dan Vargo
has been in the culinary industry for the last 13 years, during which time he traveled the world in search of his culinary style, aptly shaped by his journey. A native of Maryland, Vargo brings Baltimore's traditional and historical influences, Martha's Vineyard's emphasis on organic produce and seasonal seafood, and the Ritz-Carlton's world-class standards for fine dining and excellence in service to the Seagar's experience.
Vargo was selected as a member of Ritz Carlton's domestic and international recruiting team sent to South Africa and Peru where he cooked for orphanages and shelters.
Be sure to visit Chef Dan Vargo and his team at Seagar's if you are in the area. You won't be disappointed.
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YOU SHOP.
AMAZON GIVES.
When you shop at AmazonSmile, Amazon donates 0.5% of the purchase price to Destin Charity Wine Auction Foundation. Bookmark this
LINK
and support us every time you shop.
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